Champagne is surely one of France’s luxury success stories. Marketed as its very own category, it’s been the world’s favourite celebration drink for centuries. Brand giants such as Moët & Chandon, Dom Pérignon, or Ruinart are backed by high production volumes for global distribution, while the Champagne region as a whole produces around 300 million bottles a year (a little more than Burgundy and about a third of Bordeaux). Unsurprisingly, a large chunk of these are sold in the lead-up to Christmas; tis’ the season, as they say.
Beyond its festive appeal, champagne enjoys a remarkably steady rate of global consumption, which underpins a healthy and resilient market – an advantageous characteristic for collectors and investors alike. What’s more, behind the glamorous, cork-popping picture painted by the region’s best-known brands lies a genuine product of terroir and winemaking craft.
Behind the Bubbles
Even the most basic, Non-Vintage champagnes require a measure of patience. As dictated by the méthode champenoise, (the official process by which champagnes must be made in order to bear the name) wines must spend a minimum of 15 months on lees (36 months for Vintage champagnes) prior to disgorgement and release to the market. As our friends at Champagne Salon & Delamotte recently reminded us, the unofficial rule is that the time spent on lees should be matched by time resting in bottle. In the case of one of their iconic cuvées Delamotte Collection, this translates to a total of 30 years (15 on lees, and 15 in bottle). Who ever said that champagnes couldn’t age?
The Gastronomic Underdog
On top of ageworthiness, the best champagnes are blessed with versatility. The combination of high acidity, low alcohol, and a rich, layered flavour profile makes champagne a candidate for consumption across a whole meal, from starter to dessert. Add to this a quality that can rival the best Chardonnays of Burgundy, and some of our favourite champagnes start to look seriously undervalued. Those in the know with the best winemakers of the region are also aware of the rarity factor: while production across the board is slightly larger than Burgundy, top cuvées can be as small as 3’000 – 5’000 bottles.
The All-Rounder
Ultimately, the finest champagnes embody everything we love about fine wine: exceptional ageing potential, diversity of style and flavour, and of course, the ability to bring people together for special moments. While often considered a category of their own, we believe champagnes more than hold their own besides Bordeaux, Burgundy, and regions beyond within the traceable collections we are building today. We encourage you to take the time to savour some great champagne in your glass over the holidays – wishing you a sparkling Christmas, and a prosperous New Year.