Pinot Noir is the pillar of the Champagne Bollinger style, and the House has forged its reputation by showcasing this variety. The PN cuvée aims to prolong the heritage and the legendary style Bollinger is renowned for.
This VZ16 edition is the second interpretation from the new collection. Each year will see a new addition to the PN collection, exploring the House’s various terroirs in a different way.
Second edition of the Bollinger PN collection, our PN VZ16 champagne is a blend with a unique taste, showcasing the distinctive features of wines from the Verzenay terroir, which make up the majority of the blend.
The significant proportion of Verzenay in this edition’s blend expresses the characteristics of the Pinot Noir from this terroir: depth, elegance and tension. Pinot Noir from other villages — Avenay and Tauxières — were added and act in aromatic synergy to bring further complexity to the blend.
2016 was particularly favourable to Pinots Noirs form the Montagne de Reims, in particular at the Verzenay vineyard. The grapes’ natural maturity was 10.6 degrees there, whereas the average in Champagne settled at 9.8, thus giving the wine generosity and delicacy. The reserve wines contribute to the wine’s exceptional aromatic intensity, especially the Pinots Noirs aged in magnums for almost 10 years.
In the glass, this VZ16 edition opens with fruity notes of apple, rhubarb, quince and mirabelle plum. The rich, complex nose then develops towards hazelnut aromas. On the palate, a wonderful creamy effervescence yields to a delectable and expressive quality. Exotic flavours, with brioche and hints of stewed fruit, precede a saline finish.
PN VZ16 is a wine to be enjoyed by enthusiasts interested in the expression of Pinot Noir from across the Champagne region. To fully appreciate its unique style and aromas, PN VZ16 is best served between 8 and 10°C. You can enjoy PN VZ16 now or leave it in the cellar to develop further.
Will pair wonderfully with tomato tartlet, risotto of Champagne lentils, veal sweetbreads with chestnuts or Langres cheese.