In 1976, Bollinger Vintage became Grande Année; then, in 2004, ""La" Grande Année… A name simple enough to illustrate its exceptional status: because only truly extraordinary years become vintage at Bollinger. La Grande Année made its screen débuts two years later, in James Bond’s Casino Royale.

La Grande Année is a must-have for gourmet restaurants and good hotels alike: it is the perfect champagne to serve with a fine meal. To fully appreciate its unique style, bouquet and aromas, best served between 8 and 10°C. You can enjoy right away, or choose to age it in your cellar.

The Blend 70% Pinot Noir, 30% Chardonnay 13 crus: mainly Aÿ and Verzenay for the Pinot Noir and Avize, Chouilly and Mesnil-sur-Oger for the Chardonnay - 95% Grands crus and 5% Premier crus Fermented entirely in barrels. At Bollinger, only very high quality harvests become vintage: 2005 was a temperate and generous year and revealed a champagne with a great aromatic ripeness

Maturation Cellar aged for more than twice the time required by the appellation

Dosage Moderate, 6 grams per liter

To the eye Its delicate colour and golden reflections are a sign of the wine’s maturity and Bollinger’s wine-making methods

To the nose Great complexity; honey, gingerbread and cinnamon aromas; subtle notes of dried fruits (hazelnut) and dried flowers (lime blossom)

To the palate A mature, supple and full wine with a long finish. Pastry, candied orange and ripe fruit flavours with subtle notes of woodland and vanilla A creamy effervescence; the subtle acidity of the finish adds freshness

Food Pairings Foie gras, fresh or pan-fried Grilled fish, with or without sauce, lobster Roast lamb or veal Parmesan or Comté