How en primeur works
Essentially wine “futures”: here’s everything you need to know about buying en primeur
Normally, the wine trade descends on Burgundy each October to taste the new vintage. This year, the cellars were quieter than normal, as many couldn’t make it out to the region. But our trip – squeezed in between national lockdowns both here and there – was worth every day of the 14-day quarantine.
The 2019 vintage is consistently impressive. The year’s warm, dry conditions produced concentrated wines with amazing freshness.
The whites have an extra level of intensity, yet retain a classic profile, while the reds display perfect ripeness and seamless tannins. Most importantly, wines of both colours have wonderful acidity that keeps them moreish and fresh, with no sign of jammy or over-ripe flavours.
Remarkably approachable now thanks to their impeccable balance, it’s clear both whites and reds have a long future ahead of them. It’s bitter-sweet for the region’s growers, however, with yields down by as much as 50% at some addresses.