Made exclusively from Chardonnays selected from the Grands Crus of the Côte des Blancs (Oiry, Chouilly, Cramant, Avize and Oger) and produced in limited quantities, Pol Roger age this cuvée for 7 years before releasing onto the market. The secondary fermentation takes place in their deepest cellars, 33 metres below street level, and it undergoes remuage (riddling) by hand, a rarity in Champagne nowadays. A gorgeous pale yellow/gold colour, with a very fine mousse, the nose is initially a little reticent but unfurls into notes of citrus and stone fruits, with hints of honeysuckle and jasmine, brioche and toasted almond. The palate is a consummate example of the classic Champagne characteristics: generosity, balance and elegance. There is a bright, crystalline precision and drive, that gradually builds into broad satisfying layers, and a persistent beguiling finish. This will start to drink in another couple of years, but will benefit from several more years in bottle to reach its full, considerable, potential.
Soft Welsh-gold in colour, this is subtle yet bristling with energy, with a lively and persistent mousse. The nose is less overtly tropical than sometimes, and all the better for that, with faint notes of oyster shell and smoke beyond an envelope of citric harmony. Almonds and honey are also in evidence. On the palate the carapace of youth fails completely to conceal the impressive potential, its development to be marked by an elegant floral tribute and then a languid, upholstered maturity. Give this one a little more time than usual.
Established in 1849, Champagne Pol Roger remains family-owned and proudly independent to this day. The history and spirit of the company mirrors that of the family who bear the same name: a respect for nature, a devotion to quality and a certain joie de vivre. As one of the smaller houses, Champagne Pol Roger owns 87 hectares of vineyards on prime sites in the Vallée d'Epernay and the Côte des Blancs, drawing the remainder of their supplies fromindividual growers, many of whom have supplied Pol Roger for generations. Its cellars, extending to 7 km, lie on three levels in the chalk below the streets of Epernay and are among the deepest and coolest cellars in the region: contributing to the slow maturation and creation of fine, persistent bubbles which are the hallmark of all Pol Roger champagnes.
Champagne, the world's greatest sparkling wine, needs little introduction - with imitations produced in virtually every country capable of growing grapes, including such unlikely candidates as India and China. The Champagne region, to the north of Paris, has the most northerly vineyards in France, with vines grown on slopes with a southerly exposure to maximise sunlight. The soil is chalky, providing an excellent balance of drainage and water retention. The key to the wine is in the cellar - the bubbles result from a second fermentation in the bottle and the rich toasty flavours in great Champagne come from extended bottle ageing on the yeasty lees. Until the eighteenth century, the wines produced in the Champagne area were light acidic white wines, with no hint of sparkle. However glass and closure technology developed at that time and it was not long before Dom Perignon, a Benedictine monk at the Abbey of Hautvilliers, started experimenting with blends and produced the first recognisable champagne. In a world accustomed to still wines, the advent of champagne was almost a flop. It was saved when it became fashionable at the French court as a result of Louis XV's mistress Madame de Pompadour commenting "Champagne isthe only wine that lets a woman remain beautiful after she has drunk it." And the rest is history, with famous (or infamous) champagne lovers including Casanova, Dumas, Wagner, Winston Churchill, James Bond and Coco Chanel.