Indeed, but the Bourgognes very much do not.
This isn’t, as I understand it, the reason for the Michelin 1 star rating, but it is true and to me the reason that the rating is correct. One can make a case for the Ruchottes but it’s not THAT good.
As my focus is purely on Bordeaux, I can say that very premium châteaux sometimes put pretty dire stuff on the shelves with the second label. Many of them are just profiteering off their name pasted on fruit that should be going to rubbing alcohol production.
Of course, premium Napa houses often put their name on Central Valley plonk, so it’s not a phenomenon limited to here.
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As a few other have expressed in various ways - for me the entry level bottling is about the winemaker’s quality/integrity. It says a lot about their character…
I’m much more loyal to these producers.
The more expensive bottlings will be of high quality as well.
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I agree…Rousseau’s big 3 is 3 grapes at less.
Very true and well put. I hope my Corton brother is listen and start at the base ( instead at the Top and the Grandest of them all…).