Essi Avallen MW (93-95)

On this vintage with a prolonged growing season Bollinger played the cool card, choosing to go with a high proportion of Verzenay fruit (51%). The combination of cool vintage and cool terroir is truly attractive for a blanc de noirs. Already the nose has lovely zingy fruitiness to it, lemon custard, perfectly ripe peaches and elegant spicy and chalky tones. The ensemble comes across as elegant, super juicy and purely fruity. My favourite of Bollinger limited editions so far!

Richard Juhlin (95)

It was time for the good James to enjoy one of the most magnificent champagnes for the release of the 25th Bond film. The decision to use Pinot Noir for this 2011 vintage, exclusively from the home village of Aÿ with its mighty fruit is nothing short of brilliant. Perhaps wait about ten years until the wine has reached its peak and completely integrated its enormous fruit with the barrel notes, but the wine is already magnificent with its deep ripe aroma of Gravenstein apples, backed by fresh wooden notes. House typical and powerful.

Richard Juhlin (95)

It was time for the good James to enjoy one of the most magnificent champagnes for the release of the 25th Bond film. The decision to use Pinot Noir for this 2011 vintage, exclusively from the home village of Aÿ with its mighty fruit is nothing short of brilliant. Perhaps wait about ten years until the wine has reached its peak and completely integrated its enormous fruit with the barrel notes, but the wine is already magnificent with its deep ripe aroma of Gravenstein apples, backed by fresh wooden notes. House typical and powerful.

Falstaff (98)

An immediate nuttiness of grilled hazelnut along with freshly cut red apple peel, an edge of white pepper and melted candlewax mark the nose – very unusual. With air, this slowly verges onto baked skin of plum. That nuttiness is also apparent on the palate with a real phenolic and textural element, there is much density, almost a chewiness. Very fine acidity runs through this wine, expressing the customary Bollinger creaminess, underlined by finest foam, revealing a lovely hint of pithy bitterness, more pepper and nuances of ripeness expressed by baking spice. A most gastronomic Champagne and only at the beginning of a long trajectory.

Falstaff (98)

An immediate nuttiness of grilled hazelnut along with freshly cut red apple peel, an edge of white pepper and melted candlewax mark the nose – very unusual. With air, this slowly verges onto baked skin of plum. That nuttiness is also apparent on the palate with a real phenolic and textural element, there is much density, almost a chewiness. Very fine acidity runs through this wine, expressing the customary Bollinger creaminess, underlined by finest foam, revealing a lovely hint of pithy bitterness, more pepper and nuances of ripeness expressed by baking spice. A most gastronomic Champagne and only at the beginning of a long trajectory.

James Suckling (99)

Complex aromas of pie crust, iron, chalk and hints of sweet strawberries. Some ginseng. Full-bodied with very fine bubbles that give it tension and focus. Extremely fine and polished tannins that go on and on. Dried lemons and oranges. Chalk at the end. Hints of bitterness in the finish with subtle botanicals. Made from a single vineyard monopole of pure pinot noir. Drink now.

James Suckling (99)

Complex aromas of pie crust, iron, chalk and hints of sweet strawberries. Some ginseng. Full-bodied with very fine bubbles that give it tension and focus. Extremely fine and polished tannins that go on and on. Dried lemons and oranges. Chalk at the end. Hints of bitterness in the finish with subtle botanicals. Made from a single vineyard monopole of pure pinot noir. Drink now.

The Champagne Club (97)

