Bollinger’s Pinot Noir and Barrel Work
Bollinger began in Aÿ in 1829. Pinot Noir is the predominant grape in its Champagne cuvées, and the house has kept oak vinification for its best crus. It uses previously used barrels rather than new wood to avoid a pronounced new-oak flavour.
A changing Pinot Noir study
PN is made entirely from Pinot Noir. Each edition gives prominence to one cru and one base vintage, making the series a way to follow the grape through different places and harvests. The named four-hectare La Côte aux Enfants hillside in Aÿ produces a still red Pinot Noir; Bollinger also makes a distinct Champagne from the parcel.
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What the barrel claim covers
Wood is a documented part of Bollinger’s practice, but the protocol belongs to specific wines. For example, the house describes La Grande Année 2018 as entirely barrel fermented. That does not establish the same fermentation method for every vintage wine it makes. The technical sheet for each release gives the more useful account.
Émilien Boutillat became Champagne Bollinger's cellar master on 1 October 2026, succeeding Denis Bunner.
Questions
Frequently asked
Can you visit Bollinger in Aÿ?
Yes. Bollinger offers bookable cellar tours and tastings through its 1829 app, including Discovery and Experiential visits. Reserve ahead.
What is Bollinger PN?
PN is a 100% Pinot Noir Champagne series. Each edition highlights a principal cru and a base vintage.
Is La Côte aux Enfants a Champagne?
Bollinger makes both a still red Pinot Noir and a separate Champagne associated with its La Côte aux Enfants vineyard. Check the bottle label.
The field
How it compares
| Place | Awards | Notes |
|---|---|---|
| Bollinger | 50 Best | Aÿ, $$$$ |
| Ayala | · | Aÿ |
| Billecart-Salmon | 50 Best | Aÿ |
| Champagne Philipponnat | · | Aÿ |
| Deutz | · | Aÿ |
| Henri Giraud | · | Aÿ |
| Philipponnat | 50 Best | Aÿ |
Similar places
The Sunday email
Read about the people behind wineries like Bollinger in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
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