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    • The « Cuvée »

      The Brut Vintage 2009 from Champagne Pol Roger is made from the traditional house vintage blend of 60% Pinot Noir and 40% Chardonnay from 20 Grands and Premiers crus vineyards in the Montagne de Reims and the Côte des Blancs. Produced only in limited quantities the Brut Vintage 2006 has been aged for 8 years in our cellars before being disgorged and released onto the market.


    • Vinification & Maturation

      The must undergoes two débourbages (settlings), one at the press house immediatly after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel with each variety and each village kept seperate. The wine undergoes a full malolactic-fermentation prior to final blending. Secondary fermentation takes place in bottle at 9°C 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.

    • Tasting notes

      Pol Roger Brut Vintage 2009 is instantly appealing with its gorgeous lively effervescence. Fine bubbles sprinkled with silver glints carry a persistent stream.
      The nose, rich and elegant, opens up with delicate aromas of white fruit and apricot.
      As the wine warms in the glass, it exudes scents of white nectarines and quince jelly mingled with brioche and pastry fragrances.
      The palate, extremely delicate and subtle, boasts a stunning balance on an opulent and creamy structure evolving towards dried fruit. It is a masterpiece of harmony.

    • Food pairings

      The Brut Vintage 2009 enhances fine dishes of distinctive character, like chicken with a foie gras stuffing, capon with morel mushrooms, chicken supreme...

    • The « Cuvée »

      The Brut Vintage 2008 from Champagne Pol Roger is made from the traditional house vintage blend of 60% Pinot Noir and 40% Chardonnay from 20 Grands and Premiers crus vineyards in the Montagne de Reims and the Côte des Blancs. Produced only in limited quantities the Brut Vintage 2006 has been aged for 8 years in our cellars before being disgorged and released onto the market.

    • Vinification & Maturation

      The must undergoes two débourbages (settlings), one at the press house immediatly after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel with each variety and each village kept seperate. The wine undergoes a full malolactic-fermentation prior to final blending. Secondary fermentation takes place in bottle at 9°C 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.

    • Tasting notes

      The Brut Vintage 2008 displays a bright yellow-gold colour enhanced by a continuous thread of lingering bubbles.

      The nose, instantly elegant, exudes delicate scents of citrus fruit (tangerine) announcing a beautiful fresh.
      ness. Later it reveals an outstanding aromatic complexity with hints of peaches, apricots and almonds.

      The palate first reveals a very creamy and full-bodied texture. The immediate impression of frehsness gives way to an unctuous and well-balanced structure offering aromas of fresh biscuits and ripe fruit (apricots).
      This is a rich champagne of strong character, with vinosity, keeping nevertheless all its elegance and delicacy, it is the very soul of Pol Roger.

    • Food pairings

      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.

    • The « Cuvée »

      The 2006 Brut Vintage from Champagne Pol Roger is made from the traditional house vintage blend of 60% Pinot Noir and 40% Chardonnay from 20 Grands and Premiers crus vineyards in the Montagne de Reims and the Côte des Blancs. Produced only in limited quantities the Brut Vintage 2006 has been aged for 8 years in our cellars before being disgorged and released onto the market.

    • Vinification & Maturation

      The must undergoes two débourbages (settlings), one at the press house immediatly after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel with each variety and each village kept seperate. The wine undergoes a full malolactic-fermentation prior to final blending. Secondary fermentation takes place in bottle at 9°C 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.

    • Tasting notes

      The 2006 Brut Vintage from Champagne Pol Roger is an attractive deep golden colour with a continuous thread of lingering bubbles.

      The nose is instantly powerful and complex, revealing the maturity of the wine, developing aromas of quince and apple, combined with richer notes of dried fruits.

      The palate shows a creamy, voluptuous and well-balanced structure. The long-lasting aftertaste boasts sumptuous almond nuttiness balanced with citrus freshness. The wine has a full-bodied structure, and pleasing maturity, without detracting from the overarching delicacy.

    • Food pairings

      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.

    • The « Cuvée »

      The 2004 Brut Vintage from Champagne Pol Roger is made from the traditional house vintage blend of 60% Pinot Noir and 40% Chardonnay from 20 Grands and Premiers crus vineyards in the Montagne de Reims and the Côte des Blancs. Produced only in limited quantities the Brut Vintage 2004 has been aged for 8 years in our cellars before being disgorged and released onto the market.

    • Vinification & Maturation

      The must undergoes two débourbages (settlings), one at the press house immediatly after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel with each variety and each village kept seperate. The wine undergoes a full malolactic-fermentation prior to final blending. Secondary fermentation takes place in bottle at 9°C 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.

