- Pol Roger
- Chardonnay / Pinot Noir / Pinot Meunier
- Case size
Goedhuis, August 2018
Pol Roger’s non-vintage blend is hard to beat, and it quite rightly has a huge following. This lively, appealing NV is Chardonnay dominated and consistently brilliant. Three years’ ageing adds complexity, and the wine has wonderfully creamy bubbles. Delicate biscuit warmth with the crunch of autumnal orchard fruits give definition to the tasty but refined palate. Fresh, elegant and hugely enjoyable.
James Suckling, Jun 2015,
A complex array of red berry fruits, citrus and peach aromas with a flinty, almost smoky edge here too. The palate's big on flavor, quiet fleshy and full of impact. Fresh peach and nectarine flavors lead, ahead of citrus and more savory chalky and nutty flavors to close. Drink now.
Jancis Robinson, November 2014,
Solid and off dry. (Dosage 9 g/l.) A substantial mouthful.
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.