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    • The « Cuvée »

      Champagne Pol Roger created their Prestige Cuvée in homage to Sir Winston Churchill mindful of the qualities that he sought in his champagne : robustness, a full-bodied character and relative maturity. The exact blend is a closely guarded family secret but it is undeniable that the composition would meet with the approval of the man to whom it is dedicated : "My tastes are simple, I am easily satisfied with the best". Pinot Noir predominates, providing structure, breadth and robustness whilst Chardonnay contributes elegance, finesse and subtlety. Composed exclusively of grapes sourced from Grands Crus Pinot Noir and Chardonnay vineyards which were already under vine during Churchill's lifetime. Cuvée Sir Winston Churchill is only made in the very best vintages and is always released later than the other vintage dated Champagnes from Pol Roger, marking Churchill's appreciation for older wines.

    • 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 gorgeous white gold colour enhanced by a continuous thread of tiny bubbles announcing a lively effervescence.

      The delicate nose exudes scents of butter and brioche. Flavours of almonds and hazelnuts mingle with refined fragrances of yellow fruits dominated by the freshness of citrus fruits (tangerines).

      Then the wine opens up with savours of nougat and pistachio nuts.

      On the palate, the attack is fresh and reveals a perfect balance between acidity and suppleness.

      The aromas are reminiscent of the sweetness of cooked fruits associated with hints of almonds, dried fruits and quinces.

      As the wine warms in the glass, it turns more rounded. Its silky texture is supported by a stunning length.

    • Food pairings

    • The « Cuvée »

      Champagne Pol Roger created their Prestige Cuvée in homage to Sir Winston Churchill mindful of the qualities that he sought in his champagne : robustness, a full-bodied character and relative maturity. The exact blend is a closely guarded family secret but it is undeniable that the composition would meet with the approval of the man to whom it is dedicated : "My tastes are simple, I am easily satisfied with the best". Pinot Noir predominates, providing structure, breadth and robustness whilst Chardonnay contributes elegance, finesse and subtlety. Composed exclusively of grapes sourced from Grands Crus Pinot Noir and Chardonnay vineyards which were already under vine during Churchill's lifetime. Cuvée Sir Winston Churchill is only made in the very best vintages and is always released later than the other vintage dated Champagnes from Pol Roger, marking Churchill's appreciation for older wines.

    • 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 is a deep golden-yellow colour with 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 the wine is full bodied, boasting a powerful, rich structure, yet balanced with a refreshing acidity and flavourful notes of citrus fruit.

      The finish shows a remarkable length, with creamy notes of butter combined with rich fruitiness of Mirabelle plum and tart, ripe pear.

    • Food pairings

    • The « Cuvée »

      Champagne Pol Roger created their Prestige Cuvée in homage to Sir Winston Churchill mindful of the qualities that he sought in his champagne : robustness, a full-bodied character and relative maturity. The exact blend is a closely guarded family secret but it is undeniable that the composition would meet with the approval of the man to whom it is dedicated : "My tastes are simple, I am easily satisfied with the best". Pinot Noir predominates, providing structure, breadth and robustness whilst Chardonnay contributes elegance, finesse and subtlety. Composed exclusively of grapes sourced from Grands Crus Pinot Noir and Chardonnay vineyards which were already under vine during Churchill's lifetime. Cuvée Sir Winston Churchill is only made in the very best vintages and is always released later than the other vintage dated Champagnes from Pol Roger, marking Churchill's appreciation for older wines.

    • 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 an intense golden-yellow hue and a lively stream of defined bubbles. Upon initial impression, the nose reveals aromas of freshly squeezed lime and some autolytic development. As the wine evolves, complex aromas of lightly toasted brioche coupled with raisins and candied fruit become apparent. The enticing aromas expressed on the nose are reinforced on the palate, boasting a powerful, rich structure, yet well-balanced with intensely flavourful notes of honey and citrus, lending a refreshing acidity. The finish shows a remarkable length, typical of the 2002 wines, as well as being both rich and full-bodied.

    • Food pairings

      The weight, balance and mineral freshness means that this champagne could be served with Parmigano Reggiano matured for 18 months, a stuffed capon façon demi-deuil or sweetbreads cooked with morels.

