Bollinger 'R.D.' Champagne 2008

R.D. stands for ‘Recemment Degorge’, or ‘recently disgorged’. Madame Bollinger created this legendary vintage in 1967, giving the world the opportunity to taste a champagne aged on lees for an exceptionally long time. This is the result of Madame Bollinger’s great vision: an expert wine with aromas enhanced by its exceptionally long maturation, it will last forever; James Bond’s favourite champagne. In the mid-1960s, while most Champagne Houses were developing unusually shaped bottles, Bollinger decided to concentrate on its signature taste. Although old vintages were not fashionable in 1967, Madame Bollinger was bold as ever. True to her pioneering spirit, she had the daring idea of marketing the 1952 vintage that had recently been disgorged and dosed as an Extra Brut.   2007 is a blend 14 different crus parcels (91% Grands crus and 9% Premiers crus) Fermented entirely in oak barrels. Only the very best vintages are elevated to the level of Bollinger R.D.: the 2007 vintage is characterised by remarkable precision and energy. A very long maturation, more than four times longer than required by the appellation, for an infinite array of flavours: a true wine alchemy. Bottled with very low dosage (3g/liter, so ‘Extra Brut’), Bollinger R.D. is released only a few months after it is disgorged. This recent disgorgement guarantees the remarkable freshness of the wine.   Intense shimmers of gold. Complex on the nose with aromas of honey and brioche. This is followed by a host of spices (ginger, cumin, caraway and more), before evolving into notes of mirabelle plum, dried apricot and fresh hazelnut. A lively and clean opening that reveals notes of white plum, walnut and aniseed. Its freshness is beautiful and its tension incredible. Pairings based on saffron, the ingredient selected to highlight the Bollinger R.D. 2007 cuvee: Langoustine with a saffron-infused vinaigrette – Fillet of halibut in a saffron crust – Bresse chicken with a saffron and ginger sauce.   In order to showcase its unique style, we recommend serving Bollinger R.D. at a temperature of 8a°C, then to appreciate the evolution of its aromas over the course of the tasting. There are two different experiences possible. The first entails a discovery of Bollinger R.D. during the same year of its disgorgement. In this case, the wine expresses a specific aromatic range, with complex fruity notes. The alternative experience involves leaving Bollinger R.D. for several more years to mature in the cellar, which then reveals the depth of aromas characteristic of the finest vintages. Wine Enthusiast: 98Pts; Robert Parker: 97Pts; Andreas Larsson: 97Pts; Vert de Vin: 97Pts; Wine Spectator: 96Pts; Falstaff: 96Pts; La Revue du Vin de France: 18.5/20Pts