Already after a few seconds of encountering the wine's wonderful bouquet, I could state that 2014 Bollinger La Côte aux Enfants is in many ways the very essence of "old style Bollinger". The color is very deep golden and I was blown away by how rich and mature the wine felt right away. Significantly fuller and more voluminous than both 2012 and 2013. The scent is actually as big this time as VVF and even more mature. All of this surprised me as 2014 is generally the lightest of the three. Here it was the opposite. The only thing that somehow makes me recognize the vintage is the neat and elegant note of grilled lemons I find more and more marked as the wine sounds majestically in the mouth. Perhaps this wine personifies the soul and heart of Bollinger better than any other wine. If you have been in Bollinger's cellar and in the beautiful hall where all the oak barrels are lined up, you will probably never forget the unique aroma you find there. With Bollinger's deliberately oxidative vinification, all wines from there will be strongly influenced by their external environment. When everything goes right, as it has here, this fragrance makes for a fabulously stylish personal spice. In the first place, of course, it is the micro-oxidation through the fibers of the oak barrel that leaves an impression, but also the notes of old oak with their grilled, lightly burnt and faintly smoked notes that attract autumn forest and Finnish sauna give great pleasure. From the concentrated Pinot Noir grapes, you get an extract-rich juiciness and a chewy red fruit of Gravensteiner apple, beetroot, apricot jam, strawberries and honey. From Aÿ's terroir comes an unmistakable aroma of hazelnut, honeysuckle, leather and tobacco. Can this masterpiece be stored? Sure, but does it make it better? Hardly, probably a slump will come in a few years and a new beautiful phase will only enter in ten years when new parts of the personality take shape. Different and just as good, but hardly better.

Vinous (90)

Light bronze color. Mature Champagne notes of brown butter, walnut, apple cider and maple syrup on the nose, along with fresher pear and mineral nuances. Rich, full-bodied and concentrated; a rather powerfully structured Champagne with noteworthy density and firm acidity. Considering the mature flavors, this wine is fresh and focused in the middle palate. Seems longer and more gripping than a bottle I tasted a year ago, perhaps the strengthening effect of another year on the lees prior to disgorgement.

Vinous (94)

Pale copper color. Classic Bollinger aromas of toasted nuts, sealing wax and toffee. Then large-scaled, powerful and deep, with strong but integrated acids giving the spice, toffee and brown butter flavors uncanny freshness. With its major chewy extract, this really stains the palate. A classic vintage for Bollinger.

Vinous (93)

(disgorged December, 2006) Pale straw. Vibrant, exotically perfumed bouquet evokes fresh pear and nectarine, with a wild spicecake quality adding complexity. Cinnamon-accented orchard fruit flavors are strikingly precise and palate-coating. Delivers outstanding concentration and finesse and finishes with superb persistence.

Vinous (93)

The 2000 Brut La Grande Année is a ripe, open wine bursting with generous, expansive fruit. Smoke, minerals, pastry crust and flowers add complexity to the radiant fruit. The Grande Année reveals gorgeous depth and a multi-dimensional, kaleidoscopic personality that screams of pure breed. The 2000 will be a fascinating vintage to follow. I am not sure is has the freshness to be an extremely long-lived wine, but it does a fabulous job in capturing the Bollinger house style. The 2000 Grande Année is 63% Pinot Noir, 37% Chardonnay of which 76% is Grand Cru and 24% is Premier Cru. This is Lot L911736. Disgorged January 19th, 2009.

Jancis Robinson MW (19)

Disgorged October 2010. Tasted blind. Something a bit rubbery on the nose but very tense and exciting. Is this the 2008? Tense and vibrant, with lots of complexity and persistence. Impressive for its age.

Vinous (95)

Bollinger's 2004 Brut La Grand Année is a beautiful wine with a lot of vintage character, but the style is a bit less oxidative than Bollinger fans are likely to expect. Pears, hazelnuts, spices and crushed rocks all flow through to the tense, vibrant finish. It will be interesting to see if the 2004 puts on weight in the bottle, as so many wines from this vintage have. Today, it is bright, linear and quite pretty. Green apples, pears and flowers all add lift on the close.

James Suckling (94)

Impressive concentration and power here. This is really assertive with ripe yellow orchard fruits and citrus within a core encased in a layer of more savory, toasty notes on both the nose and palate. There's that gentle hint of aldehyde that is the traditional stamp of the house plus savory woody notes, white mushrooms and some chalk and spices, too. The palate has a fleshy opening, filling out with peach and hazelnut flavors before a smooth ride to the finish. Approachable and complex. Drink it now through to 2020.

Richard Juhlin (95)

Here we have a classic and perfectly balanced Bollinger with deep layers and beautiful crisp apple acidity. Gorgeous balance between the dark and light as a perfect Ying and Yang marriage. Layers of dry cocoa, hazelnut fudge, dried apricots and juicy red apples dominate over a beautiful hint of forest aromas based on sous bois and mushrooms in the background. One of the three best champagnes from this vintage.

