BURGUNDY

OVERVIEW

Burgundy, or Bourgogne in French, is one of the most revered wine regions in the world, known for its profound expression of terroir and its complex classification system. Located in eastern France, Burgundy is primarily celebrated for its Pinot Noir and Chardonnay wines, which vary dramatically depending on the vineyard site. The region is divided into several subregions, including Chablis in the north, the Côte de Nuits and Côte de Beaune (collectively the Côte d'Or), the Côte Chalonnaise, and the Mâconnais further south. Burgundy’s vineyards are meticulously classified, with the highest quality wines coming from Grand Cru and Premier Cru sites, followed by village and regional designations. The concept of climat—a precisely defined vineyard area with its own microclimate and soil—is central to Burgundy's identity. These wines are often more about elegance and subtlety than power, with an emphasis on purity of fruit, minerality, and age-worthiness.

HISTORY

The history of the Burgundy wine region is as rich and complex as the wines it produces, stretching back over two millennia. Viticulture in Burgundy began during the Roman era, around the 1st century AD, when the Romans introduced grape cultivation to the area. By the early Middle Ages, wine had become an essential part of religious and social life, and it was during this period that Burgundy began to emerge as a region of exceptional quality.

Monastic orders, particularly the Benedictines and later the Cistercians, played a crucial role in shaping the identity of Burgundy wines. The monks of Cluny Abbey (founded in 910) and Cîteaux Abbey (founded in 1098) meticulously tended vineyards, recorded their observations, and laid the groundwork for the concept of terroir—the belief that the land, climate, and cultivation practices uniquely shape the character of wine. The Cistercians were especially influential; they divided vineyards into small plots and began identifying which parcels consistently produced the best wines, essentially creating the first "climat" system that Burgundy is now famous for.

During the Middle Ages and Renaissance, Burgundy wines became highly sought after across Europe, prized for their finesse and depth. The Dukes of Burgundy were powerful political figures who promoted the region’s wines, often favoring Pinot Noir and discouraging other grape varieties in pursuit of higher quality. In 1395, Duke Philip the Bold famously decreed the banning of Gamay in favor of Pinot Noir, a decision that significantly shaped the region’s future.

After the French Revolution in the late 18th century, monastic lands were seized and sold off, fragmenting vineyard ownership. This fragmentation became even more pronounced with the Napoleonic inheritance laws, which required land to be equally divided among heirs, resulting in today’s patchwork of small vineyard holdings. As a result, many growers own tiny parcels of Grand Cru or Premier Cru vineyards, and it is common for a single vineyard to be divided among multiple owners.

In the 19th and early 20th centuries, Burgundy, like much of Europe, suffered from a series of viticultural disasters including phylloxera, powdery mildew, and economic hardship. It wasn’t until the mid-20th century that the region began a renaissance, with improvements in vineyard management, winemaking techniques, and a growing international appreciation for Burgundy's subtle and terroir-driven wines.

Today, Burgundy remains one of the most respected and studied wine regions in the world. Its deep historical roots, combined with a fierce devotion to terroir and tradition, make it a benchmark for Pinot Noir and Chardonnay globally.

Vougeot, France

REGIONS

It is a mosaic of vineyard sites, each with its own unique expression of terroir. Though small in size compared to other major wine regions, it is exceptionally diverse in its soils, microclimates, and vineyard classifications. Burgundy is divided into five primary wine-producing subregions, each with its own identity and signature styles:

Chablis & the Grand Auxerrois (Northern Burgundy)

Chablis is the northernmost region of Burgundy and one of the most distinctive. Separated from the rest of Burgundy by a gap of about 100 miles, it’s known for its cool continental climate, which creates a longer growing season and preserves high acidity in the grapes. Chardonnay is the only grape allowed here, and the wines are famous for their steely minerality, green apple, citrus notes, and often a flinty or oyster shell character—especially in wines from vineyards planted on Kimmeridgian limestone soils.

The hierarchy of appellations includes

Petit Chablis, which is lighter and made from vines grown on less desirable Portlandian limestone

Chablis AOC, which offers the region’s quintessential style

Chablis Premier Cru, with 40 designated sites offering more complexity and age- worthiness

Chablis Grand Cru, a small cluster of seven vineyards on a single southwest-facing hill known for producing powerful, age-worthy wines.

The nearby Grand Auxerrois includes less famous but historically significant areas such as Irancy (red wines from Pinot Noir and César), Saint-Bris (the only Sauvignon Blanc in Burgundy), and regions like Vézelay and Joigny, which are slowly regaining recognition.

Côte de Nuits (Northern Côte d'Or)

The Côte de Nuits is the spiritual home of Pinot Noir, producing some of the world’s most sought-after and expensive red wines. This narrow strip of vineyards runs from Marsannay in the north to Corgoloin in the south and benefits from an ideal combination of limestone-rich soils, gentle east-facing slopes, and a temperate continental climate. Nearly all wines here are red, made from Pinot Noir, and they express a full range of styles—from delicate and perfumed to dense and muscular.

Marsannay: The only village in the Côte d’Or allowed to produce red, white, and rosé under its name, offering good value and growing prestige.

Fixin: follows with structured reds that can be rustic in youth but age beautifully.

Gevrey-Chambertin: is known for powerful, structured wines and hosts nine Grand Crus including Chambertin and Clos de Bèze.

Morey-Saint-Denis: is a small but prestigious village producing balanced wines, and it's home to Grand Crus such as Clos de Tart and Clos Saint-Denis.

Chambolle-Musigny: often described as producing the most elegant and floral wines in the Côte de Nuits, with the ethereal Grand Cru Musigny as its crown jewel.

Vougeot: dominated by the large Clos de Vougeot vineyard, which produces varied expressions depending on the parcel.

Vosne-Romanée (home to Romanée-Conti):  perhaps the most hallowed village in Burgundy, known for opulent, exotic wines from legendary Grand Crus like Romanée Conti, Richebourg, and La Tâche.

Nuits-Saint-Georges: produces muscular and earthy Pinot Noir without any Grand Crus but many outstanding Premier Cru sites.

The wines here are known for their structure, complexity, and aging potential. While Pinot Noir dominates, a small amount of Chardonnay is also grown, primarily for local consumption.

Côte de Beaune (Southern Côte d'Or)

The Côte de Beaune is famous for its stunning white wines, especially those made from Chardonnay, although it also produces a significant amount of Pinot Noir. The region runs south from Ladoix-Serrigny to Maranges and enjoys slightly warmer temperatures than the Côte de Nuits, contributing to a broader range of wine styles. The soils here vary from marl to clay-limestone, and elevation and aspect again play crucial roles.

Ladoix-Serrigny and Pernand-Vergelesses: produce both red and white wines, with the nearby hill of Corton hosting the only Grand Cru for red wine in the Côte de Beaune (Corton) and a celebrated white Grand Cru (Corton-Charlemagne).

Aloxe-Corton: Similarly is important, producing rich, long-lived wines.

Beaune: The commercial heart of Burgundy, is home to many wine négociants and offers a wide range of expressive, age-worthy red wines.

Pommard: Known for powerful, tannic Pinot Noirs, while neighboring

Volnay: Its elegant, floral counterpart—often described as the "feminine" foil to Pommard's "masculine" structure.

Meursault: produces lush, nutty, and textured Chardonnays, although it lacks any Grand Cru vineyards.

Puligny-Montrachet and Chassagne-Montrachet: share the Montrachet hill, source of Burgundy’s most exalted white Grand Crus: Montrachet, Bâtard-Montrachet, Chevalier-Montrachet, and others. These villages make wines of finesse, structure, and remarkable aging potential.

Farther south, villages like Saint-Aubin, Santenay, and Maranges produce both reds and whites, often at more accessible prices, and are gaining recognition for their quality.

Côte Chalonnaise

The Côte Chalonnaise lies just south of the Côte d’Or and is known for producing wines with excellent value and increasing quality. The climate here is slightly warmer and drier, with less protection from the hills, and the soils remain predominantly limestone and clay. The wines tend to be a bit more rustic than those from the Côte d’Or but are full of character and charm.

Bouzeron: A unique appellation that focuses solely on Aligoté, producing fresh, zippy whites with floral and citrus tones.

Rully: Versatile, known for both white wines and as a center for Crémant de Bourgogne sparkling wine production.

Mercurey: The largest and most prestigious appellation in the Côte Chalonnaise, producing structured, full-bodied reds from Pinot Noir, with a growing number of quality whites.

Givry: Famous for lively, expressive red wines and was reportedly a favorite of King Henry IV.

Montagny: Produces only white wines from Chardonnay, which are mineral-driven, fresh, and often creamy in texture.

Mâconnais

The Mâconnais is the southernmost part of Burgundy and enjoys a warmer, more Mediterranean-influenced climate, leading to riper fruit and more approachable wines. The terrain is hillier, and vineyards are more widely spaced, with mixed soils of limestone, clay, and marl. This is Chardonnay country, with the wines often showing ripe stone fruit, melon, and floral characteristics, sometimes with a touch of oak.

Mâcon AOC or Mâcon-Villages: Wines labeled as these offer excellent everyday value and are typically fresh, unoaked, and fruit-forward.

Viré-Clessé: Known for slightly more serious, floral wines with aging potential. Saint-Véran: Delivers supple, round Chardonnays that punch above their weight.

Pouilly-Fuissé: Star of the region, which produces rich, complex white wines with great depth, often aged in oak. As of 2020, 22 Premier Cru sites within Pouilly-Fuissé were officially recognized, marking a significant elevation in the region’s status.

From the steely whites of Chablis to the powerful reds of the Côte de Nuits and the expressive Chardonnays of the Mâconnais, Burgundy is a region where geography, geology, and tradition intersect. Its fragmented vineyard ownership and detailed classification system make it one of the most complex yet rewarding wine regions to explore. Each subregion offers a different expression of Burgundy’s noble grapes, and together they form the intricate puzzle that defines this historic and world-renowned region.

Bordeaux Wine Map

STYLES

Burgundy (Bourgogne) is renowned for producing some of the most elegant and terroir-driven wines in the world, crafted primarily from two noble grape varieties: Pinot Noir and Chardonnay. While these grapes are the foundation of Burgundy’s wine styles, subtle variations in climate, soil, and vineyard aspect across the region give rise to a wide array of expressions—from austere and mineral-driven whites to ethereal and complex reds. Here’s a detailed overview of the wine styles found in Burgundy:

White Burgundy (Chardonnay)

White wines from Burgundy are made almost exclusively from Chardonnay, and their styles vary widely depending on the subregion, vineyard classification, and winemaking choices.

Chablis

Style: Crisp, dry, and mineral-driven.

Notes: Green apple, citrus, flint, and saline notes with high acidity.

Oak Use: Little to no oak in Petit Chablis and Chablis AOC; some Premier Cru and Grand Cru wines see oak aging for added complexity.

Aging Potential: Moderate to long for Premier and Grand Cru wines.

Côte de Beaune

Style: Richer and more structured than Chablis, with a balance of minerality and opulence.

Notes: Ripe orchard fruits, hazelnut, brioche, honey, and subtle spice.

Notable Villages: Meursault (creamy and nutty), Puligny-Montrachet (refined and mineral), Chassagne-Montrachet (powerful and structured), and Corton- Charlemagne (complex and age-worthy).

Aging Potential: Very high, especially from top Premier Cru and Grand Cru sites.

Côte Chalonnaise & Mâconnais

Style: More approachable and fruit-forward.

Notes: Peach, melon, lemon curd, and floral hints.

Notable Appellations: Rully, Montagny, Saint-Véran, Pouilly-Fuissé.

Aging Potential: Typically enjoyed young to mid-term.

Red Burgundy (Pinot Noir)

Red Burgundy is celebrated for its elegance, finesse, and ability to reflect the unique terroir of each vineyard. It is made almost exclusively from Pinot Noir.

Côte de Nuits

Style: Deep, structured, and complex with great aging potential.

Notes: Red and black cherry, raspberry, violet, forest floor, spice, and earthy undertones.

Top Villages: Gevrey-Chambertin (powerful), Chambolle-Musigny (elegant), Vosne-Romanée (exotic and refined), Nuits-Saint-Georges (robust).

Aging Potential: High, especially for Premier Cru and Grand Cru wines.

Côte de Beaune

Style: Softer and more perfumed than Côte de Nuits.

Notes: Strawberry, cherry, floral notes, and gentle spice.

Top Villages: Pommard (structured), Volnay (silky and aromatic), Beaune (balanced and fruit-driven).

Aging Potential: Moderate to high depending on classification and vintage.

Côte Chalonnaise & Mâconnais

Style: Lighter, more fruit-forward, and accessible.

Notes: Bright red fruit, subtle spice, and soft tannins.

Notable Villages: Mercurey and Givry (among the best for reds in these subregions).

Aging Potential: Best consumed within 5–10 years.

Sparkling Burgundy (Crémant de Bourgogne)

Grapes: Chardonnay, Pinot Noir, and sometimes Aligoté or Gamay.

Style: Traditional method sparkling wine made in a range of styles (Brut, Rosé, Blanc de Blancs, Blanc de Noirs).

Notes: Apple, pear, toast, citrus, and fine bubbles.

Value: Excellent quality for price compared to Champagne.

Other Styles

Aligoté

Style: Light, fresh white wine made from the Aligoté grape.

Notes: Citrus, green apple, and floral notes with bracing acidity.

Typical Use: Often enjoyed young or used in Kir, a classic Burgundian aperitif.

Gamay

Style: Found mainly in the southern Mâconnais (and Beaujolais just south of Burgundy proper).

Notes: Juicy red fruit, light tannins, and easy-drinking style.

Occasionally blended with Pinot Noir for entry-level regional wines.

Burgundy’s wine styles are a reflection of its deep-rooted history, diverse terroirs, and precise vineyard classifications. From the steely whites of Chablis to the majestic Grand Cru reds of the Côte de Nuits, each wine tells a story of place. Whether you prefer a vibrant and mineral-driven Chardonnay or a delicate and perfumed Pinot Noir, Burgundy offers a style for every palate—often demanding patience and attention, but richly rewarding for those who seek complexity and elegance in wine.

VARIETAL

Burgundy is a region defined by its commitment to purity and precision, a philosophy evident in its limited yet legendary selection of grape varietals. Unlike many wine regions that embrace a broad range of grapes, Burgundy concentrates on a focused group, allowing for a deep and nuanced exploration of terroir—the intricate interplay of soil, climate, and viticultural practices. Each varietal is carefully cultivated for its ability to reflect the distinct character of its vineyard site. Below is an in-depth look at the grape varietals that shape the identity of this historic and prestigious region.

Pinot Noir

Red Grape | ~34% of total vineyard plantings

The Soul of Red Burgundy: Pinot Noir is the flagship red grape of Burgundy, responsible for some of the most elegant and age-worthy wines in the world.

Characteristics: Naturally light in color and body, but intensely aromatic. Displays red berry fruit (cherry, raspberry, strawberry), floral notes (violet, rose), and earthy complexity (mushroom, forest floor, truffle) as it ages.

Terroir Sensitivity: Pinot Noir is highly reflective of its site, making it a perfect vehicle for expressing Burgundy’s climat system.

