Fermentation and its temperature ranges last week from Robert Gomez, Jeremy Eubanks and Joe Billesbach. So many complexities there and easy to dive down the rabbit hole. I appreciated Robert Gomez's analogy to people, although I'm glad it's not as accurate as Joe Billesbach's 113 degree death sentence.
This week: Montmains lieux-dits
What are they and how do they differ from one another?
To add to the information already given, I always remember Jasper Morris attributing licorice notes for the wines of Forets, which I love to think about every time I open a bottle. The wines of Forets tend to be more tightly- wound and linear than Butteaux or Montsmains. Dauvissat also finds Forets to be especially complex with the variations of clay and the abundance of stones which render drainage very effective.
Butteaux has all of that white clay, and tends to lend itself to having more weight, density, and persistent power. More of a Rotisserie Chicken (rather than a Fluke Crudo) type of wine.