Fresh from the lab and the numbers are looking excellent. The numbers are as follows:
Morey Saint Denis ‘Les Chaffots’ 1er Cru 13.29% alc
Charmes-Chambertin ‘Aux Charmes’ 13.59% alc
Le Chambertin 13.16% alc
The alcohol levels are right where I wanted them, on paper and through tasting. The ph levels are a bit higher than what we would like to see in Burgundy (mine are between 3.49-3.71). I could have made adjustments in the winery. By adding a bit of acid but my preference is to see what comes from the vineyard without adjustments. I also stayed away from chapitalization (adding sugar for boosting alc). These practices are used with success here but each person has their preferences. Mine is to do only what is necessary in the winery and the vintage was very easy on this philosophy.
Also of note, malic numbers are a bit low this year generally speaking. And with the chill now coming in, we are potentially looking at a long time to start and to finish malo.