Bollinger La Grande Annee 2004

Bollinger La Grande Annee 2004

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£150.00
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  • Vinous rating 94
Bollinger La Grande Annee 2004
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HED6838

75 cl

12%
£150.00
Taxes included.

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Located in the village of Aÿ, near Épernay, Bollinger has become synonymous with sophistication and quality. In 1976, the Maison`s vintage champagne was renamed Grande Année, becoming `The Great Year` or ` La Grande Année` in 1997. The 2004 vintage is a blend of Pinot Noir and Chardonnay, sourced from 19 different crus - mainly Aÿ and Verzenay for the Pinot Noir, Chouilly and Oiry for the Chardonnay. Fermented entirely in aged oak barrels, this is a structured, rich champagne. Citrus and bergamot mingle with nutty complexity on the nose, whilst on the palate orchard fruits and citrus character shine through.
94 Vinous
(disgorged January, 2013): Light, bright gold. Powerful orchard and pit fruit aromas are complemented by smoky lees, iodine, chamomile and buttered toast. At once fleshy and energetic, offering deeply pitched poached pear, peach pit and brioche flavors and a suave floral element. Finishes smoky and very long, with mounting spiciness and lingering floral and vanilla notes.Josh Raynolds1st November 2013

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A Classic Grande Marque

Synonymous with sophistication and quality, Champagne Bollinger was awarded the Royal Warrant as Official Purveyor of Champagne to Queen Victoria in 1884. From special cuvées and Rosé Champagnes, to rarely seen vintages, luxurious large formats and Recently Disgorged styles, this is a wonderful House to discover. Bollinger wines even have a close association with James Bond - and rare limited editions have been released in celebration of the films from Moonraker to No Time To Die.

The Bollinger vineyard covers 179 hectares, with 85% of these Grand and Premier Cru. One of the last family-run Champagne houses in the region, Bollinger is located in the village of Aÿ, near Épernay. A number of practices are key to the Bollinger approach: the majority of grapes used in the wines have to come from the Maison's own vineyards; Pinot Noir must play a dominant role in the blend; the role of micro-oxygenation from barrel fermentation; and long periods of bottle aging (two to three times longer than required).

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