Average rating 4.9/5 stars across all Google and external reviews
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Bought directly from Bollinger through their UK agent Mentzendorff, the bottles are stored in bond at London City Bond Eton Park, in ideal conditions at a constant 13°C. For same-day deliveries, small quantities are kept in our office cellar, where the temperature is maintained between 11–13°C. We source all our bottles directly from the Maison or their official UK office, eliminating the risk of poor storage. This is crucial, as champagne quality is highly sensitive to heat: temperatures above 18°C accelerate maturity significantly, which compromises quality.
Champagne Bollinger owns an impressive 178 hectares of vineyards, of which 85% are in Grand Cru and Premier Cru villages. Their land is spread over seven main villages: Aÿ, Avenay, Louvois, Tauxières and Verzenay planted with Pinot Noir; Cuis with Chardonnay; and Champvoisy with Meunier. Bollinger are one of the few Houses to produce the majority of their own grapes for their blends. Pinot Noir represents 60% of the House's vineyards and defines the House style: complex and powerful with remarkable structure. In 2012 Champagne Bollinger was certified High Environment Value (HEV) this certification rewards a number of environmental procedures implemented at the Maison.
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.
Weather: The 2002 vintage shaped up magnificently over the spring, with no significant frost and near-perfect flowering. Then followed a summer marked by long, sunny periods interspersed with regular cloudy and rainy spells. The vines were in good health and the dehydration of the grape berries helped them reach new heights of ripeness. Generally considered one of the best harvests in the last twenty years.
Technical Information:
Vineyards: 71% Grand Cru, 29% Premier Cru
Grape Varieties: 60% Pinot Noir, 40% Chardonnay
Ageing: 11 years on the lees
Disgorged: October 2014
Dosage: 4 g/l
Drink: Now to 2030+
Tasting Note:A light golden colour, this has a nose of dried apricot mixed with grilled nuts. R.D. 2002 really comes alive on the palate, expressing toasty flavours and perfectly treading the balance between real weight without being too heavy. The powerful flavours are due to the extra ageing and this seriously mature champagne finishes with a freshness of fruit and long-lasting flavour. Only the very best vintages become Bollinger R.D. and 2002 is one of the best ever. This is mesmerising.
Champagne Bollinger have been creating prestigious champagnes with character, distinguished by their elegance and complexity, since 1829. The story began when the son of a noble family, Athanase de Villermont, inherited an extensive estate in the Aÿ region. Foreseeing the extraordinary potential of the wines of Champagne, he founded the firm Renaudin-Bollinger & Cie upon meeting Joseph Bollinger, a widely travelled German and Paul Renaudin, a local man fascinated by the world of wine. Nearly two hundred years later, Bollinger are one of the biggest names in the region and are famously the preferred champagne brand of fictional British Secret Service agent, James Bond.
The House owns an impressive 178 hectares of vineyards, of which 85% are Grand Cru and Premier Cru vines. Their land is spread over seven main vineyards: Aÿ, Avenay, Louvois, Tauxières and Verzenay planted with Pinot Noir; Cuis with Chardonnay; and Champvoisy with Meunier. Bollinger are one of the few Houses to produce the majority of their own grapes for their blends. Pinot Noir represents 60% of the House's vineyards and defines the House style: complex and powerful with remarkable structure. In 2012 it was certified HIGH ENVIRONMENTAL VALUE (HEV) this certification rewards a number of environmental procedures implemented at the Champagne Bollinger vineyard, such as the large-scale reduction in the use of vine protection products, the implementation of organic pesticide treatments across the entire vineyard, energy recovery from pruning waste, the application of experimental organic farming on a section of the vineyard, and the numerous other actions carried out to protect biodiversity and embellish the vineyard.
