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    • The « Cuvée »

      The Brut Blanc de Blancs 2012 is exclusively made from Chardonnays selected from the Grands Crus of the Côte des Blancs : Oiry, Chouilly, Cramant, Avize and Oger. Produced in limited quantities, this Cuvée has been aged for 6 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 Blanc de Blancs 2012 is pale yellow-gold in colour 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.

    • Food pairings

      Excellent as an aperitif, but has enough structure to accompany fish such as John Dory, turbot or monkfish.

    • The « Cuvée »

      The Brut Blanc de Blancs 2009 is exclusively made from Chardonnays selected from the Grands Crus of the Côte des Blancs : Oiry, Chouilly, Cramant, Avize and Oger. Produced in limited quantities, this Cuvée has been aged for 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 Blanc de Blancs 2009 boasts a pale yellow gold colour with a continuous thread of lingering bubbles.

      Its nose instantly expands scents of flowers and citrus fruit indicative of its elegance and complexity. As the wine opens up in the glass, it exudes hints of fresh butter and acacia honey.

      The palate is dominated by a firm backbone revealing the mineral character of the great "terroirs" from the Côte des Blancs.
      The balance and the long-lasting aftertaste of this champagne will win over the most demanding amateurs.

    • Food pairings

      Excellent as an aperitif, but has enough structure to accompany fish such as John Dory, turbot or monkfish.

    • The « Cuvée »

      The 2008 Brut Blanc de Blancs is exclusively made from Chardonnays selected from the Grands Crus of the Côte des Blancs : Oiry, Chouilly, Cramant, Avize and Oger. Produced in limited quantities, this Cuvée has been aged for 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 wine displays a pale yellow-gold colour with delicate green glints and a remarkable effervescence in the glass.

      On the nose, the first notes are of pink grapefruit coupled with almond, imparting a delightful freshness and delicacy to the wine, which progressively yield to aromas of white flowers and apricot.

      On the palate, the texture is invigoratingly fresh and zesty, typical of this outstanding vintage.

      The wine is harmoniously well-balanced and full-bodied. Initially flavours of green apple and citrus fruit prevail, however these give way to creamy aromas of butter and meringue, contributing to an overall impression of outstanding complexity. The finish is characterised by an enchanting vivacity and long-lasting aromas.

    • Food pairings

      Excellent as an aperitif, but has enough structure to accompany fish such as John Dory, turbot or monkfish.

    • The « Cuvée »

      The 2004 Brut Blanc de Blancs is exclusively made from Chardonnays selected from the Grands Crus of the Côte des Blancs : Oiry, Chouilly, Cramant, Avize and Oger. Produced in limited quantities, this Cuvée has been aged for 9 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 wine diplays a vibrant yellow colour and is characterized by a remarkable effervescence in the glass. On the nose, the immediate impression is of fresh butter which gives way to notes of quince and citrus fruit underpinned by floral hints and finally revealing aromas of lightly toasted brioche, indicative of the complexity of the wine. On the palate, the true elegance of the wine is shown; marrying a wonderfully lively yet balanced mouth feel with distinctive flavours of citrus fruit, brioche, candied peel and acacia honey. The finish shows a remarkable length, as well as being both buttery-rich and full-bodied, yet graceful and light.

    • Food pairings

      The 2004 Pol Roger Blanc de Blancs is an excellent match for fine food. It is the undisputed partner for simply prepