Bollinger - Special Cuvee NV
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Item# 12268G-NV/6PK
Burghound
93pt
James Suckling
92pt
Robert Parker
pt
Wine Spirits
93pt
Wine Spectator
93pt
Food pairing
Any fish, especially sushi and sashimi.
Seafood: shrimp, prawn, crayfish, grilled lobster.
Poultry and white meat.
Parmesan, good cured ham.
Seafood: shrimp, prawn, crayfish, grilled lobster.
Poultry and white meat.
Parmesan, good cured ham.
Tasting notes
Color: A golden colour, distinctive of black grape varieties ; very fine bubbles.
Nose: ua beautiful aromatic complexity ; ripe fruit and spicy aromas ; hints of roasted apples, apple compote and peaches.
Palate: A subtle combination of structure, length and vivacity ; bubbles like velvet ; pear, brioche and spicy aromas, notes of fresh walnut.
Special Cuvée is perfect shared among friends, for a simple and meaningful moment. It is the champagne we give to the people we love and who love nice things. To enhance its unique style, bouquet and aromas, Special Cuvée is best served between 10 and 12°C. You can enjoy Special Cuvée right away, or choose to age it in your cellar.
Nose: ua beautiful aromatic complexity ; ripe fruit and spicy aromas ; hints of roasted apples, apple compote and peaches.
Palate: A subtle combination of structure, length and vivacity ; bubbles like velvet ; pear, brioche and spicy aromas, notes of fresh walnut.
Special Cuvée is perfect shared among friends, for a simple and meaningful moment. It is the champagne we give to the people we love and who love nice things. To enhance its unique style, bouquet and aromas, Special Cuvée is best served between 10 and 12°C. You can enjoy Special Cuvée right away, or choose to age it in your cellar.
History
In 1911, Georges Bollinger's British agent gave him the idea for the name Special Cuvee - "special" written the English way, without an accent. He thought the French expression "Brut sans annee" was no match for such a subtle champagne… More than a hundred years later, the name of Bollinger's key figure champagne still symbolizes both its expertise and its history.
