Special Cuvée Brut Champagne Bollinger
|Grapes||Pinot Noir, Chardonnay, Pinot Meunier|
Bollinger is undoubtedly one of the very best of the Grandes Marques, consistent in its high quality of wine used in the blend, and recognizable for its very distinctive style; a cut above the rest, perhaps.
Bollinger age their wines extensively, even the Non-Vintage spends three years in the cellar before disgorgement and then a further 3 to 6 months before being labelled and released.
All this time and effort certainly pays dividends and the Special Cuvée is a great champagne. L&S (May 2017)
*Case Price: Mix any 12 bottles of wine or buy 6 bottles of Champagne, Spirits or Fortified (as a full pack) to get the 'case price' for each bottle.
Yellow-gold. Smoky pear and toffee on the nose, with an exotic orange peel quality adding complexity. Pliant orchard fruit flavors deliver serious palate-staining depth, and show good cling to the finish. A classic example of Bollinger, with the oomph to take on rich foods. Rating: 89-89 Stephen Tanzer's International Wine Cellar
(a blend of 60% pinot noir, 25% chardonnay and 15% pinot meunier; the blend is in large proportion from 2 and 3 year old wines). Bollinger consistently seems to deliver with this wine and once again, this is really a lovely effort with its lemon and white flower aromas that complement the solidly complex, crisp and very pure flavors that possess fine detail and excellent intensity on the yeasty and lingering finish. Though the effervescence is not ultra fine, neither is it coarse and among the bigger houses, this is one of the better larger production cuvées. Rating: 90-90 Allen Meadows, www.Burghound.com
A Champagne in good form, the nose has a playful contradictory nature with complexity that comes from deep within the DNA cast against some very fresh notes - lime citrus, lime leaf, lemon, nectarine, white cherry and deeper more brambly red fruits, plus gentle spices and freshly roasted nuts, all here. The palate has supple, smooth and creamy texture with a flavorsome wrap of fleshy peach and white cherry flavor. Smooth, deep and round, acidity holds fresh right through to the fresh almond finish. Rating: 92 James Suckling, www.jamessuckling.com (Jul 2015)
Exudes honey, with richness and a supple texture. Peach, biscuit and dried orange peel notes add complexity, and the wine glides to a long, lingering aftertaste of honey and brioche. Nov 2006 Rating: 93-93 The Wine Spectator, www.winespectator.com
It's a year and a half since we last reviewed the Special Cuvée so it's almost certain that there's a new vintage base in here along with the reserve wine component. It's no coincidence that we've given it the same score, however, because it's maintained its consistency in both style and quality, a wonderfully rich and malty Champagne with underlying notes of prune and biscuit and a superbly nutty, expansive mousse that glides sensually across the tongue. Rating: 92 www.thewinegang.com (Feb 2016)
Jacques Bollinger, who was born at Ellwanger in the Kingdom of Wurtemberg, came to Champagne in 1822. In 1829, together with Hennequin de Villermont and Paul Levieux Renaudin, he founded the Champagne House of Bollinger Renaudin at Ay. The Bollinger family have managed the House ever since. Despite Paul Renaudin dying without issue, his name remained on the label until the 1960's. Pehaps the most famous member of the Bollinger family was "Lilly" Bollinger who married Jacques' great grandson and took over the Company when he died in 1941. She is responsible for the famous quote "I drink it when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it—unless I’m thirsty" Except in the very best vintages, only the first pressings are used (the rest being sold off) and Bollinger still carry out first fermentations in oak. Bollinger own around 160ha of vineyard which account for about 60% of their requirements. They are planted to about 60% Pinot Noir.
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