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The Cabernets feature luscious fruit and a tannic structure that lends itself to ageability; the Pinot Noirs and Chardonnays are Burgundian in style, meaning they are elegant and approachable regardless of whether they are paired with a meal or sipped alone.

In the Late Middle Ages, Burgundian Pinot Noir was rapidly establishing itself as a superior variety of wine, but a series of natural and human-borne calamities threatened all that had been achieved over the past few centuries of cultivation.

If the language of the edict seemed needlessly vindictive, perhaps it was because this war was personal to Philip, a keen economic steward who had worked assiduously to develop Burgundian wine production.

The Gamay grape, taking its name from a small village in the hills around Beaune, had sprouted in large numbers across Burgundian vineyards, yielding on average three times more wine per acre and ripening two weeks earlier than Pinot.

Nevertheless, in a world where wine was identified by provenance rather than grape variety, the pronounced effect of Gamay's proliferation was that no one now respected or sought after Burgundian wine, which Philip feared was becoming defined by that "foul" plant in place of the esteemed Pinot grape.