In the meticulous House style, Bollinger Rosé is modelled on the Special Cuvée blend, combining the fruits of previous harvests plus the addition of reserve wines from their cellars in Aÿ.
"With its intimate and unusual flavours, Bollinger Rosé can be served for afternoon tea, Bollinger-style. It is also perfect for picnic on a summer afteroon, as a pre-dinner drink or served with a fruity and tart dessert. To fully appreciate its unique style, bouquet and aromas, Bollinger Rosé is best served between 10 and 12 degrees. Enjoy it now!"
- FRA - Champagne
"First released in 2008; almost identical to the Special Cuvee with the addition of 5% deeply coloured pinot noir table wine made from grapes grown in Ay and Verzenay. This blend of 06 and 07 base wines was tiraged in 07; bright salmon-pink, it starts with almost juicy red berry fruit flavours before changing stride into spice and fruit paste, finishing with an almost toasty, savoury finish. Lovely wine." Rating 96 - James Halliday, James Halliday, Weekend Australian (19/NOV/2011)
"I tasted the new NV rosé at Bollinger last week, based on the 06 and 07 vintages, and it amazed me as it did in the same room a year prior. Gorgeous elegance of rose petals and strawberry hull, beautiful minerality and the utmost poise. How can the bold Bollinger recipe create such delicacy? "Rating 96 - Tyson Stelzer, www.tysonstelzer.com (05/AUG/2011)
"Medium to full salmon-pink colour. Complex biscuity, toasty bouquet reflecting barrels and plenty of time on lees. Full-bodied and rich with flavour that fills the mouth and lingers well, with a very clean, dry but not austere finish. Excellent wine, I could drink several glasses. Great food style." Rating 95 - Huon Hooke, www.huonhooke.com (03/NOV/2012)
"Winemaker Mathieu Kauffmann. RS 9.8 g/l. 60% Pinot Noir, 25% Chardonnay, 15% Pinot Meunier. Mid to pale salmon. Definitely lots of orange in there. But this, unlike 90% of pink champagnes, is real wine! Lots of development on the nose and a breadiness. Tastes dry and has a beginning, middle and end. Relatively low acid but not sickly. Just on the (most attractive) edge of decay. Surely oak and age have played a part here."Rating 17 -Jancis Robinson, www.jancisrobinson.com (13/JUL/2012)
Winery Tasting Notes
Bronze tones combined with the intense depth of a great red wine.
The nobility of red berries: hints of red currant, cherry and wild strawberry. A spicy touch, not unlike Special Cuvvee.
A subtle combination of structure, length and vivancy, with a tannic finish due to the adjunction of red wine. Bubbles are as fine as velvet. Flavours of wild berries.
Crayfish, lobster, one-side cooked salmon. Japanese cuisine or not-so-spicy Asian cuisine. Fruit based desserts: fruit soup, strawberry or raspberry tart.