Vintage
Champagne from a single declared harvest, aged longer and released only in years the producer considers exceptional.
A vintage champagne must come from grapes picked in a single year. Producers only declare a vintage when they believe the harvest can carry the weight of extended ageing — at least thirty‑six months from bottling (tirage) before release under the appellation rules, and typically longer in practice.
How it tastes
Aged brioche, toasted almond, dried‑fruit sweetness balanced by acidity. Bubbles are noticeably finer than in a young non‑vintage.
When to serve
The Comité Champagne's general recommendation is 8–10°C. Our own preference for a mature vintage is a real glass and service at the warmer end of that range, or a degree or two above it, so its aromatics have room to develop.