2008 Bollinger Grande Annee

David_Bu3ker · December 31, 2020, 12:52am

Bollinger never went away.

Blake_Brown · December 31, 2020, 1:03am

Terrific wine, but I prefer the 2008. Brad will be along shortly to tell you the 2012 is better, I’m guessing!

I think the Bollinger 2008 vs. 2012 question is not so simple. Today, side-by-side, I prefer the 2008 although I am not yet sold on its ability to continue to improve. With time, I think 2012 will be the better wine, but not by all that much. For me, both wines are within a margin of error where I won’t argue with anyone for preferring one over the other either today or tomorrow.

My thoughts are based on a few things: First Bollinger, had problems with numerous vintages prior to 2008. It was common for vintages to show high bottle variability with early oxidation, volatility, and rapid maturity often taking place. 2008 was the first recent vintage where IMO they started correcting the vintage wines. The combination of using some sulfur again at disgorgement, having an open mind with dosage, and jetting clearly helped. That said, I still have found some notes in the 2008 that point towards possible early maturity. This makes me wonder if it will remain balanced long enough to improve and reach its full potential. It is still a great wine and one I enjoy, but I don’t know how much better it will get. With the 2012, I see a cleaner, more precise wine and one that I believe will age more harmoniously and improve more over time.

Most importantly, both 2008 and 2012 are very, very good Grande Années and show that Bollinger is back and kicking some butt!

Much appreciated Brad. I look forward to the time when we sit down and taste a few of these we`ve been reviewing and can experience the evolution.

Brad_Baker · December 31, 2020, 1:14am

Blake,

At the rate you are going, there are not going to be any of these wines around for you or any of us to enjoy in a few years.

Kirk.Grant · December 31, 2020, 3:35am

Yes please, PM me a link and I’ll check it out. Champagne from 2008 for under $75 has been my weakness this past year. I don’t drink CA cans that often, but I can wait for the right time if there’s discounted Champagne.

Jay_Winton · December 31, 2020, 4:17pm

We had a bottle of 2002 Krug for on Christmas Day which was tremendous. Not sure what bottle would follow it well though I was eyeing my 08 Bollinger GA.

Blake_Brown · December 31, 2020, 4:25pm

Brad, I’ve got a secret stash that I’m holding onto just for the occasion, assuming of course, I can just keep my hands off. [headbang.gif]

Blake_Brown · December 31, 2020, 4:48pm

Love the 02 Krug, especially lately as it is showing beautifully. Actually, I think the 08 Bollie GA is a perfect follow up although if I had both, I’d do them in reverse order. Just MHO.

dcornutt · December 31, 2020, 11:32pm

Nice Blake. I like this wine!

Joseph_Grassa · January 1, 2021, 10:53pm

Our dinner group started out with a superlative champagne that merits a separate thread:

2008 BOLLINGER LA GRANDE ANEE BRUT- this is the 2nd bottle I’ve opened from a recent purchase and both have been stellar with consistent notes of inviting aromas, a huge and savory taste profile, a rich and creamy mouthfeel and a long, welcomed finish that seals the deal; it’s comprised of 71% Pinot Noir, 29% Chardonnay from 18 crus, mainly Aÿ and Verzenay for the Pinot Noir, Le Mesnil-sur-Oger and Cramant for the Chardonnay; disgorged 10/18 with a dosage of 8 gpl; some of the notes included toasty brioche almost to a burnt state, honeyed lemon zest, orange peel, golden delicious apple and papaya; it seemed to expand in the glass and just get better and better; although it is very rich and full bodied, there’s an element of finesse that I expect to show up even more with time and take this to s super star status which it’s already close to now.

Cheers,
Blake

I’m a complete novice with champagne and plan on opening this New Years day. Any suggestions on how long to open prior? Anything I should get for pairing? Any thoughts or tips, even what should be obvious is appreciated.

I prefer a good chill which for me is in the mid to high 40s and occurs shortly after removing the champagne from our frig which is set at 38 degrees. This is cooler than many others like, but it`s my preference and I still find the aromas, body and feel to not be shut down which happens when it’s too cold. I pour it immediately and then track it as it warms a bit and more flavors and other sensory components come forth.

It’s good to have a proper champagne glass that allows for the aromas and flavors to rise and evolve. I long ago moved away from the flutes which are too confining and limit the maximum expression and experience IMHO.

As to pairing, this is a big wine with loads of flavors. My notes above provide some insights as to what I experienced specifically. Pay particular attention to the toasty, honeyed, citrus and stone fruit notes that could be paired with some cheeses, breads and the like. Quite frankly, and again I’m probably in the minority here, I often drink wine and champagne as an aperitif and enjoy them without food. This bubbly is one that does not need anything else. Do the eye test, the nose test, the flavor test, the feel test and the end gee as to what the final lasting notes are. There’s so much to behold.

Hopefully, this helps and you have a fantastic experience. Share them if inclined.

