News story

May 2016

Special Cuvée: What makes it special?

Producing a consistent non-vintage Champagne year on year is an often underrated task. The creation of a Champagne which continually expresses the House style involves all the Cellar Master’s skill. With this in mind, Champagne Bollinger held a master class in London recently on their benchmark non-vintage Special Cuvée to explore what makes it ‘Special’.

Trade and press assembled for the first tasting of its kind that the city has seen involving still pre-blends, wines in reserve magnum from the Bollinger cellars and tasters of the final blends for future releases of Special Cuvée.

Bollinger Cellar Master Gilles Descôtes gave guests a fascinating insight into the process of creating Bollinger’s non-vintage wine, the latest blend of which involved opening 70,000 magnums of still reserve wine by hand to find the right ingredients for the wine’s recipe. The tasting also marked the launch of the 1846 Jeroboam bottle shape for Special Cuvée, the last of the family to join the range.

Archive

November 2017
October 2017
September 2017
August 2017
July 2017
June 2017
May 2017
April 2017
March 2017
February 2017
February 2017
January 2017
November 2016
October 2016
September 2016
September 2016
August 2016
July 2016
June 2016
June 2016
May 2016
April 2016
March 2016
February 2016
January 2016
December 2015
November 2015
October 2015
August 2015
July 2015
June 2015
June 2015