"The Golden Age of Burgundy?"

Keith, definitely a "good read". The article helps to crystallize my grasp of Burgundy dynamics over time.

Regardless of what the future holds, we are fortunate to have been able to enjoy and appreciate Burgundy wines during the referenced time interval. I'm optimistically looking forward to continuing to do so, at least over the near term.

Thank you for posting.

. . . . . Pete
 
There has been a revolution in this millennium and I think the lesser wines can often now make an excellent substitute for what has become unaffordable, but drinking an unutterably grandiose and insouciant Richebourg 93 from Hudelot-Noellat last night I did wonder if such a wine could be made nowadays. Hudelot had no problem at all with plenty of fertiliser and big yields, which meant that his village wines at this time were absolute crap, but this was as grand, if not as refined (or indeed as clean) a burgundy as one could ever hope to meet, stunningly physical stuff.
 
originally posted by Tom Blach:
There has been a revolution in this millennium and I think the lesser wines can often now make an excellent substitute for what has become unaffordable, but drinking an unutterably grandiose and insouciant Richebourg 93 from Hudelot-Noellat last night I did wonder if such a wine could be made nowadays. Hudelot had no problem at all with plenty of fertiliser and big yields, which meant that his village wines at this time were absolute crap, but this was as grand, if not as refined (or indeed as clean) a burgundy as one could ever hope to meet, stunningly physical stuff.[/quote

tom--i'm trying to find your logic. you say that his village wines were crap because of high yields and plenty of fertilizer, but his grand crus then were beyond what is achievable today? should not his grand crus back then be diminished for the same reasons?

how could the grand crus not suffer from the same abuse? certainly we are not to infer that that is what grand crus need to be sublime.
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I'm not claiming any particular logic, Robert, just that hierarchies can be much more visible when winemaking isn't too fussy. I don't think such wines are being made today but I am not by any means saying that what is made today isn't as good. It's probably better. Better isn't necessarily always as good, though, if you see what I mean.
 
Good article. Thanks for posting, Keith.

I agree with the gist of the article: Wines from lesser denominations are better than ever.
 
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