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2009 Bollinger ‘SPECTRE Limited Edition’ Launch 26 oktober 2015

The release of the SPECTRE Limited Edition marks the continuation of a long lasting partnership between EON Productions, the producers of the Bond franchise, and the House of Bollinger. Bollinger has featured in 13 Bond films to date and has been the exclusive Champagne partner since MOONRAKER in 1979.

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Spectre – the 24th James Bond film 24 oktober 2015

On the 30th of October the 24th James Bond movie has its premier worldwide.SPECTRE will be the 14th Bond film to feature Bollinger as James Bond’s Champagne of choice, with the discerning secret agent this time deciding to drink the exclusive prestige cuvée Bollinger R.D. 2002.

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Richard Juhlin VIP trip’15 – Champagnelunch @ Bollinger – Aÿ 20 oktober 2015

4.30 Monday morning and we arrived for lunch in Aÿ at long time favorite Champagne Bollinger. This was the start of The VIP trip oct’15!

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decanter tasting 2000 vs 2002 1 juli 2015

We gathered a group of tasters in RJ’s tasting group to taste 2000 side-by-side with 2002 vintage. The result will be published in the next issue of Decanter Magazine Read about last years tasting,named ‘Crème de la crème’. (mer…)

bollinger dinner @ villa källhagen 11 juni 2015

On May 5th, Champagne Bollinger showcased the new vintages LGA’05 & LGA Rosé’05. This we will celebrate by Fredagskocken (Although we call him, ‘The Champagne Chef’) Mattias Larsson to compose an exclusive Bollinger meal just for us & our members. Mattias is brother to famed sommelier world champion Andreas Larsson. Mattias composed an exclusive 5-course menu only for us. The menu price included a 6pack with our new champagne glass ‘Richard Juhlin Optimum’. At dinner, we had the opportunity to meet the new winemaker Gilles Descôtes. (mer…)

new release -’05 bollinger ‘la grande année’ & ‘la grande année rosé’ 27 maj 2015

On May 5th it was time for the Swedish premiere of the new vintages of Bollinger La Grande Année 2005, and La Grande Année Rosé 2005. For this reason, we we’re invited to a tasting with a specially composed lunch. Chef Björn Frantzén @ two star Guide Michel restaurant ‘Frantzén’ had prepared a three course lunch for us: Also present was Bollingers head winemaker Gilles Descotes.

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new vintage: 2005 bollinger ‘vieilles vignes françaises’ 13 november 2014

It’s not everyday that one has the opportunity to taste  a new vintage of one of Champagnes true legendary wines – Bollinger ‘Viewless Vignes Françaises’. (mer…)

duelling champagnes @ broms – karlaplan 27 oktober 2014

Yesterday Björnstierne started up the wine club ‘Food & wine by Björnstierne’ @ Broms – karlaplan. The tastinmg was a duell between old time favourites: Pol Roger, Bollinger & Louis Roederer.

Food & Wine

nv POL ROGER ’BRUT RESERVE’ | EPERNAY | 33PN 33PM 34CH | aprox  389 SEK |  TASTINGNOTE  ‘I love the entire range of the firm’s products, from the regular non-vintage all the way to the Cuvée Sir Winston Churchill, and I guarantee you that every sound bottle you drink will impart a life-enhancing experience of pure joy. Some of the best bottles of nonvintage Champagne I have tasted have been well-stored Pol Roger. The ability to age with grace despite its Pinot Meunier content is the wine’s best asset. After a bad patch they are back on track again.’ RJpoints 75(85) 

2000 POL ROGER ’CUVEE WINSTON CHURCHILL’ | EPERNAY | ASSEMBLAGE SECRET | aprox  1 295 SEK |  TASTINGNOTE  ‘Not at all exciting when it was released. The tones are here but in an unusually weak form. Will time provide enough evolving to provide the desired push? Oh, yes. Already very worthy of its label. Nice smokey complexity. Fat and already matured.’ RJpoints 94(94)

 

nv LOUIS ROEDERER ’BRUT PREMIER’ | REIMS | 62PN 8PM 30CH   | aprox  399 SEK |  TASTINGNOTE  ‘Up to 20 percent of the oak-aged reserve wine is used in the nonvintage Champagne Brut Premier. Roederer has no set recipe regarding malolactic fermentation the personal qualities of the wine differ from case to case. Roederer is without doubt a brilliant Champagne house with an exceptional portfolio of wines. The nonvintage Champagne is brilliant. Invariably praised, nonvintage Champagne with a high proportion of reserve wines that had been stored in big oak barrels. Four years in the bottle before disgorging only the first pressing is used. For several years, an appley, storable, and decently good nonvintage Champagne. Today, a Cristal-like Champagne with outstanding finesse. Fantastic in magnum.’ RJpoints 83(91)

