Bollinger R.D. Extra Brut with Gift Box 2007
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James
Suckling -
Robert
Parker -
Wine
Spectator - Decanter
Product Details
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Winemaker Notes
Sometimes you come across a match that brings together complexity of flavors, textures and even stories in a memorable way to create the ultimate pairing. The 14 years that Bollinger R.D. 2007 spent aging on the lees results in an extraordinary range of primary, secondary and tertiary characteristics that come in a frame of almost unimaginable tension of developed richness and freshness.
In their quest to find the best way to serve Bollinger R.D. at the estate, the food-obsessed team at Bollinger came to the conclusion that pairings based on saffron, offers extraordinary pleasure and an array of both complementary and supplementary flavors and textures to R.D. Langoustine with saffron-infused vinaigrette, fillet of halibut in a saffron crust or bresse chicken with a saffron and ginger sauce are exceptional suggestions.
Professional Ratings
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James Suckling
What an amazing nose this has, like the smell of a rock pool on a rocky coast, but with so many candied fruit, spicy and mushroom notes behind that. That fruit is way more expressive on the powerful and structured palate with a lime freshness and chalky minerality at the super-long bone-dry finish.
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Robert Parker's Wine Advocate
Disgorged on July 10, 2020, with three grams per liter dosage, Bollinger's eagerly awaited 2007 Extra-Brut R. D. is beautiful, unwinding in the glass with aromas of crisp orchard fruit, citrus pith and white flowers mingled with hints of honey, orange oil, buttery pastry, English walnuts and delicately spicy bass notes. Full-bodied, vibrant and incisive, it's unusually elegant and structurally fine-boned for what is routinely one of Champagne's more muscular tête de cuvées, with a bright spine of acidity that's cloaked in vibrant, concentrated fruit, complemented by a pearly pinpoint mousse and concluding with an intensely sapid finish. Long and penetrating, this is a tightly coiled R. D. that will reward bottle age.
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Wine Spectator
Minerally on the nose, with accents of sea breeze and brine, transitions on the palate to a deep and finely-knit range of ripe nectarine and dried white cherry fruit, chopped almond and espresso crema, and hints of tangerine peel, saffron and ground cardamom. Fine and lacy in texture, this is sleek and mouthwatering through to the finish, where the salinity returns, echoing a lasting note. Disgorged July 2020. Drink now through 2032.
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Decanter
A lively mousse, soft gold energy belying its extended sojourn on cork, and then an attractive nose of gorse, dried apricot, flint and baking spice. This subtle interplay between spice and fruit is re-visited on the palate, a firm backdrop of peachy acidity bolstered by orchard fruits and a hint of almond. Still a little sleepy after a relatively recent reawakening, the wine does not lack for potential, reinforced by notes of gingerbread, hazelnut and quince, all patiently underwriting the prospect of a slow-burn crescendo.
Other Vintages
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James
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Robert
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Robert
Parker -
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Spectator
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James
Suckling -
Wilfred
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In 1829, Champagne Bollinger introduced an instantly recognizable, dry, toasty style that connoisseurs around the globe have coveted ever since. Six generations of the Bollinger family have maintained that trademark style, and Bollinger is one of the rare Grande Marque houses to be owned, controlled and managed by the same family since it was founded.
With 399 acres of vineyards situated in the best Grands Crus and Premiers Crus villages, Bollinger relies on its own estate for nearly two-thirds of its grape requirements, including the Pinot Noir that gives its Champagne its distinctive roundness and elegance. Bollinger is one of a select few houses that can control the quality of its grape supply so carefully.
Bollinger is renowned for its stringent quality standards. It adheres to traditional methods, including individual vinification of each marc and cru, barrel fermentation (it is the last Champagne house to employ a full-time cooper) and extra-aging on the lees prior to disgorgement.
Members of the British Royal Court were among the first to embrace Bollinger’s unmistakable quality, and Queen Victoria made Bollinger the exclusive purveyor to the Court by Royal Warrant in 1884. Besides royalty, loyal devotees have included heads of state, celebrities and even famous fictional characters: Agent 007, James Bond, demands the exclusive Champagne Bollinger.
Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.
Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.
Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.
With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’