2007 White Burgundy In-Bond

Overview

After a series of ripe to very ripe vintages such as 2002, 2005 and 2006, 2007 sees a return to a classic style of white Burgundy. By ‘classic’ I mean a vintage where flavour ripeness is achieved at relatively low potential alcohol levels, between 12–13% potential alcohol, which produces the most aromatic style of wines, with intense floral and fruity aromas, which have not been burned off by the heat.

Furthermore, on the palate the wines are crisp, with a pleasing tension between freshness and richness. This makes them a pleasure to drink, because they stimulate rather than sate the palate, encouraging another sip. They will also stand up to food better than overripe wines.They display a register of flavours ranging from appley Bourgognes, via honeysuckle-scented St Aubins and Pulignys to the richer and more buttery flavours of Meursault and Pouilly-Fuissé.We recommend them to you.

As ever, these remarks only apply to the conscientious producers, such as those we have selected for this offer. Growers with excessive yields and who harvested too early will have made thin and unappealing wines.

The weather: a superb September

The year started well with one of the hottest Aprils for 20 years producing a flowering that was two to three weeks early, presaging another August harvest. But June, July and August were cool with about twice as much rain as usual. In mid August the grapes were far from ripe, but superb weather from the end of August to the end of September changed everything.

The autumn weather was considerably sunnier and drier than normal, and the north wind blew, evaporating the water in the grapes and preventing disease. In Château de Beauregard’s Le Roue vineyard the potential alcohol levels accelerated from just 7.5% on August 23rd to an ideal 12.8% on September 19th. However, full flavour maturity lagged behind potential alcohol.