    • Tasting notes

      The wine displays a very attractive white gold colour, it is bright and full of intensity with a continuous thread of lingering bubbles. The nose, mineral, elegant and complex, delivers notes of white flowers and fresh quinces. The attack on the palate reveals an intense and refined liveliness. Delicate toasted flavours of acacia honey and pear enhance the balance and complexity of the wine without detracting from its delicacy. The long and steady aftertaste highlights delicious notes of citrus fruit (fresh grapefruit).

    • Food pairings

      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.

    • The « Cuvée »

      The 2002 Brut Vintage from Champagne Pol Roger is made from the traditional house vintage blend of 60% Pinot Noir and 40% Chardonnay from 20 Grands and Premiers crus vineyards in the Montagne de Reims and the Côte des Blancs. Produced only in limited quantities the Brut Vintage 2002 has been aged for 8 years in our cellars before being disgorged and released onto the market.

    • Vinification & Maturation

      The must undergoes two débourbages (settlings), one at the press house immediatly after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel with each variety and each village kept seperate. The wine undergoes a full malolactic-fermentation prior to final blending. Secondary fermentation takes place in bottle at 9°C 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.

    • Tasting notes

      A golden yellow straw-like colour, bright and full of intensity with attractive lingering bubbles. A fine nose with enticing notes of fresh honey, candied grapefruit and lime. On the palate, a dominating fruitiness with light biscuit character. A full and long texture displaying freshness and vinosity. The wine is balanced with remarkable harmony. An amazingly pure champagne.

    • Food pairings

      The Brut Vintage 2002 enhances fine dishes of distinctive character like chicken with a foie gras stuffing, capon with morel mushrooms, chicken supreme...

    • The « Cuvée »

      The 2000 Brut Vintage from Champagne Pol Roger is made from the traditional house vintage blend of 60% Pinot Noir and 40% Chardonnay from 20 Grands and Premiers crus vineyards in the Montagne de Reims and the Côte des Blancs. Produced only in limited quantities the Brut Vintage 2000 has been aged for 8 years in our cellars before being disgorged and released onto the market.

    • Vinification & Maturation

      The must undergoes two débourbages (settlings), one at the press house immediatly after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel with each variety and each village kept seperate. The wine undergoes a full malolactic-fermentation prior to final blending. Secondary fermentation takes place in bottle at 9°C 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.

    • Tasting notes

      A golden yellow colour, with a multitude of tiny, glittering bubbles. The nose is fresh, clean-cut and appealing, with ripe, expressive fruit ans scents redolent of the countryside: narcissus and iris, fruit preserves (dried apricots and poached pears) and honey. The impressions translate on the palate to a texture that is both rounded and firm-centred, giving the wine its full-bodied consistency. Warming in the glass, the fruity aromas develop a pleasing generosity. The wine is at once full-bodied and of examplary finesse. A champagne of harmony, elegance and generosity.

    • Food pairings

      Ideal to drink as an apéritif with lightly peppered mini-toasts of foie gras, or with a hot entrée of pan-fried foie gras or a cold dish of Pata Négra ham. Rich, full-flavoured dishes (especially those which are smooth, mellow and savoury) offer an assured accompaniment, such as veal sweetbreads, lam with a morel sauce or chicken with truffles ... Distinctive dry cheeses (especially ewe and goat's milk) respond well to the fruit characters and minerality of the wine.

    • The « Cuvée »

      The 1999 Brut Vintage from Champagne Pol Roger is made from the traditional house vintage blend of 60% Pinot Noir and 40% Chardonnay hailing from 20 grand and premier cru vineyards in the Montagne de Reims, the Grand Vallée de la Marne and the Côte des Blancs. Made in only limited quantities the Brut Vintage 1999 has been aged for 7 years in the Pol Roger cellars before being released onto the market.

    • Vinification & Maturation

      Although a number of other champagne houses have staked their reputation on the maturing of their wines in oak barrels, Champagne Pol Roger abandoned this approach in 1930 favouring instead concrete and more recently stainless steel. In 2001 and again in 2004 the expansion of the stainless steel armoury in Pol Roger's cellars has continued this manoeuvre. The preference for stainless steel rests on a respect for maintaining the quality of the fruit by judicious temperature control of the musts during clarification and vinification. This technique goes some way in explaining not only the remarkable finesse of Pol Roger's champagnes but also their clean, direct and honest character.

