Winehog reports from Nuits-Saint-Georges that Burgundy’s 2026 harvest is producing exceptionally low juice yields, in some cases 50% to 70% below normal, while grapes are showing abundant colour, tannin and extract. Steen Öhman argues that these conditions make restrained vinification particularly important, warning that excessive extraction could produce Pinot Noir that is unusually heavy and powerful rather than characteristically fresh and elegant. He links the issue to global warming and suggests that lighter winemaking, earlier-drinking styles and varieties such as Aligoté may become increasingly important as Burgundy adapts to warmer vintages.