Bourgogne Aligoté Domaine Paul Chevrot 1983
This 1983 white wine is produced by Domaine Paul Chevrot under the Appellation Bourgogne Aligoté Contrôlée, presented in a 750 ml bottle with an alcohol content of 12.20%. Bottled at the property by Fernand Chevrot, this release comes from a vintage in Burgundy that is described as uneven, though good bottles can be found at top producers, earning the year a score of 85 points.
The wine originates from the Bourgogne region in eastern France, an area historically shaped by medieval monks who mapped its countless terroirs. The regional Bourgogne Aligoté AOC, officially established in 1937, covers a large geographical area spanning the departments of Côte-d'Or, Yonne, Saône-et-Loire, and Rhône. The climate is continental, characterized by warm summers and cold winters. The subsoil across this extensive appellation is generally defined by limestone, marl, and clay, which are the classic soil types for viticulture in the region.
This appellation is exclusively dedicated to Aligoté, one of Burgundy's oldest traditional grape varieties. While Chardonnay dominates most other white wine appellations in the region, Bourgogne Aligoté was created specifically to highlight this particular variety. Historically, wines from this classification have served as a regional alternative to Burgundy's more geographically defined village and cru classifications.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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