In vintage 1996: admitted batonnage, but frequency not disclosed other than comment that batonage was “less than in previous vintages.”
In vintage 1998: lees stirred weekly through the end of ML fermentation.
In vintage 1999: lees stirred weekly through the end of ML fermentation (per Tanzer). However, Burghound (Allen Meadows) reports that “Vincent [Morey] did observe that they did more batonnage (lees stirring) than usual (once per week versus the normal once every two weeks) and for a longer time as they believe this would do a better job of protecting against premature oxidation and would permit them to use less sulfur.” [Don Cornwell ed. note: another winemaker who thinks more batonnage = less sulphur needed. This is utterly counter-intuitive to say the least.]
In vintage 2000: lees stirred weekly through the end of ML fermentation.
In vintage 2003: some cuvees acidified twice–i.e. before primary and after ML fermentations
In vintage 2005: stirred the lees every other week until the malos completed between January and March [2006]
Wines
1995
Puligny Truffiere (Mar-Dec 2004): four bottles, none overtly oxidized, but the first seemd quite woody and toasty [Don Cornwell]
Puligny Truffiere (Nov 2006) - not oxidized - very young / wood has integrated well - purchased off a list in Paris (R DeAngelo)