2008 Bollinger R.D. Extra Brut

一支既有力量又有優雅的 R.D.，長時間陳年後的層次感直擊味蕾。

【為什麼選它？】
1) 長期酒泥陳放 -> 帶來核果與堅果的複雜性，層次豐富，越喝越有驚喜。
2) Extra Brut 低甜度 -> 酸度鮮明，清爽利落，能平衡豐富口感。
3) 部分桶發酵與頂級園採摘 -> 給予酒體厚度與奶油般質感，但不顯厚重。

【侍酒師私房筆記】
打開瓶蓋先被烘焙麵包皮、榛果和檸檬皮吸引，入口是柔滑的泡沫、堅實的酸度和淡淡鹹香，尾段有煙草與礦物粉感，餘韻很長。這款 R.D. 現在喝已很迷人，收藏仍可繼續發展。

【場景化配餐指南】
想像週末家庭聚餐的主菜：半隻龍蝦配奶油醬、清蒸蟹或炭燒帶子，甚至一盤溫熱的 chèvre 都能被提升；亦適合重要節日或送禮時刻。

【降維打擊對比】
比起單純用氣泡取勝的大牌，這支以極低劑量、長時間瓶下養成的稀少版 R.D.，提供「複雜度 + 保存力 + 現喝吸引力」的三合一優勢，性價比對收藏家相當誘人。

Soul Hook: A prestige Champagne that unveils power and finesse after long lees ageing.

Why choose it?
1) Extended lees maturation -> extraordinarily layered complexity and toasted, nutty depth.
2) Extra Brut dosage (very low) -> razor-precision acidity that keeps the palate fresh and focused.
3) Barrel fermentation & select Grand Cru parcels -> weight and a rich creamy texture without heaviness.

Sommelier's Private Notes: This R.D. release shows deep golden hues and a parade of toasted brioche, hazelnut and citrus peel. On the palate it is broad and creamy, with a fine mousse, lively saline acidity and an almost savoury backbone—think baked pastry, a hint of tobacco and chalky minerality that carries on for minutes. Recently disgorged, it’s at an exhilarating point: powerful yet impeccably poised.

Occasion / Pairing Guide: Celebrate milestones, impressive corporate gifts, or centrepiece dinners—serve chilled after a 30-minute rest. Matches brilliantly with lobster in butter, sea urchin, mature cheeses or refined Cantonese seafood dishes.

Competitive Edge: Offers the ageing pedigree and complexity of top cuvées but in a very limited, recently-disgorged release—rarity plus an intense, lower-dosage profile for collectors and serious drinkers.

Specification

• Alcohol %: 12.5%
• Decant Time: 30 minutes
• Taste: lemon zest, candied grapefruit, dried apple, hazelnut, toasted brioche, buttery croissant, baking spice, salinity, chalky minerality, apricot kernel, tobacco leaf, creamy texture, long persistence
• Food Matching: Shellfish (lobster, crab, scallops), Fresh oysters and sashimi, Soft goat cheese (Chèvre chaud), Cured ham (Jambon de Bayonne), Parmesan or aged hard cheeses, Light egg dishes (omelette), seafood pasta
• Grape Variety: Pinot Noir : 60%, Chardonnay : 40%,

Winery

Champagne Bollinger（堡林爵）

Champagne Bollinger