Burgundy Flashcards
From north to south, what are the subregions of Burgundy?
Chablis, Cote d’Or (Cote de Nuits first, then Cote de Beaune), Cote Chalonnaise, the Macconais, and Beaujolais
What are individual vineyard plots called in Burgundy? When did these divisions begin?
Climats, which began during the period of the great monasteries (1000 CE onwards)
What cities mark the length of Burgundy (excluding Chablis and Beaujolais)?
Dijon in the north and Macon in the south
Why are prices high in Burgundy?
Limited supply and surging worldwide demand
Describe a typical Chablis
Dry, medium bodied, med alc, high acid, green apple and lemon, no or minimal oak (although sometimes seen in premier and grand cru). Good to outstanding and ageworthy
Describe Chablis’ historical swings in popularity
Very popular in the early 19th century due to proximity to Paris, with 40,000 ha under vine. Plantings shrank during phylloxera, then powdery mildew, then the Paris-Lyons-Marseille railway in the mid 19th century (Chablis could not compete with cheaper wines from the Ssouth). Rural depopulation after WW1 and frost of 1945 reduced Chablis to just 500 ha under vine. Since then, land under vine has regrown to 5,500 ha.
Describe the climate and weather of Chablis
Continental with cold winters and warm summers. Significant vintage variation, with ripening a concern (early-ripening Chardonnay helps with this). Rain throughout the year increases threat of fungal diseases and rot leading up to harvest. Also vulnerable to spring frosts and hair storms, which impact yields.
What are the major vineyard risk management strategies employed in Chablis to protect from spring frosts?
Smudge pts (which are smoky, cause air pollution, and require vineyard staff), sprinklers or “aspersion” (most popular option, but installation and maintenance makes it cost prohibitive to vineyards that are not premier or grand cru or are otherwise well-funded), pruning choices (later pruning promotes later bud-burst, which reduces the chance of damage to new buds from early frost
What are the main rootstocks used in Chablis and why?
41B (vinifera x berlandier) because it is tolerant of limestone soils with high PH, or 420A (riparia x berlandieri) for low vigor and tolerance of high ph soils
What is the vine training system employed in Chablis?
Double Guyot, so that if one can fails the other may still survive frost
What is Taille Chablis?
A multi-armed cordon system that is used in Champagne, not Chablis)
Is mechanization common in Chablis?
Yes, much of Chablis is picked by machine, although the grand cru vineyards are mostly too steep for mechanization and require hand picking
Describe the location and soil types of Petit Chablis
Higher, cooler vineyards with Portlandian soils (hard limestone with a lesser amount of clay)
Describe the topography and soil type of Chablis
Large area of Kimmeridgian soil with mixed aspects. Predominantly on flat land or gentle slopes. Aspects vary, with many north-facing sites leading to light-bodied wines notable for high acidity (intensity increases from Petit Chablis to Chablis)
Describe the location, soil type, and labeling convention of Chablis Premier Cru
40 named vineyards have premier cru status, predominantly on south- and south-east facing slopes of Kimmeridgian soil. Some larger vineyards have specific lieux-dits within them. Wines may be labelled under their specific site or the larger climat within which they fall
What is the difference between a climat and a lieu-dit?
A climat is a named vineyard fixed in AOC law, a lieu-dit is a named piece of land in the centralized land register
How many grand cru are there in Chablis?
One, but it has seven named vineyards (including Les Clos and Vaudesir)
Describe the location and soil type of Chablis grand cru
Chablis’ grand cru is immediately next to th village itself, facing southwest, on the right bank of the River Serein, on Kimmeridgian soil. South-facing slopes promote ripening and give wines with greater weight and concentration than Chblis and Chablis 1er Cru. Soil is a crumbly marl with good drainage and high clay content for water retention
Describe the aspects of Chablis Grand Cru and 1er Cru, and what separates Grand Cru from 1er Cru
Both are site on south-facing slopes, usually in the middle. Slopes mean the vineyards are better drained and protected from frost, and southerly aspect means better light interception and riper fruit. The Grand Cru vineyards are separated from the adjacent 1er Cru vineyards by a belt of trees that protect the GC from northerly wind, allowing wines of greater concentration, body, and aging potential
Is chaptalization allowed in Chablis?
