White Burgundy vintages can be a bit of a minefield, and with prices spiraling ever higher, it’s essential to get it right.
Success requires assessing several different factors, but with a bit of thought, disaster is easily avoided.
The first and most crucial factor is understanding your likes and dislikes.
Scroll down for wine tasting notes and scores from the best white Burgundy vintages to drink now
White Burgundy is capable of aging for decades. The oldest bottle I have enjoyed was an 1890 Montrachet from the cellar at Bouchard Père et Fils. It was delicious, but it was a wine from a different time, with an exquisite bouquet that ranged from dried apricot to walnut to truffle and caramel, but there was also enough volatile acidity and residual sugar to raise an eyebrow or two today.
Even wines a fraction of this age can be marked by aromas of smoke, toffee, caramel, and forest floor. Today, many drinkers do not enjoy that spectrum of flavours, and thus I do not recommend any of these venerable bottles, as delicious as they might be.