Bollinger - Brut Rosé
Bollinger - Brut Rosé (90 TSW)
Too much of anything is bad, but too much champagne is just right”
One week to go before the start of our holiday and we are getting in that mood
It took more than ten years before Champagne Bollinger were 100% satisfied with the result achieved.
You can make a rosé in the champagne region in two ways. By adding red wine (pinot noir from the same area) or by peeling contact. Bollinger ultimately opted for the first option. From the own Grand Cru vineyard in Aÿ, called La Côte aux Enfants, the pinot noir grapes are selected entirely by hand. These grapes are carefully pressed after arrival at Champagne Bollinger and raised separately in old wooden barrels. When the wine is completely fermented and filtered, it is used to transform the Special Cuvée Brut into a rosé. Bollinger adds around 8% pinot noir to color the wine pink.
The Champagne matures no less than 30 months in the cellars of Bollinger, which is twice as much as required.
My tasting notes:
In the glass an orange, pink color.
On the medium+ nose aromas of red fruit like strawberries, raspberries and ripe cherries with little hints of yeast and nuts.
On the palate dry, with a very fine mousse, soft and elegant in the mouth. A recall of the nose with little grapefruit notes. Very well made rosé bubble
Delicious with beautiful lobster or king crab salads. Of course a good combination with oysters, fresh or au gratin, and with various dishes with strawberries: a festive strawberry cake, strawberry romanoff and fresh strawberries with a champagne sabayon.