In the glass
Aroma: oak, toasted coconut, ripe apple, dried apricot, mandarin, lime
Palate: bone dry, liquorice, aniseed, tropical fruit, very long finish
Recently disgorged La Grande Annee held far longer on lees: oak and toasted coconut over dried apricot and mandarin, bone-dry yet fruit-packed with a very long finish.
What it pairs with
-
Aged Comte
Oak and toast meet the cheese's nutty crystals. -
Roast turbot
Bone-dry length and citrus frame fine white fish. -
Guinea fowl with morels
Find guinea fowl with morels on TableJourney →
Tropical depth and aniseed echo mushroom and roast.
How to serve Bollinger R.D.
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 6-8°C. Cellar temperature (6-8°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a tulip flute. A tulip shape rewards the bouquet better than a narrow flute and frames the wine's structure.
- Pair with. Aged Comte, Roast turbot, Guinea fowl with morels. Match the wine's structure to the dish's fat and salt.
History
Bollinger introduced R.D. (recemment degorge, recently disgorged) in 1967 with the 1952 vintage, releasing a Grande Annee kept on lees far longer and disgorged just before sale.
- 1967 — R.D. concept launched with the 1952 vintage
Facts
- Producer
- Champagne Bollinger
- Grapes
- Pinot Noir, Chardonnay
- Classification
- AOC Champagne
- Oak
- Barrel-fermented; recently disgorged after extra-long lees ageing
- ABV
- 12.0%
- Price
- EUR 200 to 320 at retail
- Drinking window
- 10 to 35 from vintage
- First vintage
- 1967
Scores
- Vinous 94 (2002 vintage, reviewed 2018)
Frequently asked about Bollinger R.D.
What does Bollinger R.D. taste like?
On the nose, oak, toasted coconut, ripe apple, dried apricot, mandarin. On the palate, bone dry, liquorice, aniseed, tropical fruit, very long finish. Structurally full-bodied, high acidity with a long finish. Recently disgorged La Grande Annee held far longer on lees: oak and toasted coconut over dried apricot and mandarin, bone-dry yet fruit-packed with a very long finish.
When should I drink Bollinger R.D.?
Drink 10 to 35 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Bollinger R.D.?
Aged Comte is the canonical pairing. Other strong matches include Roast turbot and Guinea fowl with morels. Oak and toast meet the cheese's nutty crystals.
What grapes are in Bollinger R.D.?
The blend is Pinot Noir, Chardonnay. The wine is classified as AOC Champagne.