{Bought by EB on release, drunk with EB, AW, TS} "Just the right side of oxidation" with insane complexity and brioche elements; austere style. [brief note]
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quite vinous, still life, but faded fast. Needed 10 minutes for what we thought was bret to blow off, and then it became very interesting with nutts, and dried fruit, but the bubbles were fading fast. Beautiful amber/brown in glass. I like it, but this is not for everyone
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vinous. Faded quickly. I actually liked this 31 year old champagne, but I think most would not. Very nutty, leather, fine bubbles, but still so much to enjoy(IMHO) in this elder statesman.
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Cellar Farewell? (Comilonas): Orange rind in color, superbly fresh, deep in flavors, subtle sweetness, mellow acidity. Very consistent vintage for Champagne. 94-95
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Nose on orange peels, honey and caramel. The effervescence is ethereal.
In the mouth, it is the power that strikes above all. But a mastered power, with a very smooth touch. The material is ample, it is of an incredible density and it lines the palate gently. The balance is very harmonious, with an acidity that tends the material, it is both intense and chiseled, winey as you want. The wine is totally loose, it expresses itself fully, with fullness.
The finish is magnificent
A great RD for me.
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Tasted blind. Drank in Gabriel Standart. Appearance is clear, medium intensity, amber gold colour. Tiny bit of bubbles. Thin legs. Nose meidum+ intensity, with aromas of small enoki mushrooms, bruised brown apples, cider, earth. With more air, rancio, nuts, slight oyster-shell and brine. Developed. On the palate, dry, medium+ acidity, medium- alcohol (12%), medium body. Medium+ flavour intensity, with flavours of brown apples, vinous red apples, deep red cherries, enoki mushrooms, earth, honeyed nut, biscuit, apple cider. Medium+ finish. Very good quality. Vinous character of Pinot Noir on display with aged characteristics and nice complement of oxidativeness without being overwhelming. Time to drink up and enjoy. Tethering on the edge of going downhill.
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One of the best champagnes I had this year. Deep and rich, nose of lemon, sugarcane, honey, complex structure but integrated very well, support with good acidity. A very good aged champagne.
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Orange-gold color with a very pronounced bouquet of dried apricots with a bit of dilute vinegar and just hints of brioche. Wonderful complexity and depth with excellent balance, nice supporting acidity, and a very long finish. Bubbles very fleeting. Truly exceptional and a good match for our Thanksgiving meal. It was followed by a monumental Fortunate Son Cabernet, and an over-the-hill Zind-Humbrecht Goldert Vendange Tardive. Fortunately, a second bottle of the dessert wine was very good. Happy Thanksgiving to everyone.
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Burnished gold color with a bouquet and flavor of dried apricots, toasted brioche, and a bit of dilute balsamic vinegar. Not much effervescence. Very compelling with good depth and nuance and a long finish. Better than the last bottle. Nothing beats Champagne, one of life's great pleasures.
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Effervescence is reduced compared to "normal" Champagnes but, oh, what a wine! Light, airy, rocky, with a wonderful deep funky and well-balanced undertone. Enjoy.
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[Magnum] Was a little nervous that the colour was a shade dark at the start, but this opened into a very fresh and ripe nose with citrus fruit, lots of lees, nice brioche, and some vanilla oak. Good energy and tension still. Rich and creamy palate packs a whallop of fruit but also has nice secondary notes of hazelnut and marzipan in addition to the brioche. Not overly savory yet, still ripe, overall delicious and an excellent bottle.
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Stellar, voluptuous Champagne. Round toast & mushrooms together with marzipan. You go in a time capsule when drinking this wine. It had oxidated a tiny bit too much, but the taste is something for the books. I drank this together with caviar, oysters and Mozart chocolate paired with a beautiful blonde for desert.
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Beautiful golden color, which shimmered in the crystal coupes. Bubbles mostly gone. Lovely big bouquet and flavor of toast and nuts with a hint of dilute balsamic vinegar, and a bit of sharpness in the finish. This wine may have peaked and you should probably drink it up. The Bollinger RD is one of the cult Champagnes that I put on my tasting list many years ago. Young Champagne is good, but old Champagne is even better.
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John's Goodbye Dinner (take 1) (Le Coq Rico, NYC): Wow! So aromatic and "pungent" (dan). Loads of apples (bruised and baked), nuts, vanilla. A huge Champagne with richness and density. Apples on apples with cloves and bright bright acid. Great now and a great counterpart to chicken terrine and foie gras.
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While this has oxidized as much as you would expect, it's an incredible wine. Deep, rich flavors include pleasant earth tones. Incredible balance makes it joy to drink with veal, duck, or roast chx. Enjoyed!
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Just another evening between work in Leiden: Oxidative nose with truffel, marzupan, mushroom. Taste stone fruit, again oxidative tones, with lovely and energetic acidic and mineral backbone. The balance of this wine is impressive.
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Kolor mocno żółty. W nosie zaczyna się miodem by po chwili dać całą ferie zapachów: śliwki, mandarynki, biała porzeczka, trochę nut brioszki. Delikatne, kremowe bąbelki. Usta wypełnione owocem, sporo ciała ale bez typowej dla bollinger nv ociążałości. Długi finisz z pestkami pomarańczy w roli głównej. Mocna kwasowość, wciąż rześkie.
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Definitely this wine is at his peak but still gives pleasure . Gold colour, soft bubbles , adequate mouse and notes of toasty bread, apricot, shery, nuts, Brie , yeast.Ideal mature wine for those who love that style.
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Disgorged ´04 and should have been drunk. Still a very slight mousse present but it quickly faded. Beautiful dark yellow color. It had all the qualities a Bollinger normally has, except for the bubbles.
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Disgorged, March '02. Dark straw color. Bead ok on opening but weakened quickly. On the nose, burnt toast and Brie. Palate at the back slightly bitter, fruit almost gone. Earthy. Palate at the front and on nose has a hint, a hint that is, of marzipan. Tastes quite different (and better) from the Riedel sommelier glass vs others. Had many good ones of this over the years. Sadly this is several years past the peak. Happily we have a '96 next. Tempted not to score this but will give it 88.
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20 February 2003 disgorgement. Definitely felt like its the right time to drink this, if not a bit on the late side. A beautiful wine nonetheless especially if like us one likes rich, round well matured champagnes. Dark gold colour, rich nose of toast, ripe, nutty. Well round now. The bubbles are very soft and could use some more vitality but still very very good. 94 -95and drink now 69% pinot noir.
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Chateauneuf Du Pape 1990 Horisontal (@Terkel): Fresh green and red apples and the powerful and very refreshing acidity really shines through. July 2005 disgorgement. One of the best bottles of RD90 I have tried.
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I expected a little bit more, not the complexity e.g. like DP 1990, brioche, yeasty, bread, vanilla, honey, nuts, caramell but not the densitiy to reach 96 or more, still nice bubbles and good acidity, fits for a whole dinner
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Clearly developed nose with dried yellow fruit, yellow apples, old winter apples and apple compote, some nuts, sherry notes, some mushrooms, and a hint of vanilla. Powerful palate with a lot of concentration, yellow apples and some green apples as well as winter apples, citrus, fresh acidity and minerality, and spice notes. The palate has more freshness than could be expected from the developed nose. 94 p This bottle disgorged 5 September 2002.
I don’t think there’s too much reason to cellar this any further, but wonderful now for those who like developed Bolly.
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Tasted this beautiful Champagne many times over the years, but this bottle is really old. Hardly any bubbles left. Still a lot of minerals. Nuts. Oxidized. Firm amount of bitterness. Lacking freshness and well past its prime. No score. Drink up.
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Keplinger Tasting (Domaine Wine Storage - Chicago, IL): I was blown away by how much this smelled like mushrooms. Earthy and musky, I loved the rustic and somewhat feral nose. There was also a good deal of graham cracker, cream and vanilla. Medium bead, and the acidity was pretty good still.
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I was worried when I opened this bottle as there was a woody/corky smell. However, it blew away quickly and revealed a mature, yeasty and robust glass of bubbles. Excellent depth and the lively, winey Bollinger signature. Fantastic. (94)
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1997 Burgundy Grand Cru Dinner (Imperial Treasure Super Peking Duck, Paragon): An excellent Champagne, but a little put in the shade by an exuberantly young 2002 Cristal that was served alongside. Nevertheless, this was really good in its own right. The nose clearly had some maturity on its, with white meat and oxidative notes on it, a little earthy mineral and deep wafts of yellow fruit, kumquats, and then some bread and yeast and hints of spice. Very nicely deep and complex. With time, some floral notes started showing up as well. I thought the palate lacked a bit of the varied expressiveness of the nose, but it was very impressive too. This was a Champagne with some obvious size and girth to it, with a rich, powerful attack of white fruited apple flesh spiked with some lemon and lime notes. The mousse had mellowed significantly, but the Extra Brut character of the wine still gave it quite a kick, with some austerity in its firm structrue of acid and mineral and spice in the midst of its fleshy weight. Given its character, it unsurprisingly did much better with food than without - I thought it was especially nice with some deep-fried prawns in their shell. Very good indeed, and about time to start drinking I would say. It will last for some time yet, but I am not sure how much it will improve.
