1996 Champagne

This is one of the most impressive Dom Prignons ever produced, with many wine critics claiming it is even richer than the awesome 1990. This delicious Champagne will age for decades to come, but why deny yourself the sumptuous, yeasty fruit and vanilla pod aromas now. Drink now - 2020.
(2005 International Wine Challenge Silver Medal Winnner)

Cuve Sir Winston Churchill is only made in the finest vintage years and the just released 1996 shows all the hallmarks of this great vintage. It comes as a surprise to learn that there is nearly 80% Pinot Noir in this blend, such is its extreme elegance. A totally beguiling nose of hazelnuts precedes a gloriously textured mouth-feel.
It is drinking superbly now, but given time it will only improve. A wonderful wine and a true classic.

Coppery with hints of salmon and bronze, then a refined nose of nectarine, wild peach and iodine; a wonderful ambassador for this great long-lived vintage. Ripeness and minerality are harmoniously juxtaposed, with plenty of power and a delightful elegant finish, both underscored by notes of vanilla and spice.
(Simon Field MW, BBR-Buyer)

We are very pleased to have sourced an immaculate parcel of one of the world's greatest champagnes in an outstanding vintage: 1996 Krug.  If Dom Perignon is Champagne's Lafite, Krug is Champagne's Latour; there is a regality and class about this wine that is unmistakable. Their 1996 is as outstanding as one would expect and the critics are united on this one.

A bottle opened in the office has split opinions, though only on when to drink it.  It does show some development, and is very attractive now for some, though personally I would give this a few more years.  Spectacular.
Berry Bros. & Rudd Fine Wine

A year like no other, 1996 in Champagne married the highest levels of sugar and acidity in living memory; the resulting wines are extraordinary in their concentration, yet perfectly poised in terms of structural definition. A seductive golden colour then a surprisingly forward nose which marries honey, acacia, brioche and truffle; it is on the palate that the identity of the year really starts to sing, with minerality providing a taut and still precocious texture. Beneath this the ripe fruit is slumbering; its ultimate manifestation will herald unparalled complexity and profundity. Similar to the 88 but I suspect it will, over time, be even better.
Simon Field MW, Wine Buyer