2015 Champagne Vintage

2015 stands as the hottest growing season in Champagne since the CIVC began keeping records, outpacing even the legendary heat of 2003 and 1976. After a wet winter and mild spring, temperatures soared and dry conditions set in from mid-May, lasting through most of August with only around 90mm of rain in four months across much of the region. Ripening was rapid and early: Champagne Deutz recorded just 94 days from flowering to harvest for Chardonnay and only 85 days for Pinot Noir. Late-August rains provided some relief before harvest, though the dry spell had already created challenges around phenolic ripeness, particularly for Pinot Noir and Meunier.

• Hottest growing season since CIVC records began, exceeding 2003 and 1976 in accumulated heat
• Exceptional drought from mid-May: around 90mm total rain in four months in parts of the Marne
• Harvest began August 28-29 in Montgueux (Aube); Marne generally started in the second week of September
• Sugar ripeness outpaced phenolic ripeness due to drought, creating difficult and critical picking decisions

The vintage's fortunes varied meaningfully across Champagne's sub-regions. In the Cote des Blancs, grand cru villages such as Le Mesnil-sur-Oger, Avize, and Cramant delivered Chardonnays with impressive depth, with Deutz recording up to 11% potential alcohol and 7.5 g/L acidity at Le Mesnil. The Montagne de Reims and the Aube (Cote des Bar) saw some of the earliest harvesting, with Cote des Bar crus opening as early as September 2-3. The Vallee de la Marne saw higher incidences of phenolic unripeness and sour rot, particularly in Meunier. Biodynamically and organically farmed vineyards were widely reported to have produced more balanced results, as the drought disproportionately impacted conventionally managed soils where herbicide use had reduced moisture retention.

• Cote des Blancs grands crus: Chardonnay achieved excellent technical ripeness; Le Mesnil excelled
• Cote des Bar (Aube): Among the first areas to harvest, beginning August 28-29
• Vallée de la Marne: More vulnerable to phenolic unripeness and sour rot, especially in Meunier
• Biodynamic and organically farmed plots significantly outperformed conventionally managed vineyards

The vintage prompted widespread vintage declarations at the time of harvest, and a number of prestigious cuvees have now been released. Salon 2015, the 45th vintage ever declared by this house, was disgorged in February 2025 after nine years on lees and released ahead of the still-unreleased 2014. Antonio Galloni (Vinous) scored it 97 points, describing it as capturing a stylistic middle ground between riper and cooler years. Dom Perignon 2015, composed of 51% Pinot Noir and 49% Chardonnay and disgorged in January 2023, received scores of 95-97 from major critics. Krug did not release a single-vintage 2015; instead, 2015 served as the base vintage for the Grande Cuvee 171eme Edition, a multi-vintage blend of 131 wines from 12 years. Grower producers including Pierre Peters, Agrapart, and Egly-Ouriet also released vintage expressions from 2015.

• Salon 2015: 45th vintage declared; 9 years on lees, disgorged February 2025, dosage 6 g/L; 97 points Vinous
• Dom Perignon 2015: 51% Pinot Noir, 49% Chardonnay; disgorged January 2023; 95-97 points across major critics
• Krug Grande Cuvee 171eme Edition: 2015 base vintage; multi-vintage blend of 131 wines from 12 years back to 2000
• Grower producers Pierre Peters, Agrapart, and Egly-Ouriet among those who released vintage expressions

What initially generated near-universal excitement at harvest became a source of significant debate once wines appeared in bottle. A pervasive vegetal, ash-like aromatic note emerged across many 2015 Champagnes, particularly pronounced in vintage-declared cuvees. Experts including Essi Avellan MW and the Champagne Guide's Tyson Stelzer revised their assessments downward as this character intensified in bottle. The phenomenon closely mirrors the problematic 2011 vintage and is widely attributed to drought-induced vine stress and a disconnect between sugar ripeness and phenolic maturity. Not all producers were affected equally: those farming biodynamically or organically, and those with deeper-rooted, well-managed soils, generally produced cleaner, more complete wines. The vintage remains polarising and one to taste carefully before committing to in volume.

• Ash-like, vegetal aromatic notes emerged in bottle, particularly in vintage and prestige cuvees
• Character linked to drought-related vine stress and incomplete phenolic ripeness, similar to 2011
• Biodynamic and organic producers reported far fewer aromatic issues across their ranges
• Quality is genuinely variable: excellent wines exist, but selection is critical

The 2015s that avoided or minimised the vintage's characteristic vegetal note are now entering an enjoyable drinking window, with the better prestige cuvees benefiting from further cellaring. The Salon 2015 is already showing atypical accessibility for this house at release, with a drinking window extending well beyond 2040. The Dom Perignon 2015 is described by critics as relatively open now but with a rewarding decade ahead; Wine Advocate suggests drinking through 2035 or beyond. More broadly, the low acidity of the vintage means most 2015 Champagnes are drinking sooner than higher-acid years and are not candidates for extended multi-decade cellaring unless from the very top producers.

• Salon 2015: Already accessible at release; drinking window extends well beyond 2040
• Dom Perignon 2015: Approachable now; recommended drinking window broadly 2023-2035
• Lower acidity than classic years means earlier maturation across the vintage as a whole
• Top grower and prestige cuvees: 2025-2035 optimal for most; best examples will last longer

For students preparing for WSET Diploma or MW exams, 2015 is an important vintage to understand precisely because of its complexity and controversy. It illustrates the growing impact of climate change in Champagne, the challenges of drought-stressed phenolic ripeness, and the divergence between initial harvest assessments and in-bottle reality. The vintage draws clear comparisons with 2011 and highlights why farming practice (biodynamic versus conventional) is increasingly significant in warm years. Collectors should approach 2015 selectively: the best wines from well-farmed, carefully harvested sites represent genuine quality, while lesser examples may show the vintage's aromatic flaws more prominently. It compares unfavourably to the more celebrated 2008, 2012, and 2013 in terms of critical consensus and investment premium.

• Key exam topic: illustrates climate change effects, drought-stress phenolic issues, and harvest-timing decisions
• Draws direct comparisons with 2011; both vintages linked to drought and ash-like aromatic characters
• Biodynamic farming advantage clearly demonstrated in 2015; important case study for WSET and MW candidates
• Best wines offer genuine quality, but selective buying and tasting before purchasing in volume is essential