Everyone talks about the vintages that produced the finest wines, and why wouldn’t they? Delicious and quite often worthy of deep time in a cellar, they are the wines enjoyed and spoken of throughout the decades. Then there are the forgotten years, the vintages that saw terrible weather at the worst times, whose wines were all but written off as times passed. The worst years can still produce fantastic wines, when produced by houses that understand how to deal with what their dealt, and come out shining regardless of the conditions.
This series will be dealing with the vintages in Burgundy of fame, infamy, and everything in between - with the best regions/producers for that year. This article will be covering the 1870 growing season.
A good vintage. For winemakers and drinkers, this will be known as a season with nearly all the important elements on its side. For historians, this year is known as the beginning of the Franco-Prussian war, and the Battle of Nuits St, Georges.
A frost in the spring, followed by a very prolonged drought, protracted flowering and greatly reduced yields. Outside of those occurrences however, the rest of the season was near-perfect, with just the right amount of heat. Harvest began in late September, and resulted in small batches of very good wines, spread evenly throughout the region. It was the best vintage since the might of 1865.
The big houses did best, as they always do, but many small producers found themselves having a much needed break in terms of this years quality. Any wines found at this point should be kept as novelty and not drank, unless otherwise stated by a professional.
Drinking a fine wine from Burgundy is always something special, make sure you are drinking them at the proper temperature. For whites, 52° is best, with reds rising up a few digits at 56°, and as always, don’t forget the Avintage DIVA line of wine refrigeration cabinets for all your wine storage needs. For more information, visit us at www.frenchcornercellars.com, or call at +1 (833) 839-4637.
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