From Bordeaux vineyards to California, climate change reaches not just the earth but the bottle too. Faced with unpredictable weather and uncertain harvests, winemakers are increasingly adopting an unconventional but rapidly required task: blending different vintages of wine.
Traditionally, vintage wines—produced from grapes harvested over a single vintage—were prized for their ability to reflect the unique taste of the era. Warmer temperatures and irregular weather patterns are making it increasingly difficult to uphold this ancient model of vintage wine production.
Vintage Identity Under Pressure
A recent study by researchers at the University of Oxford, which analysed seven decades of wine scores along with climate data, found that warmer summers and wetter winters often lead to better-quality wines. But while that might sound promising, the reality on the ground is more complex.
In regions like Bordeaux, where strict regulations define what grapes can be grown and how wines are blended, there has already been movement. Authorities have approved several new grape varieties—such as Touriga Nacional and Marselan—to help winemakers adapt to a changing climate. But increasingly, it’s not just about what grapes go into the blend; it’s about what years.
The Rise of Multi‑Vintage Wines
While blending wines from different years has long been standard practice in Champagne and Sherry, it’s now being applied to still wines—a significant shift in a world where vintage once reigned supreme.
In Oregon and California, producers are experimenting with “solera” systems, layering wines from multiple years to create a consistent and complex final product. Nate Ready, a winemaker in the Columbia Valley, uses multi‑vintage blending to navigate smoke-tainted harvests and lower yields. His wines, which often combine two or three vintages, have gained favour among sommeliers looking for depth and reliability.
On a practical level, the benefits are clear. Blending across vintages helps winemakers smooth out differences, reduce waste, and maintain supply levels in poor weather years. Additionally, it provides a financial buffer, allowing winemakers to meet distribution needs even in the event of an insufficient harvest.
A Sustainable Choice
There is also a strong case based on sustainability for the tradition. Frost, drought, or other climatic stresses often render grapes too low in quality to use for single-vintage bottlings. Rather than discard them, however, winemakers can employ them in the production of larger cuvées, conserving valuable resources and minimizing waste.
This approach is not only good for the environment—it is also beneficial for business. By broadening the definition of quality, manufacturers can be profitable without altering their environmental footprint.
Tradition Meets Innovation
Not everyone is sold on the idea. Some purists argue that blending across vintages risks losing the character and uniqueness that vintages are meant to express. But others see it as a necessary evolution.
In Bordeaux, where heritage and regulation go hand-in-hand, change is happening cautiously. But even there, climate realities are forcing producers to rethink how they make and sell wine.
The Future of the Vintage
Looking ahead, it is likely that multi-vintage wines will move further into the mainstream. Multi-vintage wines will not supplant single-vintage prestige wines, but rather serve as an alternative route, providing adaptability in a sector increasingly characterised by volatility.
For producers, it is a way to maintain stability. For consumers, it could mean more consistent wines on the shelves. And for the wine industry as a whole, it may represent one of the most practical tools for adapting to an uncertain future.
