Bollinger La Grande Annee 2002

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Tasting Notes:

La Grande Annee develops a majestic vinosity, and intense, rich and complex aromas, whose tonality varies according to the nature of each vintage. Tasting a bottle of La Grande Annee will represent a rare and memorable experience for any wine connoisseur.

A rich gold colour, almost pink showing the maturity of the wine. On the nose toasty, candied fruits, notes of exotic spices, rhubarb, stone fruit. The bubbles are silky,full bodied, showing wonderful length and concentration.

La Grande Annee is Bollinger’s Prestige Cuvee and is only produced when exceptional vintages occur. 23 crus have been used in the blend of La Grande Annee 2002, including 71% Grands Crus and 29% Premiers Crus.

Bollinger use only the ‘cuvee’ juice in the making of La Grande Annee. The first fermentation is always carried out 100% in small aged oak barrels to avoid generating the taste of oak or tannins, and to ensure the wines fully express their aromatic complexity and aging potential. This is quite exceptional in champagne.

Wines of exceptional quality are therefore needed from the outset: grapes used in making La Grande Annee vintages come from 100% Grands and Premiers Crus. After bottling, the second fermentation and cellar ageing are conducted under natural cork in order to protect them as much as possible from oxidation and preserve their freshness, as well as the bouquet and clarity of their aromas.

In order to bring out its style, finesse and aromas, La Grande Annee 2002 should be served between the temperatures of 10-12°C.

Grape Variety:

Pinot Noir (60%) and Chardonnay (40%)

Technical Characteristics:

ABV - 12%

Dosage - Light. 7.1 g/l

Ageing:

After assemblage, La Grande Annee is aged in cellars for a minimum of six years, using a real cork stopper, before manual disgorgement.

Pairing with food:

Foie gras, Fish,  Lamb or veal in creamy sauces. Even hard cheeses such as Comté.

Review:

‘Not yet commercially available - in the UK anyway - but extremely promising combination of the completeness and potential of the 2002 champagne vintage and Bollinger's distinctive mushroomy perfume, full Pinot-dominated palate and dry finish. This should make great old bones and, thanks to 2002's power, is already much more approachable than many previous young vintage Bollingers. Notes of putty and, oddly, roast chicken(!). Complex, satisfying and extremely promising. To be launched in the UK early next year. Not heavy - just substantial.’

Jancis Robinson, jancisrobinson.com, 27 November 2010