Yes, and it is used up to the legal limit in all but the warmest years
Describe fermentation in Chablis
Typically in stainless and stored in stainless or concrete. Malo is common to soften acidity, and aging on lees for texture is common
Describe the use of oak in Chablis
Oak flavors are typically not desired in generic Chablis, which should be bright and crisp with high acid. Grand Cru, and some 1er Cru, may be barrel fermented and aged in barrels. There is a variety of oak styles at this level
Give examples of Grand Cru Chablis producers who use different oak profiles
Dauvissat and Raveneau use old oak, William Fevre uses new, and Jean-Marc Brocard uses stainless and concrete even at the Grand Cru level
What are the AOC regulations for Chablis, Petit Chablis, Chablis 1er Cru, and Chablis Grand Cru?
100% Chardonnay in all instances. Max yields are 60 hl/ha for Petite Chablis and Chablis AOC, 58 hl/ha for Chablis Premier Cru AOC, and 54 hl/ha for Chablis Grand Cru AOC
What is the state of the distinction between negociants and domaines in Chablis?
The line is blurring as negociants buy land and some domines supplement their own production with additional negociant business
What is La Chablisienne?
A cooperative that vinifies about 1/3 of all of Chablis production and is active at every levelof the appellation hierarchy
What are the two most important producer associations in Chablis, and what do they do?
Syndicat de Defense de l”appellation de Chablis, founded by Fevre, combats fraud and addresses environmental issues, and L’Union des Grand Crus de Chblis promotes quality Chablis Grand Cru, is limited to Grand Cru site owners, and requires members to practice sustainable viticulture and harvest by hand
Name two Chablis producers who sell at extremely high prices
Francois Raveneau and Vinent Dauvissat
What percentage of Chablis is exported?
2/3, with the UK as the largest destination
Describe the location and climate of the Cote d’Or, Cote Chalonnaise, and Maconnais
Moderate continental climate, with cold winters and warm summers. Summers are short, making Chardonnay and Pinot Noir suitable. Early autumn is typically dry but rain can be a threat at harvest. Maconnais is typically slightly drier and warmer than Cote d’Or
What are the major factors affecting individual site quality in the Cote d’Or?
Aspect, altitude, degree of slope, soil content. Combined with each year’s particular weather, vintage variation is marked
Why has frost risk increased in the Cote d’Or in recent decades?
Warmer winters have encouraged earlier growth, increasing the risk of frosts after budbreak
What are the effects of hail on the Cote d’Or, and what is done about it?
Hail is a problem throughout the season. April and May hail can damage the vine growth and lead to reduced yields, while later in the season hail causes fruit damage to exposed grapes. Damaged berries must be removed or grey rot will taint the wine. Sorting tables are important in mitigating rot risk. Beginning in June 2018 limited use of hail netting is allowed. Thunderclouds are also seeded with silver iodide to cause precipitation away from the vineyards
Is irrigation permitted in the Cote d’Or?
No, which makes water stress an issue for producers in hot, dry vinages. Vineyards with high clay content do better in these circumstances
Describe the aspects of the Cote d’Or
The main ridge of the hills are basically east-facing, but the gentle slopes and side valleys give a range of aspects and may be south-east or southerly
What topography offers the best vineyard sites in the Cote d’Or?
Mid-slope sites with well-draining, shallow soils, good sunlight interception, and (relative) frost protection and ripening potential
What is grown on the coolest sites of the Cote d’Or?
Aligote or fruit for Cremant de Bourgogne
Describe the soils of the Cote d’Or
Mostly mixtures of limestones and clay, with varying proportions. Typically more limestone in the Cote de Nuits (better for PN) and deeper, more clay-based soils in the Cote de Beaune (better for Chard). Depth varies significantlydue to erosion, with thinner soils at high elevations and deeper ones at the bottom of slopes
Describe the soils of the Cote Chalonnaise and Macconais
Varied mixture of limestones and clay
What is the effect of varying soil depth in the Cote d’Or?
At the top of a slope the soil is too thin for vines to thrive, while the bottom is deeper, resulting in poorer drainage and more clay, causing greater fertility, more vigorous vines, greater shading, and less ripe fruit as a result
Where is the best Aligote grown?
Bourzeron, in the Cote Chalonnaise
Describe Chardonnay viticulture and disease threats
Versatile variety suited to a range of climates. Early-budding and susceptible to spring frosts. Early-ripening, so good for cool regions. Can produce relatively high yields without loss of quality. Prone to grey rot, powdery mildew, millerandage, and grapevin yellows. Grows in a range of soils and climates, resulting in a range of styles, but very good in limestone/clay. Vigor management is important in good years
Describe Pinot Noir viticulture and disease threats
Early-budding and susceptible to spring frost. Early-ripening, so suitable for cool regions. Very sensitive to yield, and must be limited to produce quality wine. Delicate and prone to millerandage, downy and powdery mildew, botrytis, fan leaf, leaf roll. Can ripen too fast in warm climates, reducing aromas, or even shrivel and sunburn.
