Bollinger has always been heavy on the Pinot Noir in its wines but, until this new release, Bollinger had only one Blanc de Noirs (100% Pinot) in their portfolio – the legendary Vieilles Vignes Français. A wine of tiny proportions, made from ungrafted Pinot Noir, that makes Krug look like the budget option. Bollinger know their Pinot Noir, and this new wine, PN VZ15, will form part of a series of releases showcasing a different cru (village) each time. This release is a 100% Pinot-focused blend from Grand Cru vineyards in Verzenay based on the 2015 vintage.
We were incredibly fortunate to be able to taste this wine upon release and its nutty caramel and smoke aromas are mesmerising. This is due to Bollinger’s distinct foudre ageing and the fact that the reserve wines that were added to this release had been aged en magnum.
With the high proportion of Pinot coming from the chalky soils of Verzenay, PN VZ 15 showcases the charm of this unique cru. Wonderful depth, elegance and tension, combine with a beautiful saline finish. It is fabulous now but will age for years to come. It’s the perfect indulgence, gift or offer of escapism for any Champagne lover.
“The presentation is brilliant and is reminiscent of the house’s legendary blanc de noirs Bollinger ’Vieilles Vignes Françaises’…..A Verzenay blanc de noirs with sprinkles of Aÿ, Bouzy and Tauxières, where 50% of the wine comes from 2015 with reserve wines on magnum dating from 2009. Verzenay and Aÿ are, as you know, the dominant villages in Bollinger’s vintage wines. Verzenay is often the chalky and mineral-rich backbone of Bollinger’s vintage build-up. The wine is vibrantly fresh, mineral-driven and extremely pure. There is a clarity and sharpness that is outstanding, where gunpowder notes and aroma of grilled meat develop as the glass warms up slightly. I love this wine as it is a perfect creation from one of the most important villages in the whole of Champagne dominated by the aforementioned minerality, but also with notes of violet and red grapefruit so typical of Verzenay of the highest class. On aeration the scent develops more and more notes of pears, figs and freshly baked baguette and the taste develops towards peach and apricot jam. Personally, though, I will wait as long as I can before opening my own bottles to get the increasing depth of caramel and grilled hazelnut flavour that only time in the cellar can provide.” 95pts Richard Juhlin