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.

production sensations pairings our advice history

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

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.

production sensations pairings our advice history

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.

Champagne Bollinger - Maison Fondée en 1829