Yes, there is a commonly parroted mantra that “riper grapes make better wines“. I’m sure this made sense in the 1980’s when the wines of the late 1960’s and 1970’s were the reference point. I think it’s actually harmful now. A better mantra would be “correctly ripened grapes make better wines” (although some slightly odd people like me prefer their grapes to err on the underripe side of that).
Even 30 years ago Francois Faiveley preferred to harvest early to retain aroma, acidity and freshness and then to chaptalise for body and to extend fermentations. Chaptalisation is now much reduced in burgundy though by no means dead.