- Victim of his success
Intensity and Minerality
La Grande Année is the embodiment of the craftsmanship that has always been preserved by Maison Bollinger. The wine is thus exclusively vinified in small old oak barrels. Champagne Bollinger has never abandoned this very old method, which promotes the development of aromas of great finesse. After prolonged aging on the lees, each bottle of La Grande Année is still stirred and disgorged by hand.
To the eye, a robe tinged with golden reflections, witnesses of the maturity of the wine, but also of the vinification methods Bollinger
A fruity, precise and finely iodized nose. Aromas of cherry and lemon mingle with quince and bergamot. In a second time, notes of hazelnut, almond, mirabelle plum and peach complete this aromatic palette
On the palate, the wine opens with a fine and intense effervescence, followed by a beautiful vinosity and balanced by a delicate acidity. Its very fine texture and saline finish give it great length in the mouth accompanied by complex flavors of orchard fruits and citrus. An airy wine that gradually unfolds and shows its full potential and intensity.
Côte des Blancs, Montagne de Reims
The 179 hectares of vineyards of the House are made up of 85% of Grands and Premiers Crus and divided into seven main vineyards: Aÿ, Avenay, Tauxières, Louvois and Verzenay in Pinot Noir, Cuis in Chardonnay and Champvoisy in Meunier.
Since 1829, the House Bollinger has been producing great champagnes with a powerful, refined and complex style. Virtuoso wines, which are the result of a constant requirement: there is no place for "à-peu-près" at Bollinger. Even in the smallest details, a form of perfection is constantly sought
An uncompromising independence of spirit, in the service of a distinction without ostentation: this elegance of the Champagne region has conquered the Crown of England which, since 1884, has awarded the House the very prestigious Royal Warrant, the mark of the official suppliers to the Court.
To perfectly match the La Grande Année 2014 vintage, Chef Julien Boscus of the restaurant Origines, in the heart of the 8th arrondissement of Paris, offers us white truffle gnocchi, homemade ricotta flavored with black pork ventrèche, mushroom emulsion.