To the eye, the wine presents intense shimmers of gold. The complex nose opens with aromas of honey and brioche, followed by a host of spices (ginger, cumin, caraway, and more), before evolving into notes of mirabelle plum, dried apricot and fresh hazelnut. The palate has a lively and clean opening that reveals notes of white plum, walnut and aniseed. Its freshness is beautiful and its tension incredible.

Sometimes you come across a match that brings together complexity of flavors, textures and even stories in a memorable way to create the ultimate pairing. The 14 years that Bollinger R.D. 2007 spent aging on the lees results in an extraordinary range of primary, secondary and tertiary characteristics that come in a frame of almost unimaginable tension of developed richness and freshness.

In their quest to find the best way to serve Bollinger R.D. at the estate, the food-obsessed team at Bollinger came to the conclusion that pairings based on saffron, offers extraordinary pleasure and an array of both complementary and supplementary flavors and textures to R.D. Langoustine with saffron-infused vinaigrette, fillet of halibut in a saffron crust or bresse chicken with a saffron and ginger sauce are exceptional suggestions.