French authorities have allowed Champagne producers to make wine with up to 15% alcohol after record heat over summer led to accelerated sugar accumulation in grapes.

As a rule, producers are limited to a 13% ABV, but a one-off exemption has been made for the 2026 harvest.

Growers decided to harvest exceptionally early, with the first grapes cut in Montgueux on August 6. Prior to the impacts of climate change, Champagne’s harvest traditionally took place from late September into October. 

Bollinger began harvesting on August 13, describing it as the earliest start in the house’s history – just 76 days after flowering.

The resulting Champagnes won’t just be more alcoholic than usual, Comite Champagne said the harvest could be among ‌the best in years.

The industry group said in a statement that “the crop already has all the hallmarks of producing great, perhaps even exceptional, wines”.

However, around 30% of this year’s crop was lost to spring frost, while heat and drought further reduced yields. Champagne producers will draw on reserve wines to make up the shortfall.

France’s agriculture ministry said wine production in the Champagne region was expected to fall by about half from the previous year.

Australia imported 7.555 million bottles of Champagne in 2025, maintaining its position as the seventh-largest export market globally for the French region. Aussies will also be unfazed by the higher ABV of this year’s harvest, as they are accustomed to Barossa Valley Shiraz and McLaren Vale Cabernet Sauvignon wines often ranging from 14-16% ABV.