Bourgogne

France · AOC · Burgundy

Styles

Natural factors

An area covering more than 300 communes across 4 départements, stretching approximately 250 km from north to south (via Wikipedia · CC BY-SA 4.0)
From Dijon to Lyon, the vineyards lie along the western edge of the Bresse graben, which subsided during the Alpine uplift; substrates are Jurassic, locally Triassic
Cool oceanic climate (average 11 °C) with a foehn effect on the Morvan/Charolais side, continental influences to the east, and southern influences in the south (via Wikipedia · CC BY-SA 4.0)

Human factors

Viticulture documented from the 1st century AD (a vine excavated at Gevrey-Chambertin); official AOC status granted by decree in 1937
Grape varieties probably native (the 'pinot' family), selected since the Middle Ages; distinct local training practices: arcures in the Mâconnais, Chablis pruning in the Yonne

Product characteristics

Reds: cherry-ruby colour, red fruits, spice (pepper, liquorice), fine-grained tannins; ageing potential of 2–6 years
Pale gold to green-tinged whites: citrus, white flowers, a brioche-like, rounded finish; supple and aromatic (via Wikipedia · CC BY-SA 4.0)

Terroir / wine link

Pinot noir and chardonnay, both highly responsive to site, express the climatic gradient: pronounced acidity in the north (Auxerre), suppleness in the south (Mâconnais)

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.