About this deal
A richer broader style of Champagne due to its greater percentage of Pinot Noir in the blend, and a touch of oak ageing. In 1911, Georges Bollinger’s British agent gave him the idea for the name Special Cuvée - “special” written the English way, without an accent. Around this time Bollinger also acquired some of its precious pinot noir vineyards, using the grapes in the production of its two rosés.
Although Chef de Cave Gilles Descôtes described 2017 as "the worst since 1893", Bollinger continued to innovate. To make the highly-esteemed Special Cuvée, grapes are predominately picked from Grand Cru and Premier Cru vineyards. Established since 1829, Bollinger is still family-owned, well-known for elegant and complex Champagnes. Crucially, the wine is barrel fermented, an expensive process adding considerably to the depth and complexity of flavour.Pinot Noir represents 60% of the Houses vineyards, corresponding to its exact proportion in the Special Cuvee blend. Shortly after the 2018 harvest, Bollinger Chef de Cave Gilles Descôtes declared that "2017 was the worst harvest of my life and 2018 is the best". This is a complex and elegant Champagne with a wonderful combination of velvety bubbles and flavours of pear, brioche, spice and fresh walnuts.
These cookies are needed for essential functions such as signing in, storing products in your trolley and making payments. Like its rosé counterpart, the latest release of Bollinger's NV Brut Special Cuvée is showing especially well, bursting from the glass with aromas of honeyed apples, crisp stone fruit, buttery pastry, ripe lemons and fresh walnuts. Bollinger don’t talk about which wine their non-vintage blends are based on because reserve wines constitute a good 50% of the blend. I trifle with it if I'm not in a hurry and drink it when I am, otherwise I never touch the stuff unless I am thirsty.Please note, whilst the majority of parcels sent on this service are received next day, this is not guaranteed. Bollinger is the only house to have aresident cooper in situ to take care of more than 3500 barrels only dedicated to Bollinger Champagnes. Drinks will be chilled in 30-45 minutes and will be kept cold for several hours, especially if kept in the shade. She ran the company between 1941 and 1977 and today it is managed by her great-nephew, Ghislain de Montgolfier.
The essence of the wines comes from the 166 hectares of Premier and Grand Cru vineyards owned by the House in Avenay, Champvoisy, Cuis, Louvois, Tauxières and Verzenay, as well as the stellar Pinot Noir site La Côte Aux Enfants in the heart of Aÿ. The story began when the son of a noble family, Athanase de Villermont, inherited an extensive estate in the Aÿ region. Lots of biscuit aromas and a broad spectrum of fresh-citrus, candied-citrus, red apple and red-berry notes. It begins with a refined mousse and entices with aromas of bread dough, ripe apples, crème brûlée, as well as mineral accents.
On the palate, a subtle combination of structure, length and vivacity, bubbles like velvet with pear, brioche and spicy aromas.