1912

Burgundy: An extremely cold winter with the temperature falling down to -20°C was followed by a mild spring, with some morning frosts in parts of the vineyards leading to an uneven flowering. The summer was fairly cool. Harvest started in the first week of October. Small crops of grapes with thin skins and light structure with elevated acidity. Most wines have been drunk in their early life, therefore any remaining bottles are extremely rare.

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