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Wines of Burgundy
A historic vineyard, one of the oldest in france, modeled in the middle ages by the monks, then the dukes of burgundy, and rich in estates with often modest appearances, but of great prestige.
List of sub-regions
Burgundy Wine Overview
Burgundy Wines, despite its small size (3% of the French vineyard), offers the largest number of appellations of origin: around a hundred, from Chablisien to Mâconnais, passing through the Côte de Nuits, the Côte de Beaune and the Chalonnaise coast. One of the most prestigious as well, synonymous with fine wines. The homeland of pinot noir and chardonnay, which reign supreme there. Burgundy is also the quintessence of the notion of terroirs, here called climates, of an extreme diversity (more than 600) and at the origin of the immense variety of Burgundy wines.
Reflection of this fragmented vineyard and of great variety, the hierarchy of Burgundy wines, which may seem complex, is very logical and defines four levels: regional appellations (more than 50% of production), municipal appellations , also say villages (more than 30% of the production), the premiers crus (about 10% of the production) and, at the top of the pyramid, the grands crus.
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Red wines: In Burgundy, the few most successful plots of Pinot Noir produce, in good years, probably the most complex and charming red wines in the world. They usually offer a nose of red fruits (cherry, blackcurrant, raspberry) and exotic spices. In the mouth, they reveal themselves to be ample, round and very smooth. Their color is, generally very clear, ruby in their youth, delicately tinged with yellow as they age.
The great red Burgundy may, depending on the vintage, experience a closing period (between 5 and 16 years of age), during which it is preferable to forget them. To drink therefore, either young, on the fruit, before 5 years, or at maturity, after 15 to 20 years of aging.
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The Wines of Burgundy
Burgundy is the other French emblem of wine. Here reign supreme (or almost) Chardonnay for the whites and Pinot Noir for the reds. Burgundy wines are among the most famous in France. They are associated with a rich gastronomy and their great diversity has something to satisfy all tastes and succeed in all pairings.
The extreme fragmentation of plots or localities, which the Burgundians call climats. The greatest of them are raised to the rank of Premier Crus, or even Grands Crus, for the best. The illustrious Clos Vougeot, for example, which covers only 50 hectares, is nevertheless shared between more than seventy owners! Also, for a given vintage, there are about forty Clos de Vougeot Grand Cru, sold at “full price”, while less than a quarter, perhaps, deserve to be considered as exceptional wines.
In their defense, the Burgundians have a lot to do with a difficult climate and the choice of a single grape variety, depriving wine growers of the ease of blending. With the three departments which constitute it (Yonne, Côte d’Or, Saône and Loire), Burgundy represents only 3% of French wine production and demand is still growing. Hence, a certain rise in prices, especially for the grands crus. From Dijon to Mâcon, the climate varies little. Also, it is essentially the soils that characterize the wines produced in Burgundy.