Marks and reviews
Timeless and legendary, the Bollinger Champagne House, nicknamed "Boll" by the inhabitants of the Champagne region and "Bolly" by the English, is part of an exclusive group of fine Champagne houses. Champagne Bollinger’s style is defined by the exemplary precision brought to each step of the winemaking process. Respect for traditions, riddling the bottles by hand, corking reserve magnum bottles, the last barrel maker in the Champagne region, the drive for excellence symbolises the whole culture of Champagne Bollinger since its creation in 1829 in Aÿ. More than just an art, it is a heritage.
The strength of the Bollinger Champagne House lies in its vineyards. Comprising 174 hectares of vines divided into seven main vineyards, 85% of which are Grands Crus and Premiers Crus, the House is thus one of the few Champagne Houses to produce its own grapes for its blends. Pinot Noir, the house's signature grape variety, accounts for 60% of the vineyard's vines.
Offering a unique expression of the Pinot Noir varietal, PN TX17 Blanc de Noirs Extra Brut by Bollinger is made from grapes grown in the villages of Tauxières, Avenay and Verzenay.
The PN cuvées are the result of thorough research into the taste and different origins of Pinot Noir, an emblematic grape variety that has pillared the house’s history. While PN champagnes perpetuates the history and singularity of the House's style, each edition provides a new and innovative interpretation of the Bollinger vineyard and its unique know-how.
This Bollinger Blanc de Noirs is made exclusively from the cuvée. The base year is 2017 and the oldest year is 2006. The dosage is 4 grams per litre.
Winemaking and ageing
The ageing period is carried out in the house’s cellars and is more than twice the time required by the appellation.
Pinot Noir (100%).
Bright, the colour is adorned with subtle golden hues.
The nose is complex, blending scents of dried flowers, tobacco and mocha with delicious notes of liquorice and dried fruit.
A lively attack precedes a palate where fruity aromas (cooked apricot, peach, exotic fruit) and acacia honey harmoniously blend with hints of fresh walnut and spices. Sustained by a beautiful salinity, the palate weaves into a pleasant finish and reveals notes of red fruit and citrus peel.
Food and wine pairing
Roast quail or cheeses such as Tomme des Ardennes in a millefeuille or Chaource will complement this sophisticated champagne.
For the best tasting, serve between 8 and 10°C.