This is the most accomplished expression of the Bollinger style, in the ability to recreate year after year, a blend that is constant in style & quality, in its bouquet, body, balance, vinosity and finesse. It is on this wine that the House bases its difference, makes its qualitative choices and means to be judged.
- FRA - Champagne
95 Points "A new disgorgement from very clean, pure 2004 base material . . . classic Bolly, packed with lemon zest, vanilla and dried fruits. Outstanding." Wine Business Monthly, Tyson Stelzer (Australia), May 2009
18 / 20 Points "Bright yellow, toasty, bruised apple nose with hints of aldehyde; fresh, savoury palate – good drink now style." Choice (Australia), January 2009
5 Stars "Its a favourite of James Bond and the girls from Ab Fab, and Bollinger is one of the finest Champagnes in Australia. It has a distinctive green apple-cider flavour, with all the usual bread and citrus of good champagne. Renowned as one of the driest styles, Bolly is my choice for Christmas or New Year. " Canberra Times, Fergus McGhie (Australia), 17 Dec 08
Decanter Fine Wine Encounter Masterclass "This is the most difficult wine to keep consistent every year – as no year is the same. 60% Pinot, 25% Chardony and 15% Pinot Meunier. It has a biscuity nose and superb effervescent mousse, then delicious acid balance and apples, pears and white flowers up front. Full-bodied, strong and light." www.decanter.com (Global), February 2009
92 Points "Brisk and elegant on first pass, this feels substantial yet weightless in its fresh lemon flavours. The bass notes develop with air, bringing on the richness of the wood treatment with smoke and toast. This is 60 percent pinot noir, mostly from grand and premier crus. Am impressive bottling of Bollingers classic Brut. " Wine & Spirits (US), Joshua Greene (USA), December 2008
Winery Tasting Notes
Grand Crus and Premier Crus
Grapes are sourced from 30 Crus, approximately 75% of which are Bollinger's own vineyard.
80% of these Crus are either Grand Cru or Premier Cru.
On average the blend comprise 60% Pinot Noir, 25% Chardonnay and 15 Pinot Meunier.
Only the Cuvee (first pressing) is used - in common with all Bollinger wines. First fermentation is done in steel tanks. Follwing second fermentation and lees ageing for at least 3 years, a light dosage of 6-98 grams per litre is added. After disgorgement the wine rests in Bollinger's cellars for at least 3 months prior to shipping.