Back
    • The « Cuvée »

      The Pol Roger Rosé Vintage is based on our Brut Vintage (60% Pinot Noir, 40% Chardonnay) to which we add, before the bottling and second fermentation, approximately 15% of still red wine (Pinot Noir) from the best crus of the Montagne de Reims. Produced only in limited quantities, the Brut Rosé Vintage 2008 is aged 7 years in our cellars before being 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 bright pink colour glitters with a lively stream of fine and persistent bubbles, presaging the delicate mousse on the palate. The initial nose offers fine aromas of raspberry and redcurrant; if allowed to develop in the glass, the wine reveals notes of wild strawberry bolstered by the seductive and characteristic scents of Pinot Noir.
      On the palate the harmonious beld of red fruit notes carries through, offering an outstanding balance of freshness supported by some hints of citrus fruit, as well as a rich structure.
      The wine has a great generous structure in the mouth, the elegant structure complemented by intensity of flavour.

    • Food pairings

      The Brut Rosé Vintage 2008 is the ideal choice to accompany fish such as grilled salmon or even sushi. It also marries perfectly with fruit tarts and other fruit desserts; try pairing with a forced rhubarb fool, the sharpness of the fruit complementing the elegant structure of the wine.

    • The « Cuvée »

      The Pol Roger Rosé Vintage is based on our Brut Vintage (60% Pinot Noir, 40% Chardonnay) to which we add, before the bottling and second fermentation, approximately 15% of still red wine (Pinot Noir) from the best crus of the Montagne de Reims. Produced only in limited quantities, the Brut Rosé Vintage 2006 is aged 7 years in our cellars before being 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

      An intense pink peppercorn colour with a fine stream of persistent bubbles. The nose has aromas of red fruits and summer berries. On the palate, the first impression is frehness with notes of fragrant wild strawberry, this develops into creamy ripeness with a hint of vanilla. If the wine is allowed to blossom in the glass, a further layer of citrus aromas appears, with notes of grapefruit on the finish. The wine boasts a linear structure and rare finesse complemented by intensity of flavour. This is a rosé champagne with great personality.

    • Food pairings

      The Brut Rosé Vintage 2006 is the ideal choice to accompany fish such as grilled salmon or even sushi. It also marries perfectly with fruit tarts and other fruit desserts; try pairing with a forced rhubarb fool, the sharpness of the fruit complementing the elegant structure of the wine.

    • The « Cuvée »

      The Pol Roger Rosé Vintage is based on our Brut Vintage (60% Pinot Noir, 40% Chardonnay) to which we add, before the bottling and second fermentation, approximately 15% of still red wine (Pinot Noir) from the best crus of the Montagne de Reims. Produced only in limited quantities, the Brut Rosé Vintage 2004 is aged 7 years in our cellars before being 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 deep salmon pink colour with a fine stream of small bubbles. The nose has aromas of ripe fruits with elements of citrus fruits (blood orange), pomegranate and small wild red berries. On the palate, a deep mineral character, a fine creamy ripeness and a hint of vanilla. The wine is tender and smooth with a balance of delicate freshness and refined elegance. A discreet vinosity with a clean and precise finish.

    • Food pairings

      The Brut Rosé Vintage 2006 is the ideal choice to accompany fish such as grilled salmon or even sushi. It also marries perfectly with fruit tarts and other fruit desserts; try pairing with a forced rhubarb fool, the sharpness of the fruit complementing the elegant structure of the wine.

    • The « Cuvée »

      The Pol Roger Rosé Vintage is based on our Brut Vintage (60% Pinot Noir, 40% Chardonnay) to which we add, before the bottling and second fermentation, approximately 15% of still red wine (Pinot Noir) from the best crus of the Montagne de Reims. Produced only in limited quantities, the Brut Rosé Vintage 2002 is aged 7 years in our cellars before being 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 delicate, soft pink with Pol Roger's hallmark fine mousse. The nose is fresh, lively and fruity. First impressions are of red fruits, strawberry and raspberry, with a fresh but lingering bouquet. This is followed by warmer notes of wheat and dried cereals. Powerful and vinous in the mouth, the wine develops a fleshy texture underpinned by a firm backbone promising a long life.

    • Food pairings

      Well matched with poached salmon or cold roast beef and, of course, fruit based desserts.

    • The « Cuvée »

      The Pol Roger Rosé Vintage is based on our Brut Vintage (60% Pinot Noir, 40% Chardonnay) to which we add, before the bottling and second fermentation, approximately 15% of still red wine (Pinot Noir) from the best crus of the Montagne de Reims.

      Produced only in limited quantities, the Brut Rosé Vintage 2006 is aged 7 years in our cellars before being 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 intense, brilliant pink colour evokes a densse, thick fabric. The bouquet, powerful from the start, discloses a concentration of citrus-type fruity aromas, recalling blood oranges, grapefruit, orange zest, even stewed strawberries or a blackcurrant purée, underlining its fleshy character. The floral notes of rose, violet and Turkish delight emerge in the second bouquet, strengthening the vigorous, fine and precise profile. In the mouth, there is a balance between a lively attack developing towards minerality and a firmness deriving from the tannins, which are blended into the wine but still present, sign of the extraodinary maturity of the 2000 vintage. A full-bodied champagne, between rigour and softness. A rosé champagne full of personality.

    • Food pairings

      Savoury and mineral dishes, such as a pulpy dry-cured ham with meaty and fruity notes (Jabugo, Bresaola, San Daniele...) or exotic dishes (tajine, Moroccan pastilla, satay or currys) will echo the firm mineral texture and full body of the Cuvée Pol Roger Brut Rosé 2000.
      "Muscular" desserts like red-fruit tarts or crumbles (with raspberries, strawberries or blackcurrants), combining the freshness of cooked fruit with the soft-crisp texture of the pastry, provide a balance of flavours and tactile sensations.

    • The « Cuvée »

      The Pol Roger Rosé Vintage is based on our Brut Vintage (60% Pinot Noir, 40% Chardonnay) to which we add, before the bottling and second fermentation, approximately 15% of still red wine (Pinot Noir) from the best Crus of the Montagne de Reims.

      Produced only in limited quantities, the Brut Rosé Vintage 2006 is aged 7 years in our cellars before being 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

      An intense pink peppercorn colour with a fine stream of persistent bubbles. The nose has aromas of red fruits and summer berries. On the palate, the first impression is frehness with notes of fragrant wild strawberry, this develops into creamy ripeness with a hint of vanilla. If the wine is allowed to blossom in the glass, a further layer of citrus aromas appears, with notes of grapefruit on the finish. The wine boasts a linear structure and rare finesse complemented by intensity of flavour. This is a rosé champagne with great personality.

    • Food pairings

      The Brut Rosé Vintage 2006 is the ideal choice to accompany fish such as grilled salmon or even sushi. It also marries perfectly with fruit tarts and other fruit desserts; try pairing with a forced rhubarb fool, the sharpness of the fruit complementing the elegant structure of the wine.

Rosé
Vintage

SENSUALITY & DELICACY