Grape Variety: 60% Pinot Noir, 40% Chardonnay

Growing Region: Epernay, France

Chief Winemaker: Dominique Petit

TASTING NOTE:

Pol Roger, one of a few luxury Champagne houses still family-owned. The cellars extend over 6.5km of chalk passageways on two levels. The second or deeper cellar maintains a constant 9.5C, one degree lower than the first level and most others in the region. This lower temperature slows the second fermentation, encouraging a finer mousse. Pol Roger Champagne spends about three years for the non-vintage and up to seven for the luxury cuvees. The long, slow maturation contributes greatly to the complex aromas, which distinguish these superb Champagnes.

The Vintage Brut follows the traditional formula for Pol Roger Vintage, being composed of about 60% Pinot Noir and 40% Chardonnay drawn from 18 Grands and Premiers Crus. As always, the Pinot Noir contributes the intensity, backbone, tannins and body while the Chardonnay provides the fragrance, elegance, and finesse essential to a perfect balance. The Vintage Brut is only produced in declared vintage years.

All the components of this full-flavoured wine fit perfectly, great mouth presence and power, robust flavour and tremendous length. The structure and the fact that the wine keeps getting better with time in the glass, suggest this has a long life ahead, but not in my cellar.

CELLARING POTENTIAL:

Drinking extremely well now, and has the quality to shine for another few years.

SUGGESTED FOOD MATCHES:

Perfect either as an aperitif, on its own or accompanied by seafood, sushi, crab & crayfish.

Trophy Champagne - NZ International Wine Show 2007