The Bollinger House also makes magnificent red wines, such as the legendary Cote Aux Enfants, in Ay. Since Bollinger Rose was created in 2008, the Poirier Saint-Pierre and Montboeuf plots, in Verzenay, are worked in the same style as the Cote aux Enfants plot to complete the production... Because only great wines make great champagnes.
Fresh as a rose, balanced as a Bollinger
Demonstrating unique blending and red-winemaking skills: a true alchemy, a very technical wine.
- 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, Weekend Australian (19/NOV/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/2013)
"A salmon colour with aged characters, predominantly yeasty aromas with acidic notes of fresh fruits with a creamy mid palate weight and a good long finish." Rob Geddes MW and Maurizio Corda, Drinks Trade ( 01/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 MW, 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 Cuvée.
A subtle combination of structure, length and vivacity, 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 dessert: fruit soup, strawberry tart, raspberries.