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The underground world of the House’s cellars reveals the full importance of time at Bollinger’s. After primary fermentation in small stainless steel or wooden casks the wine is bottled in the spring and taken down to rest in the pervading silence of the chalk cellars; Special Cuvée champagne will remain there for at least three years and vintage cuvees for much longer. It is this long period of rest that develops the extraordinarily delicate a...
One possible jero deserves another, especially when the other is a 1923 Bollinger. It doesn’t get much rarer than that. I had recently had a controversial bottle of this, but after this jero, I can safely say that there is controversy no more. The nose was the essence of white truffle oil, much like the bottle from before. Loreto hailed it as ‘trufflicious.’ Mike noted hints of garlic, and it wasn’t my breath, either. Someone noted apricots, and there were indeed apricots, but definitely on the Turkish side. Rich and oily in the mouth, there was still nice spritz and length here. It was rich and buttery with oyster shell flavors.
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