Following the harvest period, Bollinger’s decisions on blending don’t seem to be made before January. The blend for the Special Cuvee is an ideal version of the classic Champagne blend, the use of the different grapes of a given year from numerous crus, with the addition of older, reserve wines. This blend necessarily incorporates subtle variations each year while remaining consistent to a style. It is, subsequently, the hardest of all Bollinger to make. It contains the full expression of the Bollinger style and the House feels it must be judged on this – its benchmark wine. The denomination Special Cuvee used to be created in 1911. The idea came from William Folks, then partner of the illustrious London House of Mentzendorff. This great wine lover felt it used to be an insult to simply call this great wine “non vintage”. The suggestion of naming it “Special Cuvee” used to be immediately approved by Monsieur Bollinger.A blend par excellence, the Special Cuvee is the purest expression of the Bollinger style; of its craftsmanship and its singular conception of what a champagne must be. It is, subsequently, on this wine that the House of Bollinger shows how it is different from other Champagne Houses, asserts its qualitative policy and by which it asks to be judged.Madame Bollinger – “I drink it when I’m happy and when I’m sad. On occasion I drink it when I’m alone. When I have company I believe it obligatory. I trifle with it if I’m not hungry and drink it when I am. In a different way I never touch it – unless I’m thirsty.””Cool, delicate briochey nose. Nice, rich fruit with honeyed undertones, reserve wine richness and texture. Complex, classy.”Anthony Rose Decanter Magazine, 1 January 2008. 60% Pinot Noir25% Chardonnay15% Pinot Meunier
Fresh, dry and delicate describe this sophiscated champagne perfectly
The lemon and grapefruit notes that dominate this champagne make for an acidic and lingering finish
Traces of nuts, candied fruits and coffee soften the champagne to give it is unmistakable delicacy
Serve with any fish, especially sushi and sashimi, shrimp, prawn, crayfish, grilled lobster, poultry and white meat, parmesan and good cured ham
12% alcohol by volume
Package may vary