Bollinger Grand Annee Rose 2014

Winery Background and History

Champagne Bollinger is a distinguished family-owned Champagne house founded in 1829 in Aÿ. Over its long history, Bollinger has built a reputation for producing rich, structured, Pinot Noir–driven Champagnes. The “Grande Année” (vintage) cuvée is released only in exceptional years and is aged extensively. The rare Rosé version is an even more selective bottling, combining the excellence of the vintage base wine with a still red wine from Bollinger’s Côte aux Enfants vineyard to enhance depth and complexity. 

Producer and Wine Maker

Bollinger’s in-house blending and technical team crafted this Rosé version by starting with the La Grande Année 2014 base (vintage blanc) and adding approximately 5% red wine from their own Côte aux Enfants vineyard in Aÿ. All fermentations are carried out in older oak barrels, and the wine spends many years on lees under cork before disgorgement. 

Vineyards and Micro Climate

The blend comes from 21 crus, the Pinot Noir component (around 63 %) sourced mainly from Aÿ and Verzenay, while the Chardonnay (~37 %) is drawn from Chouilly, Oiry and other grands crus. The red wine addition is exclusively from Bollinger’s Côte aux Enfants parcel. The 2014 growing season in Champagne featured a dry summer sandwiched by a rainy winter and autumn, with cool August months preserving acidity and enabling strong phenolic maturity. 

Vinification & Aging Methods

The wine is vinified fully in older oak barrels (no new oak), with both alcoholic and malolactic fermentation done in barrel. It ages ~8 years on the lees under cork before disgorgement, with a dosage of about 8 g/L. 

Tasting notes

The color is pale salmon pink. The nose reveals a complex bouquet: wild strawberry, raspberry, cherry blossom, peach, quince, with hints of brioche, almond and saline minerality. On the palate it’s elegant yet vibrant: red berry fruit, crisp acidity, light tannic grip from red wine component, fine mousse, and a long finish with mineral and sea-air notes. 

Food & Wine Pairing

This Champagne pairs beautifully with pan-seared foie gras, scallops with citrus beurre blanc, roast pigeon with red berry reduction, tart raspberry desserts, and shellfish such as lobster in light sauces. It can also elevate delicate white meats or salmon dishes. 

Service Methods and Temperatures

Serve chilled, at around 8–10 °C. Use a Champagne or tulip-style glass to preserve the fine mousse and aromatic nuance. Do not decant. Pour gently to avoid unduly disturbing the effervescence. 

Storage and Aging Potential

With excellent cellaring (cool, stable, dark), this wine has the potential to age gracefully for 20 to 25+ years. Over time, its tertiary profile may expand to include dried fruits, toasted nuts, brioche, earthy complexity and layered subtleties. 

Grape Varietals & percentage used

• Pinot Noir: 63 %

• Chardonnay: 37 %

• Red wine addition (Côte aux Enfants): ~5 % included in the blend 

ABV (Alcohol by Volume)

12.0 % 

Scores

• Vinous (Antonio Galloni): 97 / 100 

• Wine Advocate (Robert Parker): 96 / 100 

• Wine Spectator: 96 / 100