Burgundian complexity is there from the moment this wine is first poured, and it is a wine as much as a Champagne, with remarkable balance given the extreme conditions of 2003. The firm's vineyards were hit with a spring frost, hail in June and excessive heat in summer. Bollinger blended pinot noir from Aÿ and Verzenay with chardonnay from Cuis to produce a wine that translates the vintage power and intensity into symphonic breadth. It has graceful length, a contrast of dark spice (enhanced by fermentation in older oak barrels) and pure limestone whiteness, the rasp of apple skin and the sweetness of vanilla. Delicious to drink, this is a concentrated, main-course wine for poulet de Bresse braised with truffles.
Inviting and seductive, this opulent Champagne features plenty of mineral, toast, butterscotch, citrus and vanilla pastry flavors, matched to a lush texture. It's a bubbly you can relax into, like a plush pillow, yet has surprising length. Only available in 3-pack cases. Drink now through 2020. *Highly Recommended*
This young vintage is outside the usual Grande Année range of vintages. Bollinger sees the unique heat of 2003 as a reason to make a special vintage for release early. The wine is rich, but being Bollinger, the richness has translated into the full character of the house style. It is relatively dry, packed with white fruits.
Bright gold with a strong mousse. Deep, complex displays smoky apple, peach pit, buttered toast and vanilla bean scents. Fleshy orchard fruit flavors are complemented by baking spices, floral honey and a hint of candied ginger. Deep, creamy, powerful and focused, with very good finishing lift and a lingering note of bitter pear skin. This is already complex enough to enjoy; serve it with a rich shellfish dish or with a young creamy cheese.
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