So far, 2008 remains our favourite champagne vintage. We’ve tasted many vintage Champagnes, but somehow this year stands out-especially on the palate.
The first time we tried it was right here in Estonia, at Vihula Manor restaurant, when we ordered the Collet 2008 vintage. The colour immediately caught our eye-pale lemon-green with deep yellow highlights-and the taste was delightfully smooth and round, with a refined mousse that felt so elegant.
Since then, we’ve tried other 2008 Champagnes and reaffirmed that this vintage really is our favourite-for now.
What made the 2008 grapes so special?
The 2008 season in Champagne began with a harsh, freezing winter, followed by a cool, damp spring and a lacklustre summer-making it initially a difficult year for vine growing. Then, around the critical ripening periods-especially in areas like Ambonnay, Bouzy, and Aÿ-weather turned bright, dry, and sunny. That helped push grapes toward phenolic ripeness, even though temperatures remained cooler than usual. More info: Wine-Searcher+1
This dramatic shift in climate was highly beneficial. The cold winter allowed vines to fully hibernate, and when steadier, sunnier days finally arrived, vines were ready to flourish. The cooler growing season meant ripening happened slowly, preserving the natural acidity so crucial for top-quality Champagne.
Harvest began mid-September under near-perfect conditions: cool nights, sunny and windy days that kept rot at bay and concentrated flavour, while acidity remained fresh and vibrant.
Despite the rocky start, the results were sublime. The wines emerged fresh, refined, with rich, ripe fruit supported by balanced acidity. Many experts consider 2008 to be a “legendary” vintage-one of the greatest of the 2000s-offering excellent aging potential.
For producers, the growing season was truly a battle, especially against botrytis and other challenges. As one winemaker put it, “The battle between man and mold required almost superhuman effort.”
