La Grande Année Rosé 2007

CHAMPAGNE BOLLINGER

La Grande Année Rosé
2007

Country
France
Regulated designation
Appellation origine controlée (AOC)
Region
Champagne
Varietal(s)
Pinot Noir 72 %
Chardonnay 28 %
Colour
Rose
Sugar
Brut
Producer's website

About this winery

Bollinger is a truly classic Champagne house and one of the world’s greatest wine producers, renowned for wines that epitomize Champagne’s unparalleled reputation for elegance and refinement. Founded in 1829 in the village of Ay, by 1884 Bollinger had received a Royal Warrant from Queen Victoria. Adding to its prestige, 1979 marked the beginning of one of the longest standing relationships in cinematic history; Bollinger has been the exclusive Champagne of James Bond ever since. From 1941...

See the CHAMPAGNE BOLLINGER detail page for more information on this brand

Product notes

Madame Bollinger agreed to a Bollinger rosé under one condition, it had to be extraordinary, and that is how La Grande Année Rosé was born: the unique blend between a great vintage champagne and a red wine from a unique plot, the legendary Côte aux Enfants. At Bollinger, only very high quality harvests become a vintage: The year 2007 was an exceptional one, revealing a very refreshing champagne that brings out the full impact of the fruit.

Production notes

Fermented entirely in barrels. Cellar aged for more than twice the time required by the appellation. Sealed with a natural cork whilst ageing.

Tasting notes

Red currant and dried fig aromas accompanied by a minty touch and notes of blond tobacco and dried flowers. A wine with fine, delicate flavours, notes of mirabelle plum, kirsch and freshly cut grass.

Press reviews

Wine Advocate

- 96 points -

September 2024 (Vintage 2015)

Bollinger's 2015 Brut La Grande Année Rosé was disgorged in May last year with seven grams per liter dosage. Offering up deep aromas of orchard fruits, blood orange, mandarin rind and peach mingled with nuances of coffee, praline and fino sherry, it's medium to full-bodied, pillowy and layered, with a broad attack that segues into a vinous palate framed by high levels of structuring dry extract that makes its presence felt on the sapid, nutty and penetrating finish. Given the skin maturity and inherent structure of the year, the Bollinger team elected to include only 4.5% of still red wine in the blend, a comparatively low percentage

See detailed press review
James Suckling

- 96 points -

October 2016

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.

See detailed press review
James Suckling

- 95 points -

March 2024 (Vintage 2015)

This elegant, medium-bodied rosé includes select plots of pinot noir from the Cote Aux Enfants vineyard. It shows a medium orange-amber color, dark cherry-skin and candied-plum aromas followed by vivid strawberry and blood-orange flavors. Marked by finesse, light but very flavorful, complex and layered.

See detailed press review
Decanter

- 95 points -

May 2017 (Vintage 2005)

Radiant, star-bright ruby with vermilion highlights. Burgundian scents of the forest, with fraises des bois, undergrowth and even redcurrant. A silky, captivating mouthfeel, the palate cloaking without being heavy. The expression of a warm, later harvest, and the rosé is more distinguished and elegant than the blanc in 2005.

See detailed press review
Wine Spectator

- 95 points -

June 2018

Fragrant, with notes of chalk and spring blossom on the nose, this fresh and focused version offers a finely detailed, lacy palate of white raspberry, peach skin, toast and candied ginger flavors. Long and creamy on the spice- and smoke-laced finish.

See detailed press review
Vinous

- 94 points -

March 2024 (Vintage 2015)

The 2015 Brut Grand Année Rosé is quite open in its aromatics but much more reticent on the palate. It's a Champagne that is going to need some time to be at its finest. Chalk, white pepper, grapefruit, blood orange and mint lend notable presence in the bouquet. Today, the 2015 comes across as a touch ethereal and also quite different in overall feel than the Blanc. Dosage is 7 grams per liter. Disgorged: July 2023.

See detailed press review
Wine Spectator

- 94 points -

June 2016 (Vintage 2005)

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.

See detailed press review
Gismondi on Wine

- 93 points -

July 2016 (Vintage 2005)

If the salmon/orange doesn’t grab your attention, the generous spicy gingerbread and brioche nose will. Citrus drenched cherries and redcurrants mark the fruit that seemed to jump out of the glass with bubbles. This is a dinner wine that is big enough to suit most birds or Asian foods. If dessert is your game, the winery suggests rhubarb and red berry crumble. The wine is a 72/28 blend of pinot noir and chardonnay and 95 percent Grand Cru fruit. it is cellared for twice the required time, and bears a modest dosage of 7 grams per liter. A must for rosé champagne lovers. Champagne Bollinger was established in 1829 by Jacques Bollinger and Paul Renaudin. Mme Lily Bollinger played a key role in the company’s development between 1941 and 1977. Today it is managed by her great-nephew, Ghislain de Montgolfier. The style, while always muscular with body, depth and power, has changed of late. There is a new finesse here adding to the appeal of what was already one of the best sparkling wine producers on the planet. Some 70 percent of the grapes come from the firm's own vineyards, and uniquely some 80 percent of the harvest is barrel-fermented, with the wines being kept on their yeast lees for an extended period of time – as much as a decade for the R.D.

See detailed press review