Jacques Carillon considers that his 2020s combine the merits of the 2018 and 2017 vintages, and they have certainly turned out very nicely, ranking as the estate's finest wines since 2017. Harvest began in August 23, and the wines landed between 13% and 13.5% alcohol. As usual, Carillon pressed whole bunches, decanted, and fermented in barrels, the majority of which are supplied by Tonnellerie Mercurey (a pioneer of lighter toasts, adapted to riper vintages), along with cameos from Rémond, Séguin Moreau, François Frères, Atelier Centre France, Billon and Bouttes. After a year in barrel, the wines spend six months in tank before bottling. Its a recipe that hasn't changed in a long time, in the cellars or in the vineyards, and the results are classic white Burgundies. While tasting the 2020s, I revisited the 2019s from bottle, which have turned out richer and fatter than I anticipated. Carillon's wines are all bottled under natural cork.
91-93/100 William Kelley
