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La Grande Année 2007

Bollinger's interpretation of an exceptional year

Bollinger’s prestige champagne is produced only when the harvest reaches a perfect balance.

Blend of the 2007 vintage 

70% Pinot Noir, 30% Chardonnay.  14 crus:  mainly Aÿ and Verzenay for the Pinot Noir, Cramant and Oger for the Chardonnay. 91% Grands crus and 9% Premier crus.
Exclusive use of the cuvee.  Fermented entirely in barrels.
 At Bollinger, only very high quality harvests become vintage: the very early harvest and fresh qualities of the year 2007 make this vintage exceptional.
Maturation 
Cellar aged for more than twice the time required by the appellation.
Sealed with a natural cork whilst ageing.
Dosage 
Low, 7 grams per liter.

To the eye  

The delicate colour and golden hues are a sign of the wine’s maturity and Bollinger’s wine-making methods.

To the nose 
A first impression of fresh almonds, then yellow-flesh fruit aromas evoking peach and mango; toasted, roasted notes accompanied with dried citrus
and pink grapefruit.

On the palate 
A lovely aromatic fullness with honey flavours and a smooth chalky texture; candied lemon notes and a delicious bitterness, a wonderfully
refreshing finish.


Foie gras, fresh or pan-fried 
Grilled fish, with or without sauce, lobster 
Roast lamb or veal 
Parmesan or Comté

La Grande Année 2007 is a must-have for gourmet restaurants and good hotels alike: it is the perfect champagne to serve with a fine meal. To fully appreciate its unique style, bouquet and aromas, La Grande Année 2007 is best served between 8 and 10°C. You can enjoy La Grande Année 2007 right away, or choose to age it in your cellar.

In 1976, Bollinger Vintage became Grande Année; then, in 1997, "La" Grande Année… A name simple enough to illustrate its exceptional status: because only truly extraordinary years become vintage at Bollinger. La Grande Année made its screen débuts two years later, in James Bond’s Casino Royale.

See previous vintage

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La Grande Année 2005

Bollinger's interpretation of an exceptional year

Bollinger’s prestige champagne is produced only when the harvest reaches a perfect balance.


Blend of the 2005 vintage 
70% Pinot Noir, 30% Chardonnay 13 crus: mainly Aÿ and Verzenay for the Pinot Noir and Avize, Chouilly and Mesnil-sur-Oger for the Chardonnay - 95% Grands crus and 5% Premier crus Fermented entirely in barrels. At Bollinger, only very high quality harvests become vintage: 2005 was a temperate and generous year and revealed a champagne with a great aromatic ripeness
Maturation 
Cellar aged for more than twice the time required by the appellation
Dosage 
Low, 6 grams per liter


To the eye 
Its delicate colour and golden reflections are a sign of the wine’s maturity and Bollinger’s wine-making methods
To the nose 
Great complexity; honey, gingerbread and cinnamon aromas; subtle notes of dried fruits (hazelnut) and dried flowers (lime blossom)
To the palate 
A mature, supple and full wine with a long finish. Pastry, candied orange and ripe fruit flavours with subtle notes of woodland and vanilla A creamy effervescence; the subtle acidity of the finish adds freshness


Foie gras, fresh or pan-fried
Grilled fish, with or without sauce, lobster
Roast lamb or veal
Parmesan or Comté


La Grande Année 2005 is a must-have for gourmet restaurants and good hotels alike: it is the perfect champagne to serve with a fine meal. To fully appreciate its unique style, bouquet and aromas, La Grande Année 2005 is best served between 8 and 10°C. You can enjoy La Grande Année 2005 right away, or choose to age it in your cellar.


In 1976, Bollinger Vintage became Grande Année; then, in 2004, "La" Grande Année… A name simple enough to illustrate its exceptional status: because only truly extraordinary years become vintage at Bollinger. La Grande Année made its screen débuts two years later, in James Bond’s Casino Royale.

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