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Champagne/Bollinger La Grande Annee Brut Champagne 2012 750ml
Bollinger La Grande Annee Brut Champagne 2012 750ml
$164.99
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About this bottle
Bollinger La Grande Année 2012 is the house's vintage prestige cuvée, made only in years Bollinger considers exceptional — and 2012 is widely regarded as one of the strongest vintages of the decade. The blend leans on Pinot Noir from grand and premier cru vineyards around Aÿ, with Chardonnay filling out the structure, and a portion of the base wine is fermented in old oak casks, the signature Bollinger touch that builds richness before the years of bottle aging. Expect a deep gold color, aromas of toasted brioche, ripe apple, and dried fruit, with a full-bodied, wine-like palate and a long, savory finish. This suits collectors and anyone wanting Champagne built more like a fine still wine.
How to drink Bollinger La Grande Année 2012
Serve it a touch warmer than a standard Brut — around 50-54°F — so the toasted, oxidative notes from that oak-aged base wine can show. It's best on its own or with food substantial enough to match it: roast chicken, aged Comté, or a mushroom risotto. Don't waste it in a cocktail.
Tasting notes
Nosetoasted brioche, ripe apple, dried fruit
Palatefull-bodied, wine-like richness
Finishlong and savory
Specs
BrutChampagne, France
Shipping & delivery
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Questions about this bottle
How should I serve this Champagne?
Pour it slightly warmer than a standard Brut, around 50-54°F, and use a white wine glass instead of a narrow flute so the toasted, brioche-driven aromas have room to open.
What food pairs well with La Grande Annee?
Its richness and structure stand up to real food — roast chicken, aged Comte or Gruyere, or a mushroom risotto all work better here than light appetizers.
Why does this Champagne taste different from a typical non-vintage Brut?
Part of the base wine is fermented in old oak casks and the blend draws only from Bollinger's declared vintage years, both of which push the style toward something richer and more wine-like than an everyday Brut.
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