top of page

2023 Dinner Wines Announced...

Updated: Apr 24, 2023

We are delighted to announce this years wines that will be served at the four annual dinners.


Bollinger is this years Presidential House, with Taittinger as the Outgoing House and Charles Heidseick as the Incoming House.



Bollinger

La Grande Année Rosé 2014



La Grande Année Rosé is an alternative expression of La Grande Année, transformed by the addition, at blending, of the unique red wine from La Côte aux Enfants. The emblematic single plot of the House, located in Aÿ, produces still red wine only when the grapes reach perfect ripeness. After vinification in small aged oak barrels and a prolonged ageing on its lees, even today every bottle of La Grande Année Rosé is riddled and disgorged by hand. This reflects all the expertise of the House, able to create a cuvée whose quality is matched only by its rarity.




Production

Blend of the 2014 vintage: 63% Pinot Noir, 37% Chardonnay. 19 crus : Mainly Aÿ and Verzenay for the Pinot Noir, Chouilly and Oiry for the Chardonnay. 5% red Côte aux Enfants wine. Exclusive use of the cuvée. Fermented entirely in aged oak barrels. At Bollinger, only very high quality harvests become a vintage : the 2014 vintage gave rise to a wine that is simultaneously precise, refined and complex, in terms of both its minerality and exceptional length. Maturation: Sealed with a natural cork and cellar aged for more than twice the time required by the appellation. Dosage: Moderate, 8 grams per litre.


Sensations

To the eye: Tinted with golden glints that reflect the wine’s maturity and Bollinger

vilification techniques.


To the nose: A precise and fruity nose with a slight scent of sea-air. Aromas of cherry and

lemon mingle with quince and bergamot. Then notes of hazelnut and almond, peach and

mirabelle plum complete this wine’s range of aromas.


On the palate: The initial sensation is a fine and intense effervescence, followed by a

wonderful vinosity, and then balanced with delicate acidity. Its very fine texture and sea-air

finish bring excellent length on the palate, accompanied by a delicate minerality and the

complex flavours of orchard fruit and citrus.

This wine unfurls gradually, revealing its full potential and intensity.


Food pairings

Bluefin tuna tataki with cherries and wild strawberries.

Blue lobster with raspberries and wild strawberries.

Roast duck breast with apple and quince compote




Bollinger

PN17 - Bollinger’s unique vision of Pinot Noir

PN TX17 is a wine to be enjoyed by enthusiasts interested in the expression of Pinot Noir from across the Champagne region. To fully appreciate its unique style and aromas, PN TX17 is best served between 8 and 10°C. You can enjoy this wine now or leave it in the cellar to develop further.


History

Pinot Noir is the pillar of the Champagne Bollinger style, and the House has forged its reputation by showcasing this variety. The PN cuvée aims to prolong the heritage and the legendary style Bollinger is renowned for.

Each year will see a new addition to the PN collection, exploring the House’s various terroirs in a different way.



Production

Blend of the TX17 edition: 100% Pinot Noir (Blanc de Noirs)

Main origin: Tauxières (Other villages: Avenay, Verzenay)

Base wine: 2017 - Exclusive use of the cuvée

Maturation: Cellar aged for more than twice the time required by the appellation

Dosage: Very low, 4 grams per litre


To the eye: A colour with delicate golden hues.

To the nose: Notes of dried flowers, joined by aromas of tobacco and mocha. Liquorice

and dried fruit round off these sophisticated, subtle and complex aromas.

On the palate: A very fruity, lively facet with notes of cooked apricot, peach and exotic

fruit, followed by flavours of acacia honey, fresh walnut and spices. A wonderful salinity

complements the acidity of the wine. It finishes on red fruit, crème de cassis and surprising

notes of citrus zest. A lively, linear wine with great clarity and in contrast with the nose.


Food Pairings

Tomme des Ardennes cheese millefeuille, tonka bean-infused chutney

Roast quail, dried apricots and honey-lemon sauce, Chaource cheese



Charles Heidsieck

Blanc de Blancs NV


Producer

Charles Heidsieck is one of the most admired Champagne houses thanks to the unrivalled and consistently high quality of its wines.