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Another fantastic showing. Similar to the first bottle, the concentration and length is incredible, with yeast and slight oxidative notes taking center stage.
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I was worried based on recent CT reviews, but this bottle blew me away. In fact, it took 1.5hrs of being open and out of the fridge to show its true colors. Early on it was almost a monotonous oxidative flavor, but that subsided to reveal tons of yeast, rich fruit and a tremendous length. It's tough to drink this next to and compare with young champagne, but given proper attention, it's impressive and unique.
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man i wanted this to be better. i went back and forth whether or not there was a tiny bit of tca. i love big yeasty aged champers, but that slight tinge of waffling made it difficult to concentrate on anything else.
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Disgorged 5. mars 2002 Elegant and pretty complex nose with strawberries and ripe golden apple as well as a touch of meat, milk chocolate, macadamia, hazelnut, cream, smoke and shellfish. Fullbodied and zesty palate with pretty intense smooth moussé. Quite tight though intense palatal presence. Cream and toast. Long finish. Feels pretty young still. Should still improve for quite some time IMO. The absence of dosage is really felt here. Not an easy one, but very good.
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Lunch at Rob Morrisons. Yeasty, fully mature, wine character, rich deep demanding but not hugely intriguing after first half glass. I eagerly sipped staccato but then lost a bit of interest . Felt like it would have been better 5 yrs ago. Interesting and demanding, but not compulsive or moorish.
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Tiny bubbles that freshen a mature and woody palate. Good weight and long finish. Delicious but lacking a bit of flavor depth. Still that is a nit. Very nice. (93)
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The wine looks Yellow gold colored. It smells like and Lime. It tastes like and Lemon. The body is Medium. The wine has Polished texture. The wine finishes Medium.
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100 RP BYO Tasting (Restaurant AOC): Impressive and complex nose with liquorice and brown apples but still lots of lemon-like acidity. Only showing slight age. Powerful acidic palate with lots of green apples and still a very young structure. Pure and clean flavors and just a very impressive wine.
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Drinking absolutely fabulous. Aromas of almond resonate from the glass as do the toasted Italian bread. With glass time, this had a definite green apple skin tanginess. Long finish and very fine bubbles, and this champagne could easily go for another 10 years.
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This bottle was in great condition. We had this side by side with the RD '96 and it was interesting to compare. This was darker in color but still pretty live and not showing advanced development at all. Great intense nose with complex tertiary notes of cinnamon cake, baked apples, apple tart. Very well structured, rich but well framed. This was full body with power and a relatively darker character than the '96 ('96 was leaner, and had more fresh citrus style). Long dense finish. This definitely grew in the glass but plateau'd after some time while the '96 kept giving hints of youthfulness. Overall the RD '90 is right at its best probably. I'd enjoy this champagne over the next couple of years as this has great complexity of a great aged champagne and still lots of vibrancy.
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Opened to oxidized nose and maderized taste and mouthfeel - - poured into white wine glasses to open for 30 mns - - very few bubbles, carmel orange color. Opened after 20 mins in glass to nutty, peach and tangerine w/light liver pate and plum. Not having tasted this '90 before, it seems less built for aging than '90s from Dom Ruinart and Perignon, both of which I much prefer to this bottle. Pass if given a choice.
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This was the first of three Champagnes we had at a Brooks Museum wine dinner at Beverly Hall in Memphis. We had a total of 24 wines including a 1959 Haut Brion, 1970 Petrus and a 1990 Mouton Rothschild along with an incredible dinner. This was my favorite Champagne compared to a 1999 Dom Perignon and a 1990 Andre Beaufort (disgorged 12/96). It was very full bodied with a really nice nose of yeast and baked bread. It was very well balanced with yellow fruits, nicely structured and had a long finish.
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Disgorged 2005: Bottle had slightly lower pressure than others with only 7 years btl age. Light mousse, could pour a full flute with out pausing for bubble. Complex toasted nuts, brioche, and sweet spice. as time went on, more salted caramel and mushroom notes. Big acid but balanced with the depth of texture and flavors. 4 hours later there was still tiny perlage. Very nice but at least this btl was ready to be drunk.
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Interesting nose with blue-cheese, mushrooms and fresh red apples. Red apples and mushrooms in a delicious combination on the palate. Bruised brown apples flavors and white flowers. The sweetness is clearly there but not very pronounced and still a long acidic aftertaste. It does seem a little hollow on the mid-palate but the flavors come back in the aftertaste. A solid wine but perhaps declining a little bit?
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Oro carico luminoso, bollicina finissima, naso funghi secchi , fogliame secco d'autunno in un bosco, sentori ossidati, frutta candita dalla albicocca all'arancio.Bocca bollicina cremosa, fresco , ossidato, sapido, porcino netto nel finale assieme a un sentore di mandarino. NON riesce ad entrare nel mio gusto, per me troppo "pesante" la linea RD.
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Light gold color. Fine mousse still present, great nose of yeasty/bready complexity over persistent fruit, hints of mature nutty/caramel notes, medium body, nice complexity on the palate with plenty of fruit remaining, medium finish. Outstanding.
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A beautiful bottle of aged Champagne. Golden in Color, lovely acid structure after 21 years in the bottle. Full body wine with lovely chardonnay characters. Drank after the stressful sale of our family home. A lovely wine for a day that ended well.
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Disgorged in 2001. Nose of baked bread and as the night wore on more toward butterscotch(?). Signs of maturity given its goldenrod, bronze color. Has lost some of its freshness and effervescence. Seemed heavy/thick in the mouth. Had hoped for more.
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Wonderful for a Christmas dinner party. Toasty, good body, very nicely aged but still plenty vibrant (which I attribute to the magnum), very nice and long finish. At peak after 20 years. Quite special.
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(Old note) Devolped, full nose with aromas of apricots, ripe apples, white raisins and chocolate in liqour. Good depth. Full, powerful, mature palate, very tasty with some oak, dark chocolate, marzipan. Fat and fullish. Long finish with notes of hazelnuts. Acid backbone manage to carry the full fat body. Tasted blind this was hard not to like. Not for keeping long.
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Light bronze color with fine bead. Not very expressive nose of baking bread and yellow fruits. There was a hollowness in the midpalate that was disappointing. A very heavy, ponderous style lacking in freshness. I went back to this at the end of the night and it actually brightened up considerably with a little more bite. Not enough acidity to satisfy my palate, though. Drink up.
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Disgorged 2002. Very mature bouquet with also brioche. Same in the taste. Still a beautiful and complex Champagne, but I prefer it with a little more freshness. I don't know the storage history of this bottle. No score
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Medium gold color with tiny bubbles. This is not as complex as I expected. It tasted like a good Pinot Noir with bubbles. I'm sure transport and storage have a lot to do with the variability of this wine but both bottles have not been the equal of the big boys of 1990.
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Note to self. Find more, buy more. Apricot blush yellow color, beautiful and looked almost viscous through the glass. The bubbles were secondary to the wine. This is a 1980's Russian lady Olympic champion. The nose is like sticking you head in a huge basket of dried apricots in the street market in Istanbul. Smoky, a strange smell of lightly spiced boiled shrimp. Complex for sure. Really fine bubbles. Big tight tannic and tight acid palate. This baby is still wound tight. Over an hour it became fantastic, the fruit deeper more complex to match the nose. Yummy.
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This took at least 20-30 minutes to start opening up, and I don't think it really peaked until about 60 minutes after opening. Aggressive initial lemony acidity eventually mingled with yeasty and honey notes to make for a still-tart but well-balanced wine. But this is very much in the first stage of Champagne maturation, before the caramel and butterscotch emerge.
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A darn good bottle this time -full rich & complex this was in the zone very enjoyable: within 20 minutes this was full throttle open for business -no official TN
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Served just below room temperature, without food. Medium gold in color with an elegant, continuous array of fine beading. Aromas of toast, lemon zest and roasted almond with a hint of honey however not greatly complex. Beautiful mouth feel with an enjoyable amount of acidity with the mix of aromas coming to the palate. Very very nice, medium length finish.
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Fantastic and rich but fading in strength, with minute bubbles that evaporated very quickly. Deep yellow, and a lively citric first taste followed by a bready finish.
