Bollinger R.d. Bollinger, 2008

Bollinger R.D. 2008 is one of the house’s most sought‑after releases – a late‑disgorged, ultra‑refined Champagne that showcases the greatness of the 2008 vintage. Crafted primarily from Pinot Noir with a supporting share of Chardonnay, it marries power, precision and remarkable freshness after extended ageing on its lees. The “R.D.” (Recently Disgorged) concept, first created by Madame Bollinger in the 1950s, was pioneering at the time and remains a benchmark for complex, mature yet vividly fresh Champagne today.

Tasting Notes
In the glass, Bollinger R.D. 2008 shows a deep, luminous gold hue with a very fine, persistent mousse that hints at its long ageing. The nose is layered and expressive: ripe citrus, baked orchard fruits and Mirabelle plum intertwine with toasted brioche, roasted hazelnuts, cocoa, and subtle notes of truffle, honeycomb and chalky minerality. On the palate, it is both powerful and razor‑sharp, with the structure of Pinot Noir wrapped around the tension and line of top‑class Chardonnay. Flavours of lemon zest, candied orange peel, poached pear and stone fruit are framed by brioche, toasted almonds, spice and a saline, chalk‑driven finish. The dosage is low, so the 2008 vintage’s vibrant acidity shines through, giving the wine great precision and length. Thanks to its late disgorgement and outstanding vintage, this Champagne will continue to evolve beautifully for at least 10–15 years, and likely much longer in optimal cellaring conditions.

Production
Bollinger R.D. 2008 is sourced predominantly from Grand Cru and Premier Cru vineyards in the heart of Champagne, with a strong emphasis on Pinot Noir from Bollinger’s historic terroirs around Aÿ, supported by top‑quality Chardonnay from renowned Côte des Blancs sites. All grapes are hand‑harvested at optimal ripeness, parcel‑by‑parcel, to preserve purity and balance. The base wines are traditionally vinified, with a significant portion fermented in small oak barrels – a Bollinger hallmark that brings texture, complexity and longevity. After blending, the wine undergoes its second fermentation in bottle, then ages for many years on the lees under natural cork, far exceeding standard Champagne ageing times. Disgorgement takes place relatively late, and with a very low dosage, to capture the combination of mature, autolytic complexity and striking freshness that defines the R.D. style.

Food & Serving
This is a gastronomic Champagne that shines at the table. Pair it with luxurious seafood such as lobster, scallops in a beurre blanc, turbot, or langoustines; it also works beautifully with roast poultry, Bresse chicken with morels, veal sweetbreads, or dishes featuring truffle and wild mushrooms. Aged hard cheeses like Comté, Beaufort or Parmigiano Reggiano make excellent partners as well. Serve cool but not too cold, around 10–12°C (50–54°F), to let the complexity fully unfold. Decanting for 15–30 minutes in a wide white‑wine decanter can further open up the aromatics, especially if enjoyed in its youth.

Producer
Founded in 1829 in Aÿ, Bollinger is one of Champagne’s great historic houses and is still closely associated with family ownership and a strong commitment to Pinot Noir. The house has long been known for its rich, structured style, barrel fermentation and significant holdings in estate vineyards, many of them in Grand Cru and Premier Cru villages. Madame Lily Bollinger, who led the house through much of the 20th century, played a key role in building its reputation and launched the pioneering R.D. cuvée, which helped redefine what mature Champagne could be. Today, Bollinger remains a benchmark in the region, acclaimed by collectors and critics alike for the depth, ageing potential and character of its wines.