Vintage is the year in which the grapes used to make a wine were harvested. The vintage appears on many wine labels and provides information about the growing season and harvest conditions. Weather varies from year to year, so vintage can influence grape ripeness, acidity, tannin, alcohol, flavour and the style of the finished wine.
Temperature, rainfall, frost, flowering conditions, disease pressure and harvest weather can all influence the crop. The impact differs by region and grape variety. In cool or marginal climates, a difficult season may produce wines with higher acidity or less ripeness, while a warm season may produce riper fruit and higher potential alcohol. These are broad tendencies rather than universal rules.
Vintage wine is made from grapes harvested in a single year, subject to the relevant labelling rules. Non-vintage (NV) wine blends wines or base wines from more than one harvest year to achieve a consistent house style. Non-vintage Champagne is a familiar example.
Vintage alone does not determine how long a wine will age. Structure, acidity, tannin, sugar, concentration, winemaking and storage conditions all matter. Some wines are intended for early drinking regardless of vintage, while others can develop over many years.
Example: a 2022 Okanagan Pinot Noir indicates that the grapes were harvested in 2022, while a non-vintage sparkling wine may combine base wines from several harvests.
Chef’s note: vintage is an important part of wine selection, but it should be considered alongside the producer, appellation, grape variety and actual tasting profile.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