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The colour is deepening. A neighbouring table at restaurant 53 was having a house pour and the comparison in colour and bubbles were stark. The golden yellow and fine bubbles invites you to nose it with anticipation and it did not disappoint. toasty honeyed nuts, on the palate it was honeyed lime. Rich and balanced.
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Baked apple and caramel. Weighty, large-scaled, rich Champagne with a well balanced mousse. Forward. A bit aggressive in styling, even for Bollinger, but a very good wine.
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The first glass is extrodinary! The second is outstanding and the third was excellent. Need to drink this one fast- unlike most wine. But, a very special wine on christmas eve.
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diep geel, goud van kleur, duidelijk houtopvoeding notig en biscuit, licht wat karamel en klein botertje, hele zachte bruis. prettig mondgevoel, prima balans, nu wel drinken
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Lovely deep gold and lively. Alluring nose of caramel with nuts and hints of sweet citrus. Long and lingering and a feeling of richness on the palate. At its peak.
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Medium golden color – sparse and tiny bubbles. Yeast on the winey nose. Stunning depth and length. Serious champagne that is just perfect to drink now. A great bottle of this. Majestic! Thanks Chuck! (97)
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1997 Supertuscan/Italian retrospective + 1990 Bollinger R.D. (Dirk's): Served with Oysters Lafitte, an outstanding pairing. Golden colour with fine bubbles. Huge amounts of golden delicious apple, dough, nuts and a tinge of honey and flowers on the nose. Similar flavors on the palate, with sharp acidity (but not overly) and a long finish of dough and apples. Better as it opened. Acidity cuts right through the creaminess of the oysters.
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Superb, almost there. This wine is drinking great now but will evovle during the next few years. It already shows coffe and chocolate but these flavors will intesify during the next couple of years.
Disgorged on 12 December 2001
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Mature notes of caramel and toast on the nose, with a dichotomy of crisp, green apple flavors with a caramelly finish on the palate. Wonderful effervescence indicates this bottle could have gone on and on. Better in 10 years? I will never know...
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Scott & Kate's (Burlingame, CA): Mature, brown butter and earthy/mineral flavors. Complex and round in the mouth with bread dough and good acids. Originally served too cold, but really opened up as it warmed.
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Pastry, apples, toast and lemony nose. Good intensity and full mouthfeel to the palate, but fades away a little bit sooner than expected. Balanced but quite simple, lacking complexity. Very, very good rather than great.
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I waited a long time to find the right occasion to drink this bottle, and finally had an opportunity with my friends who appreciate good wine. I've never had anything quite like it. The color was amber with a strong yeasty and honeyed bouquet. It drinks more like a wine than Champagne. Very dry and crisp with a mineral quality. Nice finish with a touch of tartness. Don't drink it too cold.
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It started off fantastic. So smooth and rich. More wine like than Champagne; though it did have lots of bubbles, it did not fizz out in your mouth. Beautiful. But, after an hour, it did get a bit tart. I can see it getting a 96/97 during the first hour, then 90/91 at the end. Last one, drink with several people (good new years eve or special get together with atleast 4/6 people.) Mike and I drank it.
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Uncorked DK tasting: 1989/1990 Bordeaux (Kenneth): I had the same as this just 2 weeks ago, but were unable to recognize it. It displayed some of the same elements: Nice dark yellow. Notes of mature pears, sour dough, roasted nuts, Bollinger-signature sherry-like aromas. However this time the mousse seemed tired and the acid too excessive. Maybe the difference is a matter of provenance or maybe last time the food made the difference. Last time I gave it 95. This bottle merits no more than 93.
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Nice dark yellow. Fine and persistent mousse. Already on the nose it seems perfectly mature and refined - pear, sour dough, roasted nuts, Bollinger-signature sherry-like aromas. In the mouth it flies like a straight arrow - sharp, well-delienated and hits its mark perfectly. Vibrates long after.
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Opened for wife's B day & drank while gettgi readu for trip to Morton's. Very tight and acidic on opening, but with a nice long finish that help for 20 sec's. NOt a very good start. Bubbles were larger. After an hour through this thing opened up, the acid bite went away, ginger fruit, almonds, sweet longer beautiful finish came out. Never knew Champange needed time.
Fought for tha last bits in the taxi, but a very strange start.
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Deep golden color this is a rich, yeasty and powerful champagne. Lots, of toast, caramel, butterscotch but kept in balance by good acidity. This is certainly full-throttle stuff. I can appreciate the style and quality but to me it lacks a bit of elegance.
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Bringing Wine to Schwa (Schwa - Chicago IL): Classic full-bodied character of a Champagne starting to show its bready/yeasty character, with some elegant traces of dried mushroom.
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Disgorgement date January (maybe June of 2004) Beautiful color and fine bubbles were first impression...A bit acidic at first taste, but wow did this get good in moments...Very, very dry but outstanding. Apples and toast
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First time I had this champagne. Dégorgé 07.07.2005. Glass Riedel 416/48. Stored in cellar from release on. On the nose , earth and the overwelming smell of mushrooms. Color was yellow - gold. Taste , mushroom all over the place. Long aftertaste: caramel ? ( but still that mushroom-taste ). Lots of very fine mousse. Overall , I was not impressed. I was missing some fruit and acidity. Maybe this is not my champagne (?) , although I liked the GA 1996 very much. I will try second bottle in six months.
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Typical Bollinger. Straightforward, powerful...full throttle. Rich, yeasty finish. Apple flovors with vanilla and bread. Long finish. Starting to show the complexities of aged vintage champagne.
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Drunk as the aperitif with Petrossian Tzar smoked salmon with dill at the dinner part at my house. Distinctly more elegant and focused than the GA we had a couple of days before, but not as full or doughy. This is more to my taste, but others could reverse the order.
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What better way to celebrate New Year's eve than with a beautiful magnum of champagne shared with close friends? The R.D. 1990 was disgorged 12 September 2001 (strangley the day after 9/11) and kept in our cellar since purchase at a Duty Free in France in 2002.
We sipped from Waterford Milllenium Toasting Glasses, which are elegant, but not ideal for tasting champagne. Nonetheless, this wine showed depth and complexity without too much toast or yeast flavors we typically see in younger champagnes. The bubbles were microscopic, yet still showing well. The flavors were layers of slightly tart apple and a hint of butterscotch. Nice mouth feel, too. The best champagne we have had in several years.
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An Evening of Vega Sicilia Unico. (Post House.): My usual caveat that unripe Chardonnay and Pinot Noir with bubbles usually doesn't do much for me, but this was one top notch Champagne and much better than a bottle I had last December. A pale yellow color, as opposed to the golden color of the last one, with a fresh nose of biscuits, lightly baked apples with a hint of yellow citrus. Long and rich on the palate, with a very fine bead, but there's a good amount of acidity here. Nice toastiness with more of a yellow fruit profile, though the biscuit flavors dominate. Really suave and well-groomed. A.
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Really great. Not as yeasty as I was expecting, but to me really a perfect balance of yeast in a really elegant champagne with wonderful texture and a great finish. We started with it a little too cold and it seemed a bit like sparkling apple-juice at that point, but once it warmed a bit (my guess would be to 50F), it was really excellent.
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I am beginning to believe Juhlin is correct when he says these R.D.s are best about 2 years after disgorgement. Based on two recent tasings of the '88 R.D., I now prefer this one. Robust and energetic but not too heavy or yeasty. Excellent champagne for food, a bit too powerful as an aperitif, but who's complaining?
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Superb wines with a superb dinner- Trimbach, Chave, L'Angelus, Montrose, ZH & more. (Applewood): An unusual showing for this bottle. Bear in mind, and as I always say during a Champagne note, I’m no fan of Champagne to begin with, but this bottle showed strangely as I found it completely dominated by dried porcini mushroom flavors and aromas, with a touch of baked bread. No real fruit to be seen anywhere. It has a nice bead, but is too tart and as much as I love mushrooms, it was too overwhelming. B.
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Great, Great Wines With the Boys (Vancouver): This wine has a nose with the yeasty, toasty brioche that I associate with the bigger-framed champagnes. The palate confirmed that this was a huge-bodied incredibly well-built champagne. Has years to go yet. Fantastic acids and tight structure. This took on steak tartare without any difficulty at all. In fact, if you must drink this now, serve it with substantial food.
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Yeasty and creamy, but in perfect balance with its steely backbone. I find this champagne to be complex and masterful, but don't see the ageability of which many speak. I'm drinking them now and as often as I can afford. 50+5+13+18+9=95
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Richer and deeper than the 'normal' wine, more yeast and mushroom on nose.
Really quite different to the GA, greater emphasis on richness, concentration and earthy notes replace the floral elements I feel gives greater balance to the GA, tiny bit of VA.
