Bollinger Brut Champagne Special Cuvee
6 bottles
29 in stock
Wine Description
Bollinger Brut Champagne Special Cuvee has a golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit, and spicy aromas, with hints of roasted apples, apple compote, and peaches. On the palate, there is a subtle combination of structure, length, and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.
Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.
Reviews (7)
7 reviews for Bollinger Brut Champagne Special Cuvee
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Critical Acclaim
What does Bollinger Brut Champagne Special Cuvee taste like?
Food Pairing with Bollinger Brut Champagne Special Cuvee
The Champagne region, nestled in the northeastern part of France, boasts a winemaking heritage that stretches back through the annals of history. Revered worldwide for its exquisite sparkling wines, this region's allure is intricately tied to its unique geographical and climatic characteristics, producing some of the world's most coveted wines.
Champagne's vinous legacy traces its roots to the Middle Ages when still wines were produced here. However, it was in the 17th century that the magical transformation occurred – the discovery of effervescence through secondary fermentation in the bottle. This serendipitous revelation led to the birth of Champagne as we know it today, with its characteristic bubbles... ...Check Region for more information
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WS –
A beautiful Champagne. Complex and elegant, evoking ginger, jasmine, citrus and honey aromas and flavors, accented by a biscuit and grain component coming as much from barrel fermentation as yeast aging. Very firmly structured and long. Enjoy with Asian foods or Parmesan cheese. Drink now through 2006. 9,500 cases imported.
WE –
The Bollinger style is always rich, food friendly and impressive. This wine is all of those things, with power and intensity of flavor along with ripe fruit, a layer of toastiness and a dry aftertaste. This is a style of wine that can take even more bottle aging. Imported by Paterno Wines International.
WA –
The NV Brut Special Cuvee is fabulous. Hints of pears, pastry crust and hazelnut lead to an expansive core of fruit. There is plenty of the signature Bollinger oxidative style in this rich, enveloping Champagne. Once again the Special Cuvee is one of the best Champagnes in its price range. This is Lot L114501. Disgorged April 26, 2011. Anticipated maturity: 2011-2015.
ST –
Deep aromas of ginger, toffee, butter and nutskin; reminded me of maturing white Burgundy. Full-bodied and intense, with flavors of toasted bread, spiced apple, baked pear and nutskin. Sappy, deep and strong in extract; this has impressive palate presence. Finishes with excellent subtle persistence. A particularly harmonious bottle of Bollenger, and a perfect dinner-table Champagne. 91 pts. $45. 11/02.
DEC –
60% Pinot Noir, 25% Chardonnay, 15% Meunier sourced from more than 300 crus, including 85% grands and premiers crus; 15% fermented in old oak barrels. The complexity and richness of Special Cuvée is unparalleled among the entry non-vintage blends of every Champagne house, short of ascending to the mesosphere of Krug. Its grand recipe explains why, built on incredible depth of 50%-60% reserves. Triumphant complexity is a given at Bollinger, but it’s the dynamic freshness and vitality that really set it apart as one of the most affordable Champagne benchmarks.
WIL –
In my nearly five decades of working in the wine trade—I started young—Bollinger has been my number one Champagne of choice. This wine has been consistently excellent. The current Special Cuvée Brut seems a bit fresher and brighter than past efforts. TASTING NOTES: This wine is beautiful. Its aromas and flavors of ripe apples and light yeasty notes—enhanced with a touch of chalkiness—should make it an excellent choice with clams and linguine in a reduction sauce of white wine, slivered garlic, and freshly-cracked black pepper.
BUR –
Here the expressive nose is extremely yeasty and deeply pitched with delicious, vibrant, and crisp middle weight flavors that are precise and clean on the long finish. This is a beautiful and relatively robust effort and I like the way everything is delivered with grace and authority with a firm but not aggressive backbone of acidity. This should be high on the list for those who enjoy cellaring NV examples as it will easily support 10 to 15 years of aging but can also be enjoyed now. A very solid effort at this level.