    • The « Cuvée »

      Champagne Pol Roger created their Prestige Cuvée in homage to Sir Winston Churchill mindful of the qualities that he sought in his champagne : robustness, a full-bodied character and relative maturity. The exact blend is a closely guarded family secret but it is undeniable that the composition would meet with the approval of the man to whom it is dedicated : "My tastes are simple, I am easily satisfied with the best". Pinot Noir predominates, providing structure, breadth and robustness whilst Chardonnay contributes elegance, finesse and subtlety. Composed exclusively of grapes sourced from Grands Crus Pinot Noir and Chardonnay vineyards which were already under vine during Churchill's lifetime. Cuvée Sir Winston Churchill is only made in the very best vintages and is always released later than the other vintage dated Champagnes from Pol Roger, marking Churchill's appreciation for older wines.

    • 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 mid golden yellow colour and continuous stream of delicate bubbles. An elegant and powerful nose with toasted brioche over fresh quince, peach and apricot with an underlying floral character and high toned cinnamon spice with hints of lime leaf. A balanced palate with weight, power, a velvety texture and a long persistent pure acidity. With weight and complexity characteristic both of the terroir and vintage. A long aftertaste with a light touch of citric acidity bringing together a wine of undeniable majesty. Already drinking well now and will continue to improve over the medium term.

    • Food pairings

      The weight, balance and mineral freshness means that this champagne could be served with Parmigano Reggiano matured for 18 months, a stuffed capon façon demi-deuil or sweetbreads cooked with morels.

    • The « Cuvée »

      Champagne Pol Roger created their Prestige Cuvée in homage to Sir Winston Churchill mindful of the qualities that he sought in his champagne : robustness, a full-bodied character and relative maturity. The exact blend is a closely guarded family secret but it is undeniable that the composition would meet with the approval of the man to whom it is dedicated : "My tastes are simple, I am easily satisfied with the best". Pinot Noir predominates, providing structure, breadth and robustness whilst Chardonnay contributes elegance, finesse and subtlety. Composed exclusively of grapes sourced from Grands Crus Pinot Noir and Chardonnay vineyards which were already under vine during Churchill's lifetime. Cuvée Sir Winston Churchill is only made in the very best vintages and is always released later than the other vintage dated Champagnes from Pol Roger, marking Churchill's appreciation for older wines.

    • 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

      Intense, yellow gold, sparkling with a myriad of fine bubbles - the Pol Roger trade-mark. The nose is structured, forceful but with subtle mineral notes and hints of lemon, white Pepper and Ginger. Four-square on the palate, mouth filling, robust and powerful. Touches of minerality, even saltiness, with balance, structure and finesse. A long lingering finish.

    • Food pairings

      A wine full of character to enjoy for itself - or pair it with hard cheeses such as Comté or Parmesan.

    • The « Cuvée »

      The "Cuvée Sir Winston Churchill", Champagne Pol Roger's Prestige Cuvée, was created in homage to Sir Winston Churchill, mindful of the qualities that he prefered in his champagne: robustness, a full-bodied character and relative maturity.

      The exact blend is a closely guarded family secret but it is undeniable that the composition would meet the approval of the man to whom it is dedicated: "My tastes are simple, I am easily satisfied with the best."

      Composed exclusively from grapes from grand cru pinot noir and chardonnay vineyards which were already under vine during Churchill's lifetime, it is only ever made in the very best vintages.

      The blend is a reflection of the spirit of his character with the dominance of pinot noir providing structure, breadth and robustness whilst the chardonnay contributes elegance, finesse and subtlety.

      The vintage of the "Cuvée Sir Winston Churchill" is always staggered so as to be one step behind the release of other vintage-dated champagnes from Pol Roger.

    • 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 colour of brilliant critrine yellow infused with deeper gold, crowned by a delicate mousse of tiny bubbles, suggests both youth and concentration. The bouquet develops in progressive stages, opening with notes of the forest floor and leafy scents of moss and field mushrooms. As the wine warms slightly in the glass, the nose reveals fresher, acidic notes of citrus fruits and mint. And then a further range of scents: suave, vegetal notes of acacia, hawthorn, noisette and hazelnut. A champagne evocative of autumn!

