SWS351633_2000

Bollinger Vintage R.D. Jeroboam (3-Liter Bottle) 2000

Bollinger Vintage R.D. Jeroboam (3-Liter Bottle) 2000
Price: $1,300.00 $1,169.00
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Item No. 128241
RARE R.D. 2000 ONLY AVAILABLE IN JEROBOAMS
Bollinger has taken the step to only release the 2000 vintage of prestige cuvee R.D. in Jeroboam (3-liter bottles). The Bollinger chief executive, Jerome Philippon, took the decision as he felt the 3-liter bottle was the best size for this Champagne to age in. When speaking at the bi-annual Vinexpo industry conference in Bordeaux in June, Philippon said, "Given the forward nature of 2000, bottles and magnums wouldn't have been right for R.D. as they would speed up the ageing, but Jeroboams last forever." "R.D. develops best in Jeroboam and it seemed the right thing to do to limit it to that format, but bottles and magnums of R.D will definitely be back," he reassured.

Extremely Limited Quantities Produced
Just 400 Jeroboams of R.D. 2000 were bottled, with 350 available worldwide in this numbered wooden gift box, and the other 50 forming the centerpiece of the "Bollinger Experience." Standing for "recently disgorged," Bollinger R.D. 2000 is made from grapes grown across 16 crus, with 76% of the blend made from grand cru grapes. A blend of 63% Pinot Noir and 37% Chardonnay, all 400 Jeroboams were disgorged on 07/07 of 2012, in honor of Bollinger's long links to James Bond.

About the Champagne:
R.D. (Recently Disgorged) is the result of a great vision of Madame Bollinger, R.D. is a magnification of the very best that the Champagne region's terroir has to offer. R.D. starts as a Grande Annee, the prestige cuvée of Bollinger, and is allowed to mature for an extra 8 to 20 years, sometimes more. This special aging allows the wine to maintain a unique combination of freshness and vivacity, while developing delicate and complex aromas.

Tasting Note:
A strong color with intense luminosity. Great depth, notes of cashew nuts, honey, caramelized apple tart. Aromas of forest floor and wild mushrooms. As it develops, the primary aromas give way to more complex secondary aromas (stone fruits) and even tertiary (mocha, cocoa and truffle).

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