Overall quality of the vintage: very good, but it is rare to be able to taste these white burgundies.Not everyone would agree but, in our opinion, this is the second greatest year of the century. Things started off very badly, however, with a very cold spring and soggy clouds. Flowering was a struggle.
Chablis suffered a very severe frost in May: it was then that Father Balitran, in response to the crisis, set up the La Chablisienne cooperative on the baptismal font. The fine weather finally took up residence for the summer in Burgundy. Healthy, ripe grapes produce a wine rich in fat and generous in flesh. The harvest is tiny (by volume, one of the lowest of the century), but flamboyant when tasted from the barrel, then in the bottle. A Savigny-lès-Beaune will hold up well for six decades, probably drawing on mahogany and walnut wine, but keeping its fatness and a fairly spectacular Gothic architecture.
A wine so rich in colours, it could have come from an artist's palette. And what concentration! Extraction is not yet an option, and oenology and winemaking are still rooted in ancestral methods. With no temperature control! All credit to the winegrowers, who produce their masterpieces with the sole help of nature and their know-how. This vintage benefits from its tannic chewiness and a liveliness that will carry it well into the future.
It was a very unlucky year for winegrowers, who suffered two awful vintages in succession, in 1922 and 1923. The wines from the 1923 harvest are a little better, however.
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