Introduction
Burgundy remains one of the world’s most closely studied wine regions, in which vintage variation plays a decisive role in the wine’s aromatic profile, structure and ageing trajectory. For wine merchants, collectors, and connoisseurs alike, understanding how recent vintages differ can help with purchasing, cellaring and storytelling. In this article, we’ll explore the flavour signatures of recent Burgundy vintages (especially reds, but touching on whites), compare them, and highlight the interplay of climate, terroir and winemaking that gives each year its distinct voice.
Why Vintage Matters in Burgundy
Because Burgundy wines (especially red Burgundy) are so terroir-driven and use thin-skinned varieties (primarily Pinot Noir for reds, Chardonnay for whites), small shifts in temperature, rainfall, heat spikes or yield management can lead to perceptible changes in flavour, acid balance, phenolic ripeness and aromatics.
In recent years, advances in viticulture, better fruit sorting, canopy management, and more precise harvesting have given producers better control — meaning vintage signals are often subtler but still critical.
A Comparative Look: 2021 → 2023 (and some earlier pointers)
Below is a vintage-by-vintage flavour sketch of the most recent years. Note: within each year, top domaines and climats may outperform the broad trend.
| Vintage | Climatic Context / Challenges | Typical Aromatics & Flavours | Structure & Ageing Potential | Key Notes / Caveats |
|---|---|---|---|---|
| 2021 | Cool, frost events, more vintage risk, high acidity prevailing. | A leaner style: red berries (bright red cherry, cranberry), hints of forest under-growth or iron, subtle spice | Moderate to lighter body, higher acid backbone, less overt richness | Some wines may feel tight early, but good domaines compensated via low yields and attentive sorting |
| 2022 | Warm, dry, consistent ripening, fewer weather extremes (though heat stress in some zones) | Riper fruit (black cherry, blackcurrant), richer mid-palate, more plush texture | Fuller body, supple tannins, moderate to high alcohol | Many critics see 2022 as a strong, appealing vintage — but handling is key (avoid overextraction) |
| 2023 | A bumper crop, heat spikes ahead of harvest, some strategic thinning, rainfall late in the cycle. | A more nuanced, classically proportioned profile: red/blue fruit (raspberry, red cherry, wild strawberry), mineral lift, elegant aromatics | Moderate alcohol (in many cases), good freshness, solid mid-term cellaring potential | Variability across producers; the best executed wines will be most reliable; producers had to adapt to high yields and heat variability |
| Earlier pointer — 2018 / 2019 / 2020 | These vintages saw warming trends building, sometimes pushing riper styles | 2018: ripe, generous, opulent; 2019: balance between ripeness and tension; 2020: structure with density | 2018 may age more gracefully in top sites; 2019 & 2020 show strong ageing promise | Use these vintages as reference points to see how 2022 / 2023 deviate |
Aroma & Flavour Trends to Watch
- Fruit spectrum shift: Cooler vintages (e.g. 2021) tend more toward bright red fruits, such as cherry, cranberry, raspberry. Warmer years (2022) push toward darker berries (black cherry, blackcurrant) and sometimes more jammy fruit, though in high-quality wines this is tempered by freshness.
- Mineral / soil notes & tension: In well-managed vineyards and cooler (or well-watered) years, there is more “minerality,” chalk/stone or even stony, saline tension that lifts the fruit — especially in the Côte de Beaune and higher-elevation zones.
- Spice, earth and tertiary development: As wines age, they move toward sous-bois (underwood), mushroom, forest floor, leather, tobacco. But more generous vintages may retain more fruit overlay deeper into maturity.
- Textural and phenolic ripeness: Warmer vintages give softer tannins and rounder texture. Cooler years may show finer tannins or even a touch of austerity early, which can resolve with age or cellaring.
- Acidity and freshness: Even in warm years, top sites with elevation or cooler meso-climates can preserve freshness. The best producers are increasingly careful to protect acid via harvesting timing and canopy shading.
- Alcohol & balance: Recent vintages are showing somewhat higher alcohol levels, but in Burgundy they are (on average) more moderate than in many New World regions. The balancing act lies in ensuring that alcohol does not flatten acidity.
Vintage Highlights & Observations
2023 — A Nuanced Return to Proportion
2023 is often compared to 2022 in potential, but with more nuance and classical balance. Many estates had to manage very high yields (some plots might have produced up to 60 hL/ha before thinning) and cope with heat spikes toward harvest. t
Because of rainfall later in the cycle, many wines show a red/blue fruit shift rather than purely black fruit. The wines tend to feel more “classic” in proportion versus overtly opulent. Alcohol levels, after blending, are more moderate or measured in many cases.
In tasting notes from growers:
“The rain helped turn fruit from black to red/blue.”
“The 2023s are more classically proportioned than 2022s.”
This suggests that 2023 may appeal to buyers seeking Burgundy with elegance and balance rather than sheer power.
2022 — Generosity with Danger of Overreach
2022 is often praised for its consistency, ripeness and generosity. The fruity side is more forward, and many wines show a plush mid-palate, robust texture and warm character. But such generosity demands restraint — excessive extraction or overly ripe picks risk flattening or losing freshness.
2021 — High Acidity, Lean Frame
2021 is often seen as a “classic” or even lean vintage. The wines are more slender, with sharper acid lines and a lighter touch of fruit. If handled wisely, they can deliver elegance and finesse, but in weaker sites or with less careful sorting, they may lack personality.
As one observer put it: “2021 has less fat and sucrosity than recent vintages, so can taste rather lean, dry, and savory.”
Practical Takeaways for Buyers & Collectors
- Match vintage to your stylistic preference
If you like powerful, plush Burgundy, then 2022 (and some micro-zones of 2023) may appeal more. If you prefer elegance, tension and potential for long development, then 2023 or 2021 may suit you better. - Producer and climat matter more than vintage in many cases
In Burgundy, the reputation of the domaine, vineyard site, and winemaking philosophy often override vintage generalisations — the best domaines will shine across vintages. - Cellaring strategy
- 2021s: may be better consumed earlier to enjoy freshness, though the best examples will evolve well.
- 2022s: strong mid-term aging potential, especially in top terroirs.
- 2023s: likely to be medium-term keepers — especially in premier and grand cru plots.
- Look for balance over raw power
Wines that show brightness, clarity, and tension amidst ripeness tend to age more gracefully than those with sheer richness but little backbone. - Communicate vintage character effectively
When writing wine notes, marketing, or listing, highlight the defining traits: e.g. “2023 Côte de Beaune — lifted red fruit, fine minerality, poised structure” or “2022 Gevrey-Chambertin — generous black cherry, supple texture, bold backbone.”
