The new vintages of La Grande Année and La Grande Année Rosé have been released: Bollinger’s signature style meets a unique year like 2018. A harvest in Champagne that the Maison ranks among its finest, marked by luminous ripeness, exemplary health and a chiselled freshness. These elements found their most complete expression in Bollinger’s artisanal approach, giving life to two deeply identity-driven cuvées. The secret of the vintage lies in the Pinot Noir from the Montagne de Reims—generous berries, concentrated juices, harmonious maturity—which forms the backbone of the blends. The rest is pure savoir faire: fermentation entirely in oak, extended ageing under cork, and manual disgorgement, the hallmark gesture that makes a Grande Année truly “Grande”.
La Grande Année 2018: vibrant structure, creamy depth and an architecture of 19 crus
La Grande Année 2018 is a blend of 66% Pinot Noir and 34% Chardonnay, crafted from 19 crus, with Verzenay and Aÿ as the backbone for Pinot Noir, and Avize, Chouilly and Cuis for Chardonnay. Fermentation takes place exclusively in used oak barrels, a rare tradition in Champagne that encourages micro-oxygenation, aromatic finesse and ageing potential. Ageing occurs under cork for more than twice the Appellation requirements, with 84 months on the lees, manual riddling and manual disgorgement. Dosage is 6 g/L (Brut).
In the glass, the colour is golden yellow, a sign of maturity and of Bollinger’s touch. The nose opens on citrus and Granny Smith apple, followed by white peach, apricot and mirabelle plums, with fresh almond, bread crumb, acacia and a mineral-floral thread of white peony. The palate is structured and balanced, with hints of baked fruit and quince. The texture evolves into a creamy effervescence, perfectly suited to gastronomy. Recommended serving temperature: 10–12 °C.
La Grande Année Rosé 2018: red-fruit energy, saline elegance and the imprint of La Côte aux Enfants
La Grande Année Rosé 2018 is made from 67% Pinot Noir and 33% Chardonnay, sourced from 19 crus, with Aÿ, Verzenay and Mareuil-sur-Aÿ for Pinot Noir, and Chouilly and Cuis for Chardonnay. It includes 5% red wine from La Côte aux Enfants, the emblematic Aÿ parcel vinified in red only in optimal years. Fermentation is entirely in oak, ageing under cork exceeds twice the required period, with 84 months on the lees, manual riddling and manual disgorgement. Dosage is 7 g/L (Brut).
The colour is a delicate pink with salmon reflections. The nose reveals layers of strawberry and redcurrant intertwined with citrus and vineyard peach, lifted by a subtle menthol note. The palate shows crisp red berries and persistent juiciness, leading to an expressive finish marked by citrus peel and blood orange. Ideal serving temperature: 10–12 °C.
The Bollinger method: wood, time and craftsmanship
Both cuvées are blends of Grand and Premier Cru wines, vinified exclusively in small used oak barrels—an in-house heritage preserved by the last remaining cooper employed by a major Champagne Maison. They are then aged under cork for around seven years, hand-riddled and hand-disgorged. This exceptional savoir faire ensures precision and longevity, clearly expressed in the dual personality of 2018: vibrancy and generosity in the white cuvée, tension and elegance in the Rosé, both conceived for the table, from essential pairings to structured cuisine.
At the table: signature gastronomy and mindful service
La Grande Année 2018 shows a natural gastronomic vocation thanks to its creamy texture and precise aromatics. It pairs beautifully with raw seafood and delicate preparations—from tuna carpaccio to veal medallions sautéed with herbs—medium-aged cheeses and pear-based desserts, where the sweet-acid contrast enhances the Champagne’s freshness and savouriness.
La Grande Année Rosé 2018 suits aromatic land-and-sea dishes: grilled lobster flambéed with Cognac, duck supreme with blood orange, Époisses with truffle, aged Mimolette, roasted figs with honey, blackberry and blackcurrant preserves. A wide tulip-shaped glass and a serving temperature of 10–12 °C enhance bouquet and palate dynamics.
Why 2018 is a “Grande Année”: a profile built to evolve
The combination of high-ripeness fruit and oak fermentation has produced wines that are both luminous and taut, offering immediate pleasure and long-term potential. Today, they express a clear citrus-fruit register supported by density and savoury length. With further bottle ageing, the perlage cream will integrate even more deeply, projecting both cuvées toward the gastronomic style that defines the Maison.