Not as good at the 85 RD, tried several times this year, perhaps 10-15 years is not a good time to disgorge Bollinger. This could have been slightly heat affected (bought off the shelf in Malaysia)
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Simply gorgeous champagne for drinking now. Medium full, not nearly as heavy or ponderous as the '90 Bolly GA is at this time. Toasty and bready, but of the finest possible fresh croissant right out of the oven. Delicate, even gentle, citric finish lingers. It drinks well even without food. I have no idea how it will age, but why risk decline when it's so delicious now?
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Drank at Paper Moon. Such a rich, complex nose, featuring fresh shellfish, apples, nuts, and some yeast. The mouth is rich and is highlighted by well balanced acidity. The multidimensional, lengthy, and expressive finish is what makes this wine so profound.
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Disgorged 5 September 2002. Relatively light colour, slightly ruddy; very serious and vinous, less exuberant than the Grande Année 1990 but very subtle and multi-dimensional, smoky, good weight, smooth and rich, seamless acidity, clearly nutty flavours; excellent length. A superior Champagne.
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Medium dark yellow. Scents of bread. Medium bodied with a slightly oxidized flavour profile. Fine bubbles, but flabby in structure. Maybe a flawed bottle. 85 points
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Very unique and appealing aromas of nuts and wood. Massive flavors of peanuts, nutmeg, and yeast. Very slick structure and overall feel. Tasty and unique, but not for everyone. Good finish with a very nice aftertaste.
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Fine bead; pale golden yellow. Aromas of apple, yeast, oatmeal biscuit, caramel, white flowers. Wonderful effervescence with apple, pear, citrus notes, and jasmine. Long, lingering finish; goes for minutes. Wow!
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Tasted unblinded at an '89/'90 Bordeaux dinner at El Bizcocho. One bottle was provided by Rob Norberg, the other by Marshall Banker. Both bottles were intact and showed no discernible difference. Medium straw robe with brisk tiny bead. Clean, very intense nose of marzipan, bread dough, walnuts and orange peel. Medium-bodied on the palate, with a creamy mouth texture despite good crisp acidity. Long, crisp finish, accentuating the orange peel element. Absolutely stunning bubbly! Delicious with the smoked herring over red bliss potato (with confit of red onion and frizze lettuce drizzled with a citrus red wine and black truffle vinaigrette). Also very nice with the seared Maine scallop with Osetra caviar, cauliflower mousse and black trumpet mushroom (drizzled with vermouth butter sauce).
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Pale straw colour, nose of apple, pear, oatmeal cookie, bread dough, and hazelnut cream. Mouth follows from nose. Fine bubbles dance on your tongue. Nice texture and acidity, but a little lacking on the finish.
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6/2/2022 - Musigny1955 Likes this wine: 95 Points
{Bought by EB on release, drunk with EB, AW, TS} "Just the right side of oxidation" with insane complexity and brioche elements; austere style. [brief note]
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11/27/2021 - Mchiarot Likes this wine:
quite vinous, still life, but faded fast. Needed 10 minutes for what we thought was bret to blow off, and then it became very interesting with nutts, and dried fruit, but the bubbles were fading fast. Beautiful amber/brown in glass. I like it, but this is not for everyone
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11/21/2021 - Mchiarot Likes this wine:
vinous. Faded quickly. I actually liked this 31 year old champagne, but I think most would not. Very nutty, leather, fine bubbles, but still so much to enjoy(IMHO) in this elder statesman.
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9/24/2021 - GuyWen Likes this wine: 86 Points
Betyg 4. Inte den upplevelsen jag förväntat.
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9/1/2021 - vetty wrote: 94 Points
compare to the 95 La Grande Année, this bottle has less bubble but more flavor intensity.
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8/31/2021 - hprphf wrote: 94 Points
Cellar Farewell? (Comilonas): Orange rind in color, superbly fresh, deep in flavors, subtle sweetness, mellow acidity. Very consistent vintage for Champagne. 94-95
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4/20/2021 - Tom Henriksveen wrote: flawed
Gone.....
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1/29/2021 - Benoit Hardy Likes this wine: 95 Points
Nose on orange peels, honey and caramel. The effervescence is ethereal.
In the mouth, it is the power that strikes above all. But a mastered power, with a very smooth touch. The material is ample, it is of an incredible density and it lines the palate gently.
The balance is very harmonious, with an acidity that tends the material, it is both intense and chiseled, winey as you want.
The wine is totally loose, it expresses itself fully, with fullness.
The finish is magnificent
A great RD for me.
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6/24/2020 - Derek Darth Taster Likes this wine: 94 Points
Tasted blind. Drank in Gabriel Standart.
Appearance is clear, medium intensity, amber gold colour. Tiny bit of bubbles. Thin legs.
Nose meidum+ intensity, with aromas of small enoki mushrooms, bruised brown apples, cider, earth. With more air, rancio, nuts, slight oyster-shell and brine. Developed.
On the palate, dry, medium+ acidity, medium- alcohol (12%), medium body. Medium+ flavour intensity, with flavours of brown apples, vinous red apples, deep red cherries, enoki mushrooms, earth, honeyed nut, biscuit, apple cider. Medium+ finish.
Very good quality. Vinous character of Pinot Noir on display with aged characteristics and nice complement of oxidativeness without being overwhelming. Time to drink up and enjoy. Tethering on the edge of going downhill.
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1/26/2020 - Mchiarot wrote: flawed
sadly oxidized
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9/6/2019 - Burgnick Likes this wine: 94 Points
Nutty with toast, breadcrumb, brioche and yellow fruit. Ripe but balanced with good acidity. Complex and flavourful. Drinking wonderfully.
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9/5/2019 - DSo Likes this wine: 95 Points
One of the best champagnes I had this year. Deep and rich, nose of lemon, sugarcane, honey, complex structure but integrated very well, support with good acidity. A very good aged champagne.
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5/31/2019 - Alex G. wrote:
Somewhat maderized, peach, soft/faint bubbles.
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12/20/2018 - logos Likes this wine: 92 Points
limpid, medium gold. strong, smoky flavour, softens into extremely complex melange of finely honed notes. fresh, lively finish, with smoky remains
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11/22/2018 - tcosgriff Likes this wine: 98 Points
Orange-gold color with a very pronounced bouquet of dried apricots with a bit of dilute vinegar and just hints of brioche. Wonderful complexity and depth with excellent balance, nice supporting acidity, and a very long finish. Bubbles very fleeting. Truly exceptional and a good match for our Thanksgiving meal. It was followed by a monumental Fortunate Son Cabernet, and an over-the-hill Zind-Humbrecht Goldert Vendange Tardive. Fortunately, a second bottle of the dessert wine was very good. Happy Thanksgiving to everyone.
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6/3/2018 - tcosgriff Likes this wine: 95 Points
Burnished gold color with a bouquet and flavor of dried apricots, toasted brioche, and a bit of dilute balsamic vinegar. Not much effervescence. Very compelling with good depth and nuance and a long finish. Better than the last bottle. Nothing beats Champagne, one of life's great pleasures.
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5/19/2018 - Remony wrote: flawed
Opened on my 70th. Both bottles (my last two) hopelessly oxidised, and poured away. Happily not a metaphor for a wasted life!
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5/18/2018 - TinMan Likes this wine: 96 Points
Effervescence is reduced compared to "normal" Champagnes but, oh, what a wine! Light, airy, rocky, with a wonderful deep funky and well-balanced undertone. Enjoy.
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12/30/2017 - The Vines That Bind wrote: 92 Points
[Magnum] Was a little nervous that the colour was a shade dark at the start, but this opened into a very fresh and ripe nose with citrus fruit, lots of lees, nice brioche, and some vanilla oak. Good energy and tension still. Rich and creamy palate packs a whallop of fruit but also has nice secondary notes of hazelnut and marzipan in addition to the brioche. Not overly savory yet, still ripe, overall delicious and an excellent bottle.
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12/24/2016 - Jesper Jelse Likes this wine: 96 Points
Stellar, voluptuous Champagne. Round toast & mushrooms together with marzipan. You go in a time capsule when drinking this wine. It had oxidated a tiny bit too much, but the taste is something for the books. I drank this together with caviar, oysters and Mozart chocolate paired with a beautiful blonde for desert.
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11/23/2016 - tinybubbles wrote: 91 Points
Starting to oxidize but not yet over the hill. Drink now before all nuance is lost. 91-
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9/18/2016 - tcosgriff Likes this wine: 92 Points
Beautiful golden color, which shimmered in the crystal coupes. Bubbles mostly gone. Lovely big bouquet and flavor of toast and nuts with a hint of dilute balsamic vinegar, and a bit of sharpness in the finish. This wine may have peaked and you should probably drink it up. The Bollinger RD is one of the cult Champagnes that I put on my tasting list many years ago. Young Champagne is good, but old Champagne is even better.
