Wine detail

Bollinger

R.D. Extra Brut

Champagne

2008

Vintage

Varietal

Pinot Noir

Peak 2018-2049

Where it is, October 2026

At Peak: inside the peak window (2018-2049), within the full drinking arc.

This bottle is in its peak window through 2049, with a drinking horizon to 2054.

The ‘08 R.D. Extra Brut.

Bollinger R.D. Extra Brut 2008 is a Pinot Noir from Champagne, France.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · at peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2016-2054Peak window 2018-2049

The peak window sits inside the broader full drinking arc.

Tasting note

Bollinger R.D. Extra Brut 2008 has a full body and fresh acidity.

The 2008 vintage

Bollinger's 2008 R.D. Extra Brut is a Pinot Noir from Champagne, France.

About Bollinger

Bollinger's R.D. Extra Brut is a Pinot Noir from Champagne, France.

From the cellar: pair with

Seared scallops with lemon butter and chives

The pairing is scaled to the wine's full body.

Roasted lobster with garlic herb aioli

The wine's fresh acidity keeps the pairing lively.

Grilled branzino with caper olive oil

The pairing also suits the wine's full body.

More from Champagne

Frequently Asked

What is Bollinger R.D. Extra Brut 2008?

Bollinger R.D. Extra Brut 2008 is a Pinot Noir from Champagne, France.

What does Bollinger R.D. Extra Brut 2008 taste like?

Bollinger R.D. Extra Brut 2008 has a full body and fresh acidity.

When should Bollinger R.D. Extra Brut 2008 be opened?

The canonical CAI full drinking arc is 2016-2054. Within that arc, the peak window is 2018-2049. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with Bollinger R.D. Extra Brut 2008?

Pair this wine with Seared scallops with lemon butter and chives; Roasted lobster with garlic herb aioli; or Grilled branzino with caper olive oil.