To the eye, a golden colour with subtle highlights.
On the nose, aromas of stewed ripe fruit, particularly quince, but also a discreet note of honey. These are followed by roasted notes and cocoa, which give way to flavours of star anise and nutmeg.
In the mouth, full-bodied attack. Powerful but well-balanced, with persistent flavour. Mineral finish with touches of lemon revealing a pleasing bitterness.
Blend of the 2002 vintage: 60% Pinot Noir, 40% Chardonnay. 23 crus: 71% Grands crus, 29% Premiers crus.
Maturation: a very long maturation, more than three times longer than required by the appellation, for an infinite array of flavours: a true wine alchemy.
Dosage: very low: “Extra Brut”, 3 to 4 grams per liter.
All types of risotto, especially mushrooms or truffle risotto, venison, old comté or swiss gruyère.
Bollinger R.D. will enhance all gourmet cuisine but its aura is such that it creates a special occasion on its own. Offering it as a gift is a sign of a great friendship. In order to fully appreciate its unique style, bouquet and aromas, it is best served at 12°C, or more.
Bollinger R.D. can be enjoyed right away to appreciate the exceptional freshness due to its recent disgorging; you may also choose to let it mature further: its ageing potential is endless.
Bollinger’s 2002 R.D. is striking in its beauty. Silky and caressing on the palate, the 2002 impresses for its exceptional balance and harmony. In 2002 so many Champagnes are ripe and explosive in style, but the 2002 R.D. is quite restrained by comparison. Hints of apricot pit, smoke, almonds, spices and pears ring out on the super-finessed, inviting finish. The 2002 is going to be nearly impossible to resist in its youth, but it should also age impeccably. All the elements are in the right place. Dosage is 3-4 grams per liter.
— Antonio Galloni
96/100 (November 2014)
My first taste of a Bollinger R.D and it was a perfect experience due to having the exquisite and renowned 2002 Vintage. Subtle gentle precise bubbles, smooth, rich, and intensity. Dark cocoa and roasted dried nuts linger as further scents of lemon, citrus, and tangerine all appear on the palate. Strong and powerful with perfect floral minerality and equilibrium. Food pairing was Scallops wrapped in Bellota Jamon followed by Pear Rissotto for main course. Dessert was enjoyed together with a mixed platter of French/Swiss artesan chesses. Ideal drinking window right now but will be fascinating to check on its progress over the next 10 years or so.
97/100 (September 2015)