Bollinger
La Grande Année Rosé
Champagne
2012
Vintage
Varietal
Pinot Noir
Where it is, October 2026
At Peak: inside the peak window (2019-2047), within the full drinking arc.
This bottle is in its peak window through 2047, with a drinking horizon to 2053.
The ‘12 La Grande Année Rosé.
Bollinger La Grande Année Rosé 2012 is a Pinot Noir from Champagne, France.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Bollinger's 2012 La Grande Année Rosé should bring Pinot Noir aromas of red currant, strawberry and citrus, with a floral note. Champagne acidity and fine bubbles are expected to give the palate both lift and a creamy texture. Its peak period reaches 2047, while the full drinking span continues through 2053. A dry, extended finish should carry red fruit, spice and gentle savory notes.
The 2012 vintage
Bollinger's 2012 La Grande Année Rosé is a Pinot Noir from Champagne, France.
About Bollinger
Bollinger's La Grande Année Rosé is a Pinot Noir from Champagne, France.
From the cellar: pair with
Tuna Avocado Tartare with lime zest
The pairing is scaled to the wine's full body.
Seared scallops with truffle butter
The wine's fresh acidity keeps the pairing lively.
Aged Comté with quince paste
The pairing leaves room for the wine's supple tannins.
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Frequently Asked
What is Bollinger La Grande Année Rosé 2012?
Bollinger La Grande Année Rosé 2012 is a Pinot Noir from Champagne, France.
When should Bollinger La Grande Année Rosé 2012 be opened?
The canonical CAI full drinking arc is 2017-2053. Within that arc, the peak window is 2019-2047. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Bollinger La Grande Année Rosé 2012?
Pair this wine with Tuna Avocado Tartare with lime zest; Seared scallops with truffle butter; or Aged Comté with quince paste.