The global launch of Bollinger R.D. 2004 took place on March 22nd at Bonhams auction house in Mayfair, London. Gilles Descôtes, Champagne Bollinger Chef de Cave, presented a unique masterclass for 50 guests exploring different expressions of Bollinger R.D. alongside the R.D. 2004.

“Bollinger R.D. 2004 has been aged for more than 13 years in the heart of the House’s cellars in Aÿ. Disgorged just a few months ago, it finally reveals all the brilliance of the 2004 vintage. This is a generous wine with intense aromas and an incomparable freshness for such age.” Gilles Descôtes, Chef de Cave.

After the atypical 2003 vintage with particularly low yields, the 2004 vintage is generous and intense. Following below-average annual temperatures and lower than average rainfall (excepting the end of August), the month of September fostered slow and progressive maturation of the grapes in an ideal climate, allowing the development of an intense aromatic expression in the fruit. The harvest took place during a bright Indian summer, a sign of a quality crop and an exceptional vintage.

For the release of the 2004 vintage, Champagne Bollinger worked with one of Britain’s most celebrated chefs, Philip Howard of Elystan Street, to create an original recipe to pair with Bollinger R.D. 2004.

Phil created a generous dish of roast Zander with lentils, baked celeriac and smoked eel which harmonizes the elegance and aromatic power of the Bollinger R.D. 2004.