Vintages in Burgundy – The Good, The Bad, & Who Made the Best Wines: 1966

July 31, 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!

1966 –

A vintage that was up and down, with a perfect finish. A uneventful, cloudy spring, saw a bit of hail in the mid-season, with a warm, mellow June, bringing about a plentiful crop. The summer had poor weather with rain and cloudy days, but a near-perfect September ripened the grapes and pulled the crops through with good fruit and acidity. All in all, 1966 produced wines with harmony, elegance, balance, and a clean purity.

Whites were plump and balanced, with fantastic structure – but past drinkability now. Reds Were just as well produced, and some are just coming into full drinkability. Best application for 1966 is Romanee-Conti, with the best producers Carillon, Lafon, Latour’s Corton-Charlemagne, Leflaive, Ramonet, Roulot, and of course, Domaine de la Romanee-Conti Romanee St-Vivant.

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.