Bollinger Vieilles Vignes Francaises 1999

Bollinger Vieilles Vignes Francaises 1999

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£1,210.00
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  • Robert Parker rating 95
  • Vinous rating 91
Bollinger Vieilles Vignes Francaises 1999
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HED1741

75 cl

12%
£1,210.00
Taxes included.

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Fans of blanc de noirs champagne will cherish Bollinger’s prime example of a cuvée produced with 100% Pinot Noir. The wine is beautifully complex on the nose, filled with apples, herbs and toasted bread notes. The palate is concentrated and elegant. with a dense and rounded character. Full-bodied, with hints of honey and spices.
91 Vinous
We began with the 1999 Vieilles Vignes Française from Bollinger, disgorged in July 2008. It was an interesting opener. I must confess that I found this bottle more oxidative than I expected. Grilled walnut, pressed flowers and ginger spring up on the nose, the palate is intense with a fine bead of acidity. That oxidative element is quite powerful, and I find it rather distracting, especially compared to the purity expressed by the 2000 that blew me away a couple of years earlier. I wonder if there are better bottles out there? Neal Martin22nd July 2022

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Bollinger

Bollinger

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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