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1996 Bollinger Grande Annee, 3.0ltr

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Latest Sale Price

April 3, 2016 - $800


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95Wine Spectator

...full-bodied and powerful. Complex nose of grains, ginger and baking bread turns to honey, citrus and nuts on the palate as it unfolds. Very firmly structured and intense, followed by a long, nutty aftertaste.

94Wine Enthusiast

Blockbuster aromas of honey and toast, ripe apples and citrus are complex from the first pour... Creamy and smooth in the mouth, with cascading flavors of buttered nuts and lush fruit, all balanced by great acidity and length.

93+ Stephen Tanzer

Brooding aromas of pineapple, pine needles, toffee, and nuts. Dense full and quite dry, with penetraing fruit, hints of oak spice.

18Jancis Robinson

Creamy, evolved flattering nose. Sweet and rich and lemon cream palate...


France, Champagne

Champagne is a small, beautiful wine growing region northeast of Paris whose famous name is misused a million times a day. As wine enthusiasts and all French people are well aware, only sparkling wines produced in Champagne from grapes grown in Champagne can be called Champagne. Sparkling wines produced anywhere else, including in other parts of France, must be called something besides Champagne. Champagne producers are justifiably protective of their wines and the prestige associated with true Champagne. Though the region was growing grapes and making wines in ancient times, it began specializing in sparkling wine in the 17th century, when a Benedictine monk named Dom Pierre Pérignon formulated a set guidelines to improve the quality of the local sparkling wines. Despite legends to the contrary, Dom Pérignon did not “invent” sparkling wine, but his rules about aggressive pruning, small yields and multiple pressings of the grapes were widely adopted, and by the 18th and 19th centuries Champagne had become the wine of choice in fashionable courts and palaces throughout Europe. Today there are 75,000 acres of vineyards in Champagne growing Pinot Noir, Chardonnay and Pinot Meunier. Champagne’s official appellation system classifies villages as Grand Cru or Premier Cru, though there are also many excellent Champagnes that simply carry the regional appellation. Along with well-known international Champagne houses there are numerous so-called “producer Champagnes,” meaning wines made by families who, usually for several or more generations, have worked their own vineyards and produced Champagne only from their own grapes.