Average rating 4.9/5 stars across all Google and external reviews
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Bought directly from Bollinger through their UK agent Mentzendorff, the bottles are stored in bond at London City Bond Eton Park, in ideal conditions at a constant 13°C. For same-day deliveries, small quantities are kept in our office cellar, where the temperature is maintained between 11–13°C. We source all our bottles directly from the Maison or their official UK office, eliminating the risk of poor storage. This is crucial, as champagne quality is highly sensitive to heat: temperatures above 18°C accelerate maturity significantly, which compromises quality.
Champagne Bollinger owns an impressive 178 hectares of vineyards, of which 85% are in Grand Cru and Premier Cru villages. Their land is spread over seven main villages: Aÿ, Avenay, Louvois, Tauxières and Verzenay planted with Pinot Noir; Cuis with Chardonnay; and Champvoisy with Meunier. Bollinger are one of the few Houses to produce the majority of their own grapes for their blends. Pinot Noir represents 60% of the House's vineyards and defines the House style: complex and powerful with remarkable structure. In 2012 Champagne Bollinger was certified High Environment Value (HEV) this certification rewards a number of environmental procedures implemented at the Maison.
Bollinger PN TX17 is made exclusively from Pinot Noir with the majority of the grapes coming from the village of Tauxières based on the 2017 vintage. The significant proportion of Pinot coming from the chalky soils of Tauxières showcases the charm of this unique terroir : tension, precision and complexity. Further reserve wines, aged for over 15 years en magnum, are then added to bring a sense of aromatic harmony and further complexity to the blend.
Weather in 2017: The year was marked by spring frosts in April, followed by very hot weather at the end of May and June. The month of August was not very sunny, with little rain but present throughout the month, followed by warmth and good weather at the end of August for the harvest. Beautiful harvest despite a big worry about rot, which had little impact thanks to the sorting process.
Technical Information:
Vineyards: Grand Cru: Verzenay | Premier Cru: Tauxières & Avenay
Grape Varieties: 100% Pinot Noir
Fermentation: More than 50% vinified in oak barrels
Reserve Wines: 49% back to 2006
Lees Ageing: 4 years
Dosage: 4 g/l
Disgorged: February 2022
Drink: Now to 2030
Tasting Note:On the nose it opens with fruity notes of apple, rhubarb, quince and mirabelle plum. A wonderful creamy effervescence yields to a delectable and expressive quality. Exotic flavours, with brioche and hints of stewed fruit, precede a saline finish.
Champagne Bollinger have been creating prestigious champagnes with character, distinguished by their elegance and complexity, since 1829. The story began when the son of a noble family, Athanase de Villermont, inherited an extensive estate in the Aÿ region. Foreseeing the extraordinary potential of the wines of Champagne, he founded the firm Renaudin-Bollinger & Cie upon meeting Joseph Bollinger, a widely travelled German and Paul Renaudin, a local man fascinated by the world of wine. Nearly two hundred years later, Bollinger are one of the biggest names in the region and are famously the preferred champagne brand of fictional British Secret Service agent, James Bond.
The House owns an impressive 178 hectares of vineyards, of which 85% are Grand Cru and Premier Cru vines. Their land is spread over seven main vineyards: Aÿ, Avenay, Louvois, Tauxières and Verzenay planted with Pinot Noir; Cuis with Chardonnay; and Champvoisy with Meunier. Bollinger are one of the few Houses to produce the majority of their own grapes for their blends. Pinot Noir represents 60% of the House's vineyards and defines the House style: complex and powerful with remarkable structure. In 2012 it was certified HIGH ENVIRONMENTAL VALUE (HEV) this certification rewards a number of environmental procedures implemented at the Champagne Bollinger vineyard, such as the large-scale reduction in the use of vine protection products, the implementation of organic pesticide treatments across the entire vineyard, energy recovery from pruning waste, the application of experimental organic farming on a section of the vineyard, and the numerous other actions carried out to protect biodiversity and embellish the vineyard.
