Aging White Burgundies - Printable Version

+- WineBoard (
+--- Forum: Chardonnay/White Burgundy/Pinot Blanc/Melon (
+--- Thread: Aging White Burgundies (/thread-5725.html)

- TheEngineer - 04-14-2005

I've always kinda kept to the convention that whites should be soon consumed but for a few (Semillion, Rieslings, Sauternes,..) but never considered white burgundies,... generally because I consume so few.

I've acquired a few bottles and they include from 2001,

(1) 2001 Domaine Roulot Meursault Les Meix Chavaux
(2) 2001 Domaine Vincent Girardin Savigny-Les Beaune Les Vermots Dessus

And from 2002

(1) 2002 Domaine Bonneau du Martray Corton-Charlemagne, Grand Cru
(2) earl Alain Coche-Bizouard à Meursault
(3) Laboure-Roi Chassagne-Montrachet

Which ones, years, appellations should I look to age. I was told that the Martrey Corton-Charmagne should really be for long term storage but double decanted if consumed within the next five.

So I'm a bit confused to say the least. I have no frame of reference for these wines. Would love some insight.

- newsguy - 04-14-2005

white wine knowledge is not my strong point, but i was at a large private tasting two weeks ago and tried a '92 corton-charlemagne that was drinking beautifully. i never would have thought to age it 13 years, but darn if it didn't hold up easily.

- winoweenie - 04-14-2005

At my birthday party in March I opened a bottle of 83 German Spatlese that, even to me, was scrupmtous.WW

- wondersofwine - 04-19-2005

The Grand Cru Corton-Charlemagne will improve with aging (maybe consume 10-15 years after vintage). I think I have some of the same Savigny white. White Burgundy, as well as red Burgundy goes through a parabolic aging curve. The whites may be best in the first two or three years after release and then after eight or ten years or more but apparently the exact "closed phase" is hard to predict. I would be tempted to try one or two of the white Burgundies now, but take care to store the Grand Cru properly for a special occasion several years in the future.

- TheEngineer - 04-19-2005

Thanks much for the information!