Vintage

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Understanding a vintage year

What is a vintage year? It is simply the date (the year) of birth of the wine. This term really has a huge impact in Burgundy, more than in any other place on Earth. Defined by Monks during the Middle-Ages, the “climats” now stand for work and respect of the vineyard.

But a vintage year is also a moment of life. Like the witness of a particular event, it will probably bring back to your memory a smell, a color, a place or somebody with whom you shared it.

You will find in the following pages an explanation about vintage years since 1980. The understanding of a vintage year is possible by assimilating the contexts and how things happened.

Have a nice reading.

Années 1980
1980
1981
1982
1983
1984
1985
1986
1987
1988
1989
 
 
Années 1990
1990
1991
1992
1993
1994
1995
1996
1997
1998
1999
 
 
Années 2000
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009
 
 
Années 2010
2010
2011
2012
2013
2014
2015
2016
2017

Our old vintage wines (more than 10 years) could be tasted in the winery cellar during specials tours. An appointment is required: click here.

Advices

Accompaniments

We recommend bringing our wines to room temperature (around 18°C). The young wines are served with cold or warm meat-based plates. Wine 5 years and older need to be opened 2 hours beforehand. They accompany perfectly meat (grilled or with a sauce).To flatter meats and cheeses, it is recommended to serve old wines in carafes.

Transport

With travel having a marked but temporary influence on wine, its finesse and bouquet, it is necessary to completely unpack the cartons as soon as they arrive, and to lay down the bottles in the place where they will be stored (permanently), preferably the coolest and the least exposed to vibrations part of the cellar, and let the wine rest for 18 to 20 days.

Conservation

If you wish to keep the wine for many years, the temperature differentials must be minimized, and under no circumstances should the temperature of the cellar go above 18°C in the summer or below 10°C in the winter.

Observation

It is normal that a wine bottled using traditional methods will have a slight sediment deposit. Frequent in quality and well-structured wines, it reflects a natural ageing : to eliminate it risks removal of certain characteristics of the wine. It is recommended to let the deposit settle for a few minutes before cautiously serving, or better yet to let it settle in a decanter.

The wines must be at room temperature, that is, between 16°C and 18°C, and opened beforehand. Our wines accompany perfectly game, red meat and cheese.