Cellar Master: Denis Bunner
Winery Location: Aÿ | Champagne, France
Champagne Region: Vallée de la Marne
Annual Production (bottles): 2,500,000
Chef de Cave History at Champagne Bollinger:
Denis Bunner 2023 - Current | Joined Bollinger as Deputy Chef de Cave in 2013 and became the 7th Chef de Cave in 2023. He joined 6th September 2013 and the harvest started end of September. He was involved in quality control, first grape purchasing, where he implemented new techniques to control the must’s quality at the laboratory. Very quickly it gave the Maison a quick global overview of the harvest’s quality and ability to control it more efficiently. In 2014 he oversaw the jetting process, used in Special Cuvee and case by case with the vintage cuvee. Before Bollinger Denis worked at the CIVC Oenology department, where for ten years he was involved with research and a member of the Laboratory of Tasting and Sensory Analysis, this tasting has mapped out his journey.
Gilles Descôtes 2013 - 2023 | In 2003 Gilles joined Champagne Bollinger holding a string of key positions; Deputy Director of Production, Director of Vineyards and Procurement and Technical Director. During his tenure as Director of Vineyards he lead the way for more sustainable farming in the vineyards, a key achievement for the HEV certification awarded to the Maison in 2012. Long before he was chef de cave, he was part of the tasting committee so in 2013 he was a natural successor to the outgoing chef de cave in 2013. He wasted no time in recruiting his deputy, Denis Bunner joined him in September 2013 from the CIVC. Gilles Descôtes pays the greatest attention to the grape, a raw material whose excellence is essential for the production of an exceptional champagne and his philosophy can be summed up "respect for the grape, to achieve the purity of the wines." He held the position for over 10 years, guiding the House's style, protecting traditions and sprinkling a little gold dust here and there! He was part of the team for example who in 2008 introduced nitrogen to the racking process protecting the wines from oxygen. Gilles grew up in Oger in the Côtes des Blancs and spent his childhood in Champagne. He went to primary school in Oger, high school in Épernay, before continuing his studies in Reims, Paris and Montpellier. A very warm and gentle soul who was incredibly generous with sharing information. After a short illness he died in January 2023, a major loss to the house and Champagne world.
Mathieu Kauffmann 2004 - 2013 | In February 2001 he joined the winemaking team at Bollinger working alongside Gérard Liot and became chef de cave in 2004. During his time at Champagne Bollinger he was an integral part to the Maison achieving its HIGH ENVIRONMENTAL VALUE (HEV) certification, awarding key environmental achievements across the winemaking and vineyard operations. He also believed "the wood allows the must to breathe" as a result all vintage cuvee became 100% fermented in oak. Mathieu also oversaw the construction of the Mareuil-sur-Ay pressing center and the expansion of the cellars in Ay. Kauffmann started his sparkling wine career in 1992 in his native Alsace where he headed up the Crémant production of the Cave d’Eguisheim.
Gérard Liot 1989 - 2004 | A local champenoise who joined Champagne Bollinger in 1969 and twenty years later was promoted to chef de cave.
Expert Reviews
18.5/20
Jancis Robinson MW
“Tasted blind. Tense, dense nose. Savoury. Lemony with marked acidity and lots to chew on. Bone-dry finish, rather a demanding nature. Intellectual wine. Quite long. One of the more evolved. A little like white burgundy plus carbon dioxide. Long. Krug or Bolly?”
18/20
Richard Hemming MW
“Disgorged 17 May 2017. 60% Pinot Noir, 40% Chardonnay (usually more like 30%). Incredibly intense aromas – baked apple, cinnamon, freshly baked bread. Conventional and recognisably champagne, but to a greater, more intense degree. Some creamy coffee on the palate and wonderfully savoury salinity on the finish. Very, very long persistence. Champagne to the power of ten. (RH)”
95/100
Antonio Galloni
“The most remarkable thing about the 2002 Extra Brut R.D. is how tense and structured it is. Despite having been disgorged over two years ago, the 2002 is very much tightly wound. After several hours, the power and resonance of the vintage start to come through, along with the natural richness of Pinot from Aÿ. Whereas most 2002 Champagnes are quite ripe in profile, the 2002 R.D. has plenty of depth, but it is depth through concentration as opposed to elevated ripeness. The low dosage style further adds to that sensation. Hints of chamomile, sage, dried flower and red fruits emerge over time, but only with reluctance. I would prefer to cellar the 2002 for at least a few years. If that is not possible, readers should open the wine at least a few hours in advance. Even so, the 2002's best drinking lies somewhere in the future. My sense is that the 2002 will be at its best between the ages of 20 and 30. Disgorged: September 11, 2015.”