Jeb Dunnuck (99)

The 2008 La Grande Année is another brilliant 2008 that delivers the goods. Straight-up awesome notes of stone fruits, white flowers, honeysuckle, and an incredible, liquid rock-like minerality all emerge from the glass, and it develops more nuance, spice, toasted bread, and an almost Alsatian Riesling-like petrol character over the course of the evening. It’s a full-bodied, rich, powerful Champagne, yet like the top 2008s, it has brilliant precision, purity, and focus. It’s unquestionably one of the finest versions of this cuvée ever produced, although it needs another 4-5 years of bottle age to hit prime time. It should keep for 3-4 decades. Bravo!

Jeb Dunnuck (99)

The 2008 La Grande Année is another brilliant 2008 that delivers the goods. Straight-up awesome notes of stone fruits, white flowers, honeysuckle, and an incredible, liquid rock-like minerality all emerge from the glass, and it develops more nuance, spice, toasted bread, and an almost Alsatian Riesling-like petrol character over the course of the evening. It’s a full-bodied, rich, powerful Champagne, yet like the top 2008s, it has brilliant precision, purity, and focus. It’s unquestionably one of the finest versions of this cuvée ever produced, although it needs another 4-5 years of bottle age to hit prime time. It should keep for 3-4 decades. Bravo!

Wine Spectator (97)

This goes from zero to 60 right out of the gate, with an intense spine of acidity driving tightly meshed flavors of crushed black currant, ground coffee, candied grapefruit peel and toasted almond. The profile expands on the palate, carried by the fine, raw silk–like mousse. Richly aromatic and expressive from start to lasting, spiced finish. Disgorged July 2019. Drink now through 2037. 850 cases imported.

Wine Spectator (97)

This goes from zero to 60 right out of the gate, with an intense spine of acidity driving tightly meshed flavors of crushed black currant, ground coffee, candied grapefruit peel and toasted almond. The profile expands on the palate, carried by the fine, raw silk–like mousse. Richly aromatic and expressive from start to lasting, spiced finish. Disgorged July 2019. Drink now through 2037. 850 cases imported.

Wine Spectator (97)

This goes from zero to 60 right out of the gate, with an intense spine of acidity driving tightly meshed flavors of crushed black currant, ground coffee, candied grapefruit peel and toasted almond. The profile expands on the palate, carried by the fine, raw silk–like mousse. Richly aromatic and expressive from start to lasting, spiced finish. Disgorged July 2019. Drink now through 2037. 850 cases imported.

Vinous (98)

The 2014 La Grande Année is stunning. In fact, it is one of the best recent editions I can remember tasting. What comes through most is the wine’s sizzling energy and tension, qualities that aren’t often associated with Bollinger, where the Champagnes tend to show more breadth and volume. In 2014, readers will find a Grande Année built on linear intensity and drive. The 2014 is a blend taken from 19 villages, 61% Pinot Noir and 39% Chardonnay instead of the more typical 70/30 mix. For the second time in two decades (the first was 2007), Verzenay takes the lead in the Pinots over Aÿ, more or less an inverse from the norm. Verzenay, a north-facing village in the Montagne de Reims that saw less rain than Aÿ and most of the Vallée de la Marne, yields Pinots of energy more than volume. That, married with Chardonnays mostly from the Côtes des Blancs (predominantly Chouilly, Vertus, Oiry and Cramant), results in a truly magical Grande Année that will delight Champagne fans for several decades. I can’t recommend the 2014 highly enough. It’s a total knock-out. Disgorged: April, 2021. Dosage: 8 grams per liter.

Vinous (98)

The 2014 La Grande Année is stunning. In fact, it is one of the best recent editions I can remember tasting. What comes through most is the wine’s sizzling energy and tension, qualities that aren’t often associated with Bollinger, where the Champagnes tend to show more breadth and volume. In 2014, readers will find a Grande Année built on linear intensity and drive. The 2014 is a blend taken from 19 villages, 61% Pinot Noir and 39% Chardonnay instead of the more typical 70/30 mix. For the second time in two decades (the first was 2007), Verzenay takes the lead in the Pinots over Aÿ, more or less an inverse from the norm. Verzenay, a north-facing village in the Montagne de Reims that saw less rain than Aÿ and most of the Vallée de la Marne, yields Pinots of energy more than volume. That, married with Chardonnays mostly from the Côtes des Blancs (predominantly Chouilly, Vertus, Oiry and Cramant), results in a truly magical Grande Année that will delight Champagne fans for several decades. I can’t recommend the 2014 highly enough. It’s a total knock-out. Disgorged: April, 2021. Dosage: 8 grams per liter.

