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On the nose: A beautiful aromatic complexity; ripe fruit and spicy aromas; hints of roasted apples, apple compote and peaches. Decided to treat myself to a nice bottle of bollinger for Christmas day and really enjoyed it, the flavours were amazing really worth spending extra on a nice bottle of bubbly. 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.

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. It is the sole grape in Blancs de Blancs, which are some of the richest long-lived Champagnes produced. Bollinger don’t talk about which wine their non-vintage blends are based on because reserve wines constitute a good 50% of the blend. This lovely wine could be held for another 3 to 5 years or enjoyed now, though I would be inclined to hold it for at least 2 to 3 years first.

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. Let us know if we need instructions for where to find your house or want us to leave your wine in the shed! 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 style owes much to fermentation of the wine in oak barrels which is unusual in the Champagne region. Triumphant complexity is a given at Bollinger, but it’s the dynamic freshness and vitality that really set it apart as one of the most affordable Champagne benchmarks.

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". Its full-bodied style results from the Pinot-dominated blend, the majority of which uses grapes from the Grand Cru village of Aÿ. Had the privilege of a Bolli tour in Äy, and can appreciate why this is both better and costs more than many NV champagnes.

Pinot Noir accounts for nearly 40% of the plantings in Champagne and lies at the heart of most blends - it gives Champagne its body, structure, strength and grip. It is cellar aged for twice as long as required by appellation regulations with only a moderately dosage or between 7 and 8 grams per litre, to keep it as taught and crisp as possible.She and her nephew, Christian Bizot, after a good lunch, were also game enough to push start an old Tanners van when Richard Tanner was doing his first foray around the French vineyards in 1957! Producers allege that Pinot Meunier lacks ageing potential, but this does not deter Krug from including around 15% of it in their final blends. The nose has the trademark smoky charm typical in Jeroboam size bottles, combined with ripe fruit and spicy aromas. Unusually for a Champagne house, Bollinger have been grape growers as well as producers from the beginning.

There are only two types of blends produced, both pinot noir-dominated: the non-vintage Special Cuvée is the expression of the Bollinger house style, while the vintage-dated Grande Année, produced only in exceptional years, is designed to express the inherent character of the vintage. The palate has a flinty austeritywith Braeburn apple, white pepper and subtle spice followed by yeasty richnessand a brisk finish.In 1920 Jacques Bollinger, son of Georges took over the buiness and with the help of his cousins Pierre and then Yves Moret de Rocheprise they continued to increased Bollinger's prominence in England.