Joseph Bollinger moved to the area in 1803. The families became connected by marriages and in 1829 the Champagne House Bollinger was founded by members of all three families. It was a hot summer with fast maturation for the 1995 Bollinger, blended from grapes from Gran Crue and Premier cru vineyards, the grape underwent a first press before a second “Methode Champenoise” fermentation bottled under cork for longer aging resulted in Champagne with 9.2 % alcohol content. It has a tight toasty nose with a savoury freshness. The palate resonates citrus and bready highlights with a lemon finish, both bright and cut. R.D. Champagne was first developed by Madame Bolinger over fifty years ago, the first batch to be “Recemment degorge” was in 1952 and released in 1961. The process which does not sound so nice in English means recently disgorged and refers to the final process after slowly turning the bottle (cap end down) over a very long period, until the sediment is collected and can be extracted. This was originally done by hand but now the sediment is first frozen then the plug removed. Over the intervening years there have been 18 R.D. vintages, in many respects it is similar to Grand Annie which is only produced in favourable years. It is best served in a Cuvee glass at 4 to 8 degrees centigrade.