Champagne Vintage Charts

The vintage chart helps you in choosing and evaluating Champagnes. It works on a scale of one to ten: the higher the number, the better the vintage. The letters represent how the vintage has aged; some may need cellaring, while others may have already reached their peak. Vintage charts are subjective generalizations that assume perfect maturation conditions. Vintages without marks produced no quality wine, were not shipped, or due to rarity, have never been tasted.

About Champagne
The Champagne region produces the most celebrated sparkling wines in the world. The region in terms of wine production was established by law in 1927 and is located ninety miles northeast of Paris. Spread over 312 villages, Champagne makes up only 2.5% of all French vineyards. It grows three exclusive grapes varieties: Pinot Noir, Pinot Meunier and Chardonnay. The terroir of the Champagne appellation covers a total of 85,000 acres. The main growing region stretches from around Tours-sur-Marne in the east to Château-Thierry in the west. The northernmost limits surround Reims and stretch down to Sézanne in the south.

The Growing Region
The climate of the Champagne region is a mix of northern continental and Atlantic influences, with an annual average temperature of around 50 °F. As these conditions are not ideal for the cultivation of grapes, the length of the vineyards' growth cycle is pushed to the limit, to achieve a longer ripening period. Therefore, the wines have higher sugar-acid ratio, subtler aromas, elegance and finesse. The region also benefits from the many variations in altitude, humidity, angle of slope, and sunshine that create numerous microclimates.

The vineyards in the Champagne region are planted on hills with deep chalky subsoil, which stores the heat of the sun and reflects warmth into the vine roots. It assures superb drainage and maintains soil humidity. The unique mineral elements in the soils are a vital factor in the distinctive characteristics and complexity for which Champagnes have become famous.

Méthode Champenoise
The method of production of Champagnes also helps explain the finesse and style of Champagnes. They are fermented once, and then undergo a second fermentation in the bottle, which produces carbon dioxide, contained under pressure. It is through this méthode champenoise, or Champagne method, that Champagne acquires tight, crisp, long-lasting bubbles and a yeasty, toasty dimension to its flavor.

Champagne Vintage Chart
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