Bollinger Special Cuvee NV 1.5L

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Winery Background and History

The Special Cuvée is Bollinger’s signature non-vintage Champagne—an emblematic blend that embodies the house style. The name originated in 1911 when Bollinger’s British agent thought “Brut sans année” didn’t suit the complexity of the wine, so he labeled it “Special Cuvée” in English. Over a century later, it remains the flagship cuvée, combining vigilance in blending with reserve wine heritage and house identity. 

Producer and Wine Maker

The blend is produced by Bollinger’s in-house cellar team under cellar master Gilles Descôtes. The team sources base wines and reserve wines (some aged long term in magnums), ferments part of the wine in used oak barrels (approx. 30 % of the cuvée) to impart structure and texture, then assembles the blend, ages it on lees, and disgorges it to maintain finesse and consistency. 

Vineyards and Micro Climate

Over 85 % of the grapes used come from Grand Cru and Premier Cru vineyards across Bollinger’s holdings and partner sites. The varietal composition is about 60 % Pinot Noir, 25 % Chardonnay, and 15 % Pinot Meunier. Some of the reserve wines are magnums aged 5–15 years.  The cooler Champagne climate, with tempered summers and modest diurnal shifts, helps retain acidity while allowing ripeness in favored vintages.

Vinification & Aging Methods

About 30 % of the cuvée is fermented in used oak barrels (228 L and 400 L barrels), while the remainder is handled in inert vessels. The réserve wines form ~50 % (or somewhat above) of the final blend, including older magnums. After blending, the wine is aged on its lees for 30–36 months before disgorgement. Dosage is moderate: 7–8 g/L. 

Tasting notes

A golden color with a fine mousse. The nose reveals ripe fruit and spicy aromatics—roasted apples, peach compote, brioche, and hints of walnut. On the palate, it is elegant yet structured, with pear, brioche, spicy nut tones, creamy texture and a saline minerality. The finish is vibrant, with tension, persistence, and layered complexity. 

Food & Wine Pairing

Because of its richness and depth, Special Cuvée is a versatile food pairing Champagne. It pairs well with shellfish (oysters, lobster, scallops), sushi, grilled shellfish, white meats with creamy sauces, poultry, and mature cheeses. It is often considered one of the few non-vintage Champagnes that can stand beside a full meal. 

Service Methods and Temperatures

Serve chilled at 8–10 °C. Use a tulip or Champagne glass to best present aroma and mousse. No decanting is required; pour gently and let it open in glass. 

Storage and Aging Potential

Though it’s a non-vintage wine, Special Cuvée benefits from further cellar aging. Good bottles may evolve for 8–12 years or more in a proper cellar (cool, stable, dark), gaining layers of nuttiness, toast, tertiary depth, and oxidative complexity. 

Grape Varietals & percentage used

60 % Pinot Noir

25 % Chardonnay

15 % Pinot Meunier

Reserve wines ~50 % of blend (including magnums) 

ABV (Alcohol by Volume)

12.0 % (typical for the cuvée) 

Scores

• Wine Spectator: 93 

• Tyson Stelzer: 96 

• Allen Meadows (Burghound): 93 

• James Suckling: 93 

• Jeb Dunnuck: 93