Solid Without Soaring Heights
The summer of 1986 was mixed — changeable with rainy periods, but a dry, warm September saved the harvest. The grapes arrived in the cellars healthy and with decent ripeness, though without the concentration of great vintages.
Character and Development
The champagnes from 1986 were solid, but rarely exciting. Good Brut champagnes for daily enjoyment, but hardly material for Prestige Cuvées. The acidity was sufficient, the fruit moderate — champagnes without edges and corners, which depending on perspective is either an advantage or a disadvantage.
For the assemblage masters of the great houses, 1986 was a useful year: The base wines were neutral enough to blend seamlessly into Non-Vintage blends without dominating the house style. For winegrowers who produced vintage champagnes, 1986 was more of a footnote.
Today, 1986 champagnes are extremely rare and likely have long passed their peak. Only the very best bottles from the most renowned producers could still bring pleasure — provided they were stored under perfect conditions.
No Personal Tastings Yet
From the 1986 vintage, I have not yet tasted any champagne. This is partly due to availability, partly because not every vintage comes to market as a Millésimé. Many producers primarily use the base wines from 1986 for their Non-Vintage assemblages — which doesn't mean the quality was poor. A vintage doesn't need to be declared as Millésimé to be good.
Should the opportunity arise to open a 1986, this post will be supplemented with personal impressions.
| Vintage | 1986 |
| Character | Solid without soaring heights |
| Tasted Champagnes | 0 |