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Bollinger RD 1990

HED31613 75cl 12%
£500.00
£416.67 ex-VAT Pay ex-VAT when shipping outside the UK
R.D stands for “Recently Disgorged” and was an innovation of Madame Bollinger who wished to release a Champagne that would be released ready to drink and would combine extraordinary freshness with greater aromatic complexity. Sourced entirely from Grands and Premiers crus, it is generally a Pinot Noir-dominant blend with Chardonnay and is aged for more than three times the minimum ageing requirement of 3 years for vintage Champagnes. 1990 is widely considered to be an excellent vintage with perfect growing conditions.
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Alternative Formats
£1,100.00
£916.67 ex-VAT Pay ex-VAT when shipping outside the UK
Other Vintages
£600.00
£500.00 ex-VAT Pay ex-VAT when shipping outside the UK
£250.00
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2 left
97 RP
Rated 97 points by Robert Parker's Wine Advocate
2 left
12.5% ABV
Champagne, France
White
Chardonnay - Pinot Noir
£215.00
£179.17 ex-VAT Pay ex-VAT when shipping outside the UK
2 left
97 RP
Rated 97 points by Robert Parker's Wine Advocate
2 left
12.5% ABV
Champagne, France
White
Chardonnay - Pinot Noir
£225.00
£187.50 ex-VAT Pay ex-VAT when shipping outside the UK
Bollinger

Bollinger

Synonymous with sophistication and quality, Champagne Bollinger was awarded the Royal Warrant as Official Purveyor of Champagne to Queen Victoria in 1884. From special cuvées and Rosé Champagnes, to rarely seen vintages, luxurious large formats and Recently Disgorged styles, this is a wonderful House to discover. Bollinger wines even have a close association with James Bond - and rare limited editions have been released in celebration of the films from Moonraker to No Time To Die.

The Bollinger vineyard covers 179 hectares, with 85% of these Grand and Premier Cru. One of the last family-run Champagne houses in the region, Bollinger is located in the village of Aÿ, near Épernay. A number of practices are key to the Bollinger approach: the majority of grapes used in the wines have to come from the Maison's own vineyards; Pinot Noir must play a dominant role in the blend; the role of micro-oxygenation from barrel fermentation; and long periods of bottle aging (two to three times longer than required).

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