Vintage champagne is made exclusively from the wines of a single year—and only in the very best years. Typically, champagne is a blend of base wines from multiple years, since not every harvest produces grapes of such exceptional quality that they can alone define the taste of an entire champagne.

Because vintage champagne represents the best of the best in terms of grape quality and is sometimes even processed by hand, it is the most expensive type of champagne. However, it is important to note that a good harvest alone does not automatically result in a great vintage champagne, and it is not always necessarily superior in taste to non-vintage blends. What makes it truly unique is that it contains only the harvest of a single year, so the flavor cannot be altered by blending. While you can generally predict the taste of a non-vintage champagne, the taste of a vintage champagne varies each year, which is why it receives special attention from connoisseurs and critics. Its individuality and the unique expression of the year’s harvest are what make vintage champagne so appealing.

Some of the best vintage years in the past include 1990, 1996, 1998, 1999, 2000, 2002, 2004, and especially 2008, which is considered one of the finest vintages ever. Even in years that are considered less favorable, skilled winemakers can produce outstanding vintage champagnes with careful harvesting.

Certain vintage champagnes can even serve as investments, as particularly good vintages improve and increase in value over time. However, it is crucial to monitor when the champagne begins to show signs of aging and passes its peak. Vintage champagne generally has a longer shelf life than standard champagne.

Vintage champagnes must age significantly longer before being released for sale. After the second fermentation, they age for at least three years, whereas standard non-vintage champagne can be sold after just 1.5 years.

At most, 80% of a year’s harvest may be used for vintage champagne, regardless of the quality of the year. The remaining 20% must be reserved for blending into future non-vintage champagnes.