| Packaging | Bottle (75cl) |
|---|---|
| Style | Sparkling Wines |
| Subtype | Brut |
| Colour | White |
| Vintage | 1988 |
| Country | France |
| Type of Appellation | AOC |
| Region | Champagne |
| Appellation | Champagne |
| Estate | Taittinger |
| Cuvée | Collection Toshimitsu Imai |
| Current phase |
Decline
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £714.00 |
|---|
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|
Youth
1988 - 1990
|
Maturity
1991 - 1997
|
Peak
1998 - 2012
|
Decline
2013 - 2027+
|
| Grape variety | Percentage |
|---|---|
| Chardonnay | 40 % |
| Pinot Noir | 40 % |
| Pinot Meunier | 20 % |
Taittinger’s Cuvée Collection Toshimitsu Imai 1988 is a remarkable expression of mature Champagne, crafted with the utmost precision by one of the region’s most celebrated houses. This special edition, adorned by the artist Toshimitsu Imai, is rooted in the exceptional 1988 vintage—a year heralded for its structure and ageing potential. Typically, a Taittinger blend leans predominantly on Chardonnay, lending elegance and finesse, complemented by the depth and body of Pinot Noir, with usually a smaller proportion of Pinot Meunier. The base wines undergo primary fermentation in stainless steel to preserve freshness, followed by a long maturation on lees in bottle, which, in the case of 1988 vintage releases, bestows layers of complexity and a creamy mousse.
Champagne itself sits in the cool, northerly climes of France, with a marginal growing season that preserves high acidity in the grapes. The Chardonnay thrives in the chalk-rich soils of the Côte des Blancs, giving wines a mineral tension and refined citrus notes, while the Pinot grapes grown in the Montagne de Reims and Vallée de la Marne bring structure and subtle red fruit. Champagne’s meticulous winemaking tradition, with second fermentation in bottle, gives rise to its famous effervescence, and the region’s wines have been esteemed since the coronations of French kings in Reims.
For a mature brut Champagne of this calibre, consider pairing with lobster thermidor, seared scallops, or, for a regional touch, a classic pâté de foie with toasted brioche. The complex brioche, hazelnut, and preserved lemon notes that develop over decades of ageing also pair exquisitely with aged Comté or a truffle risotto.
Serve this vintage Champagne slightly warmer than a young non-vintage—ideally around 10-12°C—to allow its sophisticated aromas of dried fruits, honey, and toasted almond to fully blossom. Use fine flutes or, better yet, white wine glasses to showcase its nuance, and let the wine breathe a moment in the glass before savouring its graceful finish.
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