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7/29/2016 - mcphatlc Likes this wine: 96 Points
John's Goodbye Dinner (take 1) (Le Coq Rico, NYC): Wow! So aromatic and "pungent" (dan). Loads of apples (bruised and baked), nuts, vanilla. A huge Champagne with richness and density. Apples on apples with cloves and bright bright acid. Great now and a great counterpart to chicken terrine and foie gras.
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5/3/2016 - gretsch2holton Likes this wine: 92 Points
While this has oxidized as much as you would expect, it's an incredible wine. Deep, rich flavors include pleasant earth tones. Incredible balance makes it joy to drink with veal, duck, or roast chx. Enjoyed!
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3/16/2016 - Burgaddict wrote: 95 Points
Just another evening between work in Leiden: Oxidative nose with truffel, marzupan, mushroom. Taste stone fruit, again oxidative tones, with lovely and energetic acidic and mineral backbone. The balance of this wine is impressive.
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2/28/2016 - tinybubbles wrote: flawed
Off. Oxidized.
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12/31/2015 - MdCC Likes this wine: 96 Points
Kolor mocno żółty. W nosie zaczyna się miodem by po chwili dać całą ferie zapachów: śliwki, mandarynki, biała porzeczka, trochę nut brioszki. Delikatne, kremowe bąbelki. Usta wypełnione owocem, sporo ciała ale bez typowej dla bollinger nv ociążałości. Długi finisz z pestkami pomarańczy w roli głównej. Mocna kwasowość, wciąż rześkie.
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6/18/2015 - KJO wrote:
No rating. Past its glory.
Drink now if you have some ... and buy some recent vintages :)
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12/26/2014 - ntanik Likes this wine: 90 Points
Definitely this wine is at his peak but still gives pleasure . Gold colour, soft bubbles , adequate mouse and notes of toasty bread, apricot, shery, nuts, Brie , yeast.Ideal mature wine for those who love that style.
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12/25/2014 - Tartiflette wrote: 92 Points
Disgorged ´04 and should have been drunk. Still a very slight mousse present but it quickly faded. Beautiful dark yellow color. It had all the qualities a Bollinger normally has, except for the bubbles.
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12/24/2014 - KJO wrote: 88 Points
Disgorged, March '02. Dark straw color. Bead ok on opening but weakened quickly. On the nose, burnt toast and Brie. Palate at the back slightly bitter, fruit almost gone. Earthy. Palate at the front and on nose has a hint, a hint that is, of marzipan. Tastes quite different (and better) from the Riedel sommelier glass vs others. Had many good ones of this over the years. Sadly this is several years past the peak. Happily we have a '96 next. Tempted not to score this but will give it 88.
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10/18/2014 - Papies wrote: 95 Points
20 February 2003 disgorgement. Definitely felt like its the right time to drink this, if not a bit on the late side.
A beautiful wine nonetheless especially if like us one likes rich, round well matured champagnes. Dark gold colour, rich nose of toast, ripe, nutty. Well round now. The bubbles are very soft and could use some more vitality but still very very good. 94 -95and drink now
69% pinot noir.
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9/20/2014 - canan wrote: 93 Points
Chateauneuf Du Pape 1990 Horisontal (@Terkel): Fresh green and red apples and the powerful and very refreshing acidity really shines through.
July 2005 disgorgement.
One of the best bottles of RD90 I have tried.
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7/20/2014 - aquacongas Likes this wine: 94 Points
I expected a little bit more, not the complexity e.g. like DP 1990, brioche, yeasty, bread, vanilla, honey, nuts, caramell but not the densitiy to reach 96 or more, still nice bubbles and good acidity, fits for a whole dinner
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5/18/2014 - WillersC wrote: 86 Points
On the downward slope, just about drinkable but not very pleasant. Too much oxygen and not enough dosage has killed this
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4/11/2014 - Vintomas wrote: 94 Points
Clearly developed nose with dried yellow fruit, yellow apples, old winter apples and apple compote, some nuts, sherry notes, some mushrooms, and a hint of vanilla. Powerful palate with a lot of concentration, yellow apples and some green apples as well as winter apples, citrus, fresh acidity and minerality, and spice notes. The palate has more freshness than could be expected from the developed nose. 94 p
This bottle disgorged 5 September 2002.
I don’t think there’s too much reason to cellar this any further, but wonderful now for those who like developed Bolly.
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3/14/2014 - jkoenen wrote: 93 Points
Tasting of 100PP wines (Restaurant Bottles, Sas van Gent): Amber color, fading bubbles, vinous and round, oxidative yet interesting. Decline?
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3/13/2014 - Zweder wrote:
Tasted this beautiful Champagne many times over the years, but this bottle is really old. Hardly any bubbles left. Still a lot of minerals. Nuts. Oxidized. Firm amount of bitterness. Lacking freshness and well past its prime. No score. Drink up.
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3/5/2014 - tooch wrote: 93 Points
Keplinger Tasting (Domaine Wine Storage - Chicago, IL): I was blown away by how much this smelled like mushrooms. Earthy and musky, I loved the rustic and somewhat feral nose. There was also a good deal of graham cracker, cream and vanilla. Medium bead, and the acidity was pretty good still.
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2/19/2014 - dbkitc wrote: 94 Points
I was worried when I opened this bottle as there was a woody/corky smell. However, it blew away quickly and revealed a mature, yeasty and robust glass of bubbles. Excellent depth and the lively, winey Bollinger signature. Fantastic. (94)
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1/8/2014 - Paul S wrote: 93 Points
1997 Burgundy Grand Cru Dinner (Imperial Treasure Super Peking Duck, Paragon): An excellent Champagne, but a little put in the shade by an exuberantly young 2002 Cristal that was served alongside. Nevertheless, this was really good in its own right. The nose clearly had some maturity on its, with white meat and oxidative notes on it, a little earthy mineral and deep wafts of yellow fruit, kumquats, and then some bread and yeast and hints of spice. Very nicely deep and complex. With time, some floral notes started showing up as well. I thought the palate lacked a bit of the varied expressiveness of the nose, but it was very impressive too. This was a Champagne with some obvious size and girth to it, with a rich, powerful attack of white fruited apple flesh spiked with some lemon and lime notes. The mousse had mellowed significantly, but the Extra Brut character of the wine still gave it quite a kick, with some austerity in its firm structrue of acid and mineral and spice in the midst of its fleshy weight. Given its character, it unsurprisingly did much better with food than without - I thought it was especially nice with some deep-fried prawns in their shell. Very good indeed, and about time to start drinking I would say. It will last for some time yet, but I am not sure how much it will improve.
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1/1/2014 - jrkennedy37 Likes this wine:
Another fantastic showing. Similar to the first bottle, the concentration and length is incredible, with yeast and slight oxidative notes taking center stage.
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12/11/2013 - jrkennedy37 wrote:
Disgorged 2004.
I was worried based on recent CT reviews, but this bottle blew me away. In fact, it took 1.5hrs of being open and out of the fridge to show its true colors. Early on it was almost a monotonous oxidative flavor, but that subsided to reveal tons of yeast, rich fruit and a tremendous length. It's tough to drink this next to and compare with young champagne, but given proper attention, it's impressive and unique.
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7/9/2013 - mattjohnson_78 wrote: 88 Points
man i wanted this to be better. i went back and forth whether or not there was a tiny bit of tca. i love big yeasty aged champers, but that slight tinge of waffling made it difficult to concentrate on anything else.
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6/27/2013 - avp wrote:
Disgorged 5. mars 2002
Elegant and pretty complex nose with strawberries and ripe golden apple as well as a touch of meat, milk chocolate, macadamia, hazelnut, cream, smoke and shellfish.
Fullbodied and zesty palate with pretty intense smooth moussé. Quite tight though intense palatal presence. Cream and toast. Long finish.
Feels pretty young still. Should still improve for quite some time IMO. The absence of dosage is really felt here. Not an easy one, but very good.
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6/3/2013 - jmoon wrote: 91 Points
Lunch at Rob Morrisons. Yeasty, fully mature, wine character, rich deep demanding but not hugely intriguing after first half glass. I eagerly sipped staccato but then lost a bit of interest . Felt like it would have been better 5 yrs ago. Interesting and demanding, but not compulsive or moorish.
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12/28/2012 - dbkitc wrote: 93 Points
Tiny bubbles that freshen a mature and woody palate. Good weight and long finish. Delicious but lacking a bit of flavor depth. Still that is a nit. Very nice. (93)
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12/5/2012 - hshdream wrote: 91 Points
It's little bit over matured.
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12/2/2012 - candyman Likes this wine: 95 Points
The wine looks Yellow gold colored.
It smells like and Lime. It tastes like and Lemon. The body is Medium. The wine has Polished texture. The wine finishes Medium.
