===== Background Information =====

  * In vintage 2003: Almost no batonnage and some wines acidified
  * In vintage 2009: switched closures from natural cork to DIAM; free SO2 targets 40 to 50 ppm
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===== Wines =====
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===== 2005 =====

  * **Auxey Duresses** (October 2011): not oxidized. [W.L.]
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===== 2008 =====

  * **Meursault 1er Cru Boucheres** (February 2016): A little ox starting to show. Not as good as what it should be but not as bad as it could be. [J. Shanker]\\ \\