Bollinger R.D. 2008
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Product characteristics
Type of Sparkling:Champagne
Grapes:Chardonnay, Pinot Noir
Region:Champagne
Color:White
Sweetness:Brut
Alcohol:12.5
Vintage:2008
Volume:0.75
Country:France
View all Characteristics
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All Characteristics
Reviews
Key DetailsColor
Deep Gold
Clarity
Clear
Sweetness
Dry
Brand
Bollinger
Country
France
Alcohol
12.5%
Sensory StructureAlcohol
10-11%
12-13%
14-14+%
Acidity
low
med
high
Body
low
med
high
Finish
short
medium
long
Tasting CharacteristicsBollinger R.D. 2008 invites you into a deep, refined reverie – where time slumbers and richness wakes.
This is vintage Champagne from a legendary house. The 2008 harvest, across 18 great crus, was blended with care: 71 % Pinot Noir for structure, power and depth, 29 % Chardonnay for brightness and elegance. Barrel fermentation and extended lees aging – long before disgorgement, give the wine an old-school gravitas, a complex mineral-driven soul and a weight of history. The Extra-Brut dosage preserves purity: nothing excess, only nuance and intent.
Aromas and flavours:
Primary
Aroma/Nose: Rich aromas of toasted hazelnuts, toasted bread crust, nougat and marzipan - evolving to dried apricot, mirabelle plum, acacia honey, gentle brioche, subtle bergamot and citrus rind, with a saline minerality creeping in like sea breeze.
Secondary
Palate/Taste: On the palate - powerful yet refined: fine, persistent mousse gives way to stone-fruit flesh (plum, peach), orchard fruit (pear, mirabelle), touches of dried fruit, delicate citrus lift, and a thread of saline-mineral freshness. Underneath runs the depth and structure of Pinot-driven vinosity, fleshed out by Chardonnay’s clarity.
Tertiary
Finish: Long, lingering, nutty and mineral; toasted almond and hazelnut echoes, gentle salinity, subtle tobacco-herbal undertones, a soft brioche-bread crust memory and refined, sustained dryness. A finish that doesn’t just fade - it lingers, resurfaces, and resonates.
GastronomyServe chilled (approx. 8-10 C) in a tall flute or white-wine glass — give it air, let the layers breathe. This is a Champagne for a celebratory dinner, a special meal or a contemplative moment of calm. Its depth and complexity pair beautifully with refined dishes – think buttery scallops, sea-urchin, delicate white fish, or lightly seared tuna with a salty-citrus or truffle-butter accent. It also stands up to richer fare: duck breast with hazelnuts, veal with creamy sauce, or roast poultry with herb jus.
Food Pairing Suggestions:
Meat
Fish
Fruits and berries
Cheese
Poultry
Vegetables
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