Our visit to Bollinger with Jancis Robinson MW included a tour of the newly renovated cellars and a tasting of Champagne produced during WWI. The bold, powerful palate has a fine silky texture and a stylishly mellow mousse, leaving room for the vinosity to build in the glass. Over a century later, the name of the champagne emblematic of Bollinger’s expertise still encapsulates its entire history. pinot noir, 25% chardonnay, 15% meunier sourced from more than 300 crus, including 85% grands and premiers crus, fermented in old oak barrels. Disgorged in May 2021, the latest rendition of Bollinger's NV Brut Special Cuvée is showing beautifully, offering up aromas of ripe orchard fruit, citrus oil and peach, mingled with hints of walnuts and freshly baked bread.

uk/product/White-PRD+Sparkling+Wine/Champagne+Bollinger+Special+Cuv%C3%A9e+Brut-NV/4080320" on this server. Had the privilege of a Bolli tour in Äy, and can appreciate why this is both better and costs more than many NV champagnes. Please use this section to instruct your driver on a specific place to leave the package(s) if the recipient is out, such as ‘If out leave with neighbour’.You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. It bears out the House’s hallmark know-how and ability to recreate year after year a cuvée with a constancy of style and quality. Medium to full-bodied, fleshy and enveloping, with a generous core of fruit, lively acids and a pillowy mousse, it's seamless and complete, concluding with an expansive finish.

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. Beautiful aromatic complexity with ripe fruit and spicy aromas, hints of roasted apples, apple compote and peaches. The natural, unassuming charm of the House continues with Cellar Master Gilles Descôtes, the grandson of a Champagne grower who has been amongst the vines from an early age.Drinks will be chilled in 30-45 minutes and will be kept cold for several hours, especially if kept in the shade. It begins with a refined mousse and entices with aromas of bread dough, ripe apples, crème brûlée, as well as mineral accents.

The most significant period of its history was from 1941 to 1977, the tenure of Madame“Lilly” Bollinger, who expanded production significantly and was ahead of her time in travelling the world to promote the brand. Pinot Noir, 25% Chardonnay and 15% Meunier grown in chalk soil from 179 hectares of top-rated vineyards. There is both good volume and intensity to the delicious and solidly complex middle-weight flavours that are supported by a firm and moderately exuberant mousse that carries over to the nicely dry but not really austere finale. On Wednesday 6th March 2019, we’ll be going LIVE on Instagram TV with Bollinger winemaker Karl Reuter, who'll be guiding us through a tasting of six Bollinger champagnes and answering questions put to him by the live audience. Pinot Noir, 25% Chardonnay, 15% Meunier sourced from more than 300 crus, including 85% grands and premiers crus; 15% fermented in old oak barrels.A powerful yet elegant, bone dry champagne with a high proportion of Pinot Noir giving a wonderfully biscuity nose, and flavours of citrus, nuts, figs and spice.

They were the first Champagne House to be awarded a Royal Warrant in 1884, by the Court of England, which it has held ever since. A restrained and decidedly youthful nose features notes of apple, yeast, plenty of citrus and a whisper of quinine character. This impressed on labels and minds what the tastebuds already knew: that Special Cuvée was truly very… special.She ran the company between 1941 and 1977 and today it is managed by her great-nephew, Ghislain de Montgolfier. Bollinger Special Cuvée is the result of the delicate blending between harvest grapes and a majority of Reserve Wines in magnums, including some aged for more than 15 years in Bollinger's cellars. The Bollinger family made an interesting move in 2008 by appointing a non family member Jérôme Philipon as chairman. of the harvest is barrel-fermented with the wines being kept on their yeast lees for an extended period of time (in the case of the RD, around 10 years).