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Château Lagrange started humble but is today a successful Third Growths Winehouse. The estate is 182 hectares large and located entirely within the appellation of Saint-Julien. When the property was acquired by the Japanese company Suntory, the French were skeptical, but we can’t deny: the Japanese have made Château Lagrange great again. The Appellation Saint-Julien Saint-Julien is an Appellation d'Origine Contrôlée (AOC) for red wine in Bordeaux, more specifically the Médoc subregion. The wines of this appellation are mainly produced in Saint-Julien-Beychevelle, located on the left bank between Margaux and Pauillac. The primary grape of Saint-Julien is Cabernet Sauvignon, along with Cabernet Franc, Merlot, Malbec, Petit Verdot, and traces of Carménère. The southern wines are described as smoother and more feminine, while the northern wines are more robust and powerful. Château Lagrange is located in the north of the Saint-Julien appellation. The History of Château Lagrange The story of Château Lagrange dates back to the Gallo-Roman times when the original estate was called Villa Rustica. During the Middle Ages, the Templars joined two domains and made Lagrange the largest wine producer in the Médoc. Over the centuries, the domain was owned by many different people. In the 18th century, Baron de Brane, a Bordeaux parliament member and owner of Mouton, bought the estate. Subsequently, influential merchant Jean-Valère Cabarrus invested in Lagrange and spread its wines through his sales network. The Italianate tower, depicted on the label, was constructed in 1796 by the next owner Jean Valerie Cabarrus, Napoleon’s Finance Minister in Spain. But it was his successor, Count Duchatel, who was the first to truly improve the domain’s wines: he added a drainage system to the vineyard. This is very common today but back then it was revolutionary. In 1855, the year of the Bordeaux Wine Official Classification, Château Lagrange was ranked as Third Classified Growths. It was truly a golden age for the estate, but everything changed in the 20th century due to the World Wars and Depression. In 1983, the Japanese group Suntory acquired the domain and appointed Marcel Ducasse and Kenji Suzuta to restructure the vineyard and renovate the estate. This was the beginning of the château’s rebirth. Year after year, they put in hard work and investments. Today Château Lagrange is led by Matthieu Bordes and Keiichi Shiina, who keep refining the production. The Exceptional Terroir of Château Lagrange The center of the domain is the highest point in Saint-Julien. The estate covers 182 hectares and has a gravelly soil combined with sand or iron-rich clay, depending on the plot. The soil is perfect for the Cabernet Sauvignon grape and covers 67% of the vineyard. 28% is dedicated to the Merlot grape and 5% to Petit Verdot, which gives the wines of Château Lagrange their unique complexity. Château Lagrange is one of the few properties in Saint-Julien that also produces white wine. The white wine vineyard covers 7.5 hectares, of which 60% is Sauvignon Blanc, 20% Sauvignon Gris, and 20% Sémillon. This wine is sold under the name Les Arums de Lagrange. In 1985, Suntory also started the production of a second wine: Les Fiefs de Lagrange. Tradition and Perfection The vines are maintained with great care and respect for tradition. Production is also as eco-friendly as possible. During harvest, the grapes are hand-picked and sorted both manually and by an optical sorting machine. Only the best remain. Vinification takes place in stainless steel vats with respect to each plot. Each plot has its own vat, which contributes to the quality of the wines. Afterwards, the oenologist of Château Lagrange blends the wines to create a perfect harmony. The wines are aged in oak barrels for at least 20 months. The Wines of Château Lagrange The wines are described as bright and deeply colored with notes of fruits and oak. As the young wines contain many tannins, it’s better to wait at least 8 to 10 years before serving your Château Lagrange wine. An aging period of 10 to 25 years is even better. In the mood for an intense and complex wine? Discover our handpicked selection of Château Lagrange wines in our online shop.

