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.
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.
Yesterday we attended the launch of Bollinger R.D. 2004. A champagne that has aged on the lees for 12+ years is now tasting delightfully fresh and forward, with all the complexity of a recent disgorgment. We also experimented with the effects of different dosages and disgorgements on R.D.
The latest iteration of Bollinger R.D. (Recently Disgorged) will hit the market in late-March 2018. Here we share our thoughts on the bottle of Bollinger R.D. 2004 that we tasted with cellar master Gilles Descôtes last year.
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.
Our boxes are 100% recyclable cardboard and "paper bubble wrap" is efficient to both transport and dispose of. Additionally we seal the boxes with paper tape.
All same day deliveries are made in TFB "Jute Bags" a 100% recyclable material highly durable, made with tightly woven and sewn jute material that give their free-standing ability, and as a result, many customers use it for shopping bags. They are 100% bio-degradable.
