Burgundy’s Grand Crus
At the top of Burgundy’s appellation hierarchy, the Grand Crus account for only 1.5% of total production. These wines, renowned for their remarkable aromatic complexity, stand out for their exceptional ageing potential, often lasting several decades.
Each vineyard parcel expresses a unique personality: delicate floral notes, intense red fruit aromas, and a refined tannic structure on the palate. Burgundy offers a wide variety of expressions — in colour, aroma, and taste — that we invite you to explore on this page.
Among the region's 84 AOCs, 33 are classified as Grand Cru, most of which are concentrated in the Côte de Nuits, home to Burgundy’s most prestigious vineyards.
The Unique Terroir of Burgundy Vineyards
The diversity of Burgundy’s soils, combined with a temperate climate, creates ideal conditions for the development of wines with rich and varied aromas.
This winegrowing region is defined by its mosaic of small plots, each offering a distinctive signature to the wines. The complexity of this unique terroir is revealed through a range of soil types, particularly clay-limestone soils. This geological diversity allows winemakers to craft wines with strong personalities that faithfully reflect their origins.
Burgundy's vineyards are primarily planted with Chardonnay (49.2% of the surface), Pinot Noir (39.6%), Aligoté (6.5%), and Gamay (3.8%).
The Region’s Prestigious Appellations
Red Burgundy wines are a benchmark of French wine excellence. Mostly made from Pinot Noir, these exceptional wines are known for their aromatic finesse and their ability to express the unique character of prestigious appellations such as Chablis, Meursault, and Saint-Joseph. A patchwork of microclimates and ancestral savoir-faire gives rise to complex, elegant wines that we invite you to discover.
Pinot Noir
Pinot Noir reveals a fascinating aromatic palette. Its light ruby-tinted colour hides remarkable complexity: red fruit notes create a round wine with a subtle tannic structure.
This duality of delicacy and depth has earned Burgundy red wines their worldwide reputation. Silky tannins and balanced acidity create a harmonious structure that enhances red meats or poultry, such as duck breast.
Buying and Cellaring Guide
Selection Criteria
- Food Pairing: Looking for a bottle to go with a meat-based dish or a cheese platter for an apéritif? Choose your Burgundy based on the food it will accompany. Read the product descriptions to discover each bottle’s recommended pairings.
- Aging Potential: Want to purchase a bottle for long-term cellaring? Check its ageing potential to enjoy it at its peak. This information is available on each wine’s product page.
- Wine Balance: Your personal taste matters. Some prefer fruitier wines, others enjoy more structure and tannins. A balanced, round wine will appeal to those who like smoother reds.
- Persistence: How long the aromas linger on the palate can also influence your choice. If you prefer wines with a long finish, go for those with high aromatic persistence — often found in great wines.
Optimal Storage Conditions
Storing Burgundy red wines requires careful attention to key factors. A consistent temperature between 12°C and 14°C ensures the wines age gracefully.
Humidity should be kept between 70% and 75% to preserve cork integrity. A dark cellar shields your bottles from UV rays, which can damage the wine’s sensory qualities.
Store bottles horizontally in a calm environment, away from vibrations that could disturb natural sedimentation. Maintaining these conditions is essential for optimal ageing of your Grand Cru wines.
Ideal Serving Temperature
To fully appreciate a Burgundy red wine, serving it at the right temperature is crucial. Lighter, fruitier wines such as certain Côte de Beaune cuvées show best at 14°C to 16°C, revealing their delicate aromas.
For more complex and structured wines — especially the Grand Crus from the Côte de Nuits — serve them slightly warmer, between 16°C and 17°C, to bring out their full aromatic depth. Too cold, and the wine’s subtleties are muted; too warm, and the alcohol may overpower the balance.
Pro tip: Take your bottle out of the cellar 1–2 hours before serving. In summer, you can gently chill it in a bucket of water with a few ice cubes for no more than 15 minutes to reach the perfect temperature.
