Vintage
Vintage in wine refers to the specific year in which the grapes were harvested, and by extension, the wines produced from that harvest. The concept is central to viticulture and wine evaluation, as it links the quality and style of a wine to the climatic conditions of a particular year.[1]
Background
The practice of identifying a wine by its vintage has existed for centuries, particularly in regions where annual variations in climate strongly affect grape ripening.[2] In traditional European markets, certain years became renowned for exceptional harvests, influencing trade and consumer demand. The distinction between vintage and non-vintage wines remains especially important in areas such as Bordeaux, Burgundy and Port, where market value and reputation can hinge on the perceived quality of a given year.[3]
Characteristics
The defining factor of a vintage is the influence of seasonal weather on grape development. Factors such as temperature, rainfall, frost, and harvest timing can dramatically affect acidity, sugar levels and tannin structure in the resulting wine.[4] In cool-climate regions, vintages can vary widely in quality, while in warmer areas the differences are often less pronounced. Vintage assessments are commonly summarised in charts, offering guidance on drinkability and ageing potential.
Vintage labelling
The year of harvest is normally displayed on the label if all the grapes used come from that single year. Vintage declarations can also carry legal weight in regions with regulated appellations, ensuring that the label accurately reflects the harvest year. Producers may choose not to declare a vintage if climatic conditions were poor, or if blending across years provides a more balanced result. Wines from celebrated vintages are often regarded as more ageworthy, commanding higher prices and greater attention from collectors.[5]
Non-vintage wines
Non-vintage wines are produced by blending base wines from multiple years. The aim is to achieve a consistent style that reflects the producer rather than the variability of a single harvest. This approach is particularly common in sparkling wine production, especially in Champagne, where non-vintage bottlings form the majority of output.[6] Vintage-dated Champagne, by contrast, is reserved for years considered outstanding. Non-vintage methods are also applied in fortified wine production, including some Port and Sherry, where blending contributes to a stable flavour profile.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984, ISBN 978-0471881491.
- ↑ Stevenson, The Sotheby’s Wine Encyclopedia, 5th ed., DK, 2011, ISBN 978-0756686840.
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984, ISBN 978-0471881491.
- ↑ Stevenson, The Sotheby’s Wine Encyclopedia, 5th ed., DK, 2011, ISBN 978-0756686840.