1933 Wine

1933 vintage: a year that favored Burgundy, the Rhône and the Loire

The 1933 vintage was not a great year for Bordeaux, and that is precisely what makes it interesting. The summer was hot, but strong winds during flowering reduced the crop, and Gironde reds emerged light and supple, made for immediate enjoyment rather than long aging. Elsewhere, the year turned out better: Burgundy produced refined reds and remarkable whites, the northern Rhône Valley structured Syrahs, and the Loire sweet Chenin Blancs of rare longevity. To understand 1933, then, look beyond Bordeaux.

Burgundy 1933 — The year’s standout, led by its whites

In Burgundy, 1933 marks the vintage’s high point. Summer heat allowed the grapes to ripen fully; yields remained low, but quality was excellent. The Pinot Noir reds stand out for their finesse and fruity bouquet, with enough structure to age for many years. The whites go even further: among the vintage’s finest achievements, they are focused, ripe and endowed with acidity that has helped them hold up remarkably well over time.

In the Côte de Nuits, the year’s great Pinot Noirs have the precision of well-managed warm vintages, and the finest red Burgundy crus — foremost among them those of Domaine Armand Rousseau in Gevrey-Chambertin — rank among the decade’s finest. For whites, the Côte de Beaune shows the year at its best: Domaine des Comtes Lafon in Meursault exemplifies the pedigree of the great 1933 Chardonnays, alongside the most renowned wines of Meursault and Montrachet. These bottles, now rare, demand impeccable provenance.

Aging potential: the great whites and the best Côte de Nuits reds remain drinkable if they have been stored perfectly; check the fill level and provenance before buying.

Rhône Valley 1933 — Structured Syrahs from the north

The Rhône Valley was initially hampered by April frosts, which reduced yields. But the great estates, especially in the north, produced wines of impressive quality that year. Syrahs from the northern Rhône — Hermitage foremost among them — show structure and longevity, with the tannic framework and aromatic depth behind the region’s aging potential.

On the slopes of Tain, the Hermitage of Domaine Jean-Louis Chave carries on a family tradition that long predates this vintage, while Paul Jaboulet Aîné and its Hermitage La Chapelle embody the great northern Rhône tradition of Syrah. The rare bottles from 1933 still in circulation are now collectors’ items, sought after by lovers of old Rhône wines.

Aging potential: the best Hermitage wines retain surprising concentration; allow these very old bottles plenty of time in a decanter.

Loire 1933 — Vouvray, a sweet Chenin Blanc built to age

The Loire is one of 1933’s pleasant surprises, thanks to one grape in particular: Vouvray’s Chenin Blanc. In its sweet style — made from overripe grapes, sometimes affected by botrytis, or “noble rot” — Chenin combines rich sweetness with high acidity, wine’s two best natural preservatives. This gives the great Vouvrays unusual longevity, allowing them to last a century when carefully stored.

Founded in Vouvray in 1928, the estate that now ranks among the finest producers of Loire Chenin Blanc made exceptional sweet wines from its earliest years. Its 1933 Le Haut-Lieu is among the collectors’ bottles enthusiasts seek out for their ability to age. More broadly, the best wines of the Loire from that year stand out for their preserved freshness and notes of quince, honey and citrus peel.

Aging potential: the great sweet Vouvrays of 1933 are among the vintage’s most reliable wines to drink, provided their fill levels and color are reassuring; serve chilled.

Bordeaux 1933 — Light, elegant reds to drink now

In Bordeaux, 1933 was a warm year with a small crop: strong winds during flowering caused poor fruit set and reduced yields. The resulting reds are light, supple and fragrant, appealing for their charm rather than their power. The best retain their elegance; the less successful have turned acidic. By the standards of the decade, it is a vintage for drinking rather than aging, the opposite of strongly structured years such as 1928. The sweet wines of Sauternes, meanwhile, fell short that year and are best left to seasoned collectors.

Among the safest bets, Château Haut-Brion produced a 1933 described by The Wine Cellar Insider as elegant and refined, undeniably charming but already at its peak — a wine to enjoy now. In Margaux, Château Margaux is among the estates that best lived up to their reputation, alongside Latour and Cheval Blanc on the Right Bank. In a lighter year like this, choosing a great name with impeccable provenance makes all the difference.

Aging potential: limited to the best, best-preserved wines; open without delay. Be sure to check the fill level and label before buying.

Champagne 1933 — A respectable year, with a few collectible cuvées

In Champagne, 1933 was a respectable year, though not a memorable one. The style is fresh, marked by good acidity, and only a few houses declared a vintage that year; most grapes went into blends. The rare vintage cuvées that remain are now collectors’ bottles, with highly evolved notes of dried fruit, honey and toast.

Among the houses whose old bottles are most sought after by enthusiasts are Bollinger and Krug, benchmarks for age-worthy Champagne. Tasting them calls for a bottle with an impeccable history.

Aging potential: primarily collectors’ bottles; open only those that have been stored perfectly.

Buying a 1933 wine from SoDivin: look beyond Bordeaux

Choosing a 1933 wine means looking to the regions where the vintage excelled: Burgundy first, with its remarkable whites and refined Pinot Noirs; the Loire, with its long-lived sweet Chenin Blancs; and the northern Rhône Valley, for structured Syrahs. Bordeaux reds are lighter, prized for their charm and ready to drink now. Every bottle offered is inspected and checked for fill level, label condition and provenance. To see how 1933 compares with other vintages of its century and help you choose, consult the SoDivin Vintage Guide.