2008 Champagne Bollinger, R.D., Extra Brut (Disgorged 17/11/22)

2008 Champagne Bollinger, R.D., Extra Brut (Disgorged 17/11/22)

Product: 20088075024
Prices start from £1,800.00 per case Buying options
2008 Champagne Bollinger, R.D., Extra Brut (Disgorged 17/11/22)

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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Storage charges apply.
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3 x 150cl magnum
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Description

The slightly more expressive nose is also wonderfully complex with its aromas of citrus peel, yeast, acacia and a vague hint of red fruit, particularly strawberry. The full-bodied flavours have excellent volume and richness as the long ageing on the lees is very much in evidence of the moderately dry, powerful and equally complex finale. For my taste, this is largely mature, and while it will hold for several more decades, I don't see much, if any, further upside development potential.

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Allen Meadows, Burghound.com (August 2023)

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Critics reviews

Burghound94/100

The slightly more expressive nose is also wonderfully complex with its aromas of citrus peel, yeast, acacia and a vague hint of red fruit, particularly strawberry. The full-bodied flavours have excellent volume and richness as the long ageing on the lees is very much in evidence of the moderately dry, powerful and equally complex finale. For my taste, this is largely mature, and while it will hold for several more decades, I don't see much, if any, further upside development potential.

Drink now

Allen Meadows, Burghound.com (August 2023)

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Antonio Galloni, Vinous96/100

Bollinger’s 2008 R.D. is a powerful, vinous Champagne. Apricot, dried pear, tangerine oil, hazelnut, dried flowers, chamomile and brioche all race across the palate. The 2008 boasts notable depth and textural intensity, with a feeling of phenolic, almost tannin-driven grip from the Pinot that propels the finish.

At times, the R.D. is quite exotic, even if there is a good kick of energy from the bright, salivating acids and low dosage. The 2008 R.D. is very much a Champagne for the dinner table, a wine that benefits immensely from aeration. In 2008, the blend comprises fruit from 18 villages, 71% Pinot Noir, mostly from Aÿ and Verzenay and 29% Chardonnay, mainly from Mesnil-sur-Oger and Cramant. The dosage is 3 grams of dosage. I would give this a few more years in bottle to come together fully.

Disgorged: October 28, 2022

Drink 2025 - 2043

Antonio Galloni, Vinous.com (May 2023)

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Jancis Robinson MW18/20

71% Pinot Noir, 29% Chardonnay. Deliberately released only a few months after disgorgement to preserve freshness. Launched in the UK with great fanfare – or at least bagpipes, from the pipe band of the London Scottish regiment both outside and inside Spencer House in London. The excuse being that Lily Bollinger was a quarter Scottish.

Bottle disgorged October 2022

Lightly smoky nose and extremely tense with some of the mushroom notes that are so characteristic of mature Bollinger. (Though hazelnuts were chosen as the overriding character and theme of the launch dinner by chef de cave Denis Bunner.) Still extremely youthful, though, it did open out in the glass, auguring well for bottle development.

Magnum disgorged November 2022

Perhaps unexpectedly, this was much more opulent and expressive on the nose than the bottle – much more flattering and less demanding. Though piercing acidity still exists, the whole is beautifully long and complete. Bollinger have always thought magnums are the ideal size, better than bottles or jeroboams.

Jeroboam

Even paler and with a drier finish.

Drink 2024 - 2034

Jancis Robinson MW, JancisRobinson.com (March 2023)

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Decanter97/100

Bright in colour with gold reflections, the aromatics are immediately captivating, with marzipan, acacia, apricot and patisserie all vying for attention. It’s impossibly youthful yet reassuringly mature, a bread basket of delicious contradiction. Cerebral seduction ensues on the palate, with dried fruits, bergamot and lime joining the party; then come the hazelnut notes – which have been identified as a leitmotif for the vintage – and a clean, almost chalky finish to restore rigorous harmony. Precision in no way undermines generosity, and generosity in no way undermines potential. A very fine piece of work, all in all, tasted from magnum, alongside bottle and jeroboam. 

Disgorged: November 2022. Dosage: 3g/L.

Drink 2023 - 2050

Simon Field MW, Decanter.com (March 2023)

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About this WINE

Bollinger

Bollinger

The Champagne House of Bollinger was established in 1829 by Jacques Bollinger and Paul Renaudin. Over the years the vineyard holdings have been steadily increased with the largest expansion taking place under the stewardship of the legendary Mme Lily Bollinger. She ran the company between 1941 and 1977 and today it is managed by her great-nephew, Ghislain de Montgolfier.

Bollinger has a reputation for producing muscular champagnes with body, depth and power, and is today considered one of the "Great" Champagne houses.

70% of the grapes come from the firm's own vineyards. 80% of the harvest is barrel-fermented with the wines being kept on their yeast lees for an extended period of time (in the case of the RD, around 10 years).

Bollinger produces classic, complex, Pinot-Noir dominated champagnes with the ability to age gracefully for many years.

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Recently Disgorged

Recently Disgorged

The Recently Disgorged (RD) Champagne style was introduced for the first time by Madame Bollinger in 1961, on the 1952 Bollinger La Grande Année vintage. Disgorgement (or dégorgement) is a core process in the traditional method of sparkling wine-making. It involves the removal of the frozen sediment (yeast) collected in a plastic pot (pellet) at the neck of the inverted bottle, at the conclusion of the Champagne's ageing process after the second fermentation.

In instances where disgorgement is deliberately delayed to the point just prior to the release of the bottling to the market, the Champagne benefits from a prolonged maturation on its lees (yeast), which reinforces the aromatic subtlety and complexity of the final wine. Most importantly, late disgorgement allows the Champagne to retain its freshness, vivacity and fruity expression despite the ageing.

Recommended Producers: Bollinger RD the most famous and exquisite exponent of the style, Pol Roger.

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Champagne blend

Champagne blend

Which grapes are included in the blend, and their proportion, is one of the key factors determining the style of most Champagnes. Three grapes are used - Pinot Noir, Chardonnay and Pinot Meunier.

26% of vineyards in Champagne are planted with Chardonnay and it performs best on the Côtes des Blancs and on the chalk slopes south of Epernay. It is relatively simple to grow, although it buds early and thus is susceptible to spring frosts. It produces lighter, fresher wines than those from Burgundy and gives finesse, fruit and elegance to the final blend. It is the sole grape in Blancs de Blancs, which are some of the richest long-lived Champagnes produced.

Pinot Noir accounts for nearly 40% of the plantings in Champagne and lies at the heart of most blends - it gives Champagne its body, structure, strength and grip. It is planted across Champagne and particularly so in the southern Aube district.

The final component is Pinot Meunier and this constitutes nearly 35% of the plantings. Its durability and resistance to spring frosts make the Marne Valley, a notorious frost pocket, its natural home. It ripens well in poor years and produces a soft, fruity style of wine that is ideal for blending with the more assertive flavours of Pinot Noir. Producers allege that Pinot Meunier lacks ageing potential, but this does not deter Krug from including around 15% of it in their final blends.


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