Vintages in Burgundy – The Good, The Bad, & Who Made the Best Wines: 1961

April 03, 2020 by French Corner Cellars

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, and infamy, with the best producers for that year – enjoy!

We will start off with the year 1961 – a very good year in burgundy, where and irregular season of a mild and moist winter was followed up by a warmer spring. Irregular patterns in June as well prolonged flowering by nearly a month. A cool July, warmer August, and par September led to a comfortable, if not patchy harvest for the white grapes, with the uneven ripeness and concentration of the grapes. Reds in the regions were outstanding, albeit with small crops.

These small crops have led to the extreme rarity of the 61’ offerings, with producers such as Matrot (their Mersault-Perrieres in particular), and of course, Lafon doing well with their whites. Aloxe Corton, in Beaune, and Bouchard Pere et Fils (Corton Charlemagne and L’Enfant Jesus) produced incredible labels as well in the reds.

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.