Describe the role of clone selection in Pinot Noir viticulture
Many of the clones are drawn from the Dijon families developed at University of Burgundy Dijon. Different clones vary in yield, disease tolerance, ripening speed, and fruit characteristics, and producers must decide whether to plant single clones for more uniform fruit or a mix to diversify grape characteristics and potential disease resistance
Describe vineyard management in the Cote d’Or
Some vines pruned using Cordon systems (including Cordon de Royat) to limit vigor and yields. Traditionally, Guyot-training with VSP was used, and many growers have returned to Guyot or Poussard-Guyot
What is Poussard-Guyot?
An especially soft Guyot system in which the same sap route is maintained through the years, with pruning wounds only on the upper part of the cordon, reducing wounds cutting down on Esca and other trunk diseases. Requires skilled vineyard workers but effective in combatting disease and aiding canopy management
What is the planting density of the Cote d’Or?
Typically 8-10,000 vines per ha, but some growers are much higher. Denser planting is thought to encourage root competition, leading to better quality fruit with smaller berries and high intensity
What are some methods growers in the Cote d’Or employ to manage and reduce yields? What are the advantages and disadvantages of these methods?
Debudding, usually before flowering, and green harvesting during the latter part of the growing season. Debudding can promote good balance in the vine, but risks more dramatic damage from hail, frost, or fungal disease because potential yield is reduced so early in the season. Green harvesting allows growers to assess size, shape, and position of bunches before sacrificing them and take weather into account, but can cause the vine to compensate for the loss via excessive growth in the remaining bunches and a resultant dilution in the grapes.
What are the max yields for the Cote d’Or?
Regional appellations as high as max 69 hl/ha for red and 75 hl/ha for white, village level wines restricted to 40-45 hl/ha red and 45-47 hl/ha white, Grand Crus as low as 35 hl/ha red and 40 hl/ha white (but with wide ranges at the individual appellation level because they take local climate into account)
What is the status of organic / biodynamic viticulture in Burgundy?
Popular but challenging because of the climate. Many vineyards are shared, which leads to friction between growers who adopt different methods as some organic practices require a minimum area to be succesfully implemented
How are common viticultural threats dealt with in Burgundy?
Grape moths are controlled by pheromone capsules, fungal diseases (powdery, downy mildew, botrytis / grey rot) managed by canopy and spraying, esca and grapevine yellows are closely monitored
Why is harvest timing so important in the Cote d’Or, and what are the factors to consider?
The marginal climate and late summer storms make harvest timing important. Storms lead to dilution and fruit damage. Early harvesting will preserve acidity but may result in underripe fruit, later harvesting can lead to softer wine but risk weather damage. Most fruit is still picked by hand and therefore workforce availability is also a major consideration
Describe white winemaking acidification and chaptalization in the Cote d’or, Cote Challonaise, and Maconnais
Acidification or de-acidification is permitted within EU limits but rarely practiced. When must has insufficient sugar to reach desired style / alcohol, chaptalisation is used (max enrichment +1.5-% potential alcohol)
Describe white winemaking processing and clarification in the Cote d’Or, Challonaise, and Maconnais
Hand harvested and sorted to remove diseased, damaged, or underripe fruit (important due to cool climate). Typically whole bunch pressed as stems aid in must drainage. Press is usually immediate as skin contact is not desirable for Chardonnay. High quality must is clarified by sedimentation, with solids remaining varying by winemaker, while lesser quality fruit may be clarified by quicker, cheaper methods. Hyper oxidation may be practiced to protect from final wine prone to premature oxidation
Describe white winemaking fermentation in the Cote d’Or, Challonaise, and Maconnais
Fermentation by ambient yeasts, though high volume regional wines may inoculate with cultures. Inexpensive wines fermented in stainless or concrete at cool temps, then aged in stell, concrete, or old barrels. Expensive wines typically fermented and aged in barrel for creamier, rounder style, at slightly higher temperatures. These wines are aged 8-12 months in barrel and in contact with fine lees. Malo may be undergone or blocked; fresher-style wines will block a portion. Malo carried out in neutral vessels or oak. During maturation lees stirring may take place, reducing reductive flavors and adding creamy texture. Wines are often filtered.
