Bollinger La Grande Annee Brut 2007
The nose starts off with 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. There is a lovely aromatic fullness with honey flavors and a smooth chalky texture on the palate, followed by candied lemon notes and a delicious bitterness, ending on a wonderfully refreshing finish. La Grande Annee 2007 is the perfect Champagne to serve with a fine meal, underscoring Bollinger’s reputation as the ultimate food pairing Champagne. The Champagne shines when enjoyed with grilled fish and lobster; it can stand up to a freshly roasted lamb or veal, as well. And a classic French foie gras will do just fine, thank you. A simple, yet divine enhancement is with fresh Parmesan or Comte.
Critical AcclaimAll Vintages
I loved the 2007 La Grande Année, which is based on 70% Pinot Noir and 30% Chardonnay. Over 90% of this cuvée was sourced from Grand Cru sites, with the balance from Premier Cru villages. Vinified all in older barrels and aged 6 years in bottle on lees, it boasts a deep, rich, creamy style as well as full-bodied notes of ripe stone fruits, wood smoke, and spice. It has vibrant acidity, impressive length, and notable purity, all making for a classy, impressive Champagne that will keep for 10-15 years.
In 1829, Champagne Bollinger introduced an instantly recognizable, dry, toasty style that connoisseurs around the globe have coveted ever since. Six generations of the Bollinger family have maintained that trademark style, and Bollinger is one of the rare Grande Marque houses to be owned, controlled and managed by the same family since it was founded.
With 399 acres of vineyards situated in the best Grands Crus and Premiers Crus villages, Bollinger relies on its own estate for nearly two-thirds of its grape requirements, including the Pinot Noir that gives its Champagne its distinctive roundness and elegance. Bollinger is one of a select few houses that can control the quality of its grape supply so carefully.
Bollinger is renowned for its stringent quality standards. It adheres to traditional methods, including individual vinification of each marc and cru, barrel fermentation (it is the last Champagne house to employ a full-time cooper) and extra-aging on the lees prior to disgorgement.
Members of the British Royal Court were among the first to embrace Bollinger’s unmistakable quality, and Queen Victoria made Bollinger the exclusive purveyor to the Court by Royal Warrant in 1884. Besides royalty, loyal devotees have included heads of state, celebrities and even famous fictional characters: Agent 007, James Bond, demands the exclusive Champagne Bollinger.
Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.
Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.
With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’
Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.