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Producer: Pol RogerGrape Varieties: Pinot Noir 60%, Chardonnay 40%Wine Style: Rich, complex ChampagneAlcohol by Volume: 12%Closure: Natural CorkCountry: France
This was created in homage to Sir Winston Churchill who was a great devotee of Pol Roger's Champagnes. Deep golden yellow in colour, it has a continuous thread of lingering bubbles. The elegant nose delivers intense and complex aromas, dominated by enticing notes of dried fruit, toasted almond and honey. On the palate, it is full bodied, boasting a powerful, rich structure, yet well balanced with refreshing acidity and flavourful notes of citrus fruits. The finish shows remarkable length, with creamy notes of butter combined with rich fruitiness of Mirabelle plum and tart, ripe pear.
Pol Roger is one of the few remaining great family-owned Champagne houses. An unrivalled reputation within the trade has been guaranteed by the consistent excellence of the wines: a tribute to the incredible diligence of the selection of the cuvees directed by members of the Pol Roger and de Billy families, in conjunction with the Président du Directoire, Patrice Noyelle, and the Chef des Caves, Dominique Petit.With stock equivalent to five years normal sales, a major investment programme, and among the coolest and deepest cellars in Epernay, the Pol Roger range of Champagnes offers a glimpse of the sublime.
The first few days of 2004 began under snow, but an unusual mildness set in from 5th January, which continued until the spring, apart froma few short, sharp periods of cold in February. A wet and cool early August delayed the maturation of the grapes, but the warmth and sunshine of the first few weeks of September encouraged exceptional development of the bunches and the grapes were very healthy at the time of harvest. A record crop, with healthy, ripe grapes picked at a potential average degree of 9.6% and total acidity of 7.1 H2SO4g/l.
The soil is chalk and limestone. The Chardonnay flowered on 14th June, with Pinot Noir flowering on 18th June. The harvest took place between 18th September to 10th October, producing a volume of 14,000kg/ha authorised.
The must undergoes two débourbages (settlings), one at the press house immediately after pressing and the second, a débourbage à froid, takes place in stainless steel tanks at 6°C over a 24 hour period. Fermentation takes place in stainless steel tanks kept to temperatures not exceeding 18°C, with each variety and each village kept separate until final blending. The wine undergoes a full malolactic fermentation. Secondary fermentation takes place in bottle at 9°C in the lowest Pol Roger cellars (33 metres below street level) where the wine is kept until it undergoes remuage (riddling) by hand, a rarity in Champagne nowadays. Dosage is 9g/l.
The weight, balance and elegance means that this Champagne could be served with Parmigano Reggiano matured for 18 months, a stewed capon "facon demi-deuil" or sweetbreads cooked with morels. Can also be paired with Game, Fish in rich sauces, Escalopes and Lobster.
Pinot Noir 60%, Chardonnay 40%
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