Bollinger Grand Annee 1996
- Champagne Bollinger
- Pinot Noir (65%)
- Chardonnay (35%)
- Oaked Style
- Lightly oaked
- Body Style
- Full bodied
- Dry / Sweet Style
- Alcohol Content (%)
- Closure Style
- Organic / Biodynamic
The word Champagne derives from Latin `campania`, or open countryside. However the exception is the area south of the city of Reims, where a group of low hills and valleys provide a unique micro climate, enabling the vine to grow on deep chalk soils.
The vineyards of Champagne are planted in three distinct areas. The `Montagne de Reims` is predominately planted with Pinot Noir, the backbone to the Champagne blend, whilst Chardonnay is ideally suited to the chalky slopes of the `Cote de Blancs` south of the town of Epernay. Pinot Meunier dominates the `Vallee de la Marne`, an area susceptible to frosts, which it is more able to withstand, due to later budding.
The secret of Champagne is in the blend, where wines from different grape varieties and vineyards are blended to achieve the `house style`.
The house of Bollinger was established in 1829, and is situated in the Grand Cru village of Ay, at the foot of the Montagne de Reims. The house own extensive vineyards in the Grand and Premier cru villages, which provide 70% of the house requirements.
Bollinger is famed for producing classic Pinot dominated blends, which allow the wines to age gracefully.
This is a powerful Pinot Noir dominated Cuvée from one of the Champagne region`s finest Houses, with a minimum of 5 years bottle age. It is blended with Pinot Noir and Chardonnay from Grand and Premier cru vineyards, which are then fermented in oak cask (unusual for Champagne). Full flavoured, biscuity and very well balanced with an elegant and refined finish and superb length on the palate.
A powerful Pinot Noir dominated Cuvée from one of the Champagne region`s finest Houses. Full flavoured, biscuity and very well balanced with an elegant and refined finish and superb length on the palate.
A perfect partner to delicate seafood dishes, Caviar and Oysters. Ideal with white meats with creamy sauces. A great aperitif or a treat on its own at the end of a meal!
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