Champagne Brut La Grande Année 2018 Bollinger
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What does this wine taste like?
Technical details
| Cellar | Bollinger |
|---|---|
| Allergeni | Solfiti |
| Country | France |
| Region | France |
| SIze | 0.75l |
| Grapes | Chardonnay and Pinot Nero |
Description
Champagne Brut La Grande Année 2018 Bollinger
Champagne Brut La Grande Année 2018 Bollinger is a cuvée with a strong personality, expressing the style of the Maison and an exceptional vintage. It is made from a blend of Pinot Noir and Chardonnay, with an authoritative and complex character, designed for those seeking a Champagne that is deep and refined. Traditional vinification and a low dosage contribute to defining an elegant, gastronomic profile with great aromatic definition.
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TYPEAOC Champagne
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PRODUCTION AREA19 Crus, mainly Aÿ, Verzenay, and Mareuil-sur-Aÿ for Pinot Noir, Chouilly and Cuis for Chardonnay.
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GRAPE VARIETY66% Pinot Noir, 34% Chardonnay
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VINIFICATIONExclusive use of the cuvée. Fermentation entirely carried out in barrels. Remuage and dégorgement done by hand. Aging under cork for a resting time in the cellar more than twice that required by the Appellation rules.
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COLORGolden yellow, a sign of the wine's maturity as well as the vinification methods of Bollinger.
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AROMAInitially, fresh citrus and Granny Smith apple emerge, elevated by notes of fruits like white peach, apricot, and Mirabelle plum. Later in the glass, it reveals hints of fresh almonds, bread crumb, and acacia. These aromas come together in perfect balance around a guiding line of citrus and mineral notes mingling with delicate hints of white peony.
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PAIRINGSTuna carpaccio, pickled Daikon, white carrot and fennel with lemongrass, nasturtium flower, and nasturtium jus. Veal medallion sautéed with garlic and sage, white lentils with shiitake and young white onions, green jus with olive oil and chervil. Herb Tome de Montagne. Comice pear poached in black tea/hibiscus syrup, verbena sorbet.
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TASTEStructured and balanced, on the palate it reveals notes of fruit compote and quince. The wine's texture evolves and gradually merges into a creamy effervescence.