Maison Thomas Bassot - Vosne-Romanée 1966

Maison Thomas Bassot - Vosne-Romanée 1966, Burgundy, France

Introduction: A bottle of Burgundy history

This wine is more than an alcoholic beverage; it is a liquid archive piece from another era of Burgundy. Maison Thomas Bassot was a respected wine merchant (négociant) from Nuits-Saint-Georges, known in particular for wines from the 1950s to the 1970s - a time when Burgundy was less technologised and perhaps more terroir-driven than it is today. A Vosne-Romanée 1966is a rare opportunity to savour the unadulterated, mature character of this legendary village from a vintage that is appreciated for its elegance, not its power.

Sensory description (based on profiles of old, well-aged Burgundy)

Important:A wine of this age is an extreme sample. The condition of each bottle is unique and the experience is on a knife-edge between exaltation and disappointment. A bottle in perfect condition, stored in a cool place, can offer the following:

Colour:

• Pale, translucent brick red to orange tone, almost amber-coloured at the rim. The original purple colour has long since disappeared.

Nose:
The bouquet is the realm of tertiary aromas. The primary fruit is completely transformed into a complex, often animalistic spectrum:

• Forest & earth: dominant notes of truffle, damp forest floor, autumn leaves, mushroom and moss.

• Animal spice: An elegant, non-intrusive note of fur, leather and game.

• Mature fruit: A final, fading echo of preserved raspberry, plum jam or dried cherries.

• Spice & wood: Cedar wood, tobacco, sandalwood and a faint reminder of cloves.

• In great bottles, the famous Vosne-Romanée violet aroma reveals itself as a fading, ghostly flair.

Palate:

• The entry is silky, light and transparent in texture. It is not powerful, but has a floating elegance.

• The acidity- if still present - is the key to its vitality. It gives the wine a ghostly freshness and length.

• The tannins are completely dissolved and leave behind a velvety, almost intangible structure.

• The flavour follows the nose: truffle, earth, undergrowth notes dominate, supported by a barely perceptible sweetish fruit memory.

• The finish can be surprisingly long and thoughtful, leaving an impression of spice, minerality and fading nobility.

Historical classification & special features

• Vintage 1966 in Burgundy: Considered a good vintage, but not a great one. It followed the monumental 1959s and 1961s. 1966 produced elegant, accessible, medium-bodied wineswith good acidity, but without the power and concentration of the absolute top vintages. The best wines have held up surprisingly well, but are absolute rarities today.

• Maison Thomas Bassot:A traditional négociant who bought wine from winegrowers, vinified it and marketed it under his own label. The quality depended heavily on his relationships and his expertise. Wines from this period often reflect a more rustic, less polished style than today's wines, which emphasise technical perfection.

• The village of Vosne-Romanée:Even a simple village wine (without a Premier or Grand Cru appellation) from this most famous of Burgundy villages carries the heritage of the terroir. You pay and hope for a hint of the famous sensuality and complexity.

Maturity, condition & risk

• Drinking maturity: A wine like this has long since reached its plateau and is at the very end of its life cycle. It is not about potential, but about experiencing the last traces of its elegance.

• The risk: very high. In addition to the usual risk of cork or oxidation , depot, completely exhausted fruit or a lack of acidity can ruin the experience. The fill level (preferably "high shoulder" or better) and the provenance (constant cool storage) are everything.

• Recommendation: Do not store further, but open with the appropriate reverence and acceptance for possible failure.

Rating & recommendations for enjoyment

Conditional rating (for a perfect bottle): 92-94/100 points
The rating recognises the historical dimension, the complexity achieved and the sheer wonder of experiencing an almost 60-year-old Burgundy in good condition. It is not an evaluation of the original fruit power.

Recommendations for treatment:

1. Storage:leave unmoved for at least 1 week before opening .

2. Opening: Very carefully. Pull the cork carefully, it may crumble.

3. Decanting: Not in the classic sense. If necessary, decant very carefully into a carafe , only to separate the sediment at the bottom of the bottle. The wine can no longer tolerate oxygen shock. It is often recommended to drink directly from the bottle after the sediment has been left behind.

4. Serving temperature: 15-16°C.

5. Accompaniment: The wine is the food. Serve it with simple, subtle dishes that do not overpower it: simple poultry, mushroom risotto or simply a piece of mature, creamy Burgundy cheese (Époisses, Citeaux).

Conclusion

Opening a Maison Thomas Bassot Vosne-Romanée 1966 is an archaeological venture into the realm of wine. It is not a guaranteed pleasure, but an intellectual and emotional adventure. If successful, you will be rewarded with a delicate, complex and deeply moving flavour experience - a last, whispering echo of Burgundian magic from a bygone era. It's an experience that teaches humility and makes you realise the transience of even the greatest wines. An unforgettable moment for the true connoisseur and historian of wine.