On my March 2017 trip to Burgundy I had the chance to taste some more 2015 whites – and this have added some perspective on the vintage – and provided some further insights into this rich but surprisingly charming vintage.
I had the pleasure to visit Domaine Leflaive, Domaine des Comtes Lafon, Domaine Antoine Jobard, Domaine Heitz-Lochardet (revisit) and Domaine Jacques Carillon.
Tasting the 2015s from these producers added some new dimensions to my perception of the vintage. Fyrthermore – to retaste the Heitz-Lochardet whites also brought new insights, as it seems that the wines gain quite a lot of focus on bottle (not surprising perhaps – but nevertheless important).
Armand Heitz, Domaine Heitz-Lochardet
I have however not updated the vintage rating for the white 2015s – but I’m currently thinking about to raise the rating a slight notch, as the wines seem to offer better focus and freshness than expected.
The vintage chart hence remain unchanged for now – see the full Vintage Chart for White Burgundies here
White Burgundies – the 2015 vintage – generous but very charming
To be honest I’m not too fond of rich, alcoholic and opulent Chardonneys … and I therefore prefer the more classic and acidity driven vintages in Burgundy like 2014.
I was therefore not optimistic when I tasted the first white 2015s more than a year ago – and furhermore the 2015 vintage for the whites proved to be rather complex to come to terms with, as the variation in quality seem to be very significant.
Most of the wines I have followed since March 2016 have gained both focus, detail and frehsness to a quite surprising degree since the first encounter – and this does put the 2015s in a more positive light.
It is a both generous and in some cases very charming vintage, and it can provide a lot of pleasure and expression.
The acidity is relatively low in the 2015s – or even very low in some cases – and the freshness is mainly saved by a good PH – that seems to create a sense of vibrant tension and energy – a perceived freshness so to speak – rather than a acidity backbone.You need to login to read the rest of this article. If you are not a subscriber, use the subscribe function and sign-up.