The Fine Wine Review

Yves Confuron, of Domaine Confuron-Cotétidot, has also long been responsible for this great estate. The wines are superb, but alas, once again we have a year of minuscule yields. 

As is standard, the harvest is very late and the grapes are not destemmed. (Continue reading here.)

Michel Digioia said that for the whole domaine, his production was only 40% of a full vintage. Chambolle, of course, was very badly hit, and no wine was produced from Savigny-les-Beaune.

He began harvesting on 25 September, and the Hautes Côtes de Nuits was harvested on 30 September. Malolactic fermentations were a little later than usual here — the Chambolles finished in April and May, the Bourgogne-Hautes Côtes de Nuits in July. As usual, grapes were entirely destemmed.

One definitely feels the effect of the frost in the concentration of these wines. (Continue reading here.)

Harvesting began on 24 September, said Louis-Michel Liger-Belair. Overall losses were about 35% of a full crop. These losses included 99% of the Nuits-Saint-Georges 1er Cru Clos des Grandes Vignes white and 85% of the red from that vineyard, 35% of Echézeaux, 25% of Suchots, and 40% for vines at the bottom of Vosne-Romanée. 

Malolactic fermentations were late here.

As in other years, quality is high across the board at this biodynamic estate. (Continue reading here.)

Bruno Clavelier said that in 2016, he produced only one barrel per hectare (2.3 hl/ha) for regional appellations. For the Chambolle-Musigny 1er Cru appellations, he was able to produce three barrels per hectare (about 7 hl/ha). Village yields in Vosne were about 15 hl/ha. The Vosne premiers crus made about 27-30 hl/ha. For the Gevrey-Corbeaux and Nuits-Cras, production was more or less normal, and for the Corton, there was only a little frost damage.

Harvesting began on 21 September and finished on the 25th. Use of stems was a bit more than usual because of the small volumes; overall it was in the 40-60% range. Malolactic fermentations were a bit earlier than usual, beginning in the spring.

As usual, the quality at this longtime organic and biodynamic estate is excellent. (Continue reading here.)

(Originally published 14 April 2018.)

Background on the vintage at Jadot is located here.  

As it often does, Jadot blocked full malolactic fermentation in about half the 2016 white wines.

The three Chablis Grand Cru wines below are all from grapes that Jadot purchases and vinifies in large casks. The wines are then aged in oak, about 30% new, prior to bottling. (Continue reading here.)

Labels: 1er cru, Chambolle, Gevrey, Jadot, Nuits-St-Georges, vosne-romanee

Background on the vintage at Jadot is located here.

(Continue reading here.)

Overall, production at Jadot in 2016 is off 50% from a full harvest. Harvesting for the Côte d’Or wines began on 27 September. As is standard at Jadot, virtually all wines were made entirely with destemmed fruit. Malolactic fermentations were late, some finishing only in August.

The order of the wines below and in coming reviews of Jadot’s 2016s is that in which I tasted them, which is dictated at Jadot by location of the barrels, as the cellar is so large.

Because of the losses due to frost, you may have more trouble than usual locating a specific Beaune vineyard, but the good news is that the quality is very high here across the board. (Continue reading here.)