Harvested at 15.1% natural potential alcohol, the 2002 Montrachet fermented until April, 2003. Its talcum powder, mineral, and spice-scented nose leads to a core of immense concentration and depth. Light to medium-bodied, it reveals flavors of minerals, earth, and anise. Like all Marc Colin Montrachets in their youth, it appears to be holding back most of its qualities. This impressive wine should be drunk between 2008 and 2017. Importer: Robert Chadderdon Selections, New York, NY; tel. (212) 757-8185