Bollinger
R.D. 2008
Deep golden robe with golden highlights, animated by an effervescence of great finesse. The nose is generous, opening onto almond paste, then onto stewed notes of apricot, honey and bread crumb, lifted by a very fresh bergamot. On the palate, the effervescence is rich: mirabelle plum and vineyard…
THE CUVÉES OF MAISON BOLLINGERThe expert verdict
The structure of this champagne
TASTING NOTES
Deep golden robe with golden highlights, animated by an effervescence of great finesse. The nose is generous, opening onto almond paste, then onto stewed notes of apricot, honey and bread crumb, lifted by a very fresh bergamot. On the palate, the effervescence is rich: mirabelle plum and vineyard peach settle in before citrus fruits revive the tension. The finish, saline and persistent, ends on a generous, almost crunchy hazelnut. Fourteen years on lees, and yet this freshness remains intact — this is the very signature of recent disgorgement.
The composition
Terroirs
A blend of 71% pinot noir and 29% chardonnay, drawn from 18 grand and premier crus: Aÿ and Verzenay for the pinot noir, Le Mesnil-sur-Oger and Cramant for the chardonnay. Fermentation is carried out entirely in oak barrels, in keeping with the house's signature style. The wine then rests for fourteen years on its lees in the cellars of Aÿ, before hand riddling and disgorgement. Dosed at just 3 g/L — extra brut —, it is released onto the market only a few months after disgorgement: this is the very principle of R.D. Serve at 12°C to follow the evolution of the aromas in the glass.
About this house
Founded in 1829 in Aÿ, Bollinger is one of the few great Champagne houses still run by members of the founding family. Its style, firmly rooted in pinot noir and barrel ageing, gives it an immediately identifiable singularity in the world of Champagne. The House continues exceedingly rare artisanal methods: fermentation in small old oak barrels, hand riddling and disgorgement, and sealing with natural cork during ageing on lees.
R.D. means "Recently Disgorged," a trademark registered by the house. The idea came from Madame Lily Bollinger: in 1967, she decided to release an old vintage — the 1952 — just disgorged and dosed as extra brut, going against the customs of the time. Late disgorgement preserves in the wine a freshness that long years in the cellar do not dull, and each R.D. is only produced in vintages that deserve it. The 2008, a year of rare acidity in Champagne, is one of its most accomplished expressions: Parker awarded it 98/100, James Suckling 99/100, and Wine Spectator and Decanter 97/100.
The perfect pairing
Starter
The saline finish of the R.D. and the vibrancy left by its recent disgorgement match the iodine of oysters without ever overpowering it.
Main course
The house's signature pairing: the hazelnut that lingers on the wine's finish is echoed in a lightly seared scallop, barely golden.
Cheese
An aged gruyère or a mature sheep's milk cheese pair with the bread crumb and almond notes born of fourteen years on lees.
Other champagnes
from Maison Bollinger
