As the excitement surrounding the en primeur release of 2009 Burgundy continues, growers have been left to reflect on the perfect summer that created the wine.

Writing in the Financial Times, wine expert Jancis Robinson reveals that one of the most striking aspects of 2009 Burgundy is how drinkable it is already.

Although the wine critic suggests that Burgundy purists are often suspicious of wines that taste good in their youth, there is no doubt that great weather has made growers' lives either.

However, winemaker Jean-Marie Fourrier revealed that 2009 will have to be consumed more quickly than other vintages.

He told Ms Robinson: "I consider that once a wine has finished malo, it can stay in barrel for up to seven months after that but then the fruit starts to dry out.

"The magic of the 2009s is the freshness and complexity of fruit, which I don't want to lose."

Wine critic Victoria Moore has also been impressed with the overall quality of 2009 Burgundy.

In a piece for the Daily Telegraph, Ms Moore revealed that promising wines have been delivered from all the Burgundy appellations.