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12% | FRANCE

Hailed as the best vintage since 1928, 1996 is ideally suited to the powerfully expressive style of RD. An attractive toasty nose, with notes of roasted nuts and summer fruit...
£695.00
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Hailed as the best vintage since 1928, 1996 is ideally suited to the powerfully expressive style of RD. An attractive toasty nose, with notes of roasted nuts and summer fruit leads on to an explosion of flavour on the palate with the savoury and the sweet harmoniously harnessed followed by a majestic finish.This is an exceptional RD, powerful enough to match a variety of dishes and, needless to say, superb on its own. The ultimate expression from the ultimate Champagne House!

R.D. (meaning Recently Disgorged) is exclusively produced with wines from the cuvée juice. The first fermentation of R.D. is always 100% carried out in oak barrels, which has become quite unique in Champagne. The Cru are fermented in small oak barrels (205, 225 and 410 litres), which enables a rigourous selection.

Bollinger only uses old barrels (5 years and more), in order to generate neither an oaky taste nor tannins. This method reinforces the aromatic complexity and the ageing potential of the wines. Once the wine is bottled, the carbonic fermantation and cellar ageing are conducted under natural cork. This enables a better protection against oxidation compared with a metal crown cap. This method, nowadays very seldom used in Champagne, is a guarantee of freshness. It allows the aromas to preserve all their bouquet.

R.D. ages in cellar for at least 8 years. After manual riddling and disgorging, the wine rests for a minimum of 3 months prior to shipment.

Excellent with mushroom and truffle based dishes, also compliments game and richer meats. The perfect pair is probably mature cheeses such as Comté.

"Vintage Champagne is a must for a truly special supper, and a bottle from top Champagne house Bollinger outght to impress. Bollinger's RD 1996 is only the twentieth vintage to be created since production first began. Made in a small quantity from one of the best vintages this century."
Kate Ennis, Food & Travel

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