Bollinger Rose

Bollinger Rose

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£64.00
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  • Robert Parker rating 92
  • Vinous rating 91
  • Jancis Robinson rating 17
Bollinger Rose
10 left

HED5328

75 cl

12%
£64.00
Taxes included.

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Since 1829 Bollinger has produced powerful, sophisticated and complex Champagnes. The Rosé NV is 62% Pinot Noir, 24% Chardonnay and 14% Pinot Meunier with 5-6% still red wine blended in. Bronzed colour with gorgeous red berry aromas, a hint of spice and a long, lightly tannic finish. Serve with Asian-inspired salmon dishes.
91 Vinous
(60% Pinot Noir, 25% Chardonnay and 15% Pinot Meunier; roughly 9 g/l dosage; L1403805): Bright orange-pink. Fresh red berries and tangerine on the spice- and smoke-accented nose and in the mouth. Sappy and expansive, offering juicy raspberry and bitter cherry flavors and a touch of toasty lees. Tightens up on the long, mineral-driven finish, which leaves a chalky mineral nuance behind.Josh Raynolds1st January 2015
17 Jancis Robinson
One of the most serious pink champagnes around. Recently launched complete wine that is as serious as Bollinger Special Cuvée but tastes much readier. Really dry finish with some complexity. Lots of fruit as well as refreshing acidity. (JR)

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Bollinger

A Classic Grande Marque

Synonymous with sophistication and quality, Champagne Bollinger was awarded the Royal Warrant as Official Purveyor of Champagne to Queen Victoria in 1884. From special cuvées and Rosé Champagnes, to rarely seen vintages, luxurious large formats and Recently Disgorged styles, this is a wonderful House to discover. Bollinger wines even have a close association with James Bond - and rare limited editions have been released in celebration of the films from Moonraker to No Time To Die.

The Bollinger vineyard covers 179 hectares, with 85% of these Grand and Premier Cru. One of the last family-run Champagne houses in the region, Bollinger is located in the village of Aÿ, near Épernay. A number of practices are key to the Bollinger approach: the majority of grapes used in the wines have to come from the Maison's own vineyards; Pinot Noir must play a dominant role in the blend; the role of micro-oxygenation from barrel fermentation; and long periods of bottle aging (two to three times longer than required).

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