What is "grey rot" and why is it a problem in Burgundy?

Grey rot, also known as Botrytis cinerea, can indeed be problematic in Burgundy, particularly because it tends to affect grapes that are not fully ripe. This form of botrytis is different from noble rot, which is beneficial and typically associated with sweet wine production. In the case of grey rot, the fungus can severely compromise the quality of the grapes, leading to rot and a decline in flavor and aroma.

Burgundy is renowned for its delicate Pinot Noir and Chardonnay, grape varieties that are particularly susceptible to diseases and ecological stresses. When grey rot occurs, it can spread rapidly under certain conditions such as high humidity and cool temperatures, which can be common in the Burgundy region. This condition can quickly lead to a crop that has diminished quality, impacting the overall wine produced and undermining the reputation of vineyards in this prestigious area.