Bollinger RD Vintage Brut 3/750 2002

"This is the greatest value in our entire Champagne catalogue. It is also a happy first foray into the Aube region of southern Champagne. Drappier has not only the most historic cellar in the Aube, but it exists today as one of the most pristine in all of Champagne as it was effectively walled up and hidden from the occupying Nazis in World War II. You are now fully immersed in Pinot country. 75% Pinot Noir, 10% Pinot Meunier, and 15% Chardonnay. Satisfaction in a glass!"
Wine review by Wil Bailey

Time, Rarity, Boldness This is the result of Madame Bollinger’s great vision: an expert wine with aromas enhanced by its exceptionally long maturation, it will last forever; James Bond’s favorite champagne.

Blend of the 2002 vintage: 60% Pinot Noir, 40% Chardonnay 23 crus: 71% Grands crus, 29% Premiers crus. Only the very best among vintage champagnes become Bollinger R.D.: 2002 is definitely one of the most promising vintages of the last decade

Maturation: A very long maturation, more than three times longer than required by the appellation, for an infinite array of flavors: a true wine alchemy.

To the eye: Golden with subtle highlights.

To the nose: Aromas of stewed ripe fruit, particularly quince, but also a discreet note of honey. These are followed by roasted notes and cocoa, which give way to flavors of star anise and nutmeg.

To the palate: Full-bodied attack. Powerful but well-balanced, with persistent flavour. Mineral finish with touches of lemon revealing a pleasing bitterness.

Expert Review

(19)- Jancis Robinson
60% Pinot Noir, 40% Chardonnay. 23 crus of which 71% are Grands Crus and the rest Premiers Crus. Dosage under 4 g/l. Very firm, savoury nose with Bollinger's trademark fungi. Very powerfully so but with excellent acidity and lift on the palate…This wine should not be served too cool. It has real weight - though does not taste heavy. I loved it on first release as Grande Année and it is less austere now. A bit mellower and more open though still with the deep throat salve sensation on the finish.
-Jancis Robinson, September 18, 2014

Food Pairings

All types of risotto, especially mushrooms or truffle risotto
Venison
Old Comté or Swiss Gruyère