Founded in 1829 in the Grand Cru village of Aÿ, Champagne Bollinger remains one of the great family-owned houses of Champagne. Bollinger farms an unusually large estate of its own, much of it Grand and Premier Cru, with Pinot Noir at the heart of its style. It is also one of the few houses that still ferments in oak barrels, maintained by its own in-house cooper, which gives its Champagnes a signature depth and vinous richness. Bollinger is certified HVE (Haute Valeur Environnementale) for sustainable farming.

La Grande Année is the house's prestige vintage Champagne, made only in years Bollinger judges exceptional. It is a Pinot Noir-led blend drawn from Grand and Premier Cru villages across the Montagne de Reims and Côte des Blancs, fermented entirely in old oak barrels, then aged on its lees under natural cork rather than crown cap and riddled by hand. The warm, generous 2018 harvest shows in the wine's opulence, but the long lees aging and chalky backbone keep it focused and fresh.

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.