In part 1 Julia looked at the vintage as a whole. In part 2 she looks at specific details.
Stems
While the subject of whole-bunch fermentation seems to be less of a hot topic than it has been in the last few years, with producers making up their own minds according to taste, philosophy, vineyard and vintage, and just getting on with it, I heard a few comments during my tastings in Burgundy in late November and early December that seemed worth airing in this overview.
Firstly, I heard producers such as Frédéric Mugnier of Chambolle suggest that it is...