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Bollinger R.D. Extra Brut with Gift Box 2002

Vintage Sparkling Wine from Champagne, France
  • JS99
  • JH98
  • WW98
  • W&S97
  • WS96
  • D94
12% ABV
  • RP97
  • WS96
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4.8 9 Ratings
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4.8 9 Ratings
12% ABV

Winemaker Notes

R.D. (Recently Disgorged) is the result of a great vision of Madame Bollinger, R.D. is a magnification of the very best that theChampagne region's terroirhas to offer. R.D. starts as a Grande Année, the prestige cuvéeof Bollinger, and is allowed to mature for an extra 8 to 20 years, sometimes more.

The 2002 Bollinger R.D. displays golden hue with subtle highlights. Aromas of stewed ripe fruit, particularly quince, but also a discreet note of honey. These are followed by roasted notes of cocoa, which give way to flavors of star anise and nutmeg. Full bodied attack. Powerful but well-balanced, with persistent flavor. Mineral finish with touches of lemon revealing a pleasing bitterness.

60% Pinot Noir, 40% Chardonnay

Critical Acclaim

All Vintages
JS 99
James Suckling
Super fresh, this is striking given the 10 years in the cellars; it has a fine citrus nose - plenty of lemon, grapefruit, yellow chalky notes, some lighter floral elements too. The palate is super dry (dosage at 3-4g) and there's a silky, sherbet-like texture, smooth, fine and long. The citrus flavours give way to the driving surging acidity, thunderous acidity, really driving and powerful. The finish twists very slowly through to light-toasted cashew fruit flavours, but lemon citrus prevails. This is thrilling Champagne. Disgorged 22nd October, 2013. Drink from 2016.
JH 98
Australian Wine Companion
A great wine whenever made and released, but few better than '02, appropriate given it marks the 50th birthday of RD (the first '52). It has the two outstanding features of R.D.: complexity and freshness. Pale gold, the bouquet is a cascade of honeyed brioche, spice and exotic fruits, the palate extraordinarily powerful, and staggeringly long, lemon citrus and minerally acidity providing the freshness. Bollinger has remained tightly family owned, but able to match the frenzy of expenditure on press houses and fermentation cellars of the region’s best producers.
WW 98
Wilfred Wong of Wine.com
Bollinger R.D. turned out to be my wine of the evening as I tasted a star-studded cast of the world's greatest wines at the 12 Annual Wine & Spirits Top 100 Tasting. The 2002 became a magical experience when paired with freshly shucked oysters from the Hog Island Oyster Bay Company. R.D. and I became frozen in time while everyone fought to get more wine and posing for selfies. Champagne on the highest of pedestal. James Bond (007) would have been so proud. Deep yellow golden color; delicate and refined mousse; tremendous aroma of creamy apples and subtle citrus, medium to full bodied, layered and satiny smooth on the palate; long and enticing; dry, fine acidity, well balanced; creamy, ripe core fruit flavors, with a special interplay between fruit, earth and oak; long finish, delicate and refined in the aftertaste. (Tasted: October 20, 2015, San Francisco, CA)
W&S 97
Wine & Spirits
When we tasted the 2002 Grande Année in 2012, I scored it 95 points, impressed by its pale chalk power, its muscularity and the freshness it expressed as a ten-year-old wine. It had the scent of a sunny meadow. With two years of additional time on the lees and a lower dosage, the current R.D. version of that wine is more extreme. If you break it apart you might consider how the barrel-aged base wines from 23 crus intensify the structure, or how the acidity of the vintage has sustained the bright, buzzing freshness of the peach and apple flavors. The fruit seems to be wedded to rock, so strong is the chalk streak of limestone. And yet the resonance of the wine, subsuming any and all of those factors, brings it together in a sumptuous texture, making it a pleasure to drink even now. It’s more sensible, however, to wait. In ten years, this should begin to fulfill its promise, at the start of its prime.
WS 96
Wine Spectator
A racehorse of a Champagne, showing ample power in a sleek, harmonious package. This is structured by firm, steely acidity, seamlessly woven with concentrated layers of roast almond, crushed black raspberry, candied kumquat and ginger, fleur de sel and pastry flavors. Mouthwatering, with a lasting, spiced finish. Disgorged October 22, 2013. Drink now through 2030.
D 94
Decanter
A closed, grassy nose at first but underneath there's a restrained beautiful sophistication and youthful charm. Distinct but faint RD tones towards mushroom truffle and mineral saltiness. Slowly booming in the glass and not unlike a young RD 1975, so at some point this wine will breathe sweetest chocalte and nut symphony.
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Bollinger

Champagne Bollinger

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Champagne Bollinger, Champagne, France
Video of winery

In 1829, Champagne Bollinger introduced an instantly recognizable, dry, toasty style that connoisseurs around the globe have coveted ever since. Six generations of the Bollinger family have maintained that trademark style, and Bollinger is one of the rare Grande Marque houses to be owned, controlled and managed by the same family since it was founded.

With 399 acres of vineyards situated in the best Grands Crus and Premiers Crus villages, Bollinger relies on its own estate for nearly two-thirds of its grape requirements, including the Pinot Noir that gives its Champagne its distinctive roundness and elegance. Bollinger is one of a select few houses that can control the quality of its grape supply so carefully.

Bollinger is renowned for its stringent quality standards. It adheres to traditional methods, including individual vinification of each marc and cru, barrel fermentation (it is the last Champagne house to employ a full-time cooper) and extra-aging on the lees prior to disgorgement.

Members of the British Royal Court were among the first to embrace Bollinger’s unmistakable quality, and Queen Victoria made Bollinger the exclusive purveyor to the Court by Royal Warrant in 1884. Besides royalty, loyal devotees have included heads of state, celebrities and even famous fictional characters: Agent 007, James Bond, demands the exclusive Champagne Bollinger.

Champagne

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Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

VIT04700502_23_2002 Item# 132864