Champagne Bollinger PN AYC 18 is more than just any champagne; it's a rare and exclusive creation that embodies the essence of luxury and refinement. This champagne is the result of the dedication and passion of the Bollinger House, renowned for generations for its unique style and impeccable quality.
Pinot Noir, the grape at the heart of this creation, is the cornerstone of Bollinger's signature style. It is this particular grape variety that has given the winery its unparalleled reputation. Until the launch of PN VZ 15 in 2020, Bollinger had produced only one other Champagne made entirely from this grape: the exceptionally rare Vieilles Vignes Françaises cuvée.
The fourth edition is the Bollinger PN AYC18
The introduction of this new Pinot Noir cuvée in 2020 was a milestone for Bollinger. It marked the first permanent addition to the Bollinger range since the launch of Bollinger Rosé in 2008. This cuvée, imbued with character and depth, redefines itself year after year, making it a living testament to the legendary Bollinger tradition.
With the PN AYC 18, Bollinger presents the fourth edition of its acclaimed PN collection. This champagne celebrates the diversity and richness of Pinot Noir from various terroirs, each offering a unique interpretation of the grape. The base of this edition is the Aÿ cru, fortified with grapes from Tauxières and Verzenay. Although the base vintage is 2018, this champagne also contains grapes from magnums, the oldest of which date back to 2009.
The aroma and taste of the Bollinger PN AYC18
Visually, the PN AYC 18 is captivating with its golden hue, enriched with bronze accents. The nose is seduced by notes of honey, fruit jelly, quince, and candied citrus, complemented by aromas of marzipan, blood orange, and a hint of refreshing menthol. On the palate, it is a symphony of depth and richness, culminating in a long finish where the candied citrus enhances the wine's freshness. In terms of wine and food pairings, the PN AYC 18 shines best alongside refined dishes. It pairs beautifully with scallop carpaccio with citrus, duck à l'orange, and quince and almond tart.
