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The latest gift from Madame Bollinger, La Grande Année Rosé has been the expression of unique know-how from its origin. It is an extension of La Grande Année, through the addition of a very emblematic red wine coming from a unique plot of land in the Champagne region: The mythical “La Côte aux Enfants,” a vineyard of less than 1.5 acres, specifically dedicated to the making of La Grande Année Rosé. This wine is not produced every year, as perfect maturity is required at the date of harvest. Thus, La Grande Année Rosé remains an exception; it is a beautifully structured and full-bodied wine, with a deep color and intense aroma.
A challenging vintage for Champagne in the face of an unprecedented heatwave during the summer months. The wines are characterised by the year's unusual circumstances. Large-scale frosts destroyed most of the projected yield and they were followed by hail and an extremely hot summer. Harvest was kick-started early on August 21st and yields remained minuscule at 8,100 kg/ha. Atypically round, ripe, sun-kissed wines that miss freshness and backbone. The total acidity level was notably low, at 5.8 g/l. Only the very best performers were able to avoid heaviness and overripe aromatics. This vintage was not largely declared but some famous names, Krug and Dom Pérignon at the fore, chose to experiment with it. Both produced excellent 2003s and Dom Pérignon's chef de cave at the time named the vintage as one of the creations he is most proud of. Some special cuvées surfaced, such as 2003 by Bollinger, as the house found the year did not stylistically fit into the La Grande Année range. Palmer & Co also took a curious route and made its 2003 only in magnum, releasing it much later than usual as cuvée Grands Terroirs. The ageing capacity of 2003 is much debated. Dom Pérignon's Richard Geoffroy had great confidence in his 2003 and he actually regretted releasing it too early. The jury is still out, but personally I am inclined to drink mine sooner rather than later, as the advancement post-disgorgement has in most cases been rather rapid and the wines miss the acidic backbone necessary for retaining freshness.