Bollinger, a class aside in the Champagne business" could be a simple advertising slogan. As soon as we consider the details of the differences cultivated by the House, it asserts itself as a reality. However, when we examine the range of wines, this expression is absolute.
A fruit of the tricks of the earth and climate, making champagne will always remain a difficult art; the art of blending grape varieties, crus or vintages, to get the quintessential wine. In that sense, "Special Cuvée" from Bollinger is, without doubt, the highest expression of its know-how and style.
In favourable conditions the House of Bollinger also makes, with the grapes of the year, wines which have, on top of the style of the House, the character and personality of their respective vintages. This is the case with the "Grande Année" and with the Grande Années continuity of excellence in the "R.D.". The House of Aÿ, not sparing of differences, also offers two other unique wines in Champagne: "thecoteaux champenois Aÿ rouge" "la Côte aux Enfants" and the "Vieilles Vignes Françaises". All these wines have an history which merits being told.
The denomination Special Cuvée was created in 1911. The idea came from William Folks, then partner of the illustrious London House of Mentzendorff. This great wine lover felt it was an insult to simply call this great wine "non vintage". The suggestion of naming it "Special Cuvée" was immediately approved by Monsieur Bollinger.
A blend par excellence, the Special Cuvée is the purest expression of the Bollinger style; of its craftsmanship and its singular conception of what a champagne should be. It is, therefore, on this wine that the House of Bollinger shows how it is different from other Champagne Houses, asserts its qualitative policy and by which it asks to be judged.
Whether or not you particularly like the unmistakeable Bollinger style, you have to respect it. Pinot noir (60 per cent) and pinot meunier (15 per cent) drive the wine, augmented by fermentation in old oak barrels. The result is a complex spicy, bready, toasty, baked apple bouquet, the palate complete and round, with an unexpected touch of delicacy, and a pleasing, dry finish. James Halliday