Dom Pérignon is the most famous champagne in the world, beloved for its exceptional flavors and aromas. The history of this champagne is as intriguing as its reputation. For instance, it is rumored that during the royal wedding of Princess Diana and Prince Charles, 99 bottles of the 1961 vintage - the bride's birth year - were served to the guests. But what makes Dom Pérignon so unique? The Namesake of Dom Pérignon Don’t be mistaken: Dom Pérignon is not a champagne house. It’s a brand of vintage champagne introduced by Moët & Chandon in the 1920s as its top cuvée. The first Dom Pérignon champagne was produced in 1921 and launched in 1936. They named the champagne after Dom Pierre Pérignon, a 17th-century monk. He was not the inventor of champagne but was a pioneer in winemaking techniques. Dom Pierre Pérignon was born in 1638 in the Champagne region of France, where his family owned a few vineyards. He worked as cellar master at the Benedictine abbey in Hautvillers, and thanks to his hard work, the abbey doubled its vineyard size. Dom Pierre Pérignon believed that hard work brought a monk closer to God, which ignited his dream of creating “the best wine in the world.” It is in this former monastery where the champagne Dom Pérignon is made today. The Home of Dom Pérignon The house of Moët & Chandon is located in the heart of the Champagne region and has vineyards in Montagne de Reims, Côte des Blancs, Vallée de la Marne, Sézanne, and Aube. Altogether the house owns 1,150 hectares, of which 50% are Grand Crus and 25% Premier Crus vineyards. Dom Pérignon is produced in Hautvillers, located in the south of the Montagne de Reims. Its terroir is predominantly rich chalk soil with limestone, which keeps the vines naturally watered all year round. The moderately steep terrain creates an ideal vineyard combining good drainage and optimum sun exposure. The Thrill of Dom Pérignon Dom Pérignon is always an assemblage of Pinot Noir and Chardonnay grapes, playing with contrasts and complementary elements. Each vintage has its own composition: sometimes the blend has perfectly equal proportions, other times up to 60% Chardonnay or 60% Pinot Noir. A Dom Pérignon Rosé is completely Pinot Noir-based and often more expensive than the ‘standard’ Dom Pérignon. “Our commitment to vintages is absolute. Dom Pérignon is reinvented with every vintage, daring to take risks. That is the cost of revealing the wine’s extra ‘soul’, even if it means not declaring a vintage.” - from the Manifesto of Dom Pérignon All the grapes used need to be harvested in the same year. Each vintage has to express the character of the year and the character of Dom Pérignon. Hot and dry harvest seasons produce aromas of spicy and nutty flavors, while wet harvest seasons result in floral bouquets with hints of vanilla, honey, and almond. Dom Pérignon is made only in exceptional vintage years. Per decade, they will make no more than six vintages. Everything needs to be perfect, and the champagne must be able to age more than 20 years. The Plenitudes of Dom Pérignon Each vintage of Dom Pérignon has three plenitudes or ‘windows of opportunity’. The first one comes between 7 to 8 years, the second arrives between 12 and 15 years and is indicated with “P2”, for example, “P2 - 2000”. The third window is around 30 years. “We are strong believers in the virtue of yeast maturation – we think it dramatically contributes to the singularity of Dom Pérignon.” - cellar master Richard Geoffroy The champagnes don’t develop in a linear way but rather in plateaus creating different windows of expressions. The different releases of one vintage give people the chance to taste the different expressions of the same vintage. Make sure you store your Dom Pérignon champagnes in a cool and humid cellar so they can age as intended. Prestigious but Never a Grand Cru Only certain vineyards in the Champagne region are classified as Grand Cru. To qualify a champagne as Grand Cru, it must only be made with grapes from these vineyards. Although Dom Pérignon is made with grapes from Grand Cru vineyards, each blend also includes grapes from the original plot in the Abbey of Hautvillers, which is classified as Premier Cru. Discover our current collection of Dom Pérignon champagnes and have a taste of one of the world’s best champagnes.

