Beautiful biscuity and buttery nose with creamy weight balanced by good acidity. A serious style of Champagne, very long and complex.
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 days of 2004 began under the snow and in the cold, but an unusual mildness set in from 5th January. Apart from a few short sharp periods of cold in February and March, this mild and dry weather continued until the spring. Full flowering started on 14th June for the Chardonnay and on 18th June for the Pinot Noir. A wet and cool August slowed the maturation of the grapes but the warmth and sunshine during the first three weeks of September encouraged an exceptional development of the bunches and the grapes were very healthy at the time of the harvest. The earliest parcels were picked on the 18th September with the latest on the 2nd October in excellent sunny conditions. A record crop with healthy ripe grapes picked at a potential average degree of 9.6% and total acidity: 7.1 H2SO4g/l.
The must undergoes two débourbages (settlings), one at the press house immediately after pressing and the second, a débourbage à froid, in stainless steel tanks at 6ºC over a 24 hour period. A slow cool fermentation with the temperature kept under 18ºC takes place in stainless steel, 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 9ºC in the deepest 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. The very fine and persistent mousse for which Pol Roger is renowned owes much to these deep, cool and damp cellars.
A pure delight of a Champagne to be savoured by itself or as an aperitif with foie gras on toasted brioche fingers. It is also the undisputed partner of rich dishes such as chicken supreme with chanterelle mushrooms or sweetbreads cooked with morels.
Pinot Noir 60%, Chardonnay 40%
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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