The 2009 was partly fermented in oak (at roughly 30%)

A rather humid growing season and vintage

After fermentation the wine was left on the skins for 12 hours before pressing and being racked to barrel for malolactic conversion

Either way

Otherwise there much more mineral-driven middle weight flavors that are notably more precise if

Henri Magnien Size:3x1.5L The 2009 was partly fermented(from a . 28 ha holding where the Gevrey parcel is in Champerrier Bas with another on the Brochon side in Les Champs Perriers). A distinctly cool nose combines notes of ultra fresh and bright red currant, raspberry and plenty of Gevrey style earth nuances. The delicious medium weight flavors exude evident minerality on the youthfully austere, serious, focused and sneaky long finish. This is also very much worth consideration.