Though we are firm believers that it is always Champagne season, the holiday Champagne season has officially begun. In the December issue of Food & Wine magazine, wine columnist Ray Isle recommends some of his favorite prestige cuvees to consider investing in this season to drink, store or gift. He explains that these top bubbles, often termed as tete de cuvee, represent the very best the house has to offer and that they are often vintage dated. Ensuring the best drinking experience, he also offers his tips on glassware – pro tip: go white wine glass. He recommends Champagne Bollinger R.D. 2004 as one of these offerings not to miss, explaining “Bollinger is known for full-bodied, rich Champagnes, and the new vintage of R.D. is no exception. Fermented in neutral oak barrels – unusual for Champagne – though standard at Bollinger – and aged for 13 years in the bottle, this remarkable wine is dense with red apple, smoke, and honeysuckle notes, yet lifted by thrillingly bright, fine acidity.”
A small revolution in the world of Champagne. In 1967, Bollinger releases R.D. 1952. There is no comparable Champagne on the market at the time. This bold and brilliant Champagne takes the pillars of what makes Champagne Bollinger so unique, and pushes them to their ultimate level. It is, very simply, a masterpiece.
Bollinger is one of the rare Grande Marques that’s still family owned. Known for its rich, elegant and polished style of Champagne, their outstanding wines are the result of rigorous attention to detail and incredibly labor-intensive practices that few houses are willing to undertake. Underscoring its excellence, Bollinger has remained British secret agent James Bond's Champagne of choice since 1973.