Wine Region Report - Burgundy

Wine Region Report - Burgundy

Burgundy is a broad wine region encompassing several sub-regions in France. These sub-regions are Chablis, the Cote d'Or, Beaujolais, and Macconais. Each sub-region of Burgundy has its own distinct characteristics of wine styles and qualities. Burgundy itself is located  in the northeastern portion of France, stretching over 225 miles. Burgundy's climate is continental with cold winters and hot summers. Burgundy is home to an estimated 74,000 acres of vineyards.

Historically, Wine-making in Burgundy goes back as far as 51 B.C. Vineyards in Burgundy experienced major changes following the French Revolution in 1789.  During this time, all the vineyards in Burgundy were sold off into broken-down, small parcels. This was done in addition to the instituted Napoleonic Code, which carried with it a law of equal inheritance for the children. These laws fragmented the vineyards even further. 

In more recent history, the most important event in the 20^th century was the creation of an official classification and regulation sysftem of controlled Appellations of Origin (AOC). The AOC brought in much-needed dimensions of order, stability, and fair transaction mechanisms to the market and added a new protective dimension for consumers. The 20th century also ushered in the creation of the "Confrerie des Chevaliers du Tastevin." This is a wine society in France created to promote the wines of Burgundy and organize a number of annual wine-related events in the region.

Four of Burgundy’s sub-regions are located in the center of Burgundy along a narrow strip of land running between the towns of Dijon and Macon. In order from north to south, these sub-regions of Burgundy are the Cote d’Or, the Cote Chalonnaise, and the Macconais.

The major red wine producing areas of Burgundy are located in the Cote d’Or sub-region. In terms of production, 75% of the wines from the Cote d'Or are red wines, while the other 25% are white wines. Additionally, this sub-region is broken down even further into the smaller regions of the Cote de Nuits, Cote de Beaune, and the Cote Chalonnaise. Looking at these smaller regions, the Cote de Nuits is known for its red wines. The Cote Chalonnaise, though often treated as a "lesser" district of Burgundy, produces quality red and white wines. 

Taking a look at Burgundy's other sub-regions, wines from Beaujolais are made from 100% Gamay grapes, which are all hand-picked from the vines. These wines are typically light and fruity and meant to be consumed young. Another sub-region, Maconnais, is the southern limit of Burgundy. Wines from Maconnais are typically cheaper wines and made for consumption when they are still young. At the other geographical extreme, Chablis is located in the northwestern portion of Burgundy in a pocket of limestone hills and renowned for its dry white wines.  

Vineyards in Burgundy are given a level of classification. These classification levels (in order of descending quality) include Grand Cru, Premier Cru, Village, and Regional. Grand Cru vineyards are the best of the best. Burgundy is home to 33 Grand Cru vineyards, which account for less than 2% of wine production in the region. Grand Cru wine labels include the producer and the name of the vineyard. Burgundy is also home to hundreds of Premier Cru vineyards. Premier Cru vineyards vary more in quality and comprise 10% of total wine production in Burgundy. Premier Cru wine labels mention the name of the village and the individual vineyard on their labels. Village wines are made of grapes from one or many vineyards surrounding a specific village in Burgundy. These wines make up 40% of total wine production Burgundy. At the lowest level, roughly half of Burgundy vineyards are classified at the Regional level. The quality level of Regional wines can greatly vary – possibly either being great in the hands of capable producers, or unpleasant in the hands of inexperienced wine makers.

Today, Burgundy is renowned for its prestigious Appellations d’Origine Controlee (AOC). AOC is a symbol of quality and details the terroir of origin, which is used as the basis for classifications of the appellations, the production method, the history of the product, and the expertise of the producer. Burgundy is home to 100 appellations.

Wine production in Burgundy operates in 3 different ways. The first way involves negociants. These are individuals who buy grapes or wine from smaller producers and sell it under their own name. The second production method works through cooperatives. Cooperatives are organized grape-growers who decide pool together their resources and establish a winery for collective uses. The third route involves wine producers who own both a vineyard and a winery. 

The two major grape varieties of Burgundy are Pinot Noir (for red wines) and Chardonnay (for white wines). Under AOC laws, all red Burgundies are made from Pinot Noir, except wines from Beaujolais, which use the Gamay grape. Other grapes permitted in Burgundy include Aligote and Pinot Blanc in white wines. Both red and white wines from Burgundy are unblended wines made from a single grape variety. 

Additionally, winemakers in Burgundy are strong advocates of the concept of terroir. As noted earlier, the terroir in Burgundy serves as the the basis of AOC controls and designations. Terroir is a broad concept in Burgundy, including both natural and human factors. Nonetheless, the main focus of terroir in Burgundy is the sub-soil and soil from which the grape vines draws nutrients. Differences in soil creates a range of colors, aromas, and flavors for different kinds of wines.

In fact, to look even further at Burgundy's terroir focus on soil, the geological origin and chemical composition of the soils can be highly diverse not just from one vineyeard to another, but also within the same vineyard, village, and locality. These differences, though seemingly subtle, can have major impacts on the quality and final characteristics of wines from Burgundy.

Taking a look at Burgundy's major grape varieties, Pinor Noir grows best in marl and limestone soils. Depending on the proportion of limestone and the situation of the plot, wines made from Pinot Noir grapes can produce either a light, elegant red wine or a powerful, vigorous wine. Like Pinot Noir, Chardonnay grapes prefer marl, limestone soils. Chardonnay grapes grown in this type of clay-like soil tend to develop smoother flavor. More true for Chardonnay than Pinot Noir, the proportion of clay in the soil plays a major role in determining the aromatic style of the drier wines from Burgundy, like those made from Chardonnay. 

Sources – Information:

http://www.burgundy-wines.fr/find-out-about/and-their-wines/understanding-aocs/understanding-aocs,699,3994.html
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http://www.scottpaul.com/burgundy-import-company/burgundy-basics

Sources – Pictures and Graphs:

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