Cellar Master: Denis Bunner
Winery Location: Aÿ | Champagne, France
Champagne Region: Vallée de la Marne
Annual Production (bottles): 2,500,000
Chef de Cave History at Champagne Bollinger:
Denis Bunner 2023 - Current | Joined Bollinger as Deputy Chef de Cave in 2013 and became the 7th Chef de Cave in 2023. He joined 6th September 2013 and the harvest started end of September. He was involved in quality control, first grape purchasing, where he implemented new techniques to control the must’s quality at the laboratory. Very quickly it gave the Maison a quick global overview of the harvest’s quality and ability to control it more efficiently. In 2014 he oversaw the jetting process, used in Special Cuvee and case by case with the vintage cuvee. Before Bollinger Denis worked at the CIVC Oenology department, where for ten years he was involved with research and a member of the Laboratory of Tasting and Sensory Analysis, this tasting has mapped out his journey.
Gilles Descôtes 2013 - 2023 | In 2003 Gilles joined Champagne Bollinger holding a string of key positions; Deputy Director of Production, Director of Vineyards and Procurement and Technical Director. During his tenure as Director of Vineyards he lead the way for more sustainable farming in the vineyards, a key achievement for the HEV certification awarded to the Maison in 2012. Long before he was chef de cave, he was part of the tasting committee so in 2013 he was a natural successor to the outgoing chef de cave in 2013. He wasted no time in recruiting his deputy, Denis Bunner joined him in September 2013 from the CIVC. Gilles Descôtes pays the greatest attention to the grape, a raw material whose excellence is essential for the production of an exceptional champagne and his philosophy can be summed up "respect for the grape, to achieve the purity of the wines." He held the position for over 10 years, guiding the House's style, protecting traditions and sprinkling a little gold dust here and there! He was part of the team for example who in 2008 introduced nitrogen to the racking process protecting the wines from oxygen. Gilles grew up in Oger in the Côtes des Blancs and spent his childhood in Champagne. He went to primary school in Oger, high school in Épernay, before continuing his studies in Reims, Paris and Montpellier. A very warm and gentle soul who was incredibly generous with sharing information. After a short illness he died in January 2023, a major loss to the house and Champagne world.
Mathieu Kauffmann 2004 - 2013 | In February 2001 he joined the winemaking team at Bollinger working alongside Gérard Liot and became chef de cave in 2004. During his time at Champagne Bollinger he was an integral part to the Maison achieving its HIGH ENVIRONMENTAL VALUE (HEV) certification, awarding key environmental achievements across the winemaking and vineyard operations. He also believed "the wood allows the must to breathe" as a result all vintage cuvee became 100% fermented in oak. Mathieu also oversaw the construction of the Mareuil-sur-Ay pressing center and the expansion of the cellars in Ay. Kauffmann started his sparkling wine career in 1992 in his native Alsace where he headed up the Crémant production of the Cave d’Eguisheim.
Gérard Liot 1989 - 2004 | A local champenoise who joined Champagne Bollinger in 1969 and twenty years later was promoted to chef de cave.
Expert Reviews
18.5/20
Nick Baker TFB Founder
“MAGNUM - PN TX17 100% PN Base 2017 4 g/l Oldest Reserve 2006 D: Jan 2022 The partial barrel fermentation lends a toasty spice note that sits with the smoky charm of the Magnum Effect. The magnum seems more subtle, you feel a more youthful profile, but has similar fruit, maybe seems more dark fruit profile right now; peach, grapefruit richness, blueberry, cranberry, dark cherry and hints of blackberry. Delicious dark fruit build on the palate, real richness to the fruit that’s super pure and the impact of the chalk is obvious on the palate, it adds minerality/chalk charm together with acidity make this super fresh with that great saline finish. There is that characteristic “crunchy fruit” and the low dosage seems seamless. Barrel fermentation of 50% of the wines has created a great balance of oak impact and the 49% reserve wines back to 2006 add incredible depth. Bollinger’s own vineyards provide 80% of the fruit.”
