71% Pinot Noir, 29% Chardonnay. 18 crus: mainly Aÿ and Verzenay for the Pinot Noir, Le Mesnil-sur-Oger and Cramant for the Chardonnay. Fermented entirely in aged oak barrels.
"Bollinger's just-released 2008 Grande Année was unquestionably one of the highlights of my tastings for my upcoming Champagne report (to be published at the end of April 2019), and I can't recommend it warmly enough. This is the most exciting Grande Année for quite some time, the house's powerful, Pinot Noir-driven and gently oxidative style synergizing to great effect with this ripe but incisive vintage. Readers will be familiar with the rudiments of the Bollinger's winemaking—fermentation in old barrels, sur lattes maturation on natural cork and manual riddling and disgorgement—but I will be going into greater detail, as well as looking back at the house's evolution over the last few decades, in a more extensive article later this year." 97+/100 William Kelly robertparker.com
Cured ham. Seared scallops or scallops tartare. Grilled lobster. Chicken in a light creamy sauce. La Grande Année 2008 is the perfect champagne for gourmet food. To fully appreciate its unique style and aromas, La Grande Année 2008 is best served between 8 and 10°C. You can enjoy La Grande Année 2008 now or choose to age it in your cellar.
La Grande Année is the embodiment of the carefully preserved traditional expertise of the Bollinger Champagne House. The wine is therefore exclusively vinified in small aged oak barrels. Champagne Bollinger has never abandoned this traditional craft method, which helps develop aromas of great finesse. After a prolonged ageing on its lees, even today every bottle of La Grande Année is riddled and disgorged by hand.