Bollinger R.D., 2004

Bollinger R.D., 2004

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Case size: 6 / Bottle size: 750ml

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£625.00

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£769.97

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Bollinger R.D., 2004

R.D. stands for Récemment Dégorgé (Recently Disgorged). The 2004 has been aged for over 13 years on its lees before being released.


Bollinger R.D. has only been made in 25 vintages since the debut 1952 and it remains one of the scarcist of grand marque prestige cuveés.

The blend of 66% Pinot Noir and 34% Chardonnay is sourced from 16 Grand and Premier cru vineyards in the Montagne de Reims and Côte de Blanc.

The base wines are vinified in used oak barrels, sourced from Bollinger's Burgundian property, Domaine Chanson. The dosage is just 3g/l.

Bollinger R.D. is a powerfully intense wine which can be enjoyed for its freshness upon release or allowed to mature for 2-3 decades, adding further complexity and nuance. A magnum of 1985 that I opened recently was still incredibly vigorous and vibrant.

Tasting Notes

Critics Score: 96

Publication: Richard Juhlin

One of my most exciting wine experiences was when I first tasted 1975 Bollinger RD with my parents at their home. During yesterday's Sunday afternoon, I served them the latest edition of 2004 blindly. The 82-year-old's reaction did not allow for a wait. Mom immediately exclaimed "the same wonderful scent of chocolate and apricot like when we drank Bollinger RD in the 80's". So right she was. When Bollinger decides to launch the newest vintage of RD, the wine must have its distinctive autolytic character of freshly baked bread, chocolate, hazelnut and mushroom. That is at least the thought. I would like to say that the last vintage in 2002 did not have these features at the launch at all, but instead relied on an almost grassy elegance and refined acid structure in an remaining youthful attire. With 2004 it is different. It's precisely like this Bollinger RD should taste from the beginning. Nobody can be disappointed here. Perhaps, 2004, is not one of the most heroic vintages but on the other hand it is one of the most classic. The very essence of the RD concept is to try to capture a wine's optimal maturity along with maximum freshness. The intensity of the mature layers of dark chocolate, tobacco, black truffles from Vaucluse and a melancholy hiking in the moist autumn forest is impressive. The mousse may struggle to reach the surface of the glycerol rich essence of wine. Nevertheless, it tingles of lust on the tongue when stringency, chalk and jingling pure acids dance over the finish line.

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