      In the mouth, a fine balance is established between a fresh acidity and the assertive young tannins which provide the "body" of the wine. This balance underscores a palate which is at once robust and fine. The structure is compact and muscular: the mouthfeel solid but in no way clumsy or overweight. These impressions are reinforced by an elegant length on the finish, reminiscent of the lingering complexity of a classic red wine. A champagne like a rich fabric in which to enfold the most sumptuous cuisine.

    • Food pairings

      In the context of gastronomy, the watchwords are: simplicity within complexity. The Cuvée Sir Winston Churchill 1998 is best suited to accompany dishes that are at once tender, mellow in texture and dominated by the flavours of field and forest: such as leg of lamb with rosemary or mint sauce, or coquilles Saint-Jacques (scallops) leading in to a minute steak dressed with olive oïl and black truffles, a tournedos grilled with morels, or even a simple "pot au feu" of foie gras with baby vegetables.

    • The « Cuvée »

      The "Cuvée Sir Winston Churchill", Champagne Pol Roger's Prestige Cuvée, was created in homage to Sir Winston Churchill, mindful of the qualities that he prefered in his champagne: robustness, a full-bodied character and relative maturity.

      The exact blend is a closely guarded family secret but it is undeniable that the composition would meet the approval of the man to whom it is dedicated: "My tastes are simple, I am easily satisfied with the best."

      Composed exclusively from grapes from grand cru pinot noir and chardonnay vineyards which were already under vine during Churchill's lifetime, it is only ever made in the very best vintages.

      The blend is a reflection of the spirit of his character with the dominance of pinot noir providing structure, breadth and robustness whilst the chardonnay contributes elegance, finesse and subtlety.

      The vintage of the "Cuvée Sir Winston Churchill" is always staggered so as to be one step behind the release of other vintage-dated champagnes from Pol Roger.

    • 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

      This champagne is clear yellow-gold threaded through with delicate bubbles.

      From the very first smell the nose is overt and generous with hints of tobacco, fresh butter and nuts. As it evolves, the wine's strong personality asserts itself: the initial freshness gives way to an impression of power and vigour with heady notes of violet, liquorice, wood, leather and the merest hint of iodine. This complexity is a sure sign of the maturity of the wines - a characteristic of the 1996 vintage.

      In the mouth, the wine's breadth is impressive: it is vinous yet there is a presence of something tart, almost astringent, dry and angular. As it develops this delicate minerality brings to the wine the finesse necessary to support its imposing weight. The finish is astonishingly long. This is a masculine champagne, which makes a very self-assured and memorable impression.

    • Food pairings

      The Cuvée Sir Winston Churchill 1996 finds it's a natural ally of the dining table. Roasted meats, for example, such as duck breast with citrus based sauces and fresh tarragon or even pigeons in a foie gras sauce would act as perfect foils for the wine's great balance between force and finesse, presence and delicacy.

    • The « Cuvée »

      Champagne Pol Roger created their Prestige Cuvée in homage to Sir Winston Churchill mindful of the qualities that he sought in his champagne : robustness, a full-bodied character and relative maturity.

      The exact blend is a closely guarded family secret but it is undeniable that the composition would meet with the approval of the man to whom it is dedicated : "My tastes are simple, I am easily satisfied with the best". Pinot Noir predominates, providing structure, breadth and robustness whilst Chardonnay contributes elegance, finesse and subtlety.

      Composed exclusively of grapes sourced from Grands Crus Pinot Noir and Chardonnay vineyards which were already under vine during Churchill's lifetime. Cuvée Sir Winston Churchill is only made in the very best vintages and is always released later than the other vintage dated Champagnes from Pol Roger, marking Churchill's appreciation for older wines.

    • 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 mid golden yellow colour and continuous stream of delicate bubbles. An elegant and powerful nose with toasted brioche over fresh quince, peach and apricot with an underlying floral character and high toned cinnamon spice with hints of lime leaf. A balanced palate with weight, power, a velvety texture and a long persistent pure acidity. With weight and complexity characteristic both of the terroir and vintage. A long aftertaste with a light touch of citric acidity bringing together a wine of undeniable majesty. Already drinking well now and will continue to improve over the medium term.

    • Food pairings

      The weight, balance and mineral freshness means that this champagne could be served with Parmigano Reggiano matured for 18 months, a stuffed capon « façon demi-deuil » or sweetbreads cooked with morels.



POWER & REFINEMENT