do not have a definitive answer for you, but Lars talked about phenolic ripeness and I want to explain what I think he meant - it's an interesting and counter intuitive idea. Perhaps it was a collective decision to pick later, encouraging maximum ripeness. Until a decade ago, alcohol levels were typically about 13%. Anyone want in?

As I keep hearing (and learning for myself) about Burgundy - it's all about the producer. This is his first time participating in WBW and he appreciates our collective gentle touch. Lafon's Montrachet and Meursault sell for LOTS of money, and are some of the more sought after wines in Burgundy. A definite rebuy," she says.