Vintages in Burgundy – The Good, The Bad, & Who Made the Best Wines: 1936

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 1936 growing season.

This year was doomed from the start. A longer than usual winter led into a cool and wet spring that protracted budding across most of the region. Summer was unseasonably cool and rainy, with continuation into September. Small, welcomed patches of sun led to a late harvest as growers scrambled to ripen as much as possible. Harvest began October 11th.

This vintage was so underwhelming that it was totally ignored by British trade. Only the largest houses produced drinkable wines, and even those have been undrinkable for quite some time. Bets regions were Cote de Nuits and Cote de Beaune.

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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