Describe new oak usage in white winemaking in the Cote d’Or, Challonaise, and Maconnais
Little new oak at regional levels, but 20-25% is common at village, 30-50% at premier cru, and 50% and above at Grand Cru (even 100%)
What is the standard oak cask in Burgundy, and what are other options?
228L barrel called a piece, but 500-600L barrels are also used to reduce surface-to-volume ratio and impart less oak and oxidation
What is batonnage?
Lees-stirring
What is ‘premox’?
Premature oxidation in white burgundies noticed from 1996 on. Causes may be higher yields and different chemical compositions of the grapes, warmer vintages, later pick times, over-clean musts, overzealous batonnage, lower levels of sulphur dioxide, and cork quality and treatment. Still a problem but less common than in the late 90s
Describe red winemaking processing and clarification in the Cote d’Or, Challonaise, and Maconnais
Hand picking and sorting, especially important with rot or hail issues. Whole bunches or destemmed; historically whole bunch was practiced but from the 1980s destemming became the norm (now returning to whole bunch). Cold soaking for a few hours to a few days is common
What are the advantages and disadvantages of whole bunch fermentation?
Whole bunches aid aeration of the must and can add perfume, freshness, and fine tannin. If stems are unripe, however, green astringent tannin can be extraced, and lower acidity may also result
Describe red winemaking fermentation in the Cote d’Or, Challonaise, and Maconnais
Most producers use ambient yeast. Fermentation in small, open-top vessels with pumpover (remontage) and punch down (pigeage). Maceration on the skins varies, but 2-3 weeks is common for wines of more concentration and structure. Pressed off by pneumatic or basket; free run and press wine may be kept separately and may be blended back together. Malo is spontaneous and takes place in the spring following harvest as cellars warm
Why must the cap be regularly broken up in red winemaking?
Introduces oxygen for yeast metabolis, avoids reduction, avoids production of sulfur compounds, avoids production of acetic acid, extracts color, tannin and flavor from the skins, and regulates temperature in the must
Describe red winemaking maturation and oak use in the Cote d’Or, Challonaise, and Maconnais
Wine is typically racked into 228LL pieces for maturation. Aging of 12-20 months are common for high end wines, less expensive may be aged less than one year. Proportion of new oak varies widely by region and producer style, with higher proportions used in grands and premiers crus. No new to 100% new can be found. Mid-priced wines may be fined and lightly filtered, higher level wines may not be
When was the delineated classification of Burgundy formalised, and on what factors are they based?
All lieux-dits were classified into a four-tier hierarchy in the 1930s based on soil, aspect, and microclimate
What is the four-tier hierarchy of the Cote d’Or? Give examples
Regional or generic appellations (Bourgogne AOC, Bourgogne Hautes Cotes de Beaune AOC), with Bourgogne Cote d’Or added in 2017, communal or village appellations (Meursault AOC, gevre-Chambertin AOC), Premier Cru (Pommard Premier Cru Les Rugiens AOC), Grand Cru (Richebourg Grand Cru AOC; Grand Cru name is included, village name is not)
What is the breakdown of production volume by classification in the Cote d’Or?
1% Grand Cru, 47% village and premier cru, 52% regional
Are there any Grand Cru in the Cote Chalonnaise?
No
Are there any Premier Cru in the Maconnais?
Yes, 22 Pouilly-Fuisse climats were awarded Premier Cru status in 2020
How many appellations are there across Burgundy (excluding Beaujolais)? How are they broken down?
84 total appellations, including 33 grands crus, 44 village appellations, and 7 regional appellations. Each Cote d’Or grand cru is its own appellation, while in Chablis each climat is part of one Chablis Grand Cru appellation. Note that there also 640 premiers crus which are additional geographical denominations related to a village rather than appellations in their own right
Besides appellation, what additional geographical denominations can be found in Burgundy labeling?
Regional + additional denomination (Bourgogne Hautes-Cotes de Beaune, Bourgogne Chitry AOC), village appellation followed by premier cru vineyard (Meursault Perrieres AOC), Macon + village name (Macon Verze AOC), Grand Cru plus additional denomination referring to a climat (Chablis Grand Cru Valmur AOC, Corton-Les Bressandes Grand Cru AOC)
What is the smallest Burgundy Grand Cru vineyard?
La Romanée Grand Cru at .84 ha
What causes quality fluctuation in Clos de Vougeot?
Fruit from the middle or top sections (steeper slope, poorer soils) vs the lowest section (flatter, richer soils)
From north to south, what are the villages of the Cote de Nuits?