94/100
Essi Avellan MW
“This 2013-disgorged bottle shows the super-ripe expression that has become RD’s calling card, with notable evolution in the colour and on the nose. A touch of oak on an upfront nose that comes with oxidative undertones on top of marmalade, cider and Christmas-cake fruit. There is quite the contrast between the sweet and age-mellowed nose and feisty palate”
17+/20
Jancis Robinson MW
“Current vintage. Disgorged January 2017. 40% Chardonnay (high for Bollinger). Extra Brut. Dosage 3 g/l. Deep straw gold. Start of that woodland-mushroom Bollinger aroma. Masses of character. Not quite as tense as some 2002s – more Bollinger style with the dry overlay. Very, very Bollinger. Drink 2017-2026”
19/20
Jancis Robinson MW
“Disgorged October 2014. RS 4 g/l. 60% Pinot Noir, 40% Chardonnay. From Bollinger's UK agent Mentzendorff. Tasted blind. Dark gold. Mushrooms (a mature Bollinger trademark), savour and density with a dry finish. Definitely Bollinger RD. Some refinement too. Reminds me a little of a fine sake – umami?”
92/100
Robert Parker Jr
“Big names do not help if you are not familiar with a certain house style, and so I can understand everyone who dislikes Bollinger's 2002 RD Extra Brut, which at first sight reveals a matured if not an old wine displaying toffee, floral (hyacinths, narcissus, sage), vegetal and spicy aromas (oak, cannabis, frankincense, black bread) -- but almost no fruit (at least no fresh fruit). This wine was disgorged in March 2014, but just needs a lot of time in the glass to develop its complexity. On the palate this is a very pure, fresh, lively, firmly structured and almost ascetic wine with complexity, but almost no sensuality. Very distinctive style.”
95/100
Michael Edwards
“Expressive and richly textured Pinot Noir. Profound. ”
18/20
Jancis Robinson MW
“Disgorged October 2014. 60% Pinot Noir, 40% Chardonnay. RS 4 g/l. Tasted blind. Pinkish gold. Very slightly oxidised but not dangerously so on the nose. Then great energy on the end. This is almost Krug-like in how complex and tight knit it is. Savoury. Impressive. Energetic. Unusually dry finish.”
94/100
Essi Avellan MW
“It has been a long wait for R.D. fans since the 1997 vintage, which was followed by only minuscule amounts of 1999 and 2000 coming in large formats only. Now there is a chance to celebrate 50 years of R.D. with the outstanding 2002 vintage. It is a bold, fresh and seamless vintage of R.D. with the higher than usual Chardonnay content bringing an extra layer of elegance. I enjoy the drive and linearity the wine has despite the huge concentration. The October 2013 disgorged bottle has been the best with super-stylish with its mineral restraint and autumnal. Apple and spice fruit profile with an under-control oxidative undertone. Perfected, super dry 3g/l dosage.”
18/20
Jancis Robinson MW
“(Bottle) Tasted blind. Disgorged October 2014. A little less fruity on the nose, as though it is a little evolved so seemed clearly from a bottle rather than a magnum - confirmed. Again very dry end.”
18.5/20
Jancis Robinson MW
“(Magnum) Tasted blind. Disgorged October 2014. Big and broad on the nose. With a hint of putty. Edge of cream-of-mushroom soup. Bone dry and even a little chewy on the end. It seemed as though it had to be a magnum and it was. ”
17.5
Jancis Robinson MW
“Magnum. Lots of minerality on the nose and underlying fruit. Tense-issimo. Almost austere!”
94/100
Josh Reynolds
“Light gold. Powerful, mineral-laced scents of orange zest, pear skin, iodine and chamomile, with a hint of anise in the background. On the palate, vibrant orchard and citrus fruit flavors unfurl slowly, picking up toasty lees and mace nuances that build on the back half. Sappy, tightly focused and stony, finishing with excellent thrust and building florality. This is showing an extremely youthful profile for its age and while I know that the received wisdom is that R.D. wines should be drunk soon after release, I'd let this one get some more years on it. ”
96/100
Antonio Galloni
“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.”
