The Story
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...
Vintage 2003
A challenging vintage for Champagne in the face of an unprecedented heatwave during the summer months. The wines are characterised by the year's unusual circumstances. Large-scale frosts destroyed most of the projected yield and they were followed by hail and an extremely hot summer. Harvest was kick-started early on August 21st and yields remained minuscule at 8,100 kg/ha. Atypically round, ripe, sun-kissed wines that miss freshness and backb...