No wine is more suitable for a celebration than an exclusive champagne. The tradition of drinking champagne during special occasions dates back to 1789 when royal courts richly poured champagne. Today, we love to pop a bottle as the clock strikes midnight on New Year's Eve or when celebrating a birthday or an important professional achievement. We have selected four Champagne Houses that are respected worldwide for their history, vision, and high-quality champagne: Krug, Louis Roederer, Bollinger, and the relatively young house of Jacques Selosse. It is always our pleasure when we can add one of their champagnes to our collection. The House of Krug The History of Krug The house of Krug was founded in 1843 by Joseph Krug, a visionary who broke with convention to pursue his dream. He worked at Jacquesson, the leading Champagne House of that time, for almost twenty years and even became a partner. At age 42, when most men in his position would be close to retiring, he decided to create a great champagne year after year, regardless of variations in climate. For three years, he and wine merchant Hippolyte de Vivès worked in secret, testing new blends. In 1843, he founded the House of Krug & Compagnie. Joseph Krug was convinced that terroir was crucial and that tasting wines separately plot by plot was essential to make the right selection. To combat climate variations, he began to build a reserve of wines, each made from a separate plot to preserve its unique character. This way, he could compose the perfect mix each year, regardless of the weather or harvest conditions. His passion and methodology have been passed down through generations. The house of Krug is now run by the sixth generation, led by Olivier Krug, who keeps Joseph Krug's legacy alive. The Making of Krug Champagne The Champagne House is mainly based in Reims, the capital city of the Champagne region. They own 30% of their vineyards, while the rest of the grapes are sourced from long-term contract growers. They use Chardonnay, Pinot Noir, and Pinot Meunier grapes in their champagne. The individual selection of each plot is pressed and stored separately in wooden casks, smaller than tanks. They remain in the casks for several weeks before being moved to small stainless-steel vats between December and January. Wines not used for that year’s assemblage are stored in the House’s library of 150 reserve wines, later used in a Krug Grand Cuvée or Krug Rosé. After bottling, the champagne is aged in the House’s cellars for years before being released onto the market. The house produces five champagnes: Krug Grand Cuvée, Krug Rosé, Krug Vintage, Krug Clos du Mesnil, and Krug Clos d’Ambonnay. A Closer Look at Krug Clos du Mesnil In 1971, Krug bought six hectares of vines around the renowned Chardonnay village of Mesnil-sur-Oger, including a walled vineyard of 1.85 acres in the heart of the village. This plot enjoys a microclimate that gives the grapes their unique character. This inspired the family to devote - for the first time - a champagne to a single plot. Krug Clos du Mesnil 1979 was the first in line and was presented in 1986. Krug Clos du Mesnil is made from Chardonnay grapes only and from one single year. The champagne is kept in the House’s wine cellars for over a decade before being launched onto the market. The House of Louis Roederer The History of Louis Roederer Louis Roederer inherited the Champagne House in 1833 and decided he wanted to master every stage of wine creation. He bought some Grand Cru vineyards, which was unusual as other Champagne Houses bought their grapes. Louis Roederer believed that the combination of soil, passion for tradition, and vision made a champagne truly great. In 1870, they began to export their champagne to the United States and Russia. Today, the Louis Roederer House is an independent, family-owned company. The house and Louis Roederer’s vision are in the good hands of the seventh generation, led by Frédéric Rouzaud. The Making of Louis Roederer Champagne The Champagne House owns 240 hectares with 410 parcels in three classic Champagne districts: the Montagne de Reims, the Vallée de la Marne, and the Côte des Blancs. Only one-third of the grapes are bought from long-term contract growers. They use Chardonnay, Pinot Noir, and Pinot Meunier grapes in their champagne. The house is also the largest biodynamic estate in the Champagne region. The grapes are collected in buckets and pressed in Louis Roederer’s own press-houses. Afterwards, the musts are stored in small stainless steel tanks or oak vats for fermentation, preserving the character of each plot up to the blending stage. During winter, they taste the wines and