Bollinger's Grand Annee Rose is always a lovely bottle of bubbles. Even in challenging vintages like 2004, and 2007 this Champagne can be exceptional. 2012 is a great vintage for this Cuvee and should be one of the best made here to date. The blend for this Champagne is 67% Pinot Noir, 33% Chardonnay from 21 crus: mainly Aÿ and Verzenay for the Pinot Noir, Le Mesnil-sur-Oger and Oiry for the Chardonnay. This Champagne is fermented in barrel, then put into bottle where it spends about six years on the lees. There is a small amount of still red wine that comes from an emblematic single plot in Ay known as "La Cote Aux Enfants," which produces still red wine in only the finest vintages and is used to turn the Grande Annee into a rose. The Rose is finished with a modest dosage of 8 g/l, produced in more limited numbers than the regular Grande Annee. Great Champagne and an excellent choice for those looking for an exceptional bottle of rose.
Antonio Galloni 96 points! "The 2012 La Grande Année Rosé is airy, gracious and so wonderfully inviting. Crushed flowers, mint, white pepper and red berry fruit are all gracefully woven together. Today, the 2012 is naturally quite young and still shows the tension of a Champagne that was disgorged just a few months ago. Readers who prefer Champagnes with softer edges and a bit more flavor complexity will want to cellar the 2012. I have to admit, I very much like the wine today, in its youthful state, where its energy and focus are front and center. The 2012 is a blend of 67% Pinot Noir and 33% Chardonnay taken from 21 villages built around a core of Aÿ and Verzenay Pinot Noir and Le Mesnil-sur-Oger and Oiry Chardonnay, crus that are quite complementary. Disgorged January 2020. Dosage is 8 grams per liter."
Decanter (Simon Field MW) 96 pts! "5% of red wine has been added by assemblage from the legendary La Cote Aux Enfants vineyard in Aÿ. The resulting power is subtle, gastronomic and bewitching: as a corollary to a lighter, onion-skin colour, there's an intensity and length on the palate allied to perfect integration of the 8g/l of sugar and the legacy of both oak fermentation and long yeast maturation, the latter under cork. The vinous power is such that this will match rich, savoury dishes such as quail, venison, pigeon and guinea fowl. A triumph!"