Vintages in Burgundy – The Good, The Bad, & Who Made the Best Wines: 1972

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. We hope you enjoy :)

The season in 1972 was one of the longest in Burgundy's history. The winter was especially long and severe, with plenty of snow still falling in February. The spring was wet and cold, with a mild reprieve in March that ended a month later. The summer wasn't particularly warm - cool, in fact - nor did it see much rain. Flowering was early and even. September was warm however, with some much-needed showers. The result was a very large yield, with a late harvest going well into October. The wines produced had good fruit, with lively acidity that helped aging very well.

There is not too many left to find these days, but if you give it a go, look for labels from Robert Ampeau, Grivot, Robert Groffier, Lafarge, Leroy, Hubert de Montille, R. Remoissenet Père & Fils, Domaine de la Romanée-Conti, Armand Rousseau, and De Vogué. They are said to be showing surprisingly well!

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, or call at +1 (833) 839-4637.


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