There’s got to be a Monty Python skit in here somewhere.
I’m not aware of any others. Certainly, a few well-known domaines have run trials, according to a Claude Kolm post a few years ago, but did not like the results.
There are others that have used it and AFAIK continue to use the process (but they’re not on my list of visits).
As for those that have run trials and rejected mechanical concentration, 1/3 of Roumier’s 2000 Morey-Clos de la Bussière went through RO (which is a different process from that which the Gros now use, it is my understanding) , and Rousseau did (at least) a barrel of RO Chambertin-Clos-de-Bèze that I tasted in the cellar but that I seriously doubt went into the final wine. There are some other producers that I tasted experiments at, but they don’t come into mind, immediately – I’ve not visited this topic in several years. Méo-Camuzet has used RO very selectively (and successfully) on parts ofhe village Vosne and Clos-Vougeot some years ago and is the exception that proves the rule. I do not know if the process has been used there recently. Generally, I find that the process deforms the quality of the fruit and the texture of the wine.
Kevin,
Sorry for leaving you hanging, but my arm is still far from able to perform every-day tasks and I’m afraid typing is very much one of them.
I visited last March and was treated to a host of wines from 2006/2007 as 2008 wasn’t available for tasting (sold out, I believe) and the 2009’s had just been racked for bottling. I didn’t know about the use of a must concentration device until it was mentioned here and didn’t notice anything obviously wrong with the wines -quite the opposite- although in retrospect, there was impressive concentration and power in the 2007 Bourgogne rouge. It is made from Pommard vines however, which should indeed make for some body and structure.
If I look at my notes, they confirm my memory of terroir-typical wines, with lots of sève, good mineral expression and excellent acid structure. I was particularly impressed with the 2007 Pommard Epenots and Pezerolles, which had a certain elegance I do not usually encounter in wines from this commune. The Richebourg was of course the best wine tasted, but that isn’t a surprise.
If you have a chance to visit, both Anne-Françoise and François are quite engaging people and willing to spend the time to talk and answer questions.