Domaine Robert Chevillon
Nuits St. Georges “Les Pruliers” ♥
1er Cru Red barrel
Tasted: Jan 15, 2016
Note: from a .70 ha parcel of 50+ year old vines
Producer note: Bertrand Chevillon called the 2014 “yet one more complicated and stressful vintage where a near-perfect September basically saved the harvest from what was a miserable summer. But it was a definite thrill ride as we went from a great spring with an excellent flowering to a very dry period where it hailed. The hail was dramatic as the hailstones were the size of golf balls! Thankfully the hail struck early enough that the vines were able to recover plus given the dry weather the damaged berries simply desiccated and fell off the bunches. Moreover the north wind was pretty much constant but particularly so in late August and September and this helped to keep the rot and mildew at bay. As to the much-discussed Suzukii flies we really had no trouble except for one parcel of Bourgogne that has young vines. We chose to begin picking on the 11th of September and since the crop was relatively clean there really wasn’t much in the way of sorting required. Potential alcohols were in the 12 to 12.2% range which is perfectly fine for us. Yields were for the first time in several vintages comfortable and the berries had normal skin thicknesses which was an excellent plus for quality because often when you have bigger yields the skins aren’t especially thick. We did our usual vinification as there was no obvious reason not to. As to wine quality I would put the 2014s between very good to excellent as they should be approachable young but there is no lack of ageability.” (Kermit Lynch Wine Merchant, www.kermitlynch.com, Berkeley, CA; A&B Vintners, www.abvintners.co.uk, and Justerini & Brooks, www.justerinis.com, both UK).
Tasting note: A completely different aromatic profile exhibits an earthy and brooding combination of purple fruit, smoke, humus, earth and a hint of animale. There is more size and weight as well to the concentrated flavors that coat the mouth with dry extract that also serves to buffer the markedly firm finale. This sleek but muscular effort is even tighter and will need a minimum of a decade of cellaring and 12 to 15 would be better still.