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. In this article we will be doing a brief overview of the 1963 vintage.
A very wet year. The season had cold and rainy weather until early June. July returned to cooler temperatures, with intermittent sprinkles, turning wet yet again in August. Ripening did not occur until almost the end of September, with harvest running from October until the first part of November. Any wines that were successfully crafted had a much higher acidity, and a light body. In these instances, and indeed this case, the white wines fared much better than the reds, with some of the finer offerings showing well even today.
If you happen across any, look for wines from the Grand and Premier Cru terroirs of Meursault, Corton-Charlemagne and Montrachet, the high acidity has kept them well. As it is so often in winemaking, the larger houses had the means to produce better wines, so seek those out first.
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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