The surprising richness and depth of the Cuvée Spéciale comes from the fact that it was partially fermented in old oak. The addition of the Pinot Noir gives the wine elegance and red fruit intensity, whereas the Pinot Meunier adds expressive, lively aromatics and interest to the blend.
The Edouard Brun Cuv̩e Sp̩ciale Brut has a complexity and depth that is lacking in many Champagnes at the same price. Pinot Meunier dominates the blend and lends an exceptionally aromatic, fruity character, while malolactic fermentation, partial vinification in old oak barrels and extended ageing on the lees all add to its richness, creamy texture and well-balanced acidity. Founded in 1898 by Edouard Brun, the son of a barrel-maker, the estate is now owned and run by the Delescot family,.. read more
The grapes were vinified separately, by location and quality of each vineyard parcel. Some of the must was fermented in old oak casks and barrels to encourage complexity and a fuller body, the remainder was fermented in temperature controlled stainless steel tanks to preserve freshness. Unlike many houses, all the wine underwent malolactic fermentation before being bottled ready for the second fermentation and ageing on lees for 30 months. This added a creamy texture and nuances of butterscotch to the blend, as well as softening the acidity on the finish. 20% of the wine was composed of reserve wines from previous vintages and the dosage was 10 grams per litre.