The 2014 & 2013 White Burgundies (Sep 2015)

(ready to bottle): Bright, light yellow. Aromas of lemon drop, pineapple and wet stone. Dense and sappy but not austere, showing serious thickness of texture to its urgent flavors of peach, pineapple and minerals. Finishes firm and extremely long but without obvious phenolic character. This is 2010-like in quality but not at all hard. (I will wait to taste the Montrachet in finished form as it had just been racked into tank at the end of May and was extremely reduced. This huge–13.2% natural alcohol–but more phenolic wine boasts outstanding concentration but will clearly require extended cellaring.)