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Bollinger R.D. 1996 Champagne 1.5L

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Bollinger R.D.
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Bollinger R.D.
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  Single Bottles
Bollinger R.D. 1996 - Magnum - 1.5L Magnum - 1.5L   £1,150.00
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Bollinger R.D.
Bollinger R.D.
Description & Technical Information
Madame Bollinger created the first vintage of this now legendary prestige cuvée in 1961 with the launch of R.D. 1952. An acronym for Recently Disgorged, Bollinger R.D. is the result of Madame Bollinger's great vision: an expert wine with aromas enhanced by its exceptionally long maturation in the Bollinger family cellars - more than three times longer than required. Bollinger R.D. is also James Bond's favourite champagne.

Weather: The 1996 season was full of contrasts with an unpredictable summer, but remains famous as a high-sugar, high-acid champagne vintage. In the months before picking, the spells of hot weather and the influence of north-easterly winds contributed to the initial maturity of the grapes. Initially lauded as the best since 1990 (maybe better!), it is undergoing a slight re-appraisal at the moment, as with some of the white Burgundies. High acidity and a tendency to oxidise appear peculiar bed-fellows, but the phenomenon has been noted with one or two champagnes.

Technical Information:
Vineyards: 75% Grand Cru, 25% Premier Cru
Grape Varieties: 70% Pinot Noir, 30% Chardonnay
Ageing: 16 years on the lees
Disgorged: March 2013
Dosage: 3 g/l
Drink: Now to 2029+

Tasting Note: The 1996 harvest began with a dry and crisp winter with small amounts of frost and budding in mid-April. The peak of the harvest was very hot, especially during mid-August and September where conditions were ideal with hot days and cool nights to allow the grapes to fully develop. This vintage is one of the absolute best. A golden colour with a creamy palate and hints of apples and dried fruits. This is a bold champagne with complex flavours and incredible ageing potential. On the palate expressive initial dried fruits give way to a slightly more floral mid-palate. This outstanding vintage has really benefited from the extra ageing on the lees, bringing out its full-bodied nature.
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