Burgundy

The standard that Burgundy sets for wine quality and excellence is a benchmark throughout the world. Here, Pinot Noir and Chardonnay are planted in abundance, but there are also beautiful plots of other varietals, including Aligoté and Gamay. The region faces many potential disruptions throughout both growing season and harvest- rain, spring frost, and summer hailstorms. More desirable hillside grand cru sites are less likely to be as effected by frost due to the mid-slope location. Subtle differences in the wines of Burgundy are often attributed to the vastly different soils over very small areas. 

Pinot Noir thrives in the cool and moderate climate of Burgundy, producing wines that range from delicate with hints of floral aroma to structured with tannin and presence of spice. Lighter, entry level examples of Pinot Noir from the region can also show bright acidity and structure when oak is introduced. Grapes coming from more desirable vineyards in Cote d'Or are known to be much more intense and complex, developing notes of earth, game, and forest floor over time. Barrel ageing from 16 to 18 months is normal with some of that in new oak, depending on each winemaker's decision. 

Burgundy is the home of premium Chardonnay production. Burgundian Chardonnay is made lean with high-acid, typical of Chablis in the north, fuller with ripe fruit character from the south in Macon, and even expressive and complex as found in the Cote d'Or. Barrel ageing, barrel fermentation, use of lees, and malolactic fermentation are factors and decisions of the winemaker to produce high quality wines that will age in bottle for decades at a time.