Champagne Bollinger | Magnum Of Bollinger Pn Tx17 Champagne 150Cl

Bollinger Pn Magnum, Made Exclusively From Pinot Noir, Has Been Crafted By The House To Express Its Unique Vision Of This Specific Grape Variety. This New Pn Tx17 Edition Explores The Unique Interpretation Of Pinot Noir From Tauxieres 2017. Pinot Noir, A Fresh Interpretation Of The Bollinger Style – A Predominant Grape Across The Range, Pinot Noir Is The Pillar Of The Bollinger Style, And The House Has Forged Its Reputation By Showcasing This Variety. Bollinger Pn Embodies The Ambition To Bring To Light The Variety Of Expressions Of Pinot Noir By Selecting The Finest Varietal From Several Terroirs, Each Contributing A Unique Component To The Overall Taste.

“This Cuvee Made Entirely From Pinot Noir Is Ingrained In What Has Become The Very Essence, The Dna Of Our House – An Inimitable Vision Of An Iconic Grape Variety And Uncompromising Efforts To Fulfil The Mission We Started In 1829 As Creators Of Taste.” – Charles-Armand De Belenet, General Manager Of Champagne Bollinger

Tasting Notes

To The Eye: Delicate, With Gold Glints.

To The Nose: Notes Of Dried Flowers, Joined By Aromas Of Tobacco And Mocha. Liquorice And Dried Fruit Round Off These Sophisticated, Subtle And Complex Aromas.

On The Palate: A Very Fruity, Lively Facet With Notes Of Cooked Apricot, Peach And Exotic Fruit, Followed By Flavours Of Acacia Honey, Fresh Walnut And Spices. A Wonderful Salinity Complements The Acidity Of The Wine. It Finishes On Red Fruit, Creme De Cassis And Surprising Notes Of Citrus Zest. A Lively, Linear Wine With Great Clarity And In Contrast With The Nose.

Food Pairings : Tomme Des Ardennes Cheese Millefeuille, Tonka Bean-Infused Chutney, Roast Quail, Dried Apricots And Honey-Lemon Sauce, Chaource Cheese

Our Advice : Pn Tx17 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 Tx17 Is Best Served Between 8 And 10°C. You Can Enjoy This Wine Now Or Leave It In The Cellar To Develop Further.