Bollinger R.D. Extra Brut 2008

Winery Background and History

Champagne Bollinger, founded in 1829 in Aÿ, is a family-owned house famed for its structured, Pinot Noir–driven Champagnes. Over time it has built prestige through long lees aging, oak fermentations, and reserve wine practices. The R.D. (Récemment Dégorgé) line is their late-disgorged prestige cuvée, released only in exceptional years and disgorged just prior to release to preserve freshness. Bollinger oversees vineyard selection, cooperage, and cellar practices in its historic caves, ensuring consistency and longevity across vintages.

Producer and Wine Maker

This cuvée is produced by Bollinger’s blending and technical team. It is assembled from the 2008 vintage base wine plus reserve wines, entirely barrel fermented (including malolactic) in older barrels. The wine spends extended time on lees—14 years in the case of 2008—before disgorgement. The dosage is extremely low (3 g/L), making it Extra Brut, and each bottle is manually riddled and disgorged under cork.

Vineyards and Micro Climate

The 2008 blend is composed of 71 % Pinot Noir and 29 % Chardonnay, sourced from 18 crus, mostly Pinot from Aÿ and Verzenay and Chardonnay from Le Mesnil-sur-Oger and Cramant. About 84 % of the vineyards are Grand Cru and 16 % Premier Cru. The 2008 growing season was marked by cooler temperatures early, but later sunshine enabled full ripeness, delivering expression, balance, and high acidity.

Vinification & Aging Methods

Fermentation (alcoholic and malolactic) occurs entirely in older French oak barrels (228 L and 400 L casks). After aging ~6 months in barrel, the wine is bottled under cork for secondary fermentation. The wine remains on its lees for 14 years before disgorgement (Oct 28, 2022 for 2008). The dosage is 3 g/L.

Tasting notes

Golden straw in color. On the nose: toasted hazelnut, brioche, marzipan, preserved lemon, dried orchard fruits, saline mineral notes. On the palate: vibrant and structured, orchard and citrus fruit set against firm minerality, chalky tension, fine mousse, and a long, bone-dry, saline finish with lingering nutty and brioche layers.

Food & Wine Pairing

Pairs superbly with lobster thermidor, grilled scallops, shellfish in beurre blanc, foie gras, white truffle, pâté en croûte, or dishes combining shellfish and citrus. Also works well with aged cheeses or smoked salmon.

Service Methods and Temperatures

Serve chilled at 10–12 °C. Use a tulip or Champagne glass to preserve mousse and aromas. No decanting is necessary; pour gently to retain the delicate mousse and aromatic lift.

Storage and Aging Potential

This is built for long cellaring. In an ideal cellar (12–14 °C, stable humidity, darkness), it should evolve gracefully for 20 to 25+ years, with increasing tertiary complexity: baked nuts, honey, toasty brioche, forest floor, and briar.

Grape Varietals & percentage used

71 % Pinot Noir

29 % Chardonnay

ABV (Alcohol by Volume)

12.5 %

Scores

• James Suckling: 99

• William Kelley (Wine Advocate): 98+

• Antonio Galloni (Vinous): 96

• Tyson Stelzer: 98

• Sarah Mayo (The Wine Independent): 98+