Burgundy Jacques Cacheux & Fils 1999
The 1999 Bourgogne from Jacques Cacheux & Fils is an Appellation Contrôlée wine produced in eastern France. The estate, operating as proprietors in the village of Vosne-Romanée in the Côte-d'Or, bottles this wine directly at the property.
The Bourgogne AOC serves as the foundational regional classification covering the entire Burgundy wine region, stretching from the Yonne department in the north through the Côte-d'Or and Saône-et-Loire down to the Rhône department in the south. Established in 1937, the area is characterized by a continental climate with cold winters, cool springs, and warm summers. These conditions provide an ideal environment for early-ripening grape varieties. The 1999 vintage in this region achieved a score of 95 points, recognized as a top vintage defined by great finesse and depth.
Burgundy's viticultural landscape was originally shaped by medieval monks who meticulously mapped the countless terroirs. Today, the region has elevated terroir to an art form through its intricate system of climats. The varied soils are predominantly a classic mix of clay and limestone. While the regional appellation allows minor inclusions of Gamay and Aligoté, the production is fundamentally defined by Pinot Noir for red wines and Chardonnay for white wines, which are cultivated across the approved geographical area.
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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