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
Napa Valley, a few words before our Pressoir.wine THIRST class
Napa Valley
by Edouard
7/20/21
by Edouard Bourgeois
July 20, 2021
The sun’s powerful light is key to promoting photosynthesis and its warm rays are another crucial factor to producing healthy grapes around the world. In the historically cold wine regions, wine growers may choose to capture as much sun exposure as possible. They often choose to plant their vineyards with a southern orientation (in the northern hemisphere) and on steep slopes. The space between the rows also plays a role and farming techniques such as deleafing can increase sunlight exposure.
However, in parts of California, especially the famous Napa Valley, the sun may become a dangerous ally.
The world of wine was shocked when terrible news of the Napa wildfires spread last year. But the sadly famous Glass Fire that remained active for 23 days was the beginning of even more disasters to come. Smoke taint, dried up water reservoirs and increased insurance policies deeply impacted the region.
Red wines were more affected by smoke taint because the process to make red involved skin maceration, which is not true for a classic white wine where grapes are directly pressed. The irony is that red wines, and of course the staple “Napa Cab” are close to twice as much profitable than white wines.
Today, the Napa wine growers are taking stock of the situation and thinking about next steps. In last week’s edition of the Pressoir wine “The Press”, we covered the subject of capturing and recycling the CO2 naturally produced during fermentation in wineries.
Another critical topic in California is water. Is irrigation absolutely necessary in a region known for its violent drought? The celebrated winery Diamond Creek of Napa Valley, a pioneer in terms of single vineyards in the region, has embraced dry farming in parts of its vineyards.
Today, waste water from household toilets and drains is being re-used in vineyards after intense treatments. It is even predicted that such recycled water could one day become potable.
Our Pressoir.wine live THIRST class this July 29th will feature exclusive videos filmed by our team while in Napa a few months ago, featuring legendary producers Diamond Creek, Corison, Eisele Vineyards and others. Author Kelli White will share her incredible knowledge of the region and we will discuss important topics such as the evolution of farming, the diversity of terroirs and grape varieties with fascinating insiders’ stories. We hope to see you on screen for this virtual event.