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10/20/2012 - canan wrote: 96 Points
100 RP BYO Tasting (Restaurant AOC): Impressive and complex nose with liquorice and brown apples but still lots of lemon-like acidity. Only showing slight age.
Powerful acidic palate with lots of green apples and still a very young structure. Pure and clean flavors and just a very impressive wine.
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10/4/2012 - Pingzing wrote: 92 Points
Classic great performing champagne. Toasty, creamy, still firm and bubbly.
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9/20/2012 - Champagneinhand wrote:
Drinking absolutely fabulous. Aromas of almond resonate from the glass as do the toasted Italian bread. With glass time, this had a definite green apple skin tanginess. Long finish and very fine bubbles, and this champagne could easily go for another 10 years.
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8/10/2012 - Lombardi wrote: 94 Points
This bottle was in great condition. We had this side by side with the RD '96 and it was interesting to compare. This was darker in color but still pretty live and not showing advanced development at all. Great intense nose with complex tertiary notes of cinnamon cake, baked apples, apple tart. Very well structured, rich but well framed. This was full body with power and a relatively darker character than the '96 ('96 was leaner, and had more fresh citrus style). Long dense finish. This definitely grew in the glass but plateau'd after some time while the '96 kept giving hints of youthfulness. Overall the RD '90 is right at its best probably. I'd enjoy this champagne over the next couple of years as this has great complexity of a great aged champagne and still lots of vibrancy.
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5/31/2012 - punter wrote: 87 Points
Opened to oxidized nose and maderized taste and mouthfeel - - poured into white wine glasses to open for 30 mns - - very few bubbles, carmel orange color. Opened after 20 mins in glass to nutty, peach and tangerine w/light liver pate and plum. Not having tasted this '90 before, it seems less built for aging than '90s from Dom Ruinart and Perignon, both of which I much prefer to this bottle. Pass if given a choice.
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3/4/2012 - AlphaL wrote: 96 Points
This was the first of three Champagnes we had at a Brooks Museum wine dinner at Beverly Hall in Memphis. We had a total of 24 wines including a 1959 Haut Brion, 1970 Petrus and a 1990 Mouton Rothschild along with an incredible dinner. This was my favorite Champagne compared to a 1999 Dom Perignon and a 1990 Andre Beaufort (disgorged 12/96). It was very full bodied with a really nice nose of yeast and baked bread. It was very well balanced with yellow fruits, nicely structured and had a long finish.
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2/18/2012 - mlberns wrote: 94 Points
Disgorged 2005: Bottle had slightly lower pressure than others with only 7 years btl age. Light mousse, could pour a full flute with out pausing for bubble. Complex toasted nuts, brioche, and sweet spice. as time went on, more salted caramel and mushroom notes. Big acid but balanced with the depth of texture and flavors. 4 hours later there was still tiny perlage. Very nice but at least this btl was ready to be drunk.
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1/19/2012 - canan wrote: 94 Points
Interesting nose with blue-cheese, mushrooms and fresh red apples.
Red apples and mushrooms in a delicious combination on the palate. Bruised brown apples flavors and white flowers. The sweetness is clearly there but not very pronounced and still a long acidic aftertaste.
It does seem a little hollow on the mid-palate but the flavors come back in the aftertaste.
A solid wine but perhaps declining a little bit?
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11/7/2011 - vespa110 wrote: 89 Points
Oro carico luminoso, bollicina finissima, naso funghi secchi , fogliame secco d'autunno in un bosco, sentori ossidati, frutta candita dalla albicocca all'arancio.Bocca bollicina cremosa, fresco , ossidato, sapido, porcino netto nel finale assieme a un sentore di mandarino. NON riesce ad entrare nel mio gusto, per me troppo "pesante" la linea RD.
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10/24/2011 - dbg wrote:
Light gold color. Fine mousse still present, great nose of yeasty/bready complexity over persistent fruit, hints of mature nutty/caramel notes, medium body, nice complexity on the palate with plenty of fruit remaining, medium finish. Outstanding.
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7/11/2011 - RCS wrote: 95 Points
A beautiful bottle of aged Champagne. Golden in Color, lovely acid structure after 21 years in the bottle. Full body wine with lovely chardonnay characters. Drank after the stressful sale of our family home. A lovely wine for a day that ended well.
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7/1/2011 - Johann Von Mastiff wrote: 88 Points
This bottle was way more mature than my last bottle and approaching being over the hill
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4/29/2011 - Corgi wrote: 88 Points
Passable, but I found it a bit hollow and perhaps over the hill. Does not match the depth and complexity of a '90 Krug.
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2/26/2011 - RJ Meyer wrote: 88 Points
Disgorged in 2001. Nose of baked bread and as the night wore on more toward butterscotch(?). Signs of maturity given its goldenrod, bronze color. Has lost some of its freshness and effervescence. Seemed heavy/thick in the mouth. Had hoped for more.
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12/27/2010 - BurgundyWineCompany wrote: 95 Points
Wonderful for a Christmas dinner party. Toasty, good body, very nicely aged but still plenty vibrant (which I attribute to the magnum), very nice and long finish. At peak after 20 years. Quite special.
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10/22/2010 - Argrath wrote: 93 Points
(Old note)
Devolped, full nose with aromas of apricots, ripe apples, white raisins and chocolate in liqour. Good depth.
Full, powerful, mature palate, very tasty with some oak, dark chocolate, marzipan. Fat and fullish. Long finish with notes of hazelnuts. Acid backbone manage to carry the full fat body.
Tasted blind this was hard not to like. Not for keeping long.
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10/9/2010 - dgerst wrote: 89 Points
Light bronze color with fine bead. Not very expressive nose of baking bread and yellow fruits. There was a hollowness in the midpalate that was disappointing. A very heavy, ponderous style lacking in freshness. I went back to this at the end of the night and it actually brightened up considerably with a little more bite. Not enough acidity to satisfy my palate, though. Drink up.
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9/12/2010 - Johann Von Mastiff wrote: 91 Points
Getting a bit golden in color. Really complex wine with some nice aged notes. Still very fine mousse.
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8/20/2010 - jkoenen wrote: 92 Points
Hedonistic Diner, Part 2 (Restaurant Le Défi, Sprang-Capelle): Very traditional in style, oxidative notes. Yeasty, roasted nuts, brioche. Colour seems a bit dark. Not a 'wow'-wine like last time, but really beautiful. 18/20
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8/20/2010 - Zweder wrote:
Disgorged 2002. Very mature bouquet with also brioche. Same in the taste. Still a beautiful and complex Champagne, but I prefer it with a little more freshness. I don't know the storage history of this bottle. No score
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6/5/2010 - t-slow wrote: 91 Points
Deep yellow, Yeasty nose and hints of nutty fruits. Light on the palate. May be fading. Fotunately, my last bottle.
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2/2/2010 - Winetex wrote: 92 Points
Medium gold color with tiny bubbles. This is not as complex as I expected. It tasted like a good Pinot Noir with bubbles. I'm sure transport and storage have a lot to do with the variability of this wine but both bottles have not been the equal of the big boys of 1990.
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1/23/2010 - jestes wrote: 95 Points
Lovely and far from past its prime. Nudged out by the 1990 Krug and Pol Roger Winston Churchill this time, having won the match in the past.
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1/22/2010 - tplskylrk wrote: 95 Points
Note to self. Find more, buy more. Apricot blush yellow color, beautiful and looked almost viscous through the glass. The bubbles were secondary to the wine. This is a 1980's Russian lady Olympic champion. The nose is like sticking you head in a huge basket of dried apricots in the street market in Istanbul. Smoky, a strange smell of lightly spiced boiled shrimp. Complex for sure. Really fine bubbles. Big tight tannic and tight acid palate. This baby is still wound tight. Over an hour it became fantastic, the fruit deeper more complex to match the nose. Yummy.
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12/31/2009 - kmforster wrote: 94 Points
Agree with KSC02's written notes. Don't serve this too cold! Wonderful; wish I had another one.
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12/31/2009 - RiedelBeagle wrote: 93 Points
This took at least 20-30 minutes to start opening up, and I don't think it really peaked until about 60 minutes after opening. Aggressive initial lemony acidity eventually mingled with yeasty and honey notes to make for a still-tart but well-balanced wine. But this is very much in the first stage of Champagne maturation, before the caramel and butterscotch emerge.
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12/23/2009 - t-slow wrote: 93 Points
Excellent. Nice nose of ripe apples, with a citrusy hint. Rich and creamy.
