Vintage Champagne

About

Crafted from a single exceptional harvest, Vintage Champagne is where rarity meets expression. Unlike Non-Vintage blends that prioritise consistency, each Vintage Champagne reflects the unique conditions of its year. Made only when nature delivers something extraordinary, these wines are produced in limited quantities and aged for years before release, offering complexity, individuality, and immense ageing potential. What Makes Vintage Champagne Special Single Year: Grapes come exclusively from one harvest, making each vintage unique. Millésime: The French term for vintage, declared only when a harvest is of exceptional quality. Extended Ageing: Aged for a minimum of three years, often far longer, building layers of brioche, honey, and spice. Complexity & Depth: Known for their richness, structure, and ability to evolve for decades. Rarity: Less than 5% of Champagne production is vintage, making these wines prized by collectors. Serving, Pairing & Cellaring Serve: Chill to 8–10°C and enjoy in a tulip-shaped glass to capture aromas. Pairing: Vintage Champagne shines with lobster, scallops, truffle risotto, duck, or aged cheeses. Cellaring Tips: Store bottles horizontally in a cool, dark, and still environment. Aim for 10–12°C with steady humidity for long-term ageing. Understanding Vintage Years Not every harvest in Champagne is declared as a vintage. Only years with exceptional growing conditions and fruit quality are chosen, which makes them worth highlighting for collectors and enthusiasts. While many years can produce excellent wines, a few stand out as benchmarks for their distinctive style and ageing potential: 2015: A warm, sunny season that yielded ripe, generous fruit and bold, expressive wines. 2013: A later harvest brought cooler conditions, giving high acidity and freshness. These are structured Champagnes built for long cellaring. 2012: Universally regarded as a legendary year. Wines combine richness, balance, and remarkable potential for ageing.