Cheers

Wow… this was fantastic. I don’t have much for glassware, so this was in the Oneida Bold & Powerful glasses, made more for Barolos. I tried pairing it with a half dozen things and in the end, as you said, I preferred it on its own. It has so much going on that I really just wanted to experience more of itself as it unfolded. Does this really have 20-40 years of life left in it? And any thoughts on how it might evolve would be appreciated. I’m out of my depth there and any hunches I have aren’t backed by any reasonably similar experiences. Also, any tips on affordable champagnes in this vein would be appreciated too.

Here are my tasting notes posted on CT

a nose of freshly baked sourdough with a bit of apple. The sourdough persists into the palate, but is overcome quickly by green apples, pears, ginger, and a subtle sweet cream shifting towards a finish where the fruit recedes outside of a bit of lemon and lemon peel, which is rounded out again by this incredible sourdough. The nuance is incredible. I am not a champagne drinker, but this wine makes me question why I am not.

Blake_Brown · January 1, 2021, 11:06pm

I’m a complete novice with champagne and plan on opening this New Years day. Any suggestions on how long to open prior? Anything I should get for pairing? Any thoughts or tips, even what should be obvious is appreciated.

I prefer a good chill which for me is in the mid to high 40s and occurs shortly after removing the champagne from our frig which is set at 38 degrees. This is cooler than many others like, but it`s my preference and I still find the aromas, body and feel to not be shut down which happens when it’s too cold. I pour it immediately and then track it as it warms a bit and more flavors and other sensory components come forth.

It’s good to have a proper champagne glass that allows for the aromas and flavors to rise and evolve. I long ago moved away from the flutes which are too confining and limit the maximum expression and experience IMHO.

As to pairing, this is a big wine with loads of flavors. My notes above provide some insights as to what I experienced specifically. Pay particular attention to the toasty, honeyed, citrus and stone fruit notes that could be paired with some cheeses, breads and the like. Quite frankly, and again I’m probably in the minority here, I often drink wine and champagne as an aperitif and enjoy them without food. This bubbly is one that does not need anything else. Do the eye test, the nose test, the flavor test, the feel test and the end gee as to what the final lasting notes are. There’s so much to behold.

Hopefully, this helps and you have a fantastic experience. Share them if inclined.

Cheers

Wow… this was fantastic. I don’t have much for glassware, so this was in the Oneida Bold & Powerful glasses, made more for Barolos. I tried pairing it with a half dozen things and in the end, as you said, I preferred it on its own. It has so much going on that I really just wanted to experience more of itself as it unfolded. Does this really have 20-40 years of life left in it? And any thoughts on how it might evolve would be appreciated. I’m out of my depth there and any hunches I have aren’t backed by any reasonably similar experiences. Also, any tips on affordable champagnes in this vein would be appreciated too.

Here are my tasting notes posted on CT

a nose of freshly baked sourdough with a bit of apple. The sourdough persists into the palate, but is overcome quickly by green apples, pears, ginger, and a subtle sweet cream shifting towards a finish where the fruit recedes outside of a bit of lemon and lemon peel, which is rounded out again by this incredible sourdough. The nuance is incredible. I am not a champagne drinker, but this wine makes me question why I am not.

Joseph, my first recommendation is to get some decent champagne glassware, not in the shape of a flute.
As to the longevity of the Bollie GA, I had a 90` a few years ago and it was superlative and another 5 years + before reaching its apogee.
As to affordable recs, I’ll leave that to you and your comfort zone. I am a fan of certain producers and find that some are worthy of across the board acquisitions, often in “off” vintages. Louis Roederer is one. Moet & Chandon is another. So is Phiipponnat and Pol Roger and it goes on. There are many small growers who merit investigating. It’s also about the journey; a fun and rewarding one IMHO. I love your comment about why you question not being a champagne drinker. That’s a great place to start from.
Cheers

Joseph_Grassa · January 4, 2021, 4:10pm

Can you recommend any glasses?

crickey · January 4, 2021, 5:12pm

I’m not Blake, but…

Blake swears by the Sophienwald champagne glass.
The Wine Advocate’s champagne reviewer, William Kelley, who posts on this board, drinks from Zalto universal or Zalto white wine glasses, depending on the age of the champagne (I don’t remember which is for new and which is for aged).
Ray Tuppatsch (I think that’s the spelling), who knows an incredible amount about champagne, particularly older champagne, has begun to use the Grassl Liberte, I believe.
I happen to use the Gabriel Glass, which is sort of a smaller, and to my eye prettier, version of the Zalto universal because it was in my cupboard and is close enough to the Zalto universal for my limited needs.

The point is, study carefully the shapes of the aforementioned glasses and hunt accordingly. Grassl will be on sale (through Chris Freemott) later this month for Berserkers Day.

Sean_S_y_d_n_e_y · January 4, 2021, 5:18pm

I prefer Zalto universal for Champagne; the Zalto white seems to accentuate any minerality/chalkiness in the wine which can be nice but I love the “musk” of Champagne so I like the bigger bowl of the universal.

