Understanding Vintage Champagne
What a declared vintage means, how ageing changes the wine, and how to think about when to open one.
Published 2026-06-01
A vintage champagne is bottled from a single harvest that the producer considers exceptional, and aged longer than the non‑vintage minimum. This page explains what the label indicates. Named recommendations will be added only after retailer availability and editorial verification have been completed.
What changes with age
Extended ageing on the lees develops brioche and toasted‑nut notes. Acidity remains but softens. Bubbles become finer — a slow, persistent bead rather than a rush.
When to open
A young vintage can feel closed. Many houses recommend a further three to five years of cellaring after release. If you are opening one tonight, allow it thirty minutes out of the fridge before serving.