Champagne Bollinger, La Grande Annee Rose Vintage, Brut, France 2012

In stock
SKU
103657

"...gastronomic and bewitching: as a corollary to a lighter, onion-skin colour...will match rich, savoury dishes such as quail, venison, pigeon and guinea fowl. A triumph!" Decanter Magazine

£125.00
Total £125.00
More Information
Grape Blend Pinot Noir, Chardonnay
Optimum Drinking 2020-2030
Organic No
Reviewer Score 96
Reviewer Decanter
SKU 103657

Bollinger's La Grand Année Rosé Brut Vintage is only released in 'great' years and yields from one harvest, and the 2012 vintage is a wonderful example of the 'Burgundy-vinosity' character at Bollinger. It was purchased in its original case.

For the Grande Annee, Bollinger selects its best wines from its crus and ferments them individually in oak casks prior to blending. For the Rosé, this includes the addition, at blending, of the unique red wine from La Côte Aux Enfants; the emblematic single plot of the House, located in Aÿ, and which 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, each bottle of La Grande Année 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. The wine is aged for a minimum of five years in its bottle prior to release. A great food wine, enjoy La Grande Année Rosé with savoury dishes, such as duck breast filets, quail, pigeon, or guinea fowl.

Established in the early 19th century by Jacques Bollinger and Paul Renaudin, Bollinger remains under the control of the wider family and is synonymous with rich, complex, classic Pinot Noir dominated Champagnes with great aging potential. Around 75% of Bollinger's grapes are harvested from its own vineyards to ensure quality.

"The resulting power is subtle, gastronomic and bewitching: as a corollary to a lighter, onion-skin colour, there's an intensity and length on the palate allied to perfect integration of the 8g/l of sugar and the legacy of both oak fermentation and long yeast maturation, the latter under cork. The vinous power is such that this will match rich, savoury dishes such as quail, venison, pigeon and guinea fowl. A triumph!" Decanter magazine

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