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Bollinger Champagne Brut Special Cuvée NV
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Bollinger Champagne Brut Special Cuvée NV

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About the wine:

Chardonnay, Pinot Meunier, Pinot Noir

On the nose, it offers beautiful complexity; ripe fruit and spicy aromas, with hints of roasted apples, apple compote and peaches. Then, on the palate, it has a subtle combination of structure, length and vivacity; bubbles like velvet with aromas of pear, brioche and spicy aromas, along with notes of fresh walnut.

85% of the grapes for Special Cuvée are sourced from a combination Grand Cru and Premier Cru villages. Bollinger’s vineyards are the source for over 60% of their production, as was laid down as a minimum in a quality charter written several decades ago.

30% of Special Cuvée is vinified in used oak of 228 liters, with some 400 liter casks up to 40 years old. This commitment to traditional vinification is at the heart of Bollinger, and they are the only remaining Champagne producer with a cooper on staff. The wine is then matured for 30-36 months on the lees, with the final blend consisting of 50% reserve wines, and 5-10% of the total blend consisting of reserve wines of 5-15 years in age kept in magnums under cork. This totally unique, laborious process (each magnum is disgorged by hand to be blended) results in wines with a vast spectrum of aromas and flavors, and an unmatched texture. Dosage is approximately 8-9 grams per liter.


Bollinger is often considered the ultimate food pairing Champagne due to its weight and Pinot Noir profile, and Special Cuvée certainly embodies this versatility. It makes a great match for any fish, especially sushi and sashimi. It brings out the creaminess and sweetness of shellfish, such as shrimp, prawn, crayfish and grilled lobster. It stands up to poultry dishes beautifully, as well as white meat or, alternatively, charcuterie. And to carry you through the meal, it is a perfect accompaniment to hard cheeses, such as Parmesan.

About the producer:

Champagne Bollinger supports sustainable wine growing by grassing over the ground, using biological pest control, reducing the use of herbicides, recycling pruning waste, and planting hedges and orchards to encourage biodiversity. The Côte aux Enfants vineyard is managed organically.