VOLUME 9, ISSUE 47
September 14, 2014
The history of Bollinger is that of a family in the Champagne region of France over the centuries.
The original winemakers -Hennequins- were landowners in Cramant as of 1585 in Cuis and Ay. In 1829, Athanase Hennequin de Villermont became partners with Paul Renaudin and Jacques Bollinger to found the Maison Bollinger in Ay.
Bollinger, unlike it's thriving market oriented competitive Champagne Houses, has continued to produce rich, full-flavored wines that reflects tradition.
Bollinger owns one of the very few vineyards -Clos St. Jacques - to escape the vine disease that destroyed Europe's wineries in the 1800's. A special release of this wine as the 100 percent pinot noir champagne called Vieilles Vignes Francaises, is unique in that it can boast that it's grown on ancient French rootstock. Bollinger's hallmark style, palate and tradition is the result of centuries of winemaking in the unique micro-climates of Champagne's chalky earth.
The Bollinger winery enjoys miles of underground cellars which are an integral part of the authentic Champagne making process.
The House's vineyard of 160 hectares, particularly well spread out, enables the winemakers to cover more than 60% of Bollinger's needs; an exceptional situation in Champagne. The remainder is supplied by associated winegrowers. This grape supply ensures the continuity and the consistency of the Bollinger style. For five generations, Bollinger has remained a family owned Champagne producing House.
Madame Jacques Bollinger, who was familiarly called 'Aunt Lilly', took over the reins in 1941, following her husband's death. She succeeded in giving the firm new impetus whilst maintaining extremely strict rules regarding the quality.
Pinot Noir is the basis of the blend and contributes vinosity, complexity and strength. Bollinger favors Grands and Premiers Crus. Chardonnay adds a touch of elegance and refinement. Meunier imparts freshness and lightness.
Articles About Bollinger
NV Bollinger Special Cuveé
A blend of 250 different base wines. The margins for error in blending and dosage are very slim in order to create a consistent house style. Yeasty flavors in Champagne are due to the extended time that yeast is in contact with the wine and the minerality is attributable to the fact that the vines in Champagne “have their feet in chalk.” · Beautiful mousse, yeasty aromatics with a burst of citrus and minerals in a clean finish. Reviewed August 6, 2007 ARTICLE »
1999 Bollinger Grand Année
Each bottle is dosaged by hand. The wine is kept several years before release. · Striking perlage (steady stream of tiny bubbles). This is a Champagne of great breeding with a purity and minerality that is stunning and a finish that lasts forever. Reviewed August 6, 2007 ARTICLE »
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