1911 figures among the most glorious vintages of Champagne. A rare vintage which sometimes appeared on the most prestigious wine lists in Paris restaurants but which was above all exported to Great Britain and the United States.
Climatic conditions / Rarely have they been so favourable. There was considerable contrast between the seasons: a cold, snowy winter, a gentle spring, a warm, dry summer and a sunny autumn. Flowering occurred at the beginning of June in the best possible conditions. Apart from some storms, accompanied sometimes by hail which, however, did not cause any damage, the month of July and August were completely dominated by persistent sultry weather (37° at Epernay on 27th July). At the start of the vintage, the vineyards were in perfect condition.
Result of the vintage
Opening of harvest: 9th September
Surface area under vine: 14,289 hectares
Total volume of harvest: 72,875 "pieces"
Average yield per hectare: 1,600 kilos
Characteristics of the must
In spite of the excellent conditions, the harvest was very small, this in spite of being better than that of 1910 which only yielded 72 litres per hectare - something not seen since 1816 !
The quality of the grapes was exceptional and it was not necessary to resort to preselection. Pressing was difficult because of the thickness of the grape skins ; it was sometimes necessary to work with 420 kilos to yield 2 hectolitres of wine. With a high alcoholic strength (average 10 to 11°, and up to 14° for certain grand crus) and low acidity (5 to 6 grammes per litre) the musts proved to have remarkable quality.