1996 Pommery

Pommery is in Reims and it is one of the largest Champagne houses, producing more than 500,000 cases annually. In the 19th century the estate was called Dubois-Gosset, but a merchant named Louis Alexandra Pommery invested in the estate in the late 19th century and his widow eventually gained control of the estate, renaming it Pommery. In 1990 the estate was sold to the LVMH group of luxury goods, and it is now owned by the Vranken Pommery wine company, a publicly-traded company with estates throughout France and elsewhere. Grapes are sourced from local growers and the house makes a full range of Champagnes, including the prestige cuvee called Louise, a vintage Champagne.

Champagne is a small, beautiful wine growing region northeast of Paris whose famous name is misused a million times a day. As wine enthusiasts and all French people are well aware, only sparkling wines produced in Champagne from grapes grown in Champagne can be called Champagne. Sparkling wines produced anywhere else, including in other parts of France, must be called something besides Champagne. Champagne producers are justifiably protective of their wines and the prestige associated with true Champagne. Though the region was growing grapes and making wines in ancient times, it began specializing in sparkling wine in the 17th century, when a Benedictine monk named Dom Pierre Pérignon formulated a set guidelines to improve the quality of the local sparkling wines. Despite legends to the contrary, Dom Pérignon did not “invent” sparkling wine, but his rules about aggressive pruning, small yields and multiple pressings of the grapes were widely adopted, and by the 18th and 19th centuries Champagne had become the wine of choice in fashionable courts and palaces throughout Europe. Today there are 75,000 acres of vineyards in Champagne growing Pinot Noir, Chardonnay and Pinot Meunier. Champagne’s official appellation system classifies villages as Grand Cru or Premier Cru, though there are also many excellent Champagnes that simply carry the regional appellation. Along with well-known international Champagne houses there are numerous so-called “producer Champagnes,” meaning wines made by families who, usually for several or more generations, have worked their own vineyards and produced Champagne only from their own grapes.