Founded in 1851 by the man who would become known as ‘Champagne Charlie’, this family-owned house is the smallest of

the Grandes Marques. Their size, and commitment to excellence, has been underpinned by a winemaking team that between them have been named 'Sparkling Winemaker of the Year' at the

International Wine Challenge 16 times.






Vineyards

Charles Heidsieck Blanc de Blancs combines ten of the best Chardonnay crus from three Champagne sub regions, including the Côte des Blancs (Oger, Vertus), the Montagne de Reims (Villers-Marmery, Trépail, Vaudemange) and the very special cru of Montgueux in the northern part of the Aube, near Troyes. Charles Heidsieck was one of the very first Champagne Houses to demonstrate its passion for Chardonnay by producing a Blanc de

Blancs in its 1949 vintage, and produced a non-vintage Chardonnay during the 1960s. There is also evidence that the Maison produced some mono-crus from the Côte des Blancs as

early as 1906.


Vinification

Fermentation of the base wines takes place primarily in stainless steel tanks with just a small fraction fermented in old oak barrels, adding to the texture of the finished wine. The wines were racked to separate the lees and then underwent malolactic fermentation to soften the natural acidity and to enrich their texture. This 100% Chardonnay blend comprises 25% reserve wines with an average age of 6 years. All the reserve wines were aged in stainless steel vats on their fine lees. To achieve the depth and complexity required by the house style, the Blanc de Blancs ages for 36-48 months in Charles Heidsieck’s chalk cellars; much longer than the legal requirement of 15 months.


Grape Varieties 100% Chardonnay

Winemaker Cyril Brun

Closure Diam Mytik

Residual Sugar 10g/L

Notes Sustainable, Vegetarian, Vegan


Tasting Notes

Charles Heidsieck Blanc de Blancs is a pale, crystalline gold colour. The nose is characterised by aromas of mature Chardonnay; white peach, candied citrus with notes of lime, honeysuckle and fresh hazelnuts giving way to subtle hints of tangerine and lemon.

On the palate, the Blanc de Blancs bears all the hallmarks of a Charles Heidsieck Champagne: boldness, generosity and elegance. Embracing yet light, it displays appealing mineral, slightly salty, iodine notes, and has a silky, creamy texture – unexpected from a Chardonnay – that leaves a lasting impression.


Taittinger

Nocturne Rose


Taittinger Nocturne Rosé is a “Sec” champagne composed of Chardonnay (30%) and Pinot Noir and Pinot Meunier (70%) blended from around thirty different vineyards. A quantity of still red wine (15%) produced from the best Pinot Noirs from

Montagne de Reims and Les Riceys is in fact added to the final blend. A 17.5g/l dosage of sugar cane combined with the slow cellar-ageing of four years create a round and smooth Rosé champagne that is perfect to enjoy late in the evening.



The Eye: The colour is a bright, intense, flamboyant pink. Bubbles form a delicate cordon of fine foam.

The Nose: A full-bodied nose reveals

delicious aromas of patisserie.

The palate: the attack is clean and generous, while remaining very fresh. There are

noticeable but very silky tannins. Taittinger Nocturne Rosé is

a structured, voluptuous wine that presents an elegant, well integrated

balance of sugar, acid, and tannins.


Food Pairing

Taittinger Nocturne Rosé is a champagne for the beginning and

the end of the evening. It can accompany a gourmet dessert

(even a chocolate one) or a chic snack. It will carry revellers

and champagne lovers to the end of the night.



Tickets for each dinner are released each year approx. three months before each event. Tickets are available from the Champagne Academy Website - click here to purchase tickets


For more information on this years dinners please contact the dinner organisers


Paul Walker London Dinner Paul.walker@pernod-ricard.com

Craig Bonner Scotland Dinner Craig.bonner@heritageportfolio.co.uk

David Garlick Northern Dinner David.garlick@clovahouse.com

Sonal Clare Midlands Dinner Sogzyuk@yahoo.co.uk


For more information please contact info@champagneacademy.co.uk

377 views0 comments

Recent Posts

See All

Comments


bottom of page