Bollinger R.D Champagne 1996 - Jeroboam

Bollinger R.D. Champagne 1996 in Jeroboam is a rare expression of one of Champagne’s most admired houses, combining remarkable maturity with the freshness of a recently disgorged release. Built on a powerful majority of Pinot Noir from Grand Cru and Premier Cru vineyards, it offers depth, structure, and exceptional complexity, all wrapped in the distinctive Bollinger style. R.D. stands for "Recently Disgorged," a concept that gives the wine the richness of long lees ageing and the energy of a newly finished Champagne.

Makuprofiili
In the glass, this Champagne typically shows a deep golden hue with refined, persistent bubbles, reflecting both its age and impressive pedigree. The nose is layered and expressive, with aromas that may range from toasted brioche, hazelnut, and dried fruit to citrus peel, spice, and subtle oxidative nuances. On the palate, it is full-bodied and structured, with the concentration and power of Pinot Noir balanced by Chardonnay’s freshness and lift. The texture is broad and vinous, yet still precise, with a long, evolving finish that can reveal notes of orchard fruit, roasted nuts, honey, and mineral tension. Thanks to its exceptional raw material and extended ageing, this is a Champagne with very strong ageing potential and one that continues to develop beautifully over time, particularly in a format as large as Jeroboam.

Viininvalmistus
This cuvée is crafted from 75% Grand Cru and 25% Premier Cru fruit, with approximately 70% Pinot Noir and 30% Chardonnay, sourced from top sites in Champagne. The wine undergoes its first fermentation in oak barrels, a hallmark of Bollinger’s style that adds texture, complexity, and subtle savoury depth. It then spends extended time ageing on the lees in bottle, sealed with a cork rather than a crown cap during maturation, before being disgorged shortly prior to release. The RD designation highlights this late disgorgement, preserving freshness while allowing the wine to show the full benefit of long cellar ageing.

Ruoka & tarjoilu
This is a Champagne that deserves serious food, pairing beautifully with lobster, scallops, roast poultry, truffle dishes, mature Comté, or even lightly gamey dishes such as quail or duck breast. Serve it well chilled, ideally around 10–12°C, to allow both its freshness and complexity to shine. Decanting is not essential, but a short period in a large glass or wine decanter can help open up the aromas, especially for a bottle of this age and format.

Tuottaja
Champagne Bollinger is one of the great names of the region, known for its rich, structured, Pinot Noir-driven style and long-standing commitment to traditional winemaking. Founded in 1829 and still family-owned for much of its history, the house has built a reputation for producing Champagnes of depth, precision, and remarkable longevity. Bollinger is especially respected for its use of oak, extended ageing, and cellar expertise, with R.D. standing among its most celebrated and collector-worthy cuvées.

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