“Bollinger 007 Bar” Launches in London’s Historic Burlington Arcade

 

 

Maison Bollinger has recently opened “Bollinger 007 Bar” in the Burlington Arcade – Mayfair to coincide with the much-anticipated release of Universal Pictures “No Time To Die”.

The new Bollinger 007 Bar will be the world’s first Bollinger 007 Champagne bar and the only standalone branded bar in London. Spread across two floors, the venue promises visitors the “ultimate James Bond experience”, complete with a replica model Aston Martin DB5.

The Bollinger Bar is located on the ground floor, is luxuriously decorated with gold leaf walls, bespoke brass and marble furniture with plush seating.

The bar will also showcase exclusive products such as The Bollinger 007 Limited Edition Millésimé 2011 – a vintage dedicated to 007 created by the House to mark the release of the upcoming film “No Time To Die.” The ‘atypical’ 2011 vintage, inspired the Cellar Master to produce a unique Champagne created entirely from Pinot Noir from the Grand Cru village of Aÿ, where the House was first established in 1829. This is the first time that both the vintage and village have been used exclusively by Bollinger to make a dedicated wine.

Champagne Bollinger has also produced a limited-edition gift box bringing together Bollinger’s signature Special Cuvée with two other icons, the Aston Martin DB5 and Bond himself.

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2021 Champagne Shipments are back to pre-Covid Levels

Champagne shipments for 2021 are expected to reach 305 million bottles, a total that takes the market not only back up to pre-Covid levels, but beyond them, reports Reuters last week.

The forecast comes on the back of surging post-pandemic Champagne demand in markets such as the US, UK, and Australia.

If last week’s projection comes to be true this will take Champagne close to its 2017 levels, and this means 2021 could represent a four-year high for the region – see figures below.

Champagne shipments (bottles) 1999- 2021 with totals:

2021: estimated 305m

2020: 245.0m

2019: 297.5m

2018: 301.9m

2017: 307.3m

2016: 306.1m

2015: 313m

2014: 307m

2013: 305m

2012: 309m

2011: 323m

2010: 319m

2009: 293m

2008: 322.5

2007: 338.7

2006: 321.8

2005: 307.7m

2004: 301.4

2003: 293.5

2002: 287.7

2001: 262.7m

2000: 253.2m

1999: 327.0m

 

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Mumm 2021 Harvest – Part lll – “Only the Best”

Mumm 2021 Harvest – Part lll – “Only the Best”

The region’s harvest officially started September 6th this year.  The Comité Champagne announced that as much as 60% of the yield was lost due to poor weather conditions where the grapes succumbed to botrytis and mildew.

The grapes are picked around 100 days after the vines have flowered and when they are the ripest. As required by The Comité Champagne, picking is exclusively by hand, vineyard parcel by vineyard parcel, bunch by bunch. Maison Mumm employs around 1,000 grape pickers for this three-week period.

Prior to picking, MaisonMumm sends a Collard machine down the rows.  This will do some partial trimming to make it easier for the grape pickers. Once the grapes are picked, they are placed in yellow bins. Laurent Frenet [Chef de Cave of Maison Mumm] strategy is not to keep the grapes too long before pressing – once the bins are full, they are rushed off to the press houses. Mumm has seven traditional presses ‘Coquard presses’, near its vineyards.

The grapes are sorted at the vineyard level and as per Georges Hermann de Mumm’s maxim “Only the best” bunches are picked.

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Mumm 2021 Harvest – Part ll – Regenerative Viticulture

We joined Bernard Pineau (Sustainable Viticulture Manager at Martell Mumm Perrier-Jouët) in the vineyards. Bernard took us to some of the north-facing slopes in Verzenay and Mailly.

Not only is it harvest time, but it’s also the end of a very difficult growing season. The Champagne region was hit with spring frosts, and heavy summer rains which has led to mildew fungus.

The Chef de Caves Laurent Frenet, who also joined us later, says ‘The best areas are the north and south of the Montagne de Reims, especially the black grapes.” and “…the best quality and quantity are coming from Verzenay, Verzy, Ambonnay and Bouzy this year..”

G.H Mumm currently owns 215 hectares of vineyards in some of the finest terroirs in Champagne which are rated 98% on the champagne quality scale. These micro-terroirs are located in Aÿ, Bouzy, Ambonnay, Verzy, Verzenay, Avize, Cramant and Mailly-Champagne. Mumm makes arrangements, each year, to purchase grapes from independent growers to meet their needs.

Bernard, who heads up the sustainable development objectives for 2030, explains that he has moved away from chemicals “weed control and systematic treatments are over…It’s now all about observation.” He has set up experimental programs in regenerative agriculture in some of their vineyards.

Bernard goes on to say, “we’re looking at the best that can be found among organic, biodynamic and agroforestry techniques.” He wants to reduce chemical inputs without “restricting to organic farming, which is too reliant on copper.”

Bernard goes on to explain that regenerative viticulture has shown to improve sub-surface microbial life, and root health and having a complex system of cover crops with grass and clover ensures that “weeds don’t get a foothold”. These plant covers are planted just after the harvest by direct drill. Bernard goes on to say “This reduces the carbon footprint and keeps carbon in the ground ..keeps the nutrients in the ground.”

“The ground is the motor, and you have to fuel it with (this) with energy”

Bernard and his team’s strategy:

  1. Fertilizing the ground with natural oils and other natural processes – no herbicides have been used for the past three years;
  2. Use AI [Bitobot – atomatic care of the grass]; and
  3. Adapting the ground to global warming.

Bernard Pineau (Sustainable Viticulture Manager at Martell Mumm Perrier-Jouët) clearly states: “Regenerative viticulture is the best model – we are convinced” “It is already working for potato and the cereal industry.”

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Some more photos of my visit to Moulin de Verzenay

Here are some more photos of my visit to Moulin de Verzenay and the surrounding views. 

Mumms 2021 Harvest – Part l – Moulin de Verzenay article can be found www.Liz-Palmer.com

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