Bollinger Pinot Noir 2019

Winery Background and History

Champagne Bollinger was founded in 1829 in Aÿ, France, and is one of the few independent Champagne houses still family-controlled. The house is renowned for its Pinot Noir–driven style, grounding its blends in richness, depth and longevity. Bollinger also owns Maison Chanson in Burgundy. With significant archives of reserve magnums and a philosophy of extended ageing, Bollinger tends to produce wines of power, structure and nuanced complexity.

Producer and Wine Maker

This cuvée is crafted by Bollinger’s technical and blending team as part of the “PN” (Pinot Noir) series, where each edition highlights a different base vintage and the terroir expression of a key cru. The “VZ19” edition places emphasis on Verzenay and integrates reserve wines from prior years for complexity. Fruit selection, blending, lees aging, and dosage decisions are all under the direct control of the cellars in Aÿ.

Vineyards and Micro Climate

The base 2019 fruit comes largely from Verzenay (about 50 %) known for chalky soils and mental tension. Other parcels include Aÿ, Tauxières, Avenay, and Mutigny. The cool, northern-sloped vineyards provide structure, minerality and freshness. Reserve wines include magnums aged from prior vintages (for example 2009) to reinforce depth and consistency.

Vinification & Aging Methods

The wine is vinified as a blanc de noirs (100 % Pinot Noir). Around 52 % of the blend is 2019 fruit, complemented with ~48 % reserve wines (some aged in magnums). First fermentation includes oak barrel influence, and the wine is aged on lees for a time longer than required by appellation norms. Disgorgement is relatively recent, and dosage is moderate (6 g/L). Lees contact and bottle aging help integrate complexity.

Tasting notes

The nose shows a mix of orchard fruit (apple, pear), white stonefruit, brioche, hazelnut, and floral notes over a chalky, saline minerality. On the palate, it is energetic and taut, with racy acidity, purity of fruit, fine mousse texture, and a saline finish. Over time, more autolytic, nutty, and complexity layers may emerge.

Food & Wine Pairing

Because this is a Champagne made from Pinot Noir with tension and structure, pair with richer seafood (lobster, scallops, crab), smoked salmon, white meat with cream sauces, soft cheeses, or as an aperitif with lightly savory hors d’oeuvres.

Service Methods and Temperatures

Serve well chilled at 10–11 °C. Use a Champagne / flute or white wine tulip to preserve effervescence and aromas. Decant is not required; pour gently and allow a few minutes to open in glass.

Storage and Aging Potential

Given its base vintage and quality, this wine should evolve gracefully over 10 to 15+ years in a good cellar (cool, stable, dark). Its reserve wine component and structure provide aging potential.

Grape Varietals & percentage used

100 % Pinot Noir

ABV (Alcohol by Volume)

12.0 %

Scores

• Wine Spectator: 94

• William Kelley / Robert Parker / Wine Advocate: 94