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. Enjoy!
1947 was a breathtaking vintage. Not only was the whole season spot-on, but an Indian summer in the autumn gave the grapes the extra time needed to gain a higher degree of sugar – too much in fact for some producers. Temperature control was a must during fermentation, many winemakers were challenged, many wines ended up plump with juice and voluptuous bodies, but sorely lacking in acidity. Those who were successful however, created wines of legendary quality and aging potential – many drinkable even to this day.
For those who do their research (and have the money), look for producers such as Domaine Romanee-Conti, and Domaine Comte Georges de Vogue Musigny. Any legendary house in Burgundy will do. :)
Drinking a fine wine from Burgundy is always something special, so once again make sure you are drinking them at the proper temperature. For whites, 52° is best, with reds rising up a few digits at 56°.
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