decide which ones to use immediately and which to put aside for future Brut Premier champagne. The house produces seven champagnes: the multi-vintages Brut Premier and Carte Blanche, the vintages Vintage, Rosé Vintage, and Blanc de Blanc Vintage, and the Cuvée de Prestige champagnes Cristal and Cristal Rosé. A Closer Look at Louis Roederer Cristal The first Louis Roederer Cristal was created in 1876 to satisfy Tsar Alexander II, who asked the house to reserve the best cuvée for him every year. The champagne was called Cristal because the bottle was made of transparent lead-crystal glass with a flat bottom. Louis Roederer Cristal is made of 40% Chardonnay and 60% Pinot Noir grapes. It is aged in the house’s cellars for 6 years and left there for a further eight months after disgorgement. This champagne can be conserved for over twenty years and still taste fresh and balanced. The House of Bollinger The History of Bollinger The story of Bollinger starts in 1829 when Athanase de Villermont, Joseph Bollinger, and Paul Renaudin founded Renaudin-Bollinger & Cie. Almost a decade later, Joseph Bollinger married Athanase’s daughter. Their sons, Joseph and Georges, later took over the company and extended its vineyards. In 1920, Georges’ son Jacques was only 24 years old when he inherited the company. Together with his cousins and wife, known as ‘Madame Jacques,’ he pulled the company through the difficult years of recession and the Second World War. For decades, the company was led by an inheritor of Joseph Bollinger. But in 2008, for the first time in history, the family appointed a chairman who was not a family member. Today, the house is led by Jérôme Philipon with the full support of the family. The Making of Bollinger Champagne The Champagne House owns 170 hectares, of which 85% are planted with Grand Cru and Premier Cru vines, spread over seven main vineyards. Aÿ, Avenay, Tauxières, Louvois, and Verzenay are planted with Pinot Noir, Cuis with Chardonnay, and Champvoisy with Pinot Meunier. The house Bollinger produces the majority of its grapes and has strict guidelines on how the vines should be managed. From the moment the harvest is over, they taste the different wines to understand the specific characters of each plot. Only the finest wines are vinified in old oak casks. The wines are aged in barrels, some of which are nearly 100 years old. When not in use, the barrels are filled, dried, and mended according to traditional methods. Wines not used for that year’s vintage are saved for Grand Crus and Premier Crus reserve wines. These wines are bottled in magnums and aged for five to fifteen years. Bollinger has more than 750,000 magnums, saved cru by cru, year by year. This reserve wine system is unique in Champagne and contributes to the style of the Special Cuvée. The house produces five champagnes: the multi-vintage Special Cuvée and the vintages Grande Année, R.D., Vieille Vignes Françaises, and Coteaux Champenois La Côte aux Enfants. The House of Jacques Selosse The History of Jacques Selosse The house of Jacques Selosse has the youngest history of the four Champagne Houses discussed in this blog. The company was founded in 1949 in Avize, at the heart of the Côte des Blancs area. When Jacques’ son Anselme Selosse took over the company in 1980, he decided to ban chemicals from the land and focus on biodynamic winemaking. This resulted in healthy soils and expressive tasting notes. He was also one of the first winemakers to apply the winemaking techniques of white Burgundy to Champagne, inspiring many young winegrowers. In 1994, Gault-Millau named him France’s best winemaker in every category. The Making of Jacques Selosse Champagne All the grapes used to produce their champagne are grown in vineyards owned by the house Jacques Selosse. They use Chardonnay and Pinot Noir grapes and have plots in Avize, Cramant, Oger, Le Mesnil, Ay, Mareuil-sur-Ay, and Ambonnay. The vines are pruned rigorously to keep production low. All grapes are vinified separately in small Burgundian barrels brought in from Domaine Leflaive. After the harvest in June, the wines are fermented in oak barrels while most Champagne Houses use stainless steel tanks. The young wines are regularly stirred up to mix the yeast and sediment with the wine. A year later, the champagne is bottled and placed in the house’s cellars to age for a couple of years before being launched. The house produces six champagnes: Substance, Contraste, Millésime, Brut Initial, Version Originale, and Rosé. Discover our current collection of champagnes by Krug, Louis Roederer, Bollinger, and Jacques Selosse and surprise your guests with the most exclusive bubbles of all.