Marsannay, Fixin, Gevrey-Chambertin, Morey-St-Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée, Nuits-St-Georges
From north to south, what are the villages of the Cote de Beaune?
Aloxe-Corton, Beaune, Pommard, St-Romain, Volnay, Auxey-Duresses, Meursault, St-Aubin, Puligny-Montrachest, Chassagne-Montrachet, Santenay
What is the land beyond the top slope of the Cote d’Or called, and how does it compare to the Cote d’Or proper?
Generic appellations such as Hautes Cotes de Beaune / Nuits. Higher altitude, lack of protection from prevailing weather, poorer sunlight interception, and richer soils encouraging vine vigor results in less concentrated, less structured wines, and may struggle to ripen in cool years
Topographically, where are Grand Cru and Premier Cru Burgundy found?
Grand Crus are typically mid-slope, with Premier Crus surrounding them. Mid-slope has poor but adequate, shallow soil, good drainage, protection from prevailing weather, and good sunlight interception, leading to wines with the most concentration, balance, and length
Topographically, where are village-level Burgundy typically found?
Lowest parts of the slope, where richer, less-drained soil invites vigor, and fruit does not reach the same level of ripeness (but can still produce wines of very good quality)
What are the most important villages, from north to south, of the Cotes de Nuits?
Gevrey-Chambertin AOC, Morey-Saint-Denis AOC, Chambolle-Musigny AOC, Vougeot AOC, Vosne-Romanee AOC, Nuits-Saint-Georges AOC
Describe Gevrey-Chambertin AOC and name some of its Grands Crus
Red wine only, largest village in the Cote de Nuits, Grands Crus include Charmes Chambertin AOC and Chambertin Clos de Beze AOC
Describe Morey-Saint-Denis AOC and name some of its Grands Crus
Almost exclusively red wine, Grands Crus include Clos de Tart AOC and Clos de la Roche AOC
Describe Chambolle-Musigny AOC and name some of its Grands Crus
Red wines only for village wine. Grands Crus include Bonnes Mares nd Musigny AOC
Describe Vougeot AOC and name some of its Grands Crus
Red anRed and white wines. One Grand Cru, Clos de Vougeot, and is much larger than the village appellation
Describe Vosne-Romane AOC and name some of its Grands Crus
Red wine only. Grands Crus include La Tache AOC and Romanee-Conti AOC
Describe Nuits-Saint-George AOC and name some of its Grands Crus
Almost exclusively red. No Grands Crus but several important Premiers Crus including Les Saint-Georges and Les Vaucrains
From north to south, what are the most important villages in the Cote de Beaune?
Aloxe-Corton AOC, Pernand-Vergelesses AOC, Ladoix-Serrigny AOC, Beaune AOC, Pommard AoC, Volnay AOC, Meursault AOC, Puligny-Montrachet AOC and Chassagne-Montrachet AOC, Saint-Aubin AOC
Describe Aloxe-Corton, Pernand-Vergelesses, and Ladoix-Serrigny AOCs and name some of their Grands Crus
Three villages clustered around the hill of Corton. Village and Premier Cru are mostly red, but Corton Charlemagne Grand Cru AOC is exclusively white. Corton Grand Cru AOC has many lieux-dits and is mostly PN, but can produce Chard
Describe Beaune AOC and name some of its Grands Crus
Mostly red but with some white. No Grands Crus but important Premiers Crus are Le Clos des Mouches and Les Greves
Describe Pommard AOC and name some of its Grands Crus
Red wine only, no Grands Crus but important Premiers Crus include Les Rugiens and Clos des Epeneaux
Describe Volnay AOC and name some of its Grands Crus
Red wine only, no gGrands Crus but important premiers crus include Clos des Chenes and Les Caillerets
Describe Meursault AOC and name some of its Grands Crus
Mostly white, no Grands Crus but important premiers crus include Perrieres and Genevrieres
Describe Puligny-Montrachet and Chassagne-Montrachet AOCs and name some of their Grands Crus
Almost all Puligny-Montrchet is white, Chassagne-Montrachet produces more white than red. Between them are the most celebrated white Grands Crus of Burgundy, including Le Montrachet AOC and Batard-Montrachet AOC
Describe Saint-Aubin AOC and name some of its Grands Crus
Mostly white, no Grands Crus but important premiers crus are Sur le Sentier du Clou and En Remilly
What are some ascendant, but lower-tier, village appellations for the Cote de Beaune?
