Bollinger RD Tradition 300cl (Disgorged 1983)

Bollinger RD Tradition 300cl (Disgorged 1983)

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£2,300.00
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  • Robert Parker rating 96
Bollinger RD Tradition 300cl (Disgorged 1983)
2 left

HED31823

300 cl

12%
£2,300.00
Taxes included.

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This is an incredibly rare NV jeroboam produced by Bollinger. Though a non-vintage wine, it is thought to have been produced using a good portion of grapes from the 1965 harvest. From a private cellar, these bottles have been impeccably stored in ideal conditions since direct shipment from Bollinger following disgorgement in 1983.
96 Robert Parker
From a bottle disgorged in 2016, the 1979 Extra-Brut R. D. is the fruit of an early October harvest, and it contains the highest percentage of Pinot Noir ever recorded for this cuvée to date. Offering up complex aromas of grilled peaches, walnuts, coffee, orange oil, saffron and toast, it`s medium to full-bodied, deep and layered, with a vinous mid-palate, ripe but racy acids and a beautifully refined mousse, concluding with a telltale bone-dry finish. Elegantly muscular and intensely sapid, the 1979 R. D. exemplifies the greatness of mature Bollinger. - William Kelley

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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).

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