Timeless and legendary, the Bollinger Champagne House, nicknamed "Boll" by the inhabitants of the Champagne region and "Bolly" by the English, is part of an exclusive group of fine Champagne houses. Champagne Bollinger’s style is defined by the exemplary precision brought to each step of the winemaking. The respect for traditions, riddling the bottles by hand, corking reserve magnum bottles, the last barrel maker in the Champagne region, the drive for excellence symbolises the whole culture of Champagne Bollinger. More than just an art, it is a heritage.
La Grande Annee 2014 by the Bollinger Champagne House stems from 19 exceptional vineyards situated in the Cete des Blancs and the Montagne de Reims. The Pinot Noir grapes are mainly from Ay and Verzenay, while the Chardonnay grapes that complete the blend are mostly from Chouilly and Oiry.
Vinification and aging
Bollinger's La Grande Annee is only made during exceptional years when the grapes showcase a perfect balanced. The wine is made exclusively in small old barrels and ages in the darkness of the Bollinger cellars for twice the time recommended by the appellation.
This 2014 vintage results in a gastronomic champagne that harmoniously combines complexity, precision, aromatic intensity and minerality.
Pinot Noir (61%)
The color reveals a beautiful golden hue. The effervescence is fine and delicate.
The nose reveals a highly complex aromatic palette. Opening up to fragrances of cherry, lemon, quince and bergamot, when aerated, the bouquet blends a subtle iodine note with aromas of hazelnut, almond, mirabelle plum and peach.
Fine and expressive, the palate is seduced by this champagne's subtle acidity, its delicate texture and its airy feel. The palate intensely stretches to a pleasant finish whose saline and exquisite length blends with aromas of fruits from trees and citrus fruits.
For an optimal tasting experience, we recommend serving Bollinger’s La Grande Année 2014 between 8 and 10°C.
Food and wine pairing
Bollinger's La Grande Annee 2014 will perfectly complement Mediterranean sea bass served with grilled potatoes and courgette flowers. Langoustine ravioli, foie gras or pan-fried scallops with citrus-flavoured butter and kombu seaweed are also refined food and wine pairing alternatives.