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
What's Pressoir Drinking - Jaboulet Ainé Chateauneuf du Pape "Les Cèdres" 1978
What’s Pressoir Drinking
By Edouard
12/5/23
Edouard Bourgeois
December 5, 2023
I Iike to get in the mood before our wine festivals by opening a nice bottle of the appropriate wine. So, a week before we kicked off La Tablee, I decided to taste a bottle of 1978 Chateauneuf du Pape “Les Cedres” from Jaboulet Aine. I had bought it just last month as a full twelve pack in original carton at one of the rolling Global Acker web auctions. I usually find amazing deals on this rolling auction and boy that lot surely was a hit! I couldn’t believe the perfectly impeccable conditions of each of the twelve bottles. Individually wrapped in plastic film by their previous owner, the fills were right under the cork, the color super healthy and the foils all spinning (a sign to look for in old wines that most likely mean no wine has leaked through the cork). When I pulled the cork, it appeared as a brand new one, as if the wine had just been bottled last year. At this point I thought it was too good to be true but then, the wine spoke, and it delivered the most satisfying pleasure. The nose immediately gave these typical roasted fig jam and herb aromatics Chateauneuf lovers crave. This rich palette kept intensifying as the wine opened up. I decided to decant it after judging a little oxygen would help amplify the richness. I was expecting heady alcohol and weight on the palate but found the most refined elegance instead. I am a strong believer in letting high quality Chateauneuf du Pape age and this bottle just confirmed my sentiment.
Les Cedres 1978 is no ordinary Chateauneuf du Pape. First, this was arguably the best vintage of the decade and maybe even until the exceptional 1989.
Back then, a typical Les Cèdres blend was two-thirds old-vine Grenache, with the balance largely Syrah. The winemaking was classic: whole-cluster fermentation in concrete tank, a month-long maceration and 12-18 months aging in foudres.
Jaboulet was known as the leading negociant in terms of volume produced but also as the one with access to some of the best fruit available. It is believed that sources may have been from Henri Bonneau and Domaine de Pegau among other growers, today known as reference producers.
I also like how these wines are somewhat mysterious. It is quite difficult to know exactly where the grapes came from but it is almost better that way, as it leaves the taster wondering. This wine will only become more sought after as Jaboulet is progressively stopping their production of Southern Rhône wine altogether.
What's Pressoir Drinking?
by Edouard
10/13/20
Produttori del Barbaresco, Barbaresco 1978, in magnum
by Edouard Bourgeois
October 13, 2020
We pair wine with food, with friends. I even like to push the envelope further by trying to find the right music to play when I sip on a particular cuvée. But what about matching wine and mood?
This morning, I woke up to a rainy, apparently uninviting Tuesday, cold and gloomy. Looking around my apartment, an empty magnum I opened last week and saved as a trophy caught my eye. When I pulled the cork from this 42 year old Nebbiolo, the wine initially seemed ugly, almost limping, and certainly the opposite of a “fruit bomb”. As often with old Nebbiolo, the initial funk character you may smell should not discourage you. The magic rule? Decant, and wait, a long time. The wine does change over the course of a few hours as oxygen seems to be Barolo and Barbaresco’s best friend. I’m also convinced the drinker should also adapt to this metamorphosis. It is a true intellectual exercise where the taster has to be willing to make an effort to understand the wine, just like the first time you heard the curious music of Thelonious Monk, not immediately being able to capture the beauty and humor in his choppy piano strides.
1978 blessed the Piedmont with grapes able to produce ideal, age-worthy wines. It was also the last vintage of the first cellar master at Produttori del Barbaresco Giorgio Boffa. This wine evolved so much, it felt like tasting multiple wines as each layer unveiled as time went by.
So, did I manage to pair the wine and mood? Yes. As the wine unfolded, the mood of the people who shared this magnum with me also evolved to eventually harmonize with the profile of the wine.
