1996 in champagne. what happened?
by Edouard Bourgeois
November 21, 2025
Ratings for 1996 often use words like "exceptional" and "grandiose," with some comparisons to 1928. What made 1996 objectively unique was the high average potential alcohol (10.3%) combined with high total acidity (10g/litre)—figures rarely seen together. As Charles Philipponnat noted, this is a significant jump from the 9.3% potential alcohol common forty years prior.
Acidity and potential alcohol work together for balance, but typically, when one is high, the other is low. In 1996, both figures were high. Bruno Paillard called it a 'naughty boy' vintage due to its unpredictable nature and the anxiety it caused producers while waiting for acidity levels to drop. However, the result for those with patience is "fantastic."
While acidity is key for aging, the true test is time. Over two decades later, the remaining 1996 bottles reveal which producers succeeded. The best examples are still complex and alluring, where the high acidity is balanced by a wide range of aromas, from brioche to stone fruit. Unfortunately, some other bottlings show only residual acidity, resulting in unbalanced and tart wines.
I recall opening a glorious bottle of 1996 Cristal for my son's birth seven years ago; the wine was still vibrant and charged.
Another fabulous example was made by Krug. As Olivier Krug said, "It’s a year where a good house or a good winemaker will make a good wine... It’s a tricky vintage." Other industry professionals have shared similar sentiments, noting that some vintners either opted out of making a vintage bottling or failed to achieve balance, resulting in wines that are already clumsy or tired.
The 1996 vintage often draws comparisons to its predecessor, 1995. These were the last two great Champagne vintages following the 1988, 1989, and 1990 trio. The 1996s are powerful wines; the best combine weight from ripeness with tension from acidity, providing the interest, complexity, and structure needed for long-term aging.
Interestingly, more houses released 1995 as a vintage Champagne than 1996, with a ratio of roughly 60% (1995) to 40% (1996).
Given its unpredictability, the safest bet for 1996 Champagne remains to go with producers you trust.
While looking for pictures of 1996 Champagne on my IPhone, I also found several other wines from various regions where the 1996 vintage truly shone, as seen in images below;jbgories
Bike to Care Bordeaux
Jaime Dutton
May 31, 2023
As the festivities began on opening night of Bike to Care Bordeaux, we were welcomed by our hosts at La Ferme Suzanne, the courtyard of the winery of Château Giscours. Veronique Sanders of Château Haut-Bailly, Alexandre Van Beek of Château Giscours and Jean Charles Cazes of Château Lynch-Bages took the mic and opened a 3-night and 2-day charity bike ride in Bordeaux. They shared a few safety tips for the program, thanked all of us for coming and thanked all the other Bordeaux châteaux who were supporting the ride and the initiative. But really, we were there to thank them.
I was overwhelmed and humbled to be amongst all the incredible people that had been brought together from Bordeaux and around the world. Steeped in history all these châteaux and the wines that were brought to the table - it was impressive.
At the three dinners that we enjoyed together as a group, there were incredible wines shared - just check out the lists! What was also memorable were the winery visits that we enjoyed of Lynch-Bages, Haut-Bailly, Yquem and La Louvière.
The opportunity to meet the personalities behind the wines, see the joy and their pride when they open the doors to their cellars and share their passion, is memorable. Walking through the vineyards, the cellars and wineries while telling their story of how they started, or their family history or point out their favorite places, and views, to feel the elements around you while gaining a new perspective on wines and winemaking, to finish with a glass in hand and ask questions to engage them and keep them talking because you just want to keep listening, these are the stories that I enjoy sharing.
These moments allow us to be passionate wine professionals and that is what we want to create and aim to share through our non profit Sommelier Scholarship Fund. Thank you for your support and for helping us create opportunities and experiences for young wine professionals.
I left Bordeaux with a new excitement to continue to enjoy and learn about the great wines from this region.
