Bollinger Special Cuvee Brut Champagne
Jeb Dunnuck: "Bollinger’s NV Special Cuvée knocks it out of the park. Made from 60% Pinot Noir, 25% Chardonnay and the rest Pinot Meunier, with 30% of the blend brought up in barrels, it boasts a rich, deep, medium to full-bodied style as well as terrific notes of lemon curd, crème brûlée, caramelized stone fruits, and hints of toasty nuttiness that develop with time in the glass. It’s a big, rich Champagne that stays balanced and pure. Beautiful stuff. Maturity: 2018 - 2028." Mar 2018
Wine Spectator: "Aromatic, with accents of bread dough, smoked almond and crème de cassis, this creamy Champagne is lightly chalky in texture and framed by firm acidity, with flavors of glazed apricot, orange blossom and rich hints of clover honey and coffee liqueur. Drink now through 2022.
I love Champagne, and this is one of my go-to bottles for its rich, complex flavors and mouthfeel. Consistently one of the best non-vintage cuvees, it’s a full-bodied, vinous style courtesy of the high percentage Pinot Noir (60%) in the blend, partial barrel fermentation of the base wine, and reserve wines of up to 15 years of age." Nov 2015
Winery: "Special Cuvée is the result of the delicate blending between harvest grapes and a majority of reserve wines, including some, aged in magnums for more than 15 years in Bollinger's cellars. To the eye: a golden colour, distinctive of black grape varieties ; very fine bubbles. To the nose: a beautiful aromatic complexity ; ripe fruit and spicy aromas ; hints of roasted apples, apple compote and peaches. To the palate: a subtle combination of structure, length and vivacity ; bubbles like velvet ; pear, brioche and spicy aromas, notes of fresh walnut.
Pairings: Any fish, especially sushi and sashimi. Seafood: shrimp, prawn, crayfish, grilled lobster. Poultry and white meat. Parmesan, good cured ham. Best served between 50 and 54°F."
Size: 750ml; cork
Varietal: 60% Pinot Noir, 25% Chardonnay, 15% Meunier (over 85% Grands and Premiers Crus)
Region: Champagne, France