Étienne Grivot said that harvesting began on 10 September and went to about 18 September. He waited to harvest because the grapes up to then had a bitterness in them.
A normal vintage here is 300 barrels; in 2015 it was 240 barrels (and in 2016, it is but 200 barrels).
Étienne described the vintage as classic/modern. The bunches were entirely destemmed but the berries were kept whole. Malolactic fermentations were very late — among the latest ever that he has experienced, which is saying something given that over the 30 years that I have been visiting this estate, there have been many vintages where I tasted wines where malolactic fermentations still had not finished by October or November.
Grivot is a consistently reliable and outstanding producer, and fans will have nothing but pleasure with these wines. (Continue reading here.)