From vines averaging 90-years of age, harvested at 14.7 degrees of natural potential alcohol (15.2, a new record, was achieved in 2002!), the pear and talcum-powder-scented 2001 Montrachet is, as seems to always be the case at this estate, in an ungiving, restrained state when tasted at this stage. It reveals huge depth and a powerful underlying minerality, portending a great future, yet gives the taster only a reluctant glimpse. Medium-bodied, concentrated, and refined, this is one of the few 2001s that will require (and repay) patience. Drink it between 2006 and 2016.Pierre-Yves Colin, the young, energetic, bright, quality-conscious winemaker at this estate (his father, Marc, has been increasingly passing the reins to his sons) is justifiably enthusiastic about his 2001s. To him, as to many other honest Burgundians, the key to success in 2001 was controlling the yields early so that the grapes could achieve ripeness. “In 2001, if someone told you the date they harvested and their natural potential alcohol readings, you could tell them exactly what their yields were.” Colin’s yields (45 hectoliters per hectare) were below what he was allowed (including the PLC he could have harvested up to 55 hectoliters per hectare), but not immensely so.Importer: Robert Chadderdon Selections, New York, NY; tel. (212) 757-8185