92/100
William Kelley
“From the commune of Tauxières and the 2017 vintage, Bollinger's new NV Brut Blanc de Noirs PN TX17 exhibits aromas of crisp pear, orange zest and wet stones mingled with subtle hints of warm bread and dried fruits. Medium to full-bodied, pillowy and fleshy, with tangy acids and impressive ripeness for the vintage, it concludes with an elegantly mordant finish. This doesn't strike me as a year built to make old bones, but it should nonetheless enjoy over a decade's evolution.”
94/100
Anne Krebiehl MW
“A tender nose shows of a sense of fresh, sweet cream and crushed berry – unusually with a hint of blueberry, followed by Red Delicious apple and a beautifully lifted and aromatic note of tangerine. The palate is sinuous and elegant, there is wonderful depth of fruit and that lovely signature creaminess of Bollinger expressed in superfine foam. There is subtle length that only emphasises the depth of flavour. Very elegant, very expressive, as vivid, energetic and vibrant as the previous releases under this series. Lovely. ”
93/100
Essi Avellan MW
“On the stylish nose, spicy, woody and hazelnut tones meet pristine Pinot Noir fruitiness. The challenging 2017 harvest is the base here, and Bollinger found, in Tauxières, the fruit quality and profile to craft this edition of its pop-up cuvée. Coming with a fine yeasty notion and well protected from oxidation, the fruitiness really shines loud and bright, supported by a complexity brought about by the reserve wines. The palate carries the lightness and freshness of the cool year, and it all ends on a brisk, dry note. This is a delightfully different and beautifully delicate wine from Bollinger. Disgorged 2/22; dosage 4g/l”
17/20
Jancis Robinson MW
“A deep honey colour for a champagne. Very seductive nose with considerable apparent evolution on it. Much more youthful on the palate than the nose suggests and some dried apple-skin notes on the bone-dry, impressively persistent finish. Very much in the house style. A worthy successor to previous cuvées of this wine, with its own personality. Drink 2022–2032”
92 → 94/100
Richard Juhlin
“The wine is almost completely dominated by the extremely exciting and rare Tauxières Premier Cru, which is one of two villages classified 99% on the Grand Cru scale. Despite an impressive vineyard area of 237 hectares, it is extremely rare to come across champagnes dominated by this fantastic Cru. A cooler microclimate and a thinner soil layer with even more compact chalk than sunny Bouzy make the wines from here lighter and more elegant than Bouzy but stronger than Verzenay which is also part of this exciting Blanc de Noirs with predominantly base from 2017. Here is also a small splash of Avenay to give a little buttery roundness to the cuvée with its low dosage of 4 grams. The reserve wines that always come from magnum bottles under low pressure make up 48% from three vintages in 2016, 2009 and 2006. In total, half of the wine is made in oak barrels and the other half in steel tanks. The result is very beautiful and personal. The scent has features of lead pencil, juniper and freshly lacquered boat together with more classic coffee notes, rose petals, apricot and peach. The taste is vivid and multifaceted with a lively precision, lighter fruit aromas than you normally find in Bollinger's wines. Even cassis is one of the more unexpected aromas in this finely tuned complex symphony. Very impressive and exciting champagne that really makes me want to taste more and that I will look out for to my private cellar.”
18/20
Nick Baker TFB Founder
“PN TX17 100% PN Base 2017 4 g/l Oldest Reserve 2006 D: Jan 2022 The partial barrel fermentation lends a toasty spice note, supported by masses of fruit, peach, grapefruit richness, blueberry, cranberry, dark cherry and hints of blackberry. Delicious dark fruit build on the palate, real richness to the fruit that’s super pure and the impact of the chalk is obvious on the palate, it adds minerality/chalk charm together with acidity make this super fresh with that great saline finish. Going back you really see the array of “crunchy fruit” and the low dosage sits really well. Barrel fermentation of 50% of the wines has created a great balance of oak impact and the 49% reserve wines back to 2006 add incredible depth. Bollinger’s own vineyards provide 80% of the fruit.”