Does tasting wine at a fancy restaurant make you nervous? Do you feel awkward when all eyes are on you while having the first sip? Many people are afraid of tasting wine, but it should be fun. In this blog, we teach you step-by-step how to taste wine and develop an objective opinion about the served wine. First things first Tasting wine is a careful observation of look, smell, and taste. The more carefully you taste, the better you know why you prefer certain wines over others. Don’t be shy and write down your findings about a particular wine so you learn to share your thoughts in a clear and structured way. The perfect serve A good tasting starts with the way a wine is served. It’s part of the experience of enjoying a fine wine, even at home. Do you have a dinner party planned and always wanted to serve your wine with style? In a previous blog post, we gathered five tips that will give you the necessary confidence to make an impression at the table. You might even want to take the time to give more details about the wine. The better you understand the wine label, the better the story. Before you know it, you’ll sound like a true sommelier. Evaluate a wine by sight The colour of the wine Look straight down into the glass and observe the colour. After a while, you will learn to identify certain grapes by colour: an aged Pinot Noir has a pale brick colour in the center and an even more transparent edge, while a young Cabernet Sauvignon can be recognized by the dark ruby center and a slightly magenta-tinted edge. The older the wine, the more difference between the color in the center and the color at the edge. In general, intense colours indicate an exclusive wine of good quality, yet keep in mind every grape has its own unique intensity level. Only compare the intensity between wines of the same vintage. For example, deeper and richer coloured Bordeaux wines will taste more intense, while young Bordeaux wines with light colours will taste lighter and have more red fruits than black ones. A good wine should also show some sparkle when looking down into the glass. The more reflection of the light, the better the quality, yet it doesn’t tell you anything about the taste itself. The clarity of the wine Raise your glass of wine and hold it to the light. See how clear it is. The clarity of the wine tells you more about the quality of the grapes and storage conditions. A cloudy wine doesn’t necessarily mean the wine is bad, but it can indicate a lack of finesse. If you notice any sediment, there’s no reason to panic because it’s perfectly normal with an aged vintage wine. It may not look pretty, but the wine is still perfect to drink. The viscosity of the wine Swirl the wine and evaluate the viscosity or the ‘wine legs’. The higher the alcohol level of the wine, the higher the density of the droplets on the inside of the wine glass. When the tears flow down slowly, it indicates a sweet wine. Evaluate the smell of a wine A first impression Don’t swirl or bury your nose inside the glass, but take a first sniff over the top. This is the perfect way to check if you smell cork or other things that don’t belong in a wine. If you smell anything irregular, don’t hesitate to mention it. Indicate the primary aromas Take a deep sniff without swirling the glass. Make sure you hold the glass by its stem so your hands don’t warm up the wine. What do you smell? Mostly fruits? Or more herbal or floral notes? When you smell multiple aromas, you’re holding a complex wine. Don’t panic if you can’t distinguish any aroma at this point. This means the wine is ‘closed’. Indicate the secondary and tertiary aromas Time to swirl and release the secondary aromas that come from the winemaking practices. Especially the influence of oak can be derived and aromas like toast, vanilla, cedar, spice. When you’re tasting a young white wine or a young sparkling wine, you may even notice the scent of beer. This is perfectly normal and comes from the yeast. If you still don’t smell anything, the wine is indeed closed. When you’re holding an aged vintage wine, it’s possible to smell tertiary aromas as well. Aged white wines can release the smell of honey, toast, burned nuts, and petrol, while the smell of an aged red wine might remind you of leather, fall, or the countryside. TIP: If you want to practice swirling, pour some water in a wine glass and swirl the water around until you feel confident enough. Evaluate the taste of a wine The main taste of wine Take a sip and circulate it throughout your mouth by sucking on it as if you’re pulling the wine through a straw. Our tongues can detect four tastes: salty, sour, sweet, or bitter. All wines will taste a little sour because grapes inherently have some level of acidity, yet a salty taste will be less likely present. The level of tannins influences the bitterness and colour. The higher the level, the deeper the colour, and the more chance your mouth will feel a little dry while tasting. When bitterness is all you can taste, the tannins aren’t of good quality. Good tannins influence the aging of the wine and add stability to the texture. They are present but should be balanced by sour and fruity notes. Discovering new aromas By circulating the wine in your mouth, you might smell new aromas. This is called the ‘retronasal smell’. As you are warming up the wine in your mouth, the smell molecules shunt up through the nasal passages. The length of the taste Keep paying attention after you have swallowed the wine. How long does it take before the flavour is gone? The finish of the wine is just as important as the beginning and mid-palate. Develop your own personal taste Tasting wine should always be an interesting and pleasant experience. After a while, you will develop a preference for certain grape varieties and wine regions, making choosing a wine at a fancy restaurant less stressful. Do you plan a private tasting or are you a professional in organizing wine tastings? At Belgium Wine Watchers, you will find a wide range of exclusive wines from the best regions in France and Italy. Don’t hesitate to contact us if you need help in making your selection.