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9/19/2009 - bon vivant wrote:
A darn good bottle this time -full rich & complex this was in the zone very enjoyable: within 20 minutes this was full throttle open for business -no official TN
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5/31/2009 - KSC02 wrote: 93 Points
Served just below room temperature, without food. Medium gold in color with an elegant, continuous array of fine beading. Aromas of toast, lemon zest and roasted almond with a hint of honey however not greatly complex. Beautiful mouth feel with an enjoyable amount of acidity with the mix of aromas coming to the palate. Very very nice, medium length finish.
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5/7/2009 - candyman wrote: 88 Points
yeasy nose , acidic , not fresh but complex very good.
fine bubbles .
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5/1/2009 - Frederyck wrote:
Fantastic and rich but fading in strength, with minute bubbles that evaporated very quickly. Deep yellow, and a lively citric first taste followed by a bready finish.
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4/7/2009 - t-slow wrote: 92 Points
The colour is deepening. A neighbouring table at restaurant 53 was having a house pour and the comparison in colour and bubbles were stark. The golden yellow and fine bubbles invites you to nose it with anticipation and it did not disappoint. toasty honeyed nuts, on the palate it was honeyed lime. Rich and balanced.
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1/26/2009 - Alpine wrote: 92 Points
Wine Warlocks dinner at The Crossing... very yeasty nice wine not going to get any better at this point but not going anywhere either.
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1/2/2009 - t-slow wrote: 93 Points
Excellent. Good weight, Creamy nad very good length.
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12/31/2008 - psmith wrote:
Baked apple and caramel. Weighty, large-scaled, rich Champagne with a well balanced mousse. Forward. A bit aggressive in styling, even for Bollinger, but a very good wine.
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12/25/2008 - dougie wrote: 95 Points
The first glass is extrodinary! The second is outstanding and the third was excellent. Need to drink this one fast- unlike most wine. But, a very special wine on christmas eve.
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11/8/2008 - Biglama wrote: 91 Points
diep geel, goud van kleur, duidelijk houtopvoeding notig en biscuit, licht wat karamel en klein botertje, hele zachte bruis. prettig mondgevoel, prima balans, nu wel drinken
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10/14/2008 - t-slow wrote: 95 Points
Lovely deep gold and lively. Alluring nose of caramel with nuts and hints of sweet citrus. Long and lingering and a feeling of richness on the palate. At its peak.
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8/28/2008 - Zweder wrote: 93 Points
Beautiful mature and yeasty. Soft and still fresh with pleasant bitterness. Complex and great Champagne.
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5/11/2008 - dbkitc wrote: 97 Points
Medium golden color – sparse and tiny bubbles. Yeast on the winey nose. Stunning depth and length. Serious champagne that is just perfect to drink now. A great bottle of this. Majestic! Thanks Chuck! (97)
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4/20/2008 - cmbond wrote: 94 Points
1997 Supertuscan/Italian retrospective + 1990 Bollinger R.D. (Dirk's): Served with Oysters Lafitte, an outstanding pairing. Golden colour with fine bubbles. Huge amounts of golden delicious apple, dough, nuts and a tinge of honey and flowers on the nose. Similar flavors on the palate, with sharp acidity (but not overly) and a long finish of dough and apples. Better as it opened. Acidity cuts right through the creaminess of the oysters.
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2/16/2008 - Dawa wrote: 95 Points
Superb, almost there. This wine is drinking great now but will evovle during the next few years. It already shows coffe and chocolate but these flavors will intesify during the next couple of years.
Disgorged on 12 December 2001
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12/17/2007 - ginfizz wrote: 94 Points
Mature notes of caramel and toast on the nose, with a dichotomy of crisp, green apple flavors with a caramelly finish on the palate. Wonderful effervescence indicates this bottle could have gone on and on. Better in 10 years? I will never know...
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12/14/2007 - mdefreitas wrote: 92 Points
Scott & Kate's (Burlingame, CA): Mature, brown butter and earthy/mineral flavors. Complex and round in the mouth with bread dough and good acids. Originally served too cold, but really opened up as it warmed.
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12/11/2007 - CamWheeler wrote: 90 Points
Magnum - Disgorged 5th March 2002
Pastry, apples, toast and lemony nose. Good intensity and full mouthfeel to the palate, but fades away a little bit sooner than expected. Balanced but quite simple, lacking complexity. Very, very good rather than great.
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12/6/2007 - pnuszen wrote: 96 Points
I waited a long time to find the right occasion to drink this bottle, and finally had an opportunity with my friends who appreciate good wine. I've never had anything quite like it. The color was amber with a strong yeasty and honeyed bouquet. It drinks more like a wine than Champagne. Very dry and crisp with a mineral quality. Nice finish with a touch of tartness. Don't drink it too cold.
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11/23/2007 - dougie wrote: 94 Points
It started off fantastic. So smooth and rich. More wine like than Champagne; though it did have lots of bubbles, it did not fizz out in your mouth. Beautiful. But, after an hour, it did get a bit tart. I can see it getting a 96/97 during the first hour, then 90/91 at the end. Last one, drink with several people (good new years eve or special get together with atleast 4/6 people.) Mike and I drank it.
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10/27/2007 - olig wrote: 96 Points
Phenomenal with Lobster, Light, moussy, gorgeous. From Magnum
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9/28/2007 - gorm wrote: 93 Points
Uncorked DK tasting: 1989/1990 Bordeaux (Kenneth): I had the same as this just 2 weeks ago, but were unable to recognize it. It displayed some of the same elements: Nice dark yellow. Notes of mature pears, sour dough, roasted nuts, Bollinger-signature sherry-like aromas. However this time the mousse seemed tired and the acid too excessive. Maybe the difference is a matter of provenance or maybe last time the food made the difference. Last time I gave it 95. This bottle merits no more than 93.
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9/15/2007 - gorm wrote: 95 Points
Nice dark yellow. Fine and persistent mousse. Already on the nose it seems perfectly mature and refined - pear, sour dough, roasted nuts, Bollinger-signature sherry-like aromas. In the mouth it flies like a straight arrow - sharp, well-delienated and hits its mark perfectly. Vibrates long after.
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8/26/2007 - tplskylrk wrote: 92 Points
Opened for wife's B day & drank while gettgi readu for trip to Morton's. Very tight and acidic on opening, but with a nice long finish that help for 20 sec's. NOt a very good start. Bubbles were larger. After an hour through this thing opened up, the acid bite went away, ginger fruit, almonds, sweet longer beautiful finish came out. Never knew Champange needed time.
Fought for tha last bits in the taxi, but a very strange start.
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7/14/2007 - Employee500 wrote: 96 Points
Outstanding!!
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5/26/2007 - JeffW wrote: 96 Points
Incredible mousse for an 17 year old champagne. Very rich, with a long finish.
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4/23/2007 - 60ouvrees wrote:
Deep golden color this is a rich, yeasty and powerful champagne. Lots, of toast, caramel, butterscotch but kept in balance by good acidity. This is certainly full-throttle stuff. I can appreciate the style and quality but to me it lacks a bit of elegance.
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3/15/2007 - Burgundy Al wrote:
Bringing Wine to Schwa (Schwa - Chicago IL): Classic full-bodied character of a Champagne starting to show its bready/yeasty character, with some elegant traces of dried mushroom.
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3/2/2007 - jmd60611 wrote: 95 Points
Disgorgement date January (maybe June of 2004) Beautiful color and fine bubbles were first impression...A bit acidic at first taste, but wow did this get good in moments...Very, very dry but outstanding. Apples and toast
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2/26/2007 - Verreydt wrote: 84 Points
First time I had this champagne. Dégorgé 07.07.2005. Glass Riedel 416/48. Stored in cellar from release on. On the nose , earth and the overwelming smell of mushrooms. Color was yellow - gold. Taste , mushroom all over the place. Long aftertaste: caramel ? ( but still that mushroom-taste ). Lots of very fine mousse. Overall , I was not impressed. I was missing some fruit and acidity. Maybe this is not my champagne (?) , although I liked the GA 1996 very much. I will try second bottle in six months.
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1/25/2007 - burningstarIV wrote: 96 Points
The mineral, saliine, and green fruit purity of this bottle never ceases to impress. 50+5+13+19+9=96
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1/14/2007 - JeffW wrote: 96 Points
Typical Bollinger. Straightforward, powerful...full throttle. Rich, yeasty finish. Apple flovors with vanilla and bread. Long finish. Starting to show the complexities of aged vintage champagne.
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1/11/2007 - burningstarIV wrote: 95 Points
Has held up perfectly since my last taste, but does not seem to have gained anything from more time in the bottle. 50+5+13+18+9=95
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1/6/2007 - jkoenen wrote: 95 Points
Bordeaux 1989 (and the rest...) @ Peter V. (Netherlands): This is a regal champagne. Supersoft and carressing mousse, hint of oxidation, rising dough, hazelnuts and candied citrusfruit. Marvelous. Drink now. 18.5-19/20
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1/6/2007 - sdr wrote: 90 Points
Drunk as the aperitif with Petrossian Tzar smoked salmon with dill at the dinner part at my house. Distinctly more elegant and focused than the GA we had a couple of days before, but not as full or doughy. This is more to my taste, but others could reverse the order.
