Care had to be taken because of the high risk of disease. When the good weather returned the closing time of the clusters was nevertheless a few days early.
This vintage year will be particularly noted for a dull summer with above average rain and insufficient temperatures and sunshine and because of this, care had to be taken to constantly control weeds and the condition of the vine leaves. Thinning out the leaves and removing excess shoots gave vital space for growth of the grappe clusters and retarded the development of rot. Unfortunately, the unpredictable weather, both stormy and cold, lasted until the first half of Septembre; a providential north wind then followed which dried the atmosphere and gave brighter days, increased ripening and the sugar content by photosynthesis and drying the grapes.
This dry and cold weather also had the advantage of maintaining a high acid content and stopping rot from developing. The harvest finally took place on 25 September to make the best of the weather conditions whereas from the flowering forecast the harvest should have started around 16/18 September. Harvesting took 7 days and conditions were good.

Red wines
The reds were picked first as they were more in advance, particularly in Beaune. Grapes were first sorted in the plot, then again on arrival at the cellar when the stalks were removed as they were green and astringent.
It was not always necessary to cool the harvested grapes because of the already cool weather. Fermentation started slowly after 5/6 days of maceration in a cool ambient temperature. The colour only darkened during the last days in the vats as well as the slow and gradual extraction of the blended tannins.
Depending on batch, maceration took from 18 to 22 days helped at the end by holding the temperature level and pumping over in order to stabilise the anthocyan and polymerisation of the tannins.
The wine was clarified by resting for one week and on transfer to the casks, had a good rich and shiny colour and a fine, fresh red berry aroma; it was lively and rich on the palate with smooth tannins.
A particular feature of this vintage is the low juice output caused by drying of the grapes at the end of the ripening period, which, by increasing the skin/juice ratio resulted in a higher concentration of the wines.
For the last batches, the malolactic fermentation took place from February to June and as anticipated, gained considerably in suppleness from a taste point of view.
On account of their good consistence, the wines were left in cask until September and then racked; after resting for 2 months then lightly filtered, the wines were bottled at the end of November.
In colour, the wines are ruby red to garnet with bluish hues; the aromas are of fresh, red fruits for the Hautes Cötes de Beaune to tones of crystallized, black fruit for the Beaune Clos des Mouches and Pommard Noizons.

White wines

The whites which ripened later were harvested after the reds and once sorted, the grape clusters were pressed without destalking.
The juice output was low, as for the reds. After sulphiting slightly and allowing 18 hours to settle the wines were put in cask. Once the sugar content dissipated the taste was pleasant and fresh, lively and rich on the palate. The malolactic fermentation should make the wines more supple and agreeable to taste by lowering the acid content.
As the malolactic fermentation reduced considerably the acidity, the taste became much smoother and pleasent; regular stirring of the lees also enhanced the roundness giving above average vivacity in comparison to previous vintages.
Bottled at the end of August 2009, the wines have an aroma quite similar to those of 2007, with good mineral tones and well balanced persistence in the mouth between the natural acidity and quality of the grape.
Indeed, a vintage wich can be laid down...



BERTHELEMOT : Great wines from Burgundy - 21190 MEURSAULT
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