Bright and fresh with underlying complexity. One of my favourites.
Bone dry and highly acidic. This wine desperately needs to be drunk with food.
Such an amazing Champagne, clean taste. Very elegant.
Good, fresh minerality. Very nice! 94 pts. -Wine Spectator Grand Tour 2012
Mais estrutura, forte aroma de tostado.
Yum. Yum. Why does he champagne style I prefer. Full-bodied, yeasty and toasty and screaming of baked lemon goods. I much prefer this to the lighter, more floral Champagnes out there.
Favorite champagne within $20 (up or down) of this price point
External Reviews for Ayala Champagne Blend Champagne Brut Majeur
Complex aromas and flavors of rose, grilled nuts, citrus and a gently oxidative note course through this muscular, full-bodied bubbly. Despite its power, there's a gracefulness. The aftertase combines citrus and spice. - According to the Wine Spectator:
Tasting Notes - The Bollinger style is always rich food friendly and impressive. This wine is all of those things with power and intensity of flavor along with ripe fruit a layer of toastiness and a dry aftertaste. This is a style of wine that can take even more bottle aging.
According to the Wine Spectator: Complex aromas and flavors of rose, grilled nuts, citrus and a gently oxidative note course through this muscular, full-bodied bubbly. Despite its power, there's a gracefulness. The aftertase combines citrus and spice. Drink now through 2008.
Jacques Joseph Bollinger was one of the first vintners to bottle dry Champagnes when he founded his firm in 1829. That style was retained as the house was passed down through the generation; today, it’s run by Ghislain Montgolfier, Bollinger’s great grandson. Pinot noir is a defining aspect of these wines, as is oak, which enriches them, dressing their substantial size in style, what Peter Liem described as “a ballplayer in a good suit.” Super rich and gently powerful, Bollinger’s current release of Special Cuvee is a grand non-vintage Brut. The aromas of jasmine and honeysuckle contrast spicy and broad flavors, full enough for roast sweetbreads.
Exudes honey, with richness and a supple texture. Peach, biscuit and dried orange peel notes add complexity, and the wine glides to a long, lingering aftertaste of honey and brioche. Drink now through 2012.
Scents of apple blossoms and cream set this on a bright white line of flavor, subtly rich, brisk and refreshing. It’s unfettered by any earthiness but chalk. A great release of Special Cuvée: Bollinger in top form.
The tiny bubbles and fineness of the mousse set the bar at sophisticated heights, and even the sheer mass of the wine doesn’t knock it down. Special Cuvée is infused with elegance. The subtle scent of pressed flowers, the structural impression of fossilized shellfish shells, the lasting, potent red fruit of pinot noir — all of it comes together in a harmonious, lasting pleasure.
Food Pairings for Ayala Champagne Blend Champagne Brut Majeur
Pale gold in color with a fine mousse, the Brut Majeur is aromatic on the nose. On the palate, it is well balanced and shows great style and complexity. Pinot Noir gives the wine richness and a long finish while Chardonnay, from the finest soils of the Côte des Blancs, adds delicacy, liveliness and freshness. Pinot Meunier, predominantly from the Marne Valley, gives the wine its appealing fruitiness and roundness.
Dietary Information: Kosher, Organic
41,665 cases made produced.
Notes: 30 months ageing on the lees.
|Sugar: 8.5 grams per liter||Total Acidity: 4.6 grams per liter|