Since I became impassioned with champagne about 20 years ago, most of my exposure was for newly released bottles that challenged the question as to how long should they be stored and when should they be opened.
In the 3 wine groups I have been associated with for over 25 years and in a few other instances, I’d be occasionally exposed to a champagne that was 30+ years old and it seemed to me that they were not nearly as enjoyable, refreshing and vibrant and very similar to all other “older” wines that had been effected by the aging process that I explained as being oxidized leading to more Sherry like, nutty, caramel, butterscotch and sweet stone fruit notes with an emphasis on sweetness in many cases.
There are some on this board who have raved about champagnes as old as 100 years and I’ve wondered whether I would have experienced those wines as they did and given them such glowing reviews. The oldest I remember having is a 53 Taittinger Comtes de Champagne and it was undrinkable. I've had a few Dom Perignon from the 70s that were 20 + years old and they were very good {the 76
was fantastic}, but none recently so I do not know how they have aged, but am skeptical. That skepticism was bolstered by recent disappointments with an 85 Cristal Rose and 86
Taittinger Comtes de Champagne Rose as posted in a current separate thread.
The best bottle I’ve had was an 82 Cristal 2 years ago and it was spectacular. That's it. A couple of bottles out of over 100. Not good odds. And believe me, I have tried and tried to gain the love, but seem to be relegated to drinking champagnes younger= currently those from about 2000 on. My stash of bubbly from the 90
s has been extremely disappointing, especially the 96 Krug. A few 95
Taittinger Comtes de Champagne were stellar and then the 96 Comtes was caught up, but recent bottles have disappointed. Bottles of 90
, 95 and 96
Veuve Clicquot La Grande Dame were totally gone after about 15 years. Perhaps the 96` Salon has shown the best of all and I have a few bottles remaining and am hopeful they are still decent, but thinking of opening them sooner than later.
OK, I know there are a lot of considerations about provenance, but given the perfect scenario, what can any of you state about aging champagne, drinking windows, reliable producers, magnum or larger formats, reliable sources, vintage vs. non-vintage, etc.?
I’m hoping Ray, Brad and Francois will chime in here and am grateful for all who contribute.
Cheers,
Blake