In the mid-1960s, while many Champagne houses developed unusually shaped bottles, Bollinger focused on evolving the "Taste of Bollinger". In 1967, there was no custom of drinking aged Champagne, but Madame Bollinger's pioneering spirit and bold ideas led her to disgorging the 1952 vintage and releasing it as an Extra Brut. Bollinger's absolute prestige lies not in physical external factors, but in the wine itself. With this in mind, Madame Bollinger created a completely new and unique tasting experience, contrasting the aromatic individuality of the vintage Champagne with the wonderful freshness when you put it in your mouth. This freshness comes from the natural acidity of the grapes and is accentuated by the dosage of the Extra Brut. This vintage Champagne became known to the world as "Bollinger RD", and the label was the first in the history of Champagne to state the date of disgorgement. The reproduction of the original label material and font is a sign of the Maison's firm confidence. Appearance: Sparkling gold
Nose: Honey, brioche and various spices (ginger, cumin, caraway, etc.) with aromas of plum, dried apricot and fresh walnut becoming more prominent over time.
Taste: Lively and clean on the palate. Aromas of plum, walnut and aniseed. Unique freshness and excitement. How to enjoy
To enjoy Bollinger RD to its fullest, first chill it to 8°C and experience the dramatic evolution of the bouquet as the temperature slowly rises in the glass. When opened in the year of disgorgement, you can enjoy very complex fruitiness. Aging for a few more years after release deepens the bouquet and reveals the characteristics of the vintage. Recommended pairing with saffron-based dishes. Uses only the first pressing, 100% barrel fermented, such as prawns with saffron vinaigrette, white fish scented with saffron, and Bresse chicken with saffron ginger sauce.
Bollinger only releases RD when the grapes are good. The 2007 is a prestige champagne that exudes precision and energy.
Ageing: A luxurious ageing period in bottles with natural corks, four times longer than the legal ageing period for Champagne AOP. This long ageing period allows the complex bouquet to develop.
Dosage: Extra Brut, 3g/LThe motto is "We Are Bolly Family". Champagne Bollinger is a family-run grand maison located in the village of Ay in the Champagne region, the holy land of Pinot Noir, since 1829. They are renowned for producing elegant, high-quality wines, backed by craftsmanship supported by traditional methods by artisans.
It is one of the few maisons that has continued to ferment in wooden barrels since its founding. Due to its consistent style and stable quality, it has been highly praised by food professionals such as chefs and sommeliers at Michelin-starred restaurants, and has gained such passionate support that it is said to be known by all wine lovers.
In particular, the "Special Cuvée", a masterpiece that embodies the style of the Maison and is praised for going beyond the boundaries of non-vintage, is a masterpiece that continues to be loved by Bolly lovers around the world. Another point not to be missed is that while respecting tradition, they are always innovative and have a good sense of balance between learning from the past and creating something new.
In 1884, Queen Victoria awarded the Maison the Royal Warrant, allowing it to supply to the British Royal Family. For over 130 years since then, the Maison has maintained this honor and continues to supply to the British Royal Family today.
Another person who is indispensable when talking about the Maison is Madame Elisabeth Lily Bollinger. As one of the leading women in the Champagne region, her achievements, which have been passed down throughout history, are an important legacy for the Maison. After the death of her husband Jacques Bollinger, the third-generation head of the family, she protected the Maison from the turmoil of World War II for 30 years from 1941 to 1971, a time of global turmoil, and after the war, she worked hard to popularize champagne. In 1967, she released the super prestige champagne "RD", a timeless masterpiece that fully embodies the Maison's philosophy, and Madame Lily's sincere thoughts are still passed down to the present day.
The trusting relationship with the 007 film series, based on a gentleman's agreement, began in 1973 with the eighth film in the series, Live and Let Die. Since then, over the course of all 15 films, it has established itself as "James Bond's favorite champagne."
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The company owns 179 hectares of its own vineyards in the Champagne region, a renowned World Heritage Site, and many of the grapes it needs for production are sourced from its own vineyards, mainly Grand Cru and Premier Cru, scattered throughout the Marne department, a traditional Champagne production area.
The Maison is also committed to creating a sustainable environment that will pass on its passion for high-quality winemaking and high level of expertise to the next generation. In 2012, it became the first Champagne house in France to receive the HVE (High Environmental Value) certification, a certification established by the French Ministry of Agriculture and Food. In 2014, it was further awarded the Sustainable Viticulture in Champagne certification. This honor was also a first in France, demonstrating the Maison's pioneering efforts in environmental protection. <Brewing>
The black grape, Pinot Noir, is the base of the blend. It dominates each cuvée at over 60%, giving it depth, complexity and power. It is also worth noting that oak barrels are used to promote fermentation. At Bollinger, reserve wines are aged for 5 to 12 years in magnum bottles according to cru and vintage, and when blending, 5 to 10% is added to the wines made from the latest vintage and the previous year's harvest.
The Maison is also unique in that it takes "the luxury of time" to age the wines for long periods of time. Non-vintage cuvées are aged for three years, vintage for at least five years, and "RD" for eight years or more.
Bollinger is known for its dry taste. Dosage is kept to a minimum. After disgorgement, the wine is left to rest for three months before being shipped.