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The underground world of the House’s cellars reveals the full importance of time at Bollinger’s. After primary fermentation in small stainless steel or wooden casks the wine is bottled in the spring and taken down to rest in the pervading silence of the chalk cellars; Special Cuvée champagne will remain there for at least three years and vintage cuvees for much longer. It is this long period of rest that develops the extraordinarily delicate a...
But New Year’s Eve wasn’t over, and I would soon discover that it was just beginning. As previously noted, I came back the next day to have some 1899 Latour again, and we also had a 1926 Bollinger, which again had this super exotic truffle oil aroma, along with a kinky, limy and gamy overall nose. A streak of mint surged to the forefront, Chartreuse-like and edgy. Big Boy was admiring its citric pitch, and there was a lot of life left in this ancient Bolly. I wondered if this and the ’23s of previous mention were disgorged at the same time due to the similarities. The pungency of its flavors was a bit much for me, and it held it back, again for me, but Big Boy was in love and rated it much higher for its freshness and condition.
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