Medium-to-dark ruby-colored and exhibiting a rich, floral and refined nose, the Volnay Caillerets has a tangy, mouth-coating, full-bodied, complex, and rich core of cassis, cherries, and stone-like flavors. This broad-shouldered and focused wine is elegant, beautifully ripe, velvety-textured, and possesses an impressively long and supple finish. Well-crafted and harmonious, it should be at its best between 1999 and 2005. Vincent Bitouzet crafted marvelous 1996s, capturing this vintage's succulent fruit. Unlike most vignerons with whom I spoke, Bitouzet reported that his wines' malos took place normally, and were not retarded. He did not heat the cellars or use malo-inducing artificial yeasts, attributing the rapid malo-lactic fermentation to the fact that little sulphur was used during vinification. Importer: Neil Rosenthal, Select Vineyards, Shekomeko, NY; Tel (800) 910-1990.

Medium-to-dark ruby-colored and exhibiting a rich, floral and refined nose, the Volnay Caillerets has a tangy, mouth-coating, full-bodied, complex, and rich core of cassis, cherries, and stone-like flavors. This broad-shouldered and focused wine is elegant, beautifully ripe, velvety-textured, and possesses an impressively long and supple finish. Well-crafted and harmonious, it should be at its best between 1999 and 2005.Vincent Bitouzet crafted marvelous 1996s, capturing this vintage's succulent fruit. Unlike most vignerons with whom I spoke, Bitouzet reported that his wines' malos took place normally, and were not retarded. He did not heat the cellars or use malo-inducing artificial yeasts, attributing the rapid malo-lactic fermentation to the fact that little sulphur was used during vinification.Importer: Neil Rosenthal, Select Vineyards, Shekomeko, NY; Tel (800) 910-1990.