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?
November 11, 2020
What’s Pressoir drinking
November 11, 2020
By Eléonore Lafarge
I feel very honored and privileged to live in New York. Even though 2020 is not an easy year, it is filled with historic moments and I am happy to be able to witness all these important moments that are happening in the US from the inside. This weekend the city was filled with euphoria and excitement so it seemed like a great weekend to (safely) celebrate and enjoy a nice bottle of wine.
As a Burgundian, there is no better way to celebrate than with a bottle of Burgundy. So, I decided to enjoy a bottle of Clos de la Chapelle. Opening a bottle of Burgundy always makes me feel at home, even more when the bottle is from my parents’ neighbor!
The very nice weather that we enjoyed this weekend called for a nice Chardonnay. I opted for a Domaine du Clos de la Chapelle, Beaune 1er Cru Les Reversées 2016. This Domaine du Clos de la Chapelle 2016 was very enjoyable even though the vintage was not the easiest due to the frost in Burgundy. There are not a lot of producers of Beaune 1er Cru Les Reversée blanc, so it was nice for me to discover a new wine. I enjoyed the bottle as an “aperitif” to warm up for dinner. The wine was very fresh, deep and full-bodied. I liked the finish that was nice and lemon-flavored.
Domaine du Clos de la Chapelle, Beaune 1er Cru Les Reversées 2016