A favorite of many, the Brut Blanc de Blanc is one of the finest 100% Chardonnay Champagnes produced. This sparkling gem is only released in the finest of vintages.
Terroir This 100% Chardonnay is sourced exclusively from vineyards Grand Cru vineyards of Cramant, Les Mesnil, Oger, Avize and Oiry in the Côte des Blancs.
Vinification: 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 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 separate. 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.
The Blanc de Blancs 2012 is pale yellow-gold in color with shimmering reflections, enhanced by a fine and elegant stream of lingering bubbles. The nose exudes notes of dried fruits and hazelnut, which combine harmoniously with touches of citrus and exotic fruits. As the wine opens up in the glass, it reveals aromas of peach and apricot. On the palate, the first impression is clear-cut and incisive. The wine beguiles with its balance between vibrant youth and rich maturity. Fresh notes of citrus are underpinned by a bright acidity.
The aftertaste is persistent but delicate and leaves a lasting impression of great refinement. This is a champagne bursting with elegance.
Score: 90 PointsVinous Author: Antonio Galloni
Score: 94 PointsWine Enthusiast Author: Roger Voss
Score: 89 PointsWine Spectator Online Author: Alison Napjus
Score: 94 PointsJamesSuckling.com Author: James Suckling
Score: 94 PointsThe Wine Advocate Author: William Kelley
Score: 91 PointsDecanter Author: Simon Field
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