Vinous (96)

Bollinger's 2015 Brut Grand Année is an intriguing wine in that is clearly reflects the decision to pick on the later side in order to avoid vegetal notes derived from the mismatch of alcoholic and phenolic ripeness. "Balance was hard to achieve in 2015," Chef de Cave Dennis Bunner notes. "At 10% in sugar, the fruit was simply not ripe. We had to wait to reach the optimal window of ripeness." Bunner also opted to increase the Chardonnay, so the blend is 60% Pinot Noir and 40% Chardonnay, as opposed to the more typical 70/30 blend, with more Verzenay than Aÿ in the Pinots. Dried citrus peel, sage, menthol, sage, tangerine peel and spice build with some coaxing. Light tropical overtones develop with aeration. There's real density and textural richness here. This will be a fascinating vintage to follow. Stylistically, it is the complete opposite from the much more linear 2014 that precedes it. Dosage is 8 grams per liter. Disgorged: May 2023.

Vinous (96)

Bollinger's 2015 Brut Grand Année is an intriguing wine in that is clearly reflects the decision to pick on the later side in order to avoid vegetal notes derived from the mismatch of alcoholic and phenolic ripeness. "Balance was hard to achieve in 2015," Chef de Cave Dennis Bunner notes. "At 10% in sugar, the fruit was simply not ripe. We had to wait to reach the optimal window of ripeness." Bunner also opted to increase the Chardonnay, so the blend is 60% Pinot Noir and 40% Chardonnay, as opposed to the more typical 70/30 blend, with more Verzenay than Aÿ in the Pinots. Dried citrus peel, sage, menthol, sage, tangerine peel and spice build with some coaxing. Light tropical overtones develop with aeration. There's real density and textural richness here. This will be a fascinating vintage to follow. Stylistically, it is the complete opposite from the much more linear 2014 that precedes it. Dosage is 8 grams per liter. Disgorged: May 2023.

Vinous (96)

Bollinger's 2015 Brut Grand Année is an intriguing wine in that is clearly reflects the decision to pick on the later side in order to avoid vegetal notes derived from the mismatch of alcoholic and phenolic ripeness. "Balance was hard to achieve in 2015," Chef de Cave Dennis Bunner notes. "At 10% in sugar, the fruit was simply not ripe. We had to wait to reach the optimal window of ripeness." Bunner also opted to increase the Chardonnay, so the blend is 60% Pinot Noir and 40% Chardonnay, as opposed to the more typical 70/30 blend, with more Verzenay than Aÿ in the Pinots. Dried citrus peel, sage, menthol, sage, tangerine peel and spice build with some coaxing. Light tropical overtones develop with aeration. There's real density and textural richness here. This will be a fascinating vintage to follow. Stylistically, it is the complete opposite from the much more linear 2014 that precedes it. Dosage is 8 grams per liter. Disgorged: May 2023.

Vinous (96)

The 2004 Brut Rosé La Grande Année is a beautifully focused, vibrant wine endowed with striking minerality and fabulous overall balance. Clean veins of chalkiness run through the fruit in this energetic, taut Rosé, while seductive floral notes linger on the finish. The 2004 is 68% Pinot Noir (including 5% still Pinot) and 32% Chardonnay, 89% from Grand Cru villages and 11% from Premier Crus. The 2004 is very young, but it is going to be nearly impossible to resist. It is a dazzling effort from Bollinger. Disgorged September 2011.

James Suckling (96)

A good rest on lees in the cellar through to May 2015 has seen this salmon-colored rosé develop a wealth of dried porcini mushroom aromas that really make a savory statement. It's gently smoky and shows some dried cherry fruits too – a gastronomic dream! The palate's smoothly cut with creamy red-cherry-fruit flavors and hints of pink grapefruit. It freshens into the finish. Thanks especially to a complex layered structure, this really is a brilliant rosé. Drink now.