2003 launched as vintage year in Champagne by several houses
The summer of 2003 in France was very hot and subsequently the grapes in most regions were picked with unusually low acidity. For most people, this was not a vintage to lay down in you cellar. With low acidity you don’t make a wine with ageing potential, was the general idea. This has proved not quite right.
In Champagne several houses believe in the ageing potential of the 2003 and have made vintage champagnes. Moët-Chandon launched their Vintage 2003 four years ago and recently Dom Perignon launched their.
The cellar master of Dom Perignon, Richard Geoffroy, says to Drinks Business that it is not the acidity that determines whether the champagne can be aged or not, but the balance between all the different components. Moët-Chandon’s cellar master said much the same thing four years ago, that the ageing potential comes from the phenols, not only from the acidity. Champagne Roederar has also launched a Brut Vintage 2003, but the house chose not to make any Cristal in 2003.
Read more here: www.thedrinksbusiness.com
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