Introduction: At Belgium Wine Watchers, we recently stumbled upon a ghost bottle of old Port, shrouded in mystery with no reference to its producer. Intrigued by the challenge, we decided to take a leap of faith and uncork this hidden gem. With eager anticipation, we indulged in a sip of this remarkably aged 1927 Porto, and what a delight it turned out to be! Body: This ancient Port, despite its age, still retains its charm and allure. With every sip, it reveals layers of flavor that tantalize the palate. The smoothness of ripe cherries dances alongside the subtle notes of wild herbs, creating a symphony of taste that captivates the senses. But the true surprise comes with a burst of baked biscuit character, adding depth and complexity to the experience. While the liquid may show signs of its age with a slight flakiness, it remains a testament to the enduring quality of well-aged Port. Despite the passage of time, this ghost bottle still boasts a stunning depth and richness of fruit, showcasing just how worthy aged Port can be. It's a true survivor, standing the test of time and leaving a lasting impression on all who have the privilege of tasting it. Conclusion: In a world where treasures often lie hidden, this ghost bottle of Porto from 1927 serves as a reminder of the timeless allure of fine wine. Its discovery is a testament to the thrill of exploration and the joy of uncovering hidden gems. As we raise our glasses to toast this remarkable find, we invite you to join us on a journey of discovery and indulgence, where every sip tells a story and every bottle holds the promise of adventure.

A ghost bottle of old Port came into our hands. We could not find any reference about the producer. So we accepted the challenge and gave it a shot. With itchy hands we uncorked the bottle for a sip. This very old 1927 Porto is a pleasing mid-weigh effort endowed with smooth ripe cherries, wild herb...

Piedmont, one of Italy’s most esteemed wine regions, beckons with its rich tapestry of vineyards, producing an array of esteemed wines including the renowned Barolo and Barbaresco. Nestled amidst the Po River Valley, this picturesque region, aptly named "at the foot of the mountain," boasts a landscape dotted with vineyard-draped hills, offering a haven for wine and culinary enthusiasts alike. At the Foot of the Mountain: Situated at the foothills of the Alps and the Apennines, Piedmont is adorned with vineyards that thrive on its naturally elevated terrain. During autumn, a mystical veil of fog blankets the vineyards, transforming the landscape into a kaleidoscope of colors as the lush green hills bask in the reflection of the towering mountains. As temperatures fluctuate throughout the seasons, Piedmont's wines develop distinctive flavors, capturing the essence of its terroir. The Burgundy of Italy: Dubbed "the Burgundy of Italy" for its slow food culture, delectable truffles, and exquisite wines, Piedmont exudes culinary excellence. Many family-owned wineries in the region welcome visitors with open arms, offering insights into their time-honored winemaking traditions. With an abundance of festivals celebrating its gastronomic heritage, Piedmont attracts epicureans and chefs from around the globe, promising a feast for the senses. The Wines of Piedmont: Piedmont's illustrious wines, bearing the coveted DOCG appellation, epitomize the region's winemaking prowess. From Barbera and Dolcetto to Nebbiolo, each grape varietal lends its name to esteemed wines such as Barbera d’Asti, Dolcetto di Diano d’Alba, and Barolo. While red wines reign supreme in Piedmont, the region also produces exceptional white wines including Arneis, Cortese, and Moscato, renowned for their crisp flavors and aromatic profiles. Grape Varieties of Piedmont: Barbera, Dolcetto, and Nebbiolo stand as the cornerstone grape varieties of Piedmont, each contributing to the region's diverse wine offerings. Barbera wines boast vibrant fruitiness, while Dolcetto wines charm with floral aromas. Nebbiolo, the quintessential Piedmontese grape, yields complex wines with great aging potential, epitomized by the revered Barolo and Barbaresco vintages. Bringing Piedmont Home: Experience the taste of Piedmont with Belgium Wine Watchers' curated selection of exceptional wines. From age-worthy Barolos to refreshing Cortese whites, embark on a journey through Piedmont's vinous treasures from the comfort of your home.

