Following the harvest period, Bollinger's decisions on blending are not made before January. The blend for the Special Cuvee is an ideal version of the classic Champagne blend, using the different grapes of a given year from a variety of crus, with the addition of older, reserve wines. This blend necessarily incorporates subtle variations each year whilst remaining consistent to a style. It is, therefore, the hardest of all Bollinger to make. It contains the full expression of the Bollinger style & the House feels it should be judged on this
- its benchmark wine. The denomination Special Cuvee 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 Cuvee was immediately approved by Monsieur Bollinger. A blend par excellence, the Special Cuvee is the purest expression of the Bollinger style; of its craftsmanship & 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 & by which it asks to be judged. Madame Bollinger
- I drink it when I'm happy & when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry & drink it when I am. Otherwise I never touch it
- unless I'm thirsty.


...

Following the harvest period, Bollinger's decisions on blending are not made before January. The blend for the Special Cuvee is an ideal version of the classic Champagne blend, using the different grapes of a given year from a variety of crus, with the addition of older, reserve wines. This blend necessarily incorporates subtle variations each year whilst remaining consistent to a style. It is, therefore, the hardest of all Bollinger to make. It contains the full expression of the Bollinger style & the House feels it should be judged on this
- its benchmark wine. The denomination Special Cuvee 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 Cuvee was immediately approved by Monsieur Bollinger. A blend par excellence, the Special Cuvee is the purest expression of the Bollinger style; of its craftsmanship & 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 & by which it asks to be judged. Madame Bollinger
- I drink it when I'm happy & when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry & drink it when I am. Otherwise I never touch it
- unless I'm thirsty. Cool, delicate briochey nose. Nice, rich fruit with honeyed undertones, reserve wine richness & texture. Complex, classy. Anthony Rose Decanter Magazine, 1 January 2008. 60% Pinot Noir 25% Chardonnay 15% Pinot Meunier


...

Following the harvest period, Bollinger's decisions on blending are not made before January. The blend for the Special Cuvee is an ideal version of the classic Champagne blend, using the different grapes of a given year from a variety of crus, with the addition of older, reserve wines. This blend necessarily incorporates subtle variations each year whilst remaining consistent to a style. It is, therefore, the hardest of all Bollinger to make. It contains the full expression of the Bollinger style & the House feels it should be judged on this
- its benchmark wine. The denomination Special Cuvee 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 Cuvee was immediately approved by Monsieur Bollinger. A blend par excellence, the Special Cuvee is the purest expression of the Bollinger style; of its craftsmanship & 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 & by which it asks to be judged. Madame Bollinger
- I drink it when I'm happy & when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry & drink it when I am. Otherwise I never touch it
- unless I'm thirsty. 60% Pinot Noir, 25% Chardonnay, 15% Pinot Meunier.


...

Following the harvest period, Bollinger's decisions on blending are not made before January. The blend for the Special Cuvee is an ideal version of the classic Champagne blend, using the different grapes of a given year from a variety of crus, with the addition of older, reserve wines. This blend necessarily incorporates subtle variations each year whilst remaining consistent to a style. It is, therefore, the hardest of all Bollinger to make. It contains the full expression of the Bollinger style & the House feels it should be judged on this
- its benchmark wine. The denomination Special Cuvee 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 Cuvee was immediately approved by Monsieur Bollinger. A blend par excellence, the Special Cuvee is the purest expression of the Bollinger style; of its craftsmanship & 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 & by which it asks to be judged. Madame Bollinger
- I drink it when I'm happy & when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry & drink it when I am. Otherwise I never touch it
- unless I'm thirsty. 60% Pinot Noir, 25% Chardonnay, 15% Pinot Meunier.


...

Following the harvest period, Bollinger's decisions on blending are not made before January. The blend for the Special Cuvee is an ideal version of the classic Champagne blend, using the different grapes of a given year from a variety of crus, with the addition of older, reserve wines. This blend necessarily incorporates subtle variations each year whilst remaining consistent to a style. It is, therefore, the hardest of all Bollinger to make. It contains the full expression of the Bollinger style & the House feels it should be judged on this
- its benchmark wine. The denomination Special Cuvee 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 Cuvee was immediately approved by Monsieur Bollinger. A blend par excellence, the Special Cuvee is the purest expression of the Bollinger style; of its craftsmanship & 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 & by which it asks to be judged. Madame Bollinger
- I drink it when I'm happy & when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry & drink it when I am. Otherwise I never touch it
- unless I'm thirsty. 60% Pinot Noir, 25% Chardonnay, 15% Pinot Meunier.


...

A blend of various herbs & selected cognacs bring out the best in the flavour & aroma of the finest apricots. Enriched with a hint of almond, this amber coloured liqueur is one of Bols most popular. ...

Bols Blue is the genuine star among the Bols Liqueurs. Its distinctive blue colour & special taste truly distinguishes it from all other liqueurs. Bols Blue is distilled from a blend of herbs, sweet red oranges, the characteristically flavourful bitter Curacao (cure-a-sow) oranges, & the rare Kinnow oranges. This gives Blue Bols a fresh, yet complex orange scent & taste. ...

A rich, full liqueur made from the juice of ripe, dark red cherries. Kernels, crushed while pressing the cherries, add a well-balanced almond flavour to the cherry juice. Extracts of various carefully selected herbs & spices produce a well-balanced liqueur. Straight, on the rocks, excellent in cocktails or as a mixed drink. ...

The number one liqueur in the Netherlands. This red fruity drink has a blackberry taste. ...

Bols Creme de Bananes is a clear yellow liqueur with the flavour of sun-ripened bananas, enhanced with a touch of soft vanilla & a hint of almond. Extracts of various carefully selected herbs & spices give this well-balanced liqueur its special taste. ...