R.D. ('Recently Disgorged') style was introduced for the first time by Madame Bollinger in 1961 on the 1952 Bollinger Grande Année vintage.
Disgorgement or dégorgement in French is a core process in the traditional method of sparkling wine-making. It involves the removal of the frozen sediment (yeast) collected in a plastic pot (pellet) at the neck of the inverted bottle at the end of the Champagne's ageing process after the second fermentation.
In instances where disgorgement is deliberately delayed to the point just prior to the release of the bottling to the market, the champagne benefits from a prolonged maturation on its lees (yeast) which reinforces the aromatic subtlety and complexity of the final wine. Most importantly, late disgorgement allows the Champagne to retain its freshness and vivacity and fruity expression despite the ageing.
- FRA - Champagne
Broad, tannin-rich Champagne with a musky and gamy nose. Bollinger's characteristic “sauna tone” (from the oak barrels) takes center-stage. A mature, slightly abrupt power-pack that has charm. Very elegant and honeysuckle-scented with severe acidity—if you are allowed, as I was, to drink a magnum directly from the house. Probably quite tired in regular bottles but beautiful direct from the Bolly cellar.
Rating 95 - Richard Juhlin, Champagne Club (SEP/2013)
The 1973 Bollinger R.D. (disgorged 1981) offered a more candied, spiced set of aromas and flavors. It too was glorious. Rating 94 - Antonio Galloni, In The Cellar (MAY/2008)