Vintage & Style
1916 was an extremely difficult year, marked by war, scarcity and poor weather. Spring was cold, summer unstable and wet, harvests were late and minimal. Reds are thin, acidic and lightly extracted, with shy fruit. Whites are dry, tense, often austere. A year of shortage, where producing wine was a matter of duty more than quality.

By Region
Burgundy: pale reds, dry whites
Bordeaux: weak and vegetal
Rhône Valley: disjointed and rustic
Loire: lean and acidic
Alsace: discreet and angular
Champagne: acidic and faint

To Know
1916 is nearly a ghost vintage. Very few wines were made, even fewer remain. Those that do are more relics than drinks.

Signature
1916 expresses absence, silent wines made in the shadow of war.