2006 LOUIS ROEDERER ’CRISTAL’ | REIMS | 60PN 40CH   | aprox  399 SEK |  TASTINGNOTE  ‘I quake at the thought of how much Cristal is going to be stolen from the cradle at nightclubs and fashionable restaurants in the rich parts of the world. But this version is just fantastic from the start. A colossal power and beautiful rumbling pinot maturity. It’s like chewing on the ripest grapes from Aÿ and Verzenay. At the same time ultra stylish down all the unmistakable cristal essence, peach and mango sweetness, pineapple coconut, vanilla and unreal sprightly acidity and citrus flowery. Many similarities with 2002, but with a clearer pinot touch.’ RJpoints 95(97)

nv BOLLINGER ’SPECIAL CUVEE ’ | AŸ | 60PN 15PM 25CH   | aprox  439 SEK |  TASTINGNOTE  ‘Yet again, one of my absolute favorites among nonvintage Champagnes. Since the beginning of the 1990s the wine has only been four years old when it enters the market and is vinified in steel vats. Even so, it’s fascinating to see how much 12 percent old reserve wines, vinified in oak barrels and stored in magnums, do to lift the product. The oakish, smoky, and deep Bollinger style develops after a couple of years in the bottle.’ RJpoints 81(89)

2004 BOLLINGER ’LA GRANDE ANNEE’ | AŸ | 60PN 40CH   | aprox  899 SEK |  TASTINGNOTE  ‘Richer and greater than I had expected. The oak maybe a little too obvious, but in the process of integration. Nice fresh fruitiness, delicious unobtrusive vanilla tones and a crisp minerality that in the current situation overshadows the mushroom tones.’ RJpoints 93(94)

1996 bollinger ’vieilles vignes françaises’ 6 oktober 2014

1996 BOLLINGER ‘VEILLES VIGNES FRANCAISES’  | 100PN  | aprox  €1 500 | RJpoints 98(99) 

TASTINGNOTEJust as expected: a monumental wine experience! The wine belongs to the select few that behave with such evident, obvious authority that commentary and comparison feel superfluous. Still, to me the ’90 is its closest cousin, with its vigor and velvety, young creaminess. Deep golden hue with extremely small bubbles that slowly make their way up through the glass. The bouquet is mute, tight, and powerful, like a distant rumbling thunderstorm. The palate is met by an oily, creamy essence of dark fruit and licorice. Long and wide as an American highway. A complete Champagne in its make-up. Drink it soon or wait ten years for the next phase. There’s a great risk that it’ll go hide in a tunnel for a few years—the second bottle I opened six months after launching already showed signs of heading into that tunnel.’

Bollinger’s greatness?

  1. Bolinger only produces their own champagne. No wines are bought as ‘vins sûr lattes’.
  2. A large ownership of vineyards,  60 percent, which will garanteea consistent house style.
  3. 325 crus, which 17 are grand crus & 41premier crus.
  4. Pinot Noir is the base in all Bollingers Champagnes.
  5. Bollinger only uses ’la cuvée’.
  6. First fermentation only in oak barrels.
  7. Réserveviner matures in magnums under natural corks.
  8. Long maturation sûr-lie.
  9. Only four winemakers during the last 60 years.
  10. Low dosage. 7-9 grams for Spécial Cuvée & La Grande Année & Vieilles Vignes Françaises, 3-4 grams for R.D.

RJ ON BOLLINGER Joseph Bollinger was the German from Würtemberg who founded this ancient house in 1829. The French called him simply “Jacques.” The firm’s large estates in the best Pinot villages were bought by his sons Georges and Joseph, and in 1918 it was time for the next Jacques to take over the property. He became the mayor of Aÿ, but died during the German occupation at the age of forty-seven. The most colorful person in the history of the house is his widow, Lily Bollinger, who kept a watchful eye on every bunch of grapes by cycling through the vineyards regularly. Her rigorous demands for quality still run through the house to this day. Now Bollinger is run by Jérôme Philipon, who control over 144 hectares, providing 70 percent of the grape supply. The winemaker today is Gilles Descôtes. Besides the house’s exceptional vineyards, they also use very expensive vinification methods. All the vintage wines are fermented in small, aged oak barrels and are never filtered. Malolactic fermentation—which would probably take place very late in the process—is not encouraged either. The reserve wines are stored at low pressure in magnums. Bollinger make the heaviest and most full-bodied champagnes of any house, and their wines always have a smoky and hazelnut-y complexity that is very hard to beat. The vintage wines are among the very best, but the question is whether the rare and fantastic Vieilles Vignes Françaises, made with grapes from non-grafted Pinot vines, can reach even greater heights. All wines highly recomended.