Burgundy's 2011 reds—fresh, pure, elegant and balanced—belie the difficulties of the growing season. In a year of topsy-turvy weather, April felt like summertime and July was unusually cool. Bouts of heat interspersed with rain and storms added to the uncertainty, while below-normal temperatures throughout the summer threatened to unleash a gamut of vine maladies. But the region's growers, attentive to their vines, for the most part harvested ripe fruit, and careful sorting ensured that only the best quality grapes went into the fermentors. The result is wines that are delicate in nuance, yet not fragile, with very good acidity levels that should allow fine evolution. Wine Spectator's Bruce Sanderson explains.
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