93/100
Jeb Dunnuck
“As with the PN VZ16, the NV Champagne Blanc de Noirs PN TX17 Brut was fermented half in barrels and half in stainless steel. It is also 100% Pinot Noir, mostly from the village of Tauxières, predominantly from 2017, with reserve wines contributing to the blend. Floral on the nose, with yellow orchard fruit and baked bread, it is ripe but more linear in its approach and follow through. It’s a very pretty wine to drink. Best after 2022.”
93/100
Alison Napjus
“A finely detailed Champagne, with pointillist bubbles softly bursting on the palate, carrying a delicate, layered range of ripe raspberry and yellow peach, candied ginger and crystalized honey, chopped nuts and fleur de sel. Minerally chalk and saline accents drive the finish.”
An exceptional evening in the village of Aÿ as Champagne Bollinger unveiled La Grande Année 2018, marking the first chapter in its journey towards its bicentenary in 2029.
To mark the release of the movie No Time To Die, the 25th instalment of the James Bond series, the House created a limited edition wine dedicated to 007, with a 2011 vintage inspired by the world of Bond.
Ever wondered what makes a good vintage and which years were the best in Champagne? This is the Champagne Vintage Guide, their overall ratings according to Essi Avellan MW and the best releases of the Vintage year.
Today on The Friday Bubble Essi Avellan and Nick Baker discuss Bollinger's latest release La Grande Année Rose 2014 & comparing to the previously released LGA 2014.
Today on The Friday Bubble, Essi Avellan MW and Nick Baker, Founder of The Finest Bubble introduce Champagne Bollinger’s new release, the 3rd interpretation of the PN series, TX17.
Today sees the next edition in this new line-up. PN VZ16 is the second interpretation in a new series that will be released every year, always with a focus on one of Bollinger’s Pinot Noir crus.
In celebration of over 40 years of partnership as the Official Champagne of 007 and the upcoming film No Time To Die, Champagne Bollinger has produced a limited edition gift box that brings together three icons: Bollinger’s signature Special Cuvée, the Aston Martin DB5 and James Bond.
How Bollinger’s new PN VZ 15 is a glorious deep-dive into terroir - Written by Anne Krebiehl MW for The-Buyer.Net
The new Bollinger PN VZ 15 releases on 21st July 2020
During a visit to the house of Bollinger in Aÿ last year, we explored champagnes from some of the region's hottest ever vintages, dating as far back as 1947. We also held a mini-vertical of Special Cuvée base vintages, tasted a trio of R.D.s and had a look at the new Coteaux Champenois.
Shortly after the 2018 harvest, Bollinger Chef de Cave Gilles Descôtes declared that "2017 was the worst harvest of my life and 2018 is the best". We visited the house in Aÿ to taste the base wines and also tasted some of the rarer grape varieties, such as Arbane, Petit Meslier and Pinot Gris.
On Wednesday 6th March 2019, we’ll be going LIVE on Instagram TV with Bollinger winemaker Karl Reuter, who'll be guiding us through a tasting of six Bollinger champagnes and answering questions put to him by the live audience.
Although Chef de Cave Gilles Descôtes described 2017 as "the worst since 1893", Bollinger continued to innovate. We tasted the results of some exciting trials they are conducting with the rarer grape varieties Arbane, Petit Meslier and Pinot Gris.
It's not often that we taste Champagne that belongs in a museum. Our visit to Bollinger with Jancis Robinson MW included a tour of the newly renovated cellars and a tasting of Champagne produced during WWI.
The difficult 2016 vintage appears to have been kind to Champagne Bollinger. We tasted the Vins Clairs at the winery in Aÿ last month and the house are optimsitic - even drawing likeness to the magnificent 1988 vintage! We judged for ourselves...
