Bollinger RD 1996

Bollinger RD 1996

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£450.00
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  • Robert Parker rating 96
  • Vinous rating 96
Bollinger RD 1996
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HED3218

75 cl

12%
£450.00
Taxes included.

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Bollinger RD 1996 is a late-disgorged prestige cuvée from the Champagne region, showcasing a blend primarily of Pinot Noir and Chardonnay. The wine underwent partial fermentation in oak barrels, contributing to its structured profile. Extended lees ageing reflects the house`s commitment to complexity, with RD spending over seven years on lees before disgorgement. This cuvée exemplifies Bollinger`s philosophy that patience is essential for achieving depth and character in Champagne.
96 Vinous
The 1996 R.D. (2012 disgorgement) is in a gorgeous spot right now. A stunning set of aromas and flavors have developed in bottle, making the 1996 a real treat to taste and drink at this stage. Scents of coffee, hazelnut, honey, dried flowers, menthol and candied orange peel all lift from the glass. Mature and yet also quite fresh, with terrific nuance, the 1996 R.D. is a terrific example of the timeless beauty that only Champagne can deliver. Disgorged: 2012.Antonio Galloni1st July 2019

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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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