Bollinger La Grande Année Brut 2008

Bollinger La Grande Année Brut 2008220. 00 per bottle "Bollinger's 2008 Grande Anne is rich, ample and full bodied, with all of the pedigree of the vintage on display. Dried pear, dried flowers, chamomile, red plum and mint develop as the 2008 shows the breadth and creaminess that are such signatures of the Bollinger house style. A whole range of brighter, more floral and chalky notes appear later, adding translucence and energy. The 2008 is 71% Pinot Noir and 29% Chardonnay taken

£220.00 per bottle

"Bollinger's 2008 Grande Année is rich, ample and full-bodied, with all of the pedigree of the vintage on display. Dried pear, dried flowers, chamomile, red plum and mint develop as the 2008 shows the breadth and creaminess that are such signatures of the Bollinger house style. A whole range of brighter, more floral and chalky notes appear later, adding translucence and energy. The 2008 is 71% Pinot Noir and 29% Chardonnay taken across 18 crus, and it is the Pinot that very much informs the wine in both flavor and texture. More importantly, the 2008 is one of the best Grande Années I can remember tasting. Bollinger fans won't want to miss it. Disgorged November 2018. Dosage is 8 grams per liter."
97
Antonio Galloni, vinous.com, July 2019

The Bollinger house was founded in 1829 at Aÿ by Jospeh Bollinger. He married into the Villermont family so forming ownership links with their vineyards in Cuis. Jospeh Bollinger expanded the business and presided over the development of a new dryer style of chamoagne destined for the English and Amercian markets (1865-70). In World War 2 Lily Bollinger took control of the firm, subsequently acquiring in the post war years prime vineyards extending almost to the current level of holdings 178 hectares. Bollinger is therefore able to supply two thirds of its requirements for its champagne production. Most of the grapes for this Champagne (La Grande Année Brut 2007) came from Ghrand Cru vineyards, the smaller proportion from Premier Crus, only the best of the first pressings are used. The wine is fermented in small oak barrels to give greater complexity of flavour and to create optimum potential ageing, in this case a minimum of 5 years after it has been bottled. Every care is taken to acheive the highest quality, the reserve wines being kept in magnums to prevent oxidation. Since his arrival cellar master Mathieu Kauffmann has taken Bollinger champagne to even higher levels of excellence.