19/20
Jancis Robinson MW
“Very firm, savoury nose with Bollinger's trademark fungi. Very powerfully so but with excellent acidity and lift on the palate. This is touted as a 50th anniversary offering because the first RD (Recently Disgorged) vintage released on the UK market was the 1952, in 1967 (so it was three years older than this 2002). It was launched at the same time as the 1953 on the French and Swiss markets and the 1955 on the American and Italian markets. A nod to British taste for seriously mature champagne? This wine should not be served too cool. It has real weight - though does not taste heavy. I loved it on first release as Grande Année and it is less austere now. A bit mellower and more open though still with the deep throat salve sensation on the finish.”
99/100
James Suckling
“Super fresh, this is striking given the 10 years in the cellars; it has a fine citrus nose - plenty of lemon, grapefruit, yellow chalky notes, some lighter floral elements too. The palate is super dry (dosage at 3-4g) and there's a silky, sherbet-like texture, smooth, fine and long. The citrus flavours give way to the driving surging acidity, thunderous acidity, really driving and powerful. The finish twists very slowly through to light-toasted cashew fruit flavours, but lemon citrus prevails. This is thrilling Champagne.”
An exceptional evening in the village of Aÿ as Champagne Bollinger unveiled La Grande Année 2018, marking the first chapter in its journey towards its bicentenary in 2029.
To mark the release of the movie No Time To Die, the 25th instalment of the James Bond series, the House created a limited edition wine dedicated to 007, with a 2011 vintage inspired by the world of Bond.
Ever wondered what makes a good vintage and which years were the best in Champagne? This is the Champagne Vintage Guide, their overall ratings according to Essi Avellan MW and the best releases of the Vintage year.
Today on The Friday Bubble Essi Avellan and Nick Baker discuss Bollinger's latest release La Grande Année Rose 2014 & comparing to the previously released LGA 2014.
Today on The Friday Bubble, Essi Avellan MW and Nick Baker, Founder of The Finest Bubble introduce Champagne Bollinger’s new release, the 3rd interpretation of the PN series, TX17.
Today sees the next edition in this new line-up. PN VZ16 is the second interpretation in a new series that will be released every year, always with a focus on one of Bollinger’s Pinot Noir crus.
In celebration of over 40 years of partnership as the Official Champagne of 007 and the upcoming film No Time To Die, Champagne Bollinger has produced a limited edition gift box that brings together three icons: Bollinger’s signature Special Cuvée, the Aston Martin DB5 and James Bond.
How Bollinger’s new PN VZ 15 is a glorious deep-dive into terroir - Written by Anne Krebiehl MW for The-Buyer.Net
The new Bollinger PN VZ 15 releases on 21st July 2020
During a visit to the house of Bollinger in Aÿ last year, we explored champagnes from some of the region's hottest ever vintages, dating as far back as 1947. We also held a mini-vertical of Special Cuvée base vintages, tasted a trio of R.D.s and had a look at the new Coteaux Champenois.
Shortly after the 2018 harvest, Bollinger Chef de Cave Gilles Descôtes declared that "2017 was the worst harvest of my life and 2018 is the best". We visited the house in Aÿ to taste the base wines and also tasted some of the rarer grape varieties, such as Arbane, Petit Meslier and Pinot Gris.
On Wednesday 6th March 2019, we’ll be going LIVE on Instagram TV with Bollinger winemaker Karl Reuter, who'll be guiding us through a tasting of six Bollinger champagnes and answering questions put to him by the live audience.
Although Chef de Cave Gilles Descôtes described 2017 as "the worst since 1893", Bollinger continued to innovate. We tasted the results of some exciting trials they are conducting with the rarer grape varieties Arbane, Petit Meslier and Pinot Gris.
It's not often that we taste Champagne that belongs in a museum. Our visit to Bollinger with Jancis Robinson MW included a tour of the newly renovated cellars and a tasting of Champagne produced during WWI.
The difficult 2016 vintage appears to have been kind to Champagne Bollinger. We tasted the Vins Clairs at the winery in Aÿ last month and the house are optimsitic - even drawing likeness to the magnificent 1988 vintage! We judged for ourselves...
