Bollinger RD 1982 is a vintage prestige cuvée Champagne from the house of Bollinger in Äy, France. Bollinger RD [Récemment Dégorgé] 1982 is a blend of about 70% Pinot Noir and 30% Chardonnay, with grapes sourced from Grand Cru and Premier Cru vineyards. "Offering up complex aromas of mandarin, iodine, mocha, dried fruits, vine smoke and spices, Bollinger`s 1982 Extra-Brut R. D. is full-bodied, pillowy and layered, with a fleshy core of fruit, lively acids and a long, chalky, intensely sapid finish. Muscular and vinous, it`s the result of a late September harvest of a clean, ripe crop that was picked during light rain." Wine Advocate, 2022
Bollinger’s 1982 R.D., disgorged in 1995, makes for a great palate cleanser. Mature, but with enough freshness to drink well for at least another handful of years, the 1982 is a fabulous example of just how well Champagne can age with proper storage. Hints of almond, chamomile, mint, dried pear and baked apple leave a lasting impression in this super-polished, silky Bollinger. The 1982 retains quite a bit of freshness, especially considering it was disgorged more than a decade ago.Antonio Galloni1st May 2016
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Bollinger
A Classic Grande Marque
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).