Burgundy, Bourgogne in French, may seem larger than life for all the attention it gets, but it’s actually quite a small slice of the wine world. Less than 5% of French wine production comes out of this treasured region, and only about one fifth of that gets exported to the eager U.S. market. It’s fair to say that demand places great tension on supply.
Realities on the ground, such as devastating spring frost and disease pressure, have put a double-digit dent in yields in some pockets of Burgundy, layering on the stress points. According