    • Tasting notes

      In appearance, it is bright, intesely golden, with hosts of beautiful, very fine bubbles. The nose starts with a bouquet of roses, a stunning sensation of sweetness and freshness, precisely outlined. Then, as it warms up, toasted notes appear, mainly brioche, a combination of delicacy and smoothness. The "highly-developed", empyreumatic character remains elegant, never ostentatious. A deep, even heady nose, all refinement. In the mouth it is full and fresh: a silky or velvety texture, dense and fine at the same time. The floral notes, combined with an exotic pinprick of pepper (wallflower, nasturtium) reveal the consitency of the wine without detracting from its delicacy. As it unfolds, the mouth develops aromas of candied yellow fruit (fruit jelly) quince and marzipan, which prolong the dominant "hirsute" note with fluidity, with a smooth and sensual touch. The finish is slightly astringent: the minerality and freshness reinforce the beautifully delicate and structured substance of the wine by giving it depth without overpowering it. Precision, beauty, and finesse leave an unforgettable impression.

    • Food pairings

      Fish such as turbot or rod-caught bass, either grilled or with a cream sauce, is the ideal companion... The natural flavours and textures combining tenderness and firmness counterbalance perfectly the elegant, fresh vinosity and fullness of the wine.

    • The « Cuvée »

      The 1998 Brut Vintage from Champagne Pol Roger is made from the traditional house vintage blend of 60% Pinot Noir and 40% Chardonnay hailing from 20 grand and premier cru vineyards in the Montagne de Reims, the Grand Vallée de la Marne and the Côte des Blancs. Made in only limited quantities the Brut Vintage 1998 has been aged for 7 years in the Pol Roger cellars before being released onto the market.

    • Vinification & Maturation

      Although a number of other champagne houses have staked their reputation on the maturing of their wines in oak barrels, Champagne Pol Roger abandoned this approach in 1930 favouring instead concrete and more recently stainless steel. In 2001 and again in 2004 the expansion of the stainless steel armoury in Pol Roger's cellars has continued this manoeuvre. The preference for stainless steel rests on a respect for maintaining the quality of the fruit by judicious temperature control of the musts during clarification and vinification. This technique goes some way in explaining not only the remarkable finesse of Pol Roger's champagnes but also their clean, direct and honest character.

    • Tasting notes

      The colour is golden with pink reflections, with a dense and persistent mousse. the nose hints at ripe and dried fruits, nougat, coffee, butter and wood. As the wine evolves in the glass underlying toasted notes develop with even a hint of muskiness. The great potential of the wine is implied rather than expressed at this stage. It finishes with a degree of freshness indicative of the 1998 vintage.

      In the mouth the wine is at once fleshy and ample yet delicate. The finish is long but refreshing with a certain opulence. There are fresh aromas of stewed citrus which give the wine some sensuality. The general impression is one of fine balance between power and finesse. A champagne of considerable class.

    • Food pairings

      Champagne Pol Roger's Brut Vintage 1998 is ideal for the dining table: for fine dishes with gentle, luxurious flavours... in fact all sumptuous dishes associated with tactile sensations (fatty, granular, firm, luxurious, melting) as well as interesting flavours which imply freshness, fruitiness, heat and softness...

      Try crustaceans as lobster, lightly offset by one or two fresh mild spices which do not mask the delicate taste and texture... even rich or fatty fishes. Or again try all sauces made from a base of butter or cream lifted by mild spices (pink peppercorns, saffron, nutmeg, paprika, cinnamon sticks) accompanied with fresh vegetables.

      The rule should be that with complex wines, you need complex flavours and textures: try the 1998 with oscietra caviar whose supple but ever so slightly resistant texture, and taste at once of iodine and fruitiness, produce a shock to the palate but a shock which is infinitely agreeable.

    • The « Cuvée »

      The 2004 Brut Vintage from Champagne Pol Roger is made from the traditional house vintage blend of 60% Pinot Noir and 40% Chardonnay from 20 Grands and Premiers crus vineyards in the Montagne de Reims and the Côte des Blancs. Produced only in limited quantities the Brut Vintage 2004 has been aged for 8 years in our cellars before being disgorged and released onto the market.

    • Vinification & Maturation

      The must undergoes two débourbages (settlings), one at the press house immediatly after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel with each variety and each village kept seperate. The wine undergoes a full malolactic-fermentation prior to final blending. Secondary fermentation takes place in bottle at 9°C 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.

    • Tasting notes

      The wine displays a very attractive white gold colour, it is bright and full of intensity with a continuous thread lingering bubbles. The nose, mineral, elegant and complex, delivers notes of white flowers and fresh quinces. The attack on the palate reveals an intense and refined liveliness. Delicate toasted flavours of acacia honey and pear enhance the balance and comploexity of the wine without detracting from its delicacy. The long and steady aftertaste highlights delicious notes of citrus fruit (fresh grapefruit).

    • Food pairings

      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.

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