Pol Roger only produces the Brut Rosé in vintage years. The wine is a blend of 50% Pinot Noir, 35% Chardonnay vinified blanc from 20 1er and Grand Crus in the Montagne de Reims and Côte des Blancs regions. The remaining 15% is Pinot Noir that has been vinified “en rouge” and then added to the final blend prior to the second fermentation.
Vinification: 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.
A deep salmon pink color 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 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.
Score: 100 PointsWine Enthusiast Author: Roger Voss
Score: 92 PointsJamesSuckling.com Author: James Suckling
Score: 92 PointsBurghound Author: Allen Meadows
Score: 94 PointsWine Enthusiast Author: Roger Voss
Score: 93 PointsWine Spectator Author: Alison Napjus
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