| Packaging | Magnum (1.5L) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 1983 |
| Country | France |
| Type of Appellation | AOC |
| Region | Burgundy |
| Appellation | Unspecified |
| Classification | Premier Cru |
| Estate | Domaine Montille |
| Current phase |
Decline
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Magnum (1.5L) | |
| 2026 | £487.20 |
|---|
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Youth
1983 - 1987
|
Maturity
1988 - 1998
|
Peak
1999 - 2019
|
Decline
2020 - 2035+
|
From one of Burgundy’s most respected producers, Domaine de Montille, this 1983 red Premier Cru in magnum format has a distinguished pedigree. While the precise appellation is unspecified, Domaine de Montille is renowned for its expressive Pinot Noir from some of the most celebrated Premier Cru vineyards across the Côte de Beaune and Côte de Nuits. The 1983 vintage was notable in Burgundy for its demanding growing season: a challenging spring, a warm and uneven summer, and ultimately a harvest that, while complicated, produced wines of remarkable complexity and structure, provided that careful sorting was undertaken. The traditional vinification methods of Domaine de Montille, favouring minimal intervention and moderate use of new oak, have allowed the purity and elegance of old-vine Pinot Noir to come through, especially in a slow-maturing format like magnum.
Burgundy’s allure lies in its distinctive terroirs — clay-limestone soils that give Pinot Noir its signature perfume and silkiness. The region’s semi-continental climate, with brisk winters and warm summers tempered by the rolling hills of the Côte d’Or, contributes to the gradual ripening and nuanced expression that defines top Burgundy reds. Its rich winemaking history, documented since the Middle Ages, deepens the wines’ connection to place and tradition.
With a wine of such age, delicacy and refinement, culinary pairings should be thoughtful and respectful. Classic Burgundian fare would do justice — a delicate coq au vin, duck breast with a red wine reduction, or beef bourguignon prepared with restraint. Earthy accompaniments like wild mushrooms or truffled potato purée would beautifully echo the tertiary nuances of mature Pinot Noir: undergrowth, dried flowers, subtle spice and leather, all attributes that a 1983 from Domaine de Montille can display.
For service, allow the bottle to stand upright for several hours, then decant gently to avoid disturbing the sediment. Serve at approximately 16-17°C; this will best reveal the haunting complexity and elegance this wine has acquired with age. Enjoy its lingering finesse and the quiet grandeur of a true Burgundian classic.
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