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1/1/2007 - odu83 wrote: 93 Points
What better way to celebrate New Year's eve than with a beautiful magnum of champagne shared with close friends?
The R.D. 1990 was disgorged 12 September 2001 (strangley the day after 9/11) and kept in our cellar since purchase at a Duty Free in France in 2002.
We sipped from Waterford Milllenium Toasting Glasses, which are elegant, but not ideal for tasting champagne. Nonetheless, this wine showed depth and complexity without too much toast or yeast flavors we typically see in younger champagnes. The bubbles were microscopic, yet still showing well. The flavors were layers of slightly tart apple and a hint of butterscotch. Nice mouth feel, too. The best champagne we have had in several years.
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11/9/2006 - BradKNYC wrote:
An Evening of Vega Sicilia Unico. (Post House.): My usual caveat that unripe Chardonnay and Pinot Noir with bubbles usually doesn't do much for me, but this was one top notch Champagne and much better than a bottle I had last December. A pale yellow color, as opposed to the golden color of the last one, with a fresh nose of biscuits, lightly baked apples with a hint of yellow citrus. Long and rich on the palate, with a very fine bead, but there's a good amount of acidity here. Nice toastiness with more of a yellow fruit profile, though the biscuit flavors dominate. Really suave and well-groomed. A.
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10/22/2006 - dbkitc wrote:
Lovely depth and power. This bottle was a little flat. Still nice, but not the best of these I have had. (17.5)
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9/5/2006 - ml wrote:
Really great. Not as yeasty as I was expecting, but to me really a perfect balance of yeast in a really elegant champagne with wonderful texture and a great finish. We started with it a little too cold and it seemed a bit like sparkling apple-juice at that point, but once it warmed a bit (my guess would be to 50F), it was really excellent.
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8/26/2006 - dbg wrote:
outstanding, very yeasty/bready, some earthiness and mushrooms,
great fruit and acidity, great complexity and finish
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6/11/2006 - mdefreitas wrote: 93 Points
Yeasty, leesy, rich and assertive. Lingering minerally finish. Beautiful wine with wonderful complexity and backbone.
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5/8/2006 - Burgundy Al wrote: 91 Points
Casual Burgundy Dinner, Wine Mostly Served Blind (Carlos - Highwood, IL): Nicely combined its ripe fruit and yeasty character.
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5/1/2006 - winefool wrote: 94 Points
Great ripe yeasty notes on the nose. Rich ripe apple notes with round yeasty flavors. 94 pts. 5/06
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1/8/2006 - BenSlivka wrote: 94 Points
Classic Bollinger -- peachy with a hint of caramel.
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1/4/2006 - sdr wrote: 92 Points
I am beginning to believe Juhlin is correct when he says these R.D.s are best about 2 years after disgorgement. Based on two recent tasings of the '88 R.D., I now prefer this one. Robust and energetic but not too heavy or yeasty. Excellent champagne for food, a bit too powerful as an aperitif, but who's complaining?
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12/27/2005 - dbkitc wrote:
(At Limoges – Baltimore) Very full with powerful biscuit aroma. Long and beautiful – this just fills the mouth. Superb (19)
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12/7/2005 - BradKNYC wrote:
Superb wines with a superb dinner- Trimbach, Chave, L'Angelus, Montrose, ZH & more. (Applewood): An unusual showing for this bottle. Bear in mind, and as I always say during a Champagne note, I’m no fan of Champagne to begin with, but this bottle showed strangely as I found it completely dominated by dried porcini mushroom flavors and aromas, with a touch of baked bread. No real fruit to be seen anywhere. It has a nice bead, but is too tart and as much as I love mushrooms, it was too overwhelming. B.
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11/3/2005 - Blair Curtis wrote: 93 Points
Great, Great Wines With the Boys (Vancouver): This wine has a nose with the yeasty, toasty brioche that I associate with the bigger-framed champagnes. The palate confirmed that this was a huge-bodied incredibly well-built champagne. Has years to go yet. Fantastic acids and tight structure. This took on steak tartare without any difficulty at all. In fact, if you must drink this now, serve it with substantial food.
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10/28/2005 - burningstarIV wrote: 95 Points
Yeasty and creamy, but in perfect balance with its steely backbone. I find this champagne to be complex and masterful, but don't see the ageability of which many speak. I'm drinking them now and as often as I can afford. 50+5+13+18+9=95
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8/22/2005 - Russell Faulkner wrote: 93 Points
Holiday Champagnes (Salon, Bolly, Gosset, L-P, Roederer, Dom P) (Malaysia): Mid gold, very strong mousse
Richer and deeper than the 'normal' wine, more yeast and mushroom on nose.
Really quite different to the GA, greater emphasis on richness, concentration and earthy notes replace the floral elements I feel gives greater balance to the GA, tiny bit of VA.
Not as good at the 85 RD, tried several times this year, perhaps 10-15 years is not a good time to disgorge Bollinger.
This could have been slightly heat affected (bought off the shelf in Malaysia)
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7/21/2005 - sdr wrote: 95 Points
Simply gorgeous champagne for drinking now. Medium full, not nearly as heavy or ponderous as the '90 Bolly GA is at this time. Toasty and bready, but of the finest possible fresh croissant right out of the oven. Delicate, even gentle, citric finish lingers. It drinks well even without food. I have no idea how it will age, but why risk decline when it's so delicious now?
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6/22/2005 - burningstarIV wrote: 97 Points
Drank at Paper Moon. Such a rich, complex nose, featuring fresh shellfish, apples, nuts, and some yeast. The mouth is rich and is highlighted by well balanced acidity. The multidimensional, lengthy, and expressive finish is what makes this wine so profound.
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6/10/2005 - Xavier Auerbach wrote: 94 Points
Disgorged 5 September 2002. Relatively light colour, slightly ruddy; very serious and vinous, less exuberant than the Grande Année 1990 but very subtle and multi-dimensional, smoky, good weight, smooth and rich, seamless acidity, clearly nutty flavours; excellent length. A superior Champagne.
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8/12/2004 - Joe Belmaati wrote: 85 Points
Medium dark yellow. Scents of bread. Medium bodied with a slightly oxidized flavour profile. Fine bubbles, but flabby in structure. Maybe a flawed bottle.
85 points
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5/26/2004 - Alpine wrote:
Leflaive nose, very yeasty, long and lingering on the palate, sweet chardonnay grape is in your face.
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4/24/2004 - Lorien wrote: 93 Points
Very unique and appealing aromas of nuts and wood. Massive flavors of peanuts, nutmeg, and yeast. Very slick structure and overall feel. Tasty and unique, but not for everyone. Good finish with a very nice aftertaste.
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3/14/2004 - rjonwine@gmail.com wrote: 94 Points
From magnum - elegant yeasty nose; elegant, stately, creamy palate with subtle citrus, nutty edges; medium-plus finish
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1/24/2004 - futronic wrote: 94 Points
Fine bead; pale golden yellow. Aromas of apple, yeast, oatmeal biscuit, caramel, white flowers. Wonderful effervescence with apple, pear, citrus notes, and jasmine. Long, lingering finish; goes for minutes. Wow!
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12/2/2003 - Double-A Likes this wine: 90 Points
Mature apple, toast, hazelnut and dried citrus nose. Good fruit with rounding acidity; long, complex finish.
4/5
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11/11/2003 - La Cave d'Argent wrote: 95 Points
Tasted unblinded at an '89/'90 Bordeaux dinner at El Bizcocho. One bottle was provided by Rob Norberg, the other by Marshall Banker. Both bottles were intact and showed no discernible difference. Medium straw robe with brisk tiny bead. Clean, very intense nose of marzipan, bread dough, walnuts and orange peel. Medium-bodied on the palate, with a creamy mouth texture despite good crisp acidity. Long, crisp finish, accentuating the orange peel element. Absolutely stunning bubbly! Delicious with the smoked herring over red bliss potato (with confit of red onion and frizze lettuce drizzled with a citrus red wine and black truffle vinaigrette). Also very nice with the seared Maine scallop with Osetra caviar, cauliflower mousse and black trumpet mushroom (drizzled with vermouth butter sauce).
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10/11/2003 - dbg wrote:
outstanding, very yeasty, some earthiness, great complexity
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12/24/2002 - futronic wrote: 91 Points
Pale straw colour, nose of apple, pear, oatmeal cookie, bread dough, and hazelnut cream. Mouth follows from nose. Fine bubbles dance on your tongue. Nice texture and acidity, but a little lacking on the finish.
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