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Bollinger La Grande Annee Brut Rose 2005

Rosé Sparkling Wine from Champagne, France
  • JS96
  • WS94
  • JD93
0% ABV
Other Vintages
  • RP96
  • WS95
  • W&S96
  • WE95
  • WS93
  • BH93
  • RP91
  • W&S97
  • WS94
  • RP94
  • WS92
  • RP91
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Winemaker Notes

Grande Annee Brut Rose is salmon pink with copper highlights. Notes of red currant and almonds, then a spicy toasty aroma. Surprisingly vinous, but also very fresh. Cherry, or even kirsch, slightly toasty.

All Bollinger is there: presence and modesty, power and delicacy. This wine is not produced every year, as perfect maturity is required at the date of harvest. Thus, La Grande Annee Brut Rose remains an exception; it is a beautifully structured and full-bodied wine, with a deep color and intense aroma.

Critical Acclaim

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JS 96
James Suckling
A good rest on lees in the cellar through to May 2015 has seen this salmon-colored rosé develop a wealth of dried porcini mushroom aromas that really make a savory statement. It's gently smoky and shows some dried cherry fruits too – a gastronomic dream! The palate's smoothly cut with creamy red-cherry-fruit flavors and hints of pink grapefruit. It freshens into the finish. Thanks especially to a complex layered structure, this really is a brilliant rosé. Drink now.
WS 94
Wine Spectator
Wonderfully aromatic and finely detailed, with a layered profile of dried apricot, raw almond, honey, ground coffee, nutmeg and orange bergamot. Shows power and focus, yet this is set in a sleek, finely knit frame. The chalky minerality firms the long, smoky finish. Disgorged July 2015. Drink now through 2026.
JD 93
Jeb Dunnuck

A cuvée first introduced in 1983, the 2005 La Grande Année Rosé comes from a single parcel and is more savory, tertiary, and mineral-laced than the la Grande Année cuvée. Aged 10 years in bottle on lees, this medium to full-bodied, complex, incredibly pretty 2005 has classic notes of dried cherries, toasted spice, chalky minerality, and dried flowers. It’s a singular beauty that blossoms with time in the glass and should shine for another 10-15 years.

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Bollinger

Champagne Bollinger

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Champagne Bollinger, France - Other regions
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In 1829, Champagne Bollinger introduced an instantly recognizable, dry, toasty style that connoisseurs around the globe have coveted ever since. Six generations of the Bollinger family have maintained that trademark style, and Bollinger is one of the rare Grande Marque houses to be owned, controlled and managed by the same family since it was founded.

With 399 acres of vineyards situated in the best Grands Crus and Premiers Crus villages, Bollinger relies on its own estate for nearly two-thirds of its grape requirements, including the Pinot Noir that gives its Champagne its distinctive roundness and elegance. Bollinger is one of a select few houses that can control the quality of its grape supply so carefully.

Bollinger is renowned for its stringent quality standards. It adheres to traditional methods, including individual vinification of each marc and cru, barrel fermentation (it is the last Champagne house to employ a full-time cooper) and extra-aging on the lees prior to disgorgement.

Members of the British Royal Court were among the first to embrace Bollinger’s unmistakable quality, and Queen Victoria made Bollinger the exclusive purveyor to the Court by Royal Warrant in 1884. Besides royalty, loyal devotees have included heads of state, celebrities and even famous fictional characters: Agent 007, James Bond, demands the exclusive Champagne Bollinger.

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Champagne

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Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

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Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special.

Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasted bread or brioche qualities. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

YNG187782_2005 Item# 159024