Bollinger


Bollinger La Grande Annee '07|Vintage|2007

Winemaking

Winemaking


Barrel-fermented Barrel-maturation Aged 8 Years on Lees

Earth

Earth


Mineral

Foods

Foods


Toasty Malt Biscuit

Nut

Nut


Walnut

Herbs & Spices

Herbs & Spices


Spice

Aÿ

Aÿ

What to expect


The latest release from Bollinger is the refined and powerful La Grand Année vintage 2007. 

Toast, yellow fruit, brioche and quince rise from the glass and provide an attractive and intense nose.

The palate is clean and mineral driven with yellow fruit flowing through. Add walnut and honeycomb into the mix, coupled with some malt biscuit and spice and the result is a moreish and well-balanced vintage champagne. 

Technical details 

"70% pinot, mainly from Aÿ and Verzenay; 30% chardonnay, mainly from Avize, Chouilly and Le Mesnil-sur-Oger; a blend of 13 crus, 95% grand cru and 5% premier cru; a higher proportion of pinot noir than usual because 2005 was believed to be a great season for pinot noir; entirely fermented and matured in oak barrels; aged under natural cork 8.5 years on lees; 6g/L dosage"

Tyson Stelzer - The Champagne Guide 2018-2019

$199.99

Club Price $189.05 (?)

Winemaking

Winemaking


Barrel-fermented Barrel-maturation Aged 8 Years on Lees

Earth

Earth


Mineral

Foods

Foods


Toasty Malt Biscuit

Nut

Nut


Walnut

Herbs & Spices

Herbs & Spices


Spice

What to expect


The latest release from Bollinger is the refined and powerful La Grand Année vintage 2007. 

Toast, yellow fruit, brioche and quince rise from the glass and provide an attractive and intense nose.

The palate is clean and mineral driven with yellow fruit flowing through. Add walnut and honeycomb into the mix, coupled with some malt biscuit and spice and the result is a moreish and well-balanced vintage champagne. 

Technical details 

"70% pinot, mainly from Aÿ and Verzenay; 30% chardonnay, mainly from Avize, Chouilly and Le Mesnil-sur-Oger; a blend of 13 crus, 95% grand cru and 5% premier cru; a higher proportion of pinot noir than usual because 2005 was believed to be a great season for pinot noir; entirely fermented and matured in oak barrels; aged under natural cork 8.5 years on lees; 6g/L dosage"

Tyson Stelzer - The Champagne Guide 2018-2019

About the house

About the house


Food suggestion

Bollinger remain quite possibly one of the most famous family-owned champagne houses of all. Bollinger are well known for their dominance of the powerful and expressive pinot noir from Aÿ where they were founded, their use of magnums for production of all their wines and a traditional wine making style incorporating fermentation in oak barrels which they have never deviated from. They still have their own in-house cooper who makes and manages their stock of some 3,500 barrels! That equates to about 1 million bottles being fermented in barrel, being the largest (along with Krug) than any other producer in the region. Currently Bollinger own some 164 hectares in some of the best vineyard sites across champagne.

Food suggestion


The richness and power of this cuvee will partner magically with a heavier dish and our pick is a veal with a parmesan crust. Serve with a dollops or foie gras and baby vegetables served slightly undercooked for some crunch.