Marks and reviews
Nicknamed "Boll" by those from Champagne and "Bolly" by the British, the timeless and legendary Bollinger Champagne House forms part of a small circle of three great Champagne houses. Bollinger champagne’s style is defined through its remarkable precision, which is brought to every moment of production. With a respect for tradition, riddling done by hand, natural corks for magnum reserve bottles and the last permanent cooper in the region, excellence has symbolised Bollinger champagne culture since its creation in Aÿ. More than just an art, it is a heritage.
This 2013 des Vieilles Vignes Françaises de Bollinger stems from two legendary plots located in Aÿ : Les Chaudes Terres and Clos Saint Jacques. In fact, the ungrafted vines from these vineyards are one of the last vestiges of the pre-phylloxera Champagne. These miraculous vineyards, classified as Grand Cru, are cultivated using the traditional method of provignage.
The "Vieilles Vignes Françaises" Blanc de Noirs 2013 seeks to convey the authenticity embodied by the two legendary plots from which it is made. Its packaging is inspired by the historical codes of the cuvée while recalling the exceptional heritage of the House. The bottles are numbered and entirely hand-crafted.
2013 was characterised by a rainy spring followed by a hot summer season with record sunshine in Champagne. Despite the unstable conditions during the harvest, the quality of the grapes was irreproachable and produced an alluringly fresh and intense vintage.
Winemaking and ageing
Exclusive use of the cuvée. This Bollinger Blanc de Noirs champagne is dosed at 6g/L.
Pinot Noir (100%)
The wine has a beautiful deep golden colour.
The nose is complex, giving off scents of fleshy fruit and nuts (almonds, hazelnuts, tonka beans). The bouquet mingles scents of quince and mirabelle plum jelly and with delicious candied lemon peel and spice notes.
Powerful, full and lively, the palate entices with its generosity and intensity which lasts up to the saline finish.
For the best tasting, serve between 10 and 12°C to highlight all of the aromatic palette.