Maison Labaume Ainé et fils - Beaune 1966

Maison Labaume Ainé et fils - Beaune 1966

This report looks at the historical context and available information about the wine "Maison Labaume Ainé et fils - Beaune 1966", a red wine bottle from the renowned Burgundy region. The focus is on the classification of the winery and the significance of the 1966 vintage.

1. Introduction: A bottle full of history

A bottle of wine from 1966 is more than just a drink; it is a contemporary document. It bears witness to a particular year, a particular place and the craftsmanship of the time. The Beaune 1966 from Maison Labaume Ainé et fils embodies precisely this character.

The 1966 vintage is described as excellent for Burgundy. The conditions led to ripe grapes and a decent yield. The resulting wines were considered rich, powerful and charming in their youth, while mature examples today have a classic, elegant and high-quality structure. A Beaune from this year is therefore a wine that has reached its full maturity.

2. Maison Labaume Ainé et fils: A traditional house in Beaune

Unfortunately, detailed information about the history of Maison Labaume Ainé et fils is only sparsely available online. Some sources suggest Dutch roots dating back to the 13th century, with a relocation to Beaune in 1350, but this information has not been confirmed by several independent sources.

Much more is known about the Chauvot Labaumecompany associated with Labaume . Chauvot Labaume was founded in 1784 and is an important wine trading house in Burgundy. As a so-called "négociant", the house buys grapes or wine from winegrowers and winemakers in order to bottle and market it itself. Chauvot Labaume also owns its own vineyards. The wines are matured in a historic wine cellar, which dates back to the 12th century and is located below the town of Beaune.

It is very likely that "Maison Labaume Ainé et fils" is the historical name of the company, which is now known as "Chauvot Labaume". The house produces a wide range of wines, from Pinot Noir (red wines) to Chardonnay and Aligoté (white wines), with the Puligny-Montrachet considered a particularly storable white wine.

3. The wine: Beaune 1966

Beaune is an appellation in Burgundy known for its high-quality red wines made from the Pinot Noir grape variety.

Although there is no specific tasting note for the 1966 Beaune from Labaume, the typical characteristics of a mature Beaune from this period can be described. A 1966 Beaune is likely to have a deep ruby red colour, possibly already tending towards brown. The nose is dominated by notes of ripe red and black berries (such as cassis), which are mixed with fine spices, dried flowers, slightly animal undertones and a pleasant spiciness.

On the palate, such a wine will have lost its youthful vigour and instead show suppleness, complexity and a long, elegant finish. The tannins will have softened over time and the acidity will be perfectly integrated if the wine has been aged well. It would be full-bodied and supple, with a remarkable balance.

Typical flavours of a mature Burgundy from the 1960s include rich fruit accompanied by complex secondary notes such as undergrowth, leather, truffle and mushrooms.

4. Price classification and market availability

Wines from 1966 from renowned houses achieve stable prices on the auction market. In 2014, for example, a "Beaune 1er Cru 1966" achieved a price of € 66 at auction. As the 1966 vintage is over 55 years old, bottles in good condition are rare. Online offers for wines similar to a "Beaune 1966" from other producers often range from €75 to €150, depending on the condition of the bottle and the reputation of the producer.

A concrete offer for a "Bourgogne Beaune 1966" from "Chauvot Labaume" was found at a price of €49.00. This price is attractive as an introduction to an older Burgundy from a solid Négociant.

5. Drinking recommendation and enjoyment

A wine of this age is extremely delicate. It is recommended to open it carefully, as the cork can be fragile. Decanting is not necessary to separate the wine from sediment, but may help to aerate it. However, due to its age, the wine should be handled as gently as possible.

Serve the wine at around 16-18 degrees Celsius in a large Burgundy glass to fully bring out the complex flavours. Ideal dishes are savoury dishes such as:

• Volaille de Bresse (a noble French corn-fed chicken)

• Roast duck with orange sauce

• Dishes with mushrooms such as truffles or porcini mushrooms

• A matured soft cheese such as Époisses de Bourgogne

6. Conclusion

The Beaune 1966 from Maison Labaume Ainé et fils is a rare contemporary witness to Burgundy's winemaking history. It represents an outstanding vintage from a house steeped in tradition. Owning or drinking such a bottle is an opportunity to travel back in time and experience a piece of French wine culture at first hand.

Important tips for handling old wines

If you are lucky enough to own such a bottle, please note the following points:

1. Storage: It is best to store the wine professionally in the dark at a constant temperature (10-12°C) and high humidity. If not, store the bottle horizontally to keep the cork moist and protected from light and temperature fluctuations in a cool place.

2. Check before opening: Check the fill level. A low fill level (e.g. 5 cm below the cork) indicates a major "ullage" problem, i.e. more wine than usual has evaporated over the years. This may indicate poorer storage.

3. Corkscrew: Use a high-quality corkscrew (ideally an "Ah-So" or "Butterfly" model) to avoid destroying the old, brittle cork.

4. Sediment: It is quite normal for a wine of this age to contain a lot of sediment (tartar and colouring). Pour the wine slowly and carefully so as not to stir up the sediment. Decanting over a candle or with a sieve is recommended.