… just knowing and understanding how the wine-maker (chef de cave) has managed the vintage characteristics? I suggest you to have a look on the résumé below (which I’ll complete step by step):
*2010: closed to the vintage 2006. Easy drinking and juicy.
*2009: Acidity is low.
* 2007: complex year in which april was very hot early (25/30°), budding and flowering early too. Summer was rainy and september cold. A vintage drived by freshness and a rather high level of PH (around 3) permitting to say that it could be a well-ageing vintage when well managed during the harvest time.
*2006: Fruit-driven, generous and over-ripened. Drinkable now. Not adapted to ageing in the cellar
*2002: hot and dry vintage which has an over ripeness to grapes and fruit
*2001: Rainy year that was very difficult to manage in the cellar and most of the time blended with other vintages in NV Champagne.
*1997: Over-ripened year with a humid and rainy summer which has favoured the development of rot and botrytis. Outstanding wine-making has done the difference for this vintage.
*1996: Energetic and windy year which has created high concentration. Actually a powerfull vintage, fruit-driven which demonstrate yet some weakness for its contained acidity and so its relative thin backbone on the ageing path.
*1973: classical year with all seasonal and usual characteristics. Wines are sophisticated, elegant and intense but body is medium minus. Complexity was found with ageind when Champagne is well made.