I don't believe the French term "terroir" is more important anywhere else in the wine world than it is in Burgundy, France. Terroir is used to describe all aspects of nature that influence the growing of the grapes, i.e., sun exposure, soil composition, wind, rain, etc. Burgundy is made up of myriad micro-climates that can change not just from vineyard to vineyard, but from row to row. We drove through  some of the most expensive patches of dirt in the world, trying to understand why this piece of land produces wines that can sell for a thousand dollars a bottle and the land thirty yards away can "only" get ninety-five dollars per bottle. Terroir!

   These wines of Pinot Noir and Chardonnay separate themselves from wines of the same grape varietals solely on the fact that their terroir cannot be replicated anywhere else in the world. The wines we have been tasting from Lequin-Colin, Paul Pillot, Ballot and others are wines full of subtle nuances that confound those looking for big, bold wines of extract and alcohol, but bring great pleasure to those who enjoy the intricate flavors that only a great Burgundy can produce.

  We will be visiting properties in Chablis where the chalky soils and absence of barrel aging produces a very true expression of the Chardonnay grape. I will be writing a much more indepth report on the trip through Burgundy and the Rhone in the next few weeks...

Ken Amendola

Wine Supervisor, N. Florida

Follow me on Twitter @abcwinekena