“Second only to Krug Grande Cuvée in its complexity, reserve wines contributing 50% to 60% of the total, sourced from 750,000 magnums and wines held in barrel. The blend is 60% pinot noir, 25% chardonnay and 15% meunier. It’s creamy, rich and honeyed, with dried and fresh white peach flavours. Riveting acidity, too. Rating: 95 points.” James Halliday’s Top 100, The Weekend Australian Magazine, 4-5 November 2017.
"I visited Bollinger yesterday morning and marvelled at its Special Cuvée Brut just as I marvelled over it when I visited a year ago. Again it scored among the best entry non-vintage wines in Champagne. The recipe is astounding: A blend of 245 wines, more than eighty percent of which are grand cru and premier cru. A very high fifty-five percent is reserve wine (older vintages) aged in magnum under cork and disgorged by hand. It spends a minimum of three years on lees in the Bollinger cellars. No other champagne at this price has such a recipe. 95 Points." Tyson Stelzer.