Bollinger Rosé NV 1.5 L

Winery Background and History

Champagne Bollinger, founded in 1829 in Aÿ, is a storied independent Champagne house known for its Pinot Noir–driven style, extended aging regimes, and reserve magnum cask practices. While Bollinger is best known for its Special Cuvée, the Rosé NV is a later-addition to their permanent lineup (first released in 2008) and embodies the house’s ambition to bring expressive red-fruit nuance to its champagne portfolio.

Producer and Wine Maker

This Rosé is crafted by Bollinger’s technical and blending team. The base is drawn from the Special Cuvée program, then enriched with red wine (5–6 %) from Bollinger’s own plots. Approximately 30 % of the rosé base wine is matured in oak (used barrels), and a portion of the blend is reserve magnums aged under cork to heighten complexity. Disgorgement is done carefully to preserve finesse and freshness.

Vineyards and Micro Climate

The fruit originates predominantly from Grand Cru and Premier Cru vineyards—over 85 % of the vineyards used for this cuvée hold these classifications. The blend is 62 % Pinot Noir, 24 % Chardonnay, 14 % Meunier. The red wine component is sourced from Bollinger’s plots in Verzenay, Aÿ, and nearby crus. The cool, northeastern Champagne climate with good diurnal swings helps maintain acidity and freshness.

Vinification & Aging Methods

Rosé is based on the Special Cuvée base (with reserve wines) to provide structure and depth. 30 % of the base wine is vinified in used oak barrels, and reserve wines in magnum under cork (aged 5–15 years) are incorporated. The final blend is matured 30–36 months on the lees before disgorgement. Dosage is relatively modest (7–8 g/L). The red wine component (5–6 %) is vinified in a Burgundian style before blending.

Tasting notes

Pale copper to pink in hue. The nose offers red berries—wild strawberry, red currant—plus brioche, light spice, and toasted notes. The palate is textured and vivid: red fruit flavors, a fine mousse, subtle tannic grip from red wine addition, and a long, saline finish with elegance and vivacity.

Food & Wine Pairing

Pairs beautifully with shellfish (crayfish, lobster), salmon sashimi, grilled poultry, game birds, creamy duck, sushi, or even fresh berry desserts. Its structure allows pairing beyond typical rosés; it can accompany white meats and more savory fare.

Service Methods and Temperatures

Serve chilled at 8–10 °C. Use a Champagne or white wine tulip to preserve aromatics and mousse. Do not decant. Pour gently and allow the wine to rest a moment in glass to allow the aromatics to open.

Storage and Aging Potential

This Rosé has good aging potential due to its reserve magnum component and structure: it can evolve over 8 to 12 years in optimal cellar conditions (cool, stable, dark). Over time, tertiary notes such as brioche, nut, forest floor, and gingerbread may emerge.

Grape Varietals & percentage used

• Pinot Noir: 62 %

• Chardonnay: 24 %

• Meunier: 14 %

• Red wine added: ~5–6 %

ABV (Alcohol by Volume)

12 %

Scores

• Wine Spectator: 94

• Wine Advocate (Robert Parker): 93

• James Suckling: 93