Blake_Brown · January 4, 2021, 6:31pm

Chris gave some good info in his reply to you. Obviously, there are a few good choices. I first preferred the Riedel Sommelier stem, then the Zalto, but for the past 2 years, the Sophienwald Champagne glass for numerous reasons, the most important being that it embellishes the champagne in every way that I want a glass to do. Additionally, it feels good in the hand as well as being hand blown, unleaded, having a wide base for stability and large enough bowl for a decent pour. Here’s a link for the distributors: https://www.theperfect.glass

Joseph_Grassa · January 2, 2022, 9:36pm

Terrific wine, but I prefer the 2008. Brad will be along shortly to tell you the 2012 is better, I’m guessing!

I think the Bollinger 2008 vs. 2012 question is not so simple. Today, side-by-side, I prefer the 2008 although I am not yet sold on its ability to continue to improve. With time, I think 2012 will be the better wine, but not by all that much. For me, both wines are within a margin of error where I won’t argue with anyone for preferring one over the other either today or tomorrow.

My thoughts are based on a few things: First Bollinger, had problems with numerous vintages prior to 2008. It was common for vintages to show high bottle variability with early oxidation, volatility, and rapid maturity often taking place. 2008 was the first recent vintage where IMO they started correcting the vintage wines. The combination of using some sulfur again at disgorgement, having an open mind with dosage, and jetting clearly helped. That said, I still have found some notes in the 2008 that point towards possible early maturity. This makes me wonder if it will remain balanced long enough to improve and reach its full potential. It is still a great wine and one I enjoy, but I don’t know how much better it will get. With the 2012, I see a cleaner, more precise wine and one that I believe will age more harmoniously and improve more over time.

Most importantly, both 2008 and 2012 are very, very good Grande Années and show that Bollinger is back and kicking some butt!

Much appreciated Brad. I look forward to the time when we sit down and taste a few of these we`ve been reviewing and can experience the evolution.

I am still a novice with champagne, so it is worth taking this with a grain of salt. But after last year having the 2008 on New Year’s Day, we had the 2012 this year. I dont know if it was the 3 years extra aging the 2008 had, or the wine itself, but imo the 2012 wasn’t really in the same ballpark yet. The 2008 was exceptional and nuanced and with my limited experience it was easily the best champagne I have had. The 2012 was excellent, but both the tannins and acidity were a bit much. Hopefully Brad is right and those are just signs of greater potential for down the road.

Are the Rose versions comparable? Should I be giving one of those a go?

Warren_Taranow · January 2, 2022, 11:48pm

Joseph,

I’m not Blake (or Chris or Sean or Brad or Ray…)
I’ve tried a lot of glasses for Champagne. I really like both the Gabriel Glas Gold, and the Zalto Universal. That said, after seeing a beautiful wide tulip glass Jean-Baptiste Lécaillon always posted on Instagram, I asked him what they were. They’re called Lehmann “Jamesse Prestige” Grand Champagne Mouth-Blown Wine Glass #45. They’re made in France, and during our recent trip to Paris and Champagne, many restaurants serve champagne in them. They’re my favorite. I still use the GGG at tastings at home, because we often shift from Champagne to other wines, and I don’t want to be washing multiple glasses.
Sorry for the thread drift, but my preferences in order are: Lehmann > GGG > Zalto Universal, but I’m happy with any of them. I’ve also heard the Grassl Liberté is really nice, and can be purchased from board member Chris Fremont.

Cheers,
Warren

Blake_Brown · January 3, 2022, 12:10am

It’s good to have a proper champagne glass that allows for the aromas and flavors to rise and evolve. I long ago moved away from the flutes which are too confining and limit the maximum expression and experience IMHO.

Can you recommend any glasses?

Joseph,

I’m not Blake (or Chris or Sean or Brad or Ray…)
I’ve tried a lot of glasses for Champagne. I really like both the Gabriel Glas Gold, and the Zalto Universal. That said, after seeing a beautiful wide tulip glass Jean-Baptiste Lécaillon always posted on Instagram, I asked him what they were. They’re called Lehmann “Jamesse Prestige” Grand Champagne Mouth-Blown Wine Glass #45. They’re made in France, and during our recent trip to Paris and Champagne, many restaurants serve champagne in them. They’re my favorite. I still use the GGG at tastings at home, because we often shift from Champagne to other wines, and I don’t want to be washing multiple glasses.
Sorry for the thread drift, but my preferences in order are: Lehmann > GGG > Zalto Universal, but I’m happy with any of them. I’ve also heard the Grassl Liberté is really nice, and can be purchased from board member Chris Fremont.

Cheers,
Warren

A nice turn on Warren. Never heard of them. I’m super happy with the Sophienwald Grand Cru stems and probably will not venture into any other possibilities at this point, but remain open to anything than can top them. Perhaps a side point when we finally get some champagne time together where we taste the same bubbly out of 2-3 stems.