A majestic expression of a historic vintage, the 2018 La Grande Année showcases Bollinger’s unyielding commitment to traditional, site-driven winemaking. Composed of 66% Pinot Noir and 34% Chardonnay sourced almost exclusively from Grand and Premier Crus (led by Aÿ and Verzenay), 100% of the wines were vinified in small, seasoned oak barrels—a practice virtually extinct among the major Champagne houses.

Following over five years of cellaring under natural cork, hand-riddling, and disgorgement, the 2018 yields a broad, luminous, and remarkably vinous profile packed with baked golden apple, toasted brioche, candied citrus, and a seamless, chalk-driven backbone that balances solar warmth with noble structure. Famous on the big screen as James Bond’s signature pour, it remains a benchmark Grande Marque vintage statement.

Critical Acclaim:

96 Points, Vinous Media: 

“ …. is quite pretty and delicate. Floral and citrus notes are nicely lifted in a Grande Année that offers notable sensuality and grace. Hints of orchard fruit, chamomile, mint and chalk build through the mid-palate and into the taut, chiseled finish. There’s plenty of energy and focus. More importantly, this is a fine effort in a year marked by high yields in Champagne. I would give this a few years in the cellar.”

96 Points,  James Suckling:

“Aromas of quince, wet stones, roasted apples, pralines, wilted rose petals, yellow plums and acacia. The mousse is creamy and finely textured, leading to a captivating saline finish. A fine expression of Bollinger. A blend of pinot noir and chardonnay.”

Why You'll Love It

• Bollinger's flagship vintage Champagne, rich and vinous with real precision.
• Baked mirabelle plum, dried apricot, and honeyed orange peel on the nose, with toasted hazelnut.
• A creamy, fine mousse carries notes of pie crust and subtle oak spice.
• The finish is long, chalky, and gently saline.
• A Champagne for the dinner table as much as the toast, with years of development ahead.

How To Serve It

• Serve slightly warmer than most Champagne, between 50°F and 54°F, to let its layers show.
• No decanting needed. Let it open in the glass over the first 20 to 30 minutes.
• Pour into all-purpose white wine stems rather than flutes to gather its full bouquet.
• Pair with roasted lobster in black truffle butter, seared sweetbreads, roast chicken with morels, or a wedge of aged Comté.