The 2014 White Burgundies: What’s Not To Like?
BY STEPHEN TANZER |
From the outset, most winemakers on the Côte de Beaune placed the 2014 vintage in the same style category as 2012, 2010 and 2008—fresh, mineral-driven wines with the density and backbone to reward aging. Since I first tasted the young ‘14s from barrel in the late spring of 2015, they have mostly gained in depth and clarity. If producers have changed their opinions on this crop of wines now that they are in the bottle, it’s only for the better.
As a general rule, the 2014s are not quite as taut as the ‘10s. They are fruitier than the 2012s, with a more pleasing early equilibrium; and they are generally riper and richer than the ‘08s. They may have the best balance of all of these years, although I still give a slight edge to the 2010s for their penetration and backbone. On my tour of the Côte de Beaune at the beginning of June, only two or three winemakers out of more than 40 told me they preferred their 2015s to their 2014s, although it’s important to note that the higher-octane, more flamboyantly ripe ‘15s may still profit from their last months of élevage.
Chassagne-Montrachet La Maltroie. Hail in Chassagne was much less extreme than in other parts of the Côte de Beaune
The 2014s benefit from mostly moderate levels of alcohol and although the best wines boast superb density this is essentially a medium-bodied vintage for white Burgundy. The wines don’t have the opulence or weight on the palate of the richer 2015s yet they are more tactile and intensely flavored, more savory and gripping on the finish, and they are rarely blurred by alcoholic warmth. With their firm acidity and absence of overripe character, they display wonderful transparency to soil.
Best of all, only a small minority of these wines are painfully austere in the early going. Many of them will give early pleasure to impatient white Burgundy lovers who prefer to drink these wines during their first five years or so of their life—including those who do not have proper cellar conditions or have nagging fears about the possibility of premature oxidation.
The 2014 Growing Season