St Romain AOC (mostly white), Auxey-Duresses AOC (mainly red), and Santenay AOC (mainly red)
What are some ascendant, but lower-tier, village appellations for the Cote de Nuits?
Marsannay (more red or rose than white) and Fixin (mainly red)
Describe the production and quality of Cote Chalonnaise
More red than white and typically good value. Much Bourgogne Cote Chalonnaise AOC is labelled simply Bourgogne AOC. Village and premier cru wines have risen in quality over the years and can offer excellent value compared to the Cote d’Or. Premiers Crus tend to be on warm, south-, south-east, and east-facing slopes with good sunlight interception and well-drained limesone soils
Describe Bouzeron AOC
100% Aligote, known as the best region for the grape
Describe Rully AOC
More white than red, with Premiers Crus for both. About 25% of the vineyard area is premier cru. Also important for grapes grown for Cremant de Bourgogne
Describe Mercurey AOC
Largest producer of communal appellations in the Cote Chalonnaise, much more red than white, about 25% of the vineyard area is premier cru
Describe Givry AOC
Mostly red, 40% of vineyard area is premier cru
Describe Montagny AOC
White wine only, 2/3 of vineyard area is premier cru
From north to south, what are the important villages of the Cote Chalonnaise?
Bouzeron, Rully, Mercurey, Givry, Montagny
From north to south, what are the important villages of the Maconnais?
Vire-Clesse, Saint-Veran, Pouilly-Fuisse, Pouilly-Loche, Pouilly-Vinzelles
What are the appellation tiers of the Maconnais?
Macon AOC (mostly red, some white), Macon-Villages and Macon + named village (Macon-Lugny, Macon-Solutre), white only, named village appellations (Pouilly-Fuisse AOC)
Which village in the Cote d’Or includes an option for rose? Why is this?
Marsannay, because it is at the northernmost end of the Cote de Nuits, where it is cooler and there is less protection from cold winds
Where in the Cote d’Or is protection from the wst at its highest? What is the result of this?
Gevrey-Chambertin to Nuits-Saint-Georges, which offer slightly higher ripeness and alcohol as a result (most red Grands Crus are located there)
Give some examples of consistent differences in village-level Cote d’Or reds
Volnay and Chambolle-Musigny are fruitier and more fragrant, whereas Pommard and Gevrey-Chambertin are fuller-bodied
Give an example of consistent differences in village-level Cote d’Or whites
Puligny-Montrachet is more floral and concentrated, while Meursault is full-bodied and powerful
Name some prominent, well-regarded negociants in Burgundy
Albert Bichot, Joseph Drouhin, Faiveley, Louis Jadot, Bouchard Pere et Fils
What is the difference between Domaine Dujac and Dujac Fils et Pere?
Domaine Dujac are estate bottlings, while Fils et Pere is negociant wine
What are the different types of wine business organizations in Burgundy?
Growers, domaines, negociants, micro-negociants, co-ops
In Burgundy, what are growers?
Businesses with vineyard holdings who sell their grapes or unfinished wines to negociant. Typically holdings are divided in parcels in different vineyards and villages
In Burgundy, what are domaines?
Businesses that own vineyards make wine from them, which they sell under their own label
In Burgundy, what are negociants?
Large businesses that buy grapes or wines, finish them, and bottle them under their own name
In Burgundy, what are micro-negociants?
Smaller businesses that buy grapes from very good to top quality vineyards, make the wines, and sell them under their own name (such as Benjamin Leroux)
Are co-ops important in Burgundy?
Not in the Cote d’Or, but La Chablisienne (Chablis) and Cave de Lugny (the Maconnais) are important, as well as in Cote Chalonnaise to a lesser extent
What effect do French inheritance laws have on Burgundy?
All children have the status of equal inheritors of an estate, leading to very small plots owned by people with very similar names
What are some major drivers of price in Burgundy?
Domaine name and appellation (including single vineyard names). Well regarded domaines can get higher prices for their village wines than premiers crus from lesser-known producers, and village names will be sold on their subtle stlistic differences
How are Perrieres and Charmes compared? Where are they located?
They are the two premiers crus in Meursault, with Perrieres known for steely concentration and Charmes for full body and approachable style
Are Burgundies sold en primeur?
They may be
How does Burgundy production compare to Bordeaux production?
Burgundy produces about 1/4 what Bordeaux does, and DRC producers about 1/4 the volume of Ch Lafite Rothschild’s Grand Vin. This scarcity has caused tremendous price increases in recent years