Vintage variations can be fascinating, often revealing hidden gems waiting to be discovered. While some years are celebrated for producing exceptional wines, others, like the moderately regarded 1976 vintage, offer surprises of their own. Often overshadowed by more illustrious years, 1976 may have been better suited for white wines, producing delicately nuanced and pleasant bottles that have been somewhat underestimated over time. Unveiling a Forgotten Treasure: Domaine Arliguy's 1976 Meursault "Santenots" provided an intriguing glimpse into this overlooked vintage. Despite initial concerns about its dark orange hue, hinting at potential oxidation, the wine defied expectations with its captivating aromas. Bursting with exuberant notes of ripe apricot and subtle hints of smoke, it offered a seductive, almost sweet raisin character. Rich yet nuanced, with a delicate balance of minerality, this Premier Cru bottle showcased the enduring quality of aged wines. Embracing the Unexpected: This tasting experience served as a valuable reminder not to judge a bottle solely by its vintage. Sometimes, hidden treasures await those willing to give them a second chance. The 1976 Meursault "Santenots" exemplified the beauty of patience and the rewards of exploring lesser-known vintages.

To know whether or not your vintage wine is of great quality you will probably first check the reputation of the vineyard. This is always a good start but you might also want to check the weather conditions of that particular year. Even with the greatest vineyard bad weather may spoil the whole production. France has three types of climate: the oceanic climate in the western part of the country, the continental climate in eastern and central France and the mediterranean climate in the south. So a ‘good wine year’ might not count for each one of the seventeen wine regions spread over France. In a previous blogpost we discussed the year 1964, a good year for both Bordeaux and Burgundy wines. In this blogpost we take a closer look at the year 1986, in which Burgundy produced slightly more better wines than Bordeaux. 1986 a warm and stormy year The lucky left bank of Bordeaux ‘Hot hotter hottest’ is the best way to characterize the weather in Bordeaux in 1986. Although early spring was cool and damp the heat went up when summer arrived and vegetation caught up. The land was actually scourged by heat and drought from the beginning of the growing season right until the end. The bud break occurred late but the flowering was normal. As the summer of 1986 was particularly sunny and without refreshing rainfalls the grapes stopped maturing. September rains brought some relief but not for long. The rains were followed by a heavy storm that flooded some vineyards in Bordeaux. The water made the Merlot grape, which had to be picked at the end of September, diluted and bloated. But after the storm there was sunshine in Bordeaux and the next three weeks the Cabernet Sauvignon grape, which is picked later, enjoyed perfect weather conditions. The vineyards on the left bank of Bordeaux produce wines in which the Cabernet Sauvignon grape is the main or only grape and they really got lucky that year. Their 1986 wines are truly great classic vintages, and in particular the appellations Pauillac, Saint-Estèphe and Saint-Julien. The size of the crop was huge and still is one of the largest ever recorded. To date the 1986 vintage wines of the Crus Bourgeois Classification are also perfect to serve. The classification is a level below the 1855 Wine Classification but nevertheless of high quality. A slow start in Burgundy After a cold winter spring wasn’t much better. The cool and wet weather lasted until early June. Luckily the weather turned around just in time for the late flowering to happen in almost ideal conditions. The sun came out and the vines flourished during summer. Unfortunately thunderstorms at the end of August pushed also in Burgundy the sun away. Rainfalls in September made the winemakers nervous as grey rot threatened to ravage the vines. Many winemakers were forced to pick the grapes before they were fully matured. But just like in Bordeaux the temperatures picked up after a long period of rains and those who had to harvest late did so under perfect conditions. 