Wine Spectator 93 points - Framed by firm acidity and a minerally character, this harmonious rose Champagne offers expressive flavors of raspberry pate de fruit, ripe black cherry, brioche and lemon curd. Chalky in texture, with an elegant finish of spice, graphite and ground coffee. Disgorged July 2014. Drink now through 2024.-A.N. (Oct 14 2015)
Wine Spectator 94 points - Rich and expressive, this shows a muscular frame and a vein of smoky minerality beneath the layers of spiced plum, dried strawberry, honey and salted almond. The finely tuned acidity and creamy texture impart an overall sense of finesse. Aromatic floral and graphite notes lace the lasting finish. Disgorged May 2012. Drink now through 2029. 1,000 cases imported.-AN
(Mar 31 2014)
Vinous 94 points - (disgorged May, 2012; L218732): Bright orange-pink. Potent, mineral-accented aromas of redcurrant and blood orange, with smoke, anise and floral accents and a hint of chalky minerals. Sappy red berry and candied citrus flavors show excellent vivacity and put on weight with air. Finishes plush and expansive, with bitter orange pith and ginger notes adding lift and bite. Showing impressive complexity now but this should be even better in a couple of years.
The 2004 Brut Rose La Grande Annee is a beautifully focused, vibrant wine endowed with striking minerality and fabulous overall balance. Clean veins of chalkiness run through the fruit in this energetic, taut Rose, while seductive floral notes linger on the finish. The 2004 is 68% Pinot Noir (including 5% still Pinot) and 32% Chardonnay, 89% from Grand Cru villages and 11% from Premier Crus. The 2004 is very young, but it is going to be nearly impossible to resist. It is a dazzling effort from Bollinger. Disgorged September 2011. Anticipated maturity: 2014-2029. (Nov 2012)
This is Madame Bollingerís ultimate gift, the result of rare conditions: a blend between a great champagne and one of the very best red wines of the Champagne region, both from the same vintage.
|Duck breast, quail, pigeon or guinea fowl
Venison sauce Grand Veneur
Exotic or oriental cuisine
Rhubarb and red berry crumble