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The 1956 vintage will be remembered in Burgundy as a disastrous year, one of the weakest of the decade, marked by an extremely cold winter (February 1956) and a dreary summer that severely compromised ripeness. The reds (Pinot Noir) suffered heavily: diluted, lean and vegetal, they are critically lacking in substance, with only the rarest of exceptions. The whites (Chardonnay) also fell well short, diluted and without relief, from Meursault to Chablis. The ageing potential was virtually nil, and the vast majority of cuvées have today disappeared or are well beyond any enjoyable drinking. Framed by the great 1955 and the austere 1957, the 1956 remains a vintage to forget, of interest only to the most dedicated collector.
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