Caveau

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Caveau Selections -  from winemaker-importer Scott Paul Wright. We're specialists in the best of Burgundy and Grower Champagne, delivered to your door. Join our mailing list, sign-up for our Burgundy and Champagne Clubs, and take advantage of our exclusive pre-arrival offers. Start drinking hand-selected wines from the top artisanal producers at direct-import prices!

That's a wrap...

Harvest has come to an end in Burgundy and Champagne, with grapes happily fermenting away in barrel and tank in the caves and cuveries. On the whole, most everyone seems very happy with the potential quality. It was a hot year in both regions, but not over-the-top as in 2003. Temperatures cooled off and some much-needed rains arrived in August and September. Sufficient ripeness was certainly not an issue anywhere. Acidities were on the low side of acceptable, with an especially low proportion of malic acid being widely reported. We won't see the final character of the 2015 wines for a number of years, of course. 

The last drops of juice are in the barrels, and crush is done at Champagne Georges Laval in Cumières...

The last drops of juice are in the barrels, and crush is done at Champagne Georges Laval in Cumières...

I'll be in both Champagne and Burgundy over a few weeks in November. It will be interesting to check in on a few of the '15s, though I really don't begin to seriously assess them until they're a year or more into their lives. From the weather over the growing season we'd expect ripe, rich, fruit dominated wines. But as we've seen many times over the years, what we expect and what's actually there may diverge greatly. The wines always have the last word.

The last load in the press for 2015 at Champagne Laherte Frères

The last load in the press for 2015 at Champagne Laherte Frères

I'll close for now with a shot that makes me wish for scratch-n-sniff technology on the internet - a delicious looking pump-over at Huber-Verdereau in Volnay. Cheers!