Major Areas: Dominates the Côte de Nuits and Côte de Beaune, with notable expressions from villages like Vosne-Romanée, Gevrey-Chambertin, Pommard, and Volnay.

Style: From light, silky, and aromatic to structured and age-worthy, depending on vineyard and classification (regional to Grand Cru).

Chardonnay

White Grape | ~51% of total vineyard plantings

The Signature White Grape: Burgundy is the spiritual home of Chardonnay, and its wines are considered benchmarks for the variety worldwide.

Characteristics: Styles range from crisp and mineral-driven to rich and textured. Typical flavors include apple, pear, lemon, hazelnut, white flowers, and subtle oak or buttery notes when barrel-aged.

Terroir Expression: Like Pinot Noir, Chardonnay thrives in expressing soil and microclimate differences, from the limestone-rich slopes of Chablis to the clay limestone mix in the Côte de Beaune.

Major Areas: Grown throughout Burgundy but especially revered in Chablis, Puligny-Montrachet, Meursault, Chassagne-Montrachet, and Corton- Charlemagne.

Style: From steely and mineral (Chablis) to full-bodied and complex (Grand Cru whites of the Côte de Beaune).

Aligoté

White Grape | ~6% of total plantings

Burgundy’s “Other” White Grape: Aligoté is a historic varietal of Burgundy, often overshadowed by Chardonnay but gaining renewed interest for its freshness and affordability.

Characteristics: High in acidity, light-bodied, with notes of lemon, green apple, and white flowers. Occasionally has a saline or herbal edge.

Typical Use: Commonly used in the Kir cocktail (Aligoté with crème de cassis). Increasingly being made into serious varietal wines with real depth.

Major Appellation: Bourgogne Aligoté AOC; the village of Bouzeron is the only communal AOC dedicated exclusively to Aligoté.

Style: Crisp, dry, and refreshing—ideal for aperitifs or pairing with shellfish and light dishes.

Gamay

Red Grape | Minor presence in Burgundy proper, dominant in Beaujolais

(just south of Burgundy)

Youthful & Juicy: Though mostly associated with Beaujolais, Gamay is grown in southern Burgundy, particularly in the Mâconnais and some Bourgogne Passe Tout-Grains blends (Pinot Noir + Gamay).

Characteristics: Juicy red fruits (strawberry, cranberry, raspberry), floral notes, and low tannin. Light-bodied and vibrant.

Style: Made for easy drinking; occasionally blended with Pinot Noir for light, approachable wines.

Notable Use: Found in regional blends or Mâconnais wines but not permitted in higher-tier appellations like Premier or Grand Cru.

César (Historical varietal – extremely rare)

An ancient red grape once used in parts of northern Burgundy (particularly Irancy) to add color and tannin to Pinot Noir.

Today, it's largely phased out, with only a handful of producers still using it in small quantities.

Sauvignon Blanc (Permitted only in Saint-Bris AOC)

Unusual for Burgundy, Sauvignon Blanc is grown in Saint-Bris, a small appellation near Chablis.

Style: Lighter and fresher than Loire Sauvignon Blancs, with zesty citrus, green apple, and grassy notes.

Melon de Bourgogne (Now mostly associated with Muscadet in the Loire)

Originally from Burgundy, this grape has found its modern identity in the Loire Valley. Rare to nonexistent in today’s Burgundy vineyards.

The region’s global reputation rests on the refined and transparent nature of its Pinot Noir and Chardonnay, which act as lenses through which Burgundy’s diverse terroirs are viewed. Supporting varietals like Aligoté and Gamay contribute to the region’s diversity, offering fresh and approachable alternatives. Together, these grapes form the foundation of Burgundy’s intricate and prestigious wine culture.

TERROIR

Their reputation for producing some of the world’s most expressive wines is deeply rooted in its soils, climate, and topography—the essential components of terroir. In this historic region, these elements vary dramatically over short distances, creating a patchwork of vineyard sites where even neighboring plots can yield remarkably different wines. Here's a detailed breakdown of how these natural features shape Burgundy’s viticulture:

Soil

Burgundy’s soils are highly diverse and a key factor in the unique character of each wine. The geological history of the region dates back over 200 million years to the Jurassic period, and the result is a complex layering of rock types, fossilized marine material, and mineral-rich subsoils.

Limestone

Dominant Component: Found throughout Burgundy, especially in the Côte d'Or.

Effect on Wine: Promotes excellent drainage and contributes to elegance, finesse, and minerality in both red and white wines. Chardonnay thrives on limestone-rich soils.

Clay

Role: Typically mixed with limestone to form clay-limestone soils.

Effect on Wine: Adds richness, structure, and depth. Pinot Noir planted on heavier clay tends to produce more powerful, full-bodied wines.

Marl

Composition: A mix of limestone and clay, often found in Premier and Grand Cru sites.

Effect on Wine: Balances structure and elegance. Common in top Pinot Noir vineyards, like those in Gevrey-Chambertin and Vosne-Romanée.

Kimmeridgian Limestone

Where Found: Primarily in Chablis.

Effect on Wine: Contains fossilized marine organisms, lending intense minerality and flinty, saline notes to Chardonnay.

Other Soils

Gravel, sand, and silt appear in valley floors or lower-slope vineyards. These often produce lighter, more accessible wines.

Oolitic limestone and scree (rock fragments from erosion) enhance drainage and are prized in higher elevation vineyards.

Climate : A Continental Influence

Burgundy has a semi-continental climate with marked seasonal variation. While the relatively cool climate allows for slow ripening and balanced acidity, it also presents challenges that demand skill and adaptability from growers.

Key Characteristics

Cold Winters: Dormant vine periods with potential frost risk in early spring.

Warm Summers: Ideal for ripening, though excessive heat can lead to overripe fruit in warmer vintages.

Rainfall: Moderately low but unevenly distributed. Rain during harvest season can threaten grape quality.

Frost & Hail: Spring frosts (especially in Chablis) and summer hailstorms are ongoing threats that can dramatically reduce yields and impact vintage quality.

Vintage Variation: A hallmark of Burgundy. No two years are alike, and climatic fluctuations significantly influence wine style and quality.

Topography: Slopes and Exposures

Burgundy’s vineyards are defined by a rolling landscape shaped by faulting and erosion, creating a series of gentle slopes and valleys. These variations in elevation and exposure play a vital role in determining wine quality.

The Côte (Slope)

The famed Côte d'Or (“Golden Slope”) is a narrow strip of east- and southeast- facing slopes, providing optimal morning sun exposure and protection from prevailing westerly winds.

Higher Elevations (up to 400 meters): Cooler, windier sites, ideal for lighter, more delicate styles of Pinot Noir and Chardonnay.

Mid-Slope (250–300 meters): The "sweet spot" where many Premier and Grand Cru vineyards are located. Perfect balance of sunlight, drainage, and airflow.

Lower Slope/Valley Floor: More fertile soils, heavier in clay and less well- drained. Typically used for regional appellation wines like Bourgogne Rouge or Blanc.

Regional Differences

Chablis: Rolling hills and cool, windswept plateaus with vineyards facing south or southwest for better sunlight.

Côte Chalonnaise & Mâconnais: More open, undulating landscapes with broader valleys and mixed exposures. Warmer climate yields slightly riper, fruitier wines.

Their extraordinary diversity in soil composition, climatic conditions, and topographical nuance creates an ideal setting for expressing the subtleties of terroir. These factors, in combination with the region’s small-scale vineyard ownership and centuries-old traditions, contribute to the complexity, individuality, and age-worthiness of its wines. Whether it’s a flinty Chablis, a rich Meursault, or a perfumed Chambolle-Musigny, each bottle is a direct reflection of the land from which it comes.