Winegrowing Areas of Burgundy: 2015 to 2019 Average Acreage (Source: BIVB, Douane, CAVB, FDAC, UPECB et Syndicat des Bourgognes)
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Warming trends in Burgundy have seen an increase of approximate 1.3 degrees Celsius in growing season average temperatures and anincrease of 1.1 degrees Celsius during the ripening period, with about 200 more growing degree-days. There has also been a general trend of longer frost-free periods and increases in the number of days above 35 degrees Celsius during the growing season and ripening period.
Phenological changes in Burgundy show that, from 1952 through 2010, budbreak trended earlier (11 days over the time period), bloom was earlier (11 days), veraison was earlier (10 days), and harvest dates were 16 days earlier (all statistically significant trends). There is also some evidence that there were shorter intervals between these events as well.
The climate during the 1955 to 1980 period in Burgundy was on average like the coolest years during the 1980 to 2005 period, while the period from 2005 to 2030 is projected to be on average like the warmest years during the 1980 to 2005 period—which has largely held true so far.
Of late, high variability and extremes of hail, heavy rain, and frost have plagued the Burgundy and Champagne regions. There is every indication that a warmer world can also be more variable and extreme. Talk about a double whammy! –Gregory Jones, PhD., Southern Oregon University
Declassification?
l’Hôtel-Dieu and the Hospices de Beaune Wine Auction:
Why are there different spellings for the same climats?
Ultimately it is Burgundy’s geology that has given rise to the landforms and soils so ideally suited to growing Pinot Noir and Chardonnay in this finicky northerly climate. In outline the geology is pretty simple—a gently tilted layer-cake of sedimentary strata— but in detail it is formidably intricate, in a variety of ways. And some wine folk deem this more than anything else to account for the fine variability from place to place that characterizes many Burgundy wines. As a result, wine talk in this part of the world has become replete with geological words, often treated with a certain reverence. Some of them—such as Rauracien, Premeaux and Comblanchien—are local names for rocks of particular geological ages, but most—such as Liassic, Bajocian, Bathonian, Callovian and Oxfordian—are labels solely for intervals of past geologic time.
A more detached view would regard these latter words as being of little practical relevance to viticulture (a vine is not influenced by which particular division of Earth’s remote history the vineyard bedrock happened to form in) and would give more emphasis to the actual properties of the rocks and the soils derived from them, as well as mesoclimates and microbiology (not to mention local cultural practices). Even so, the region’s bedrock geology undoubtedly is important in at least three ways.
First, consider its effect on landform and hence mesoclimate. The Earth’s internal stresses long ago fractured this region in a roughly north-south zone of interweaving breaks now known collectively as the Saône fault. Along it, the land to the west was uplifted, to give the Hautes Côtes and higher land stepping up westwards. To the east, the down-dropped plains are now occupied by the Saône River and its deposits, on which grow vines traditionally producing Bourgogne. It’s the narrow zone separating these two blocks, the roughly east-facing fault escarpment, which is the vinous honeypot, the Côte d’Or.
Within the Côte, weakened rocks in minor splay faults have induced erosion to give side-valleys, with variably facing slopes. Open warping of the strata has pushed up a sequence of more limestone-bearing strata in the Côte de Nuits, that differs somewhat to those flexed down in the Côte de Beaune; the actual sedimentary rocks everywhere differ in detail, reflecting differing local conditions of deposition on an ancient sea-floor. Also, the Saône fault zone is not exactly straight but makes a very open “S” map-trace which leads to the Côte de Beaune slopes having a slightly more southerly aspect. The bedrock strata are variously inclined westwards, but running along the north-south escarpment face they appear roughly horizontal, with differing toughness accounting for levels, dips, ledges and other localized changes in the slope gradients. All these geological factors lead to fine variations in vineyard mesoclimates, with all that entails for vine performance and the resulting wines.
Second, being calcareous (calcium carbonate-rich) and in places stony, the bedrock is generally well drained, yet here it also weathers to give soils endowed with water-storing clay minerals. Most of the hillside soil is a mix—properly called colluvium—of the immediately underlying bedrock and material slipped from higher up. This is the case even where the soil is thin—it’s only a foot or so in some Vosne-Romanée sites. Most of the grands crus of the Côte are sited on mid-slope colluvium rather than the (river-borne) alluvium of the lower slopes and plains. Good drainage (and sun exposure) is usual on these mid-slope sites, though the swelling clays of some marls can be problematic. But overall, the interplay between the clays and calcareous material is important, given the moist and unreliable climate of Burgundy, in providing a good balance between drainage and water retention, which helps take care of the temperamental water needs of Pinot Noir.
Third, the natural nutritional status of the soils, given careful vineyard management, is ideally suited to Burgundy conditions. The bedrock of the Côte famously involves limestone, prompting some to believe that this does something magical to wines, and especially to Chardonnay, though science has found no special ingredient it might provide. Modestly high pH soils favor beneficial microbiological activity but historically, alkaline soils created major problems of nutrient deficiency. The difficulties are overcome these days by utilizing specialized rootstocks, matched with suitable cultivar clones. This arrangement allows the Burgundy vines to take up, particularly from the montmorillonite clays, all the mineral nutrients they need, but in just sufficient quantities and no more, hence desirably limiting their vigor.
Looking southward toward La Grande Rue and La Tâche. Notice the extremely slight grade of the slope.
Looking westward toward Pernand-Vergelesses from En Charlemagne.
Standing amongst the vines of Batard-Montrachet, looking westward at Montrachet with Chevalier-Montrachet at the top of the hill.
A cabotte in Chevalier-Montrachet.
Workers burning canes after pruning in March at Clos du Moulin aux Moines, Saint-Aubin.
The Rock of Solutré.
The commune of Fleurie.