1986 was a difficult year for the appellation Côte de Beaune due to the grey rot. The vines grow on sun-drenched hills yet are exposed to lower temperatures than those growing at lower elevations. The Côte de Nuits appellation on the other hand benefited from a better harvest and the wines taste relatively fresh. The white Côte de Nuits wines of 1986 score even higher than their red sisters. Bordeaux wines of 1986 Château Mouton Rothschild 1986 This Premier Cru Classé is produced in the wine region Pauillac, where the Cabernet Sauvignon grape reaches its finest expression. Château Mouton Rothschild is acclaimed worldwide for its exquisite wines with original labels by great artists. The 1986 Château Mouton Rothschild tastes complex and rich and has a powerful layered bouquet. In 1996 Robert Parker claimed this wine required a minimum of 15 to 20 more years of cellaring, and that’s today! But it has also the potential to last for 50 to 100 years. Château Margaux 1986 Another truly exceptional Premier Cru Classé is Château Margaux. Their Cabernet Sauvignon vines grow in a rich gravel soil with clay, sand and limestone. Since 2012 Château Margaux’s Grand Vin is made by using 100% organic farming techniques. The 1986 Châteaux Margaux is a very full-bodied wine with rich mature flavours and an earthy complexity. This masculine yet elegant wine received a 98 score by Robert Parker. Château Lafleur 1986 Château Lafleur is located in Pomerol, on the right bank in Bordeaux. The wines of Château Lafleur exist of equal parts Cabernet Franc and Merlot, which results in a truly unique character. The quality of Château Lafleur was a best kept secret for quite a while but Robert Parker’s visit in 1975 changed everything. From tying up the vines to bottling the wine: every stage of the winemaking process is done by the same people. The 1986 Château Lafleur is a medium-bodied wine with firm tannins. It has hints of black fruit and a certain earthiness. The wine can easily age further for another 15 to 20 years. Burgundy wines of 1986 Vosne-Romanée 1986 - Domaine Jaboulet-Vercherre Domaine Jaboulet-Vercherre is an established winery located in Vosne-Romanée and today included in Domaine Faiveley. It is located in the Côte de Nuits, a wine region in the northern part of Côte d’Or. 1986 Vosne-Romanée by Domaine Jaboulet-Vercherre has a lovely bouquet and notes of red fruit. Bonnes Mares Grand Cru 1986 - Domaine Newman By name Domaine Newman may be the odd man out in Burgundy but the quality of their wines is just exquisite. In 1952 American Robert Newman bought the ‘Mazy and Latricieres-Chambertin’ and the ‘Bonnes-Mares’ parcels at an auction. Since then he has been working hard on making great Pinot Noir wines in Côte de Beaune. He was actually one of the first foreigners to become a winemaker in Burgundy. The 1986 Bonnes Mares Grand Cru has a complex aroma mixing notes of cherry with tobacco and truffle. It has a beautiful tannic structure which is powerful and mellow at the same time. Santenay Premier Cru 1986 - Jean Luc Aegerter Jean Luc Aegerter has been producing wine in Burgundy since 1988. He passed on his passion to his son and since 2001 they lead Domaine Aegerter together. They always try to achieve a perfect balance between tradition and innovation and produce fruity red wines. The 1986 Santenay Premier Cru is a rustic wine with finesse and subtlety. Looking for an exclusive wine? Find your taste in our online shop, which we update daily.

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