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When to make a meal of Méal 2002
Peter O'Neill, New York: I have just taken delivery of a batch of 2002 Le Méal Rouge. I know that, in good years, one needs to give this stuff some time in the cellar, but I wondered when would a relatively disappointing vintage be ready to go? Would love to hear your thoughts. me: Yes indeed. Tricky one, 2002 having suffered so much rain. Although Chapoutier (you do mean Chapoutier's Méal, don't you?) being biodynamic will suffer far less severe vintage variation than most producers in Hermitage. On the other hand, their overall wine style, emphasized by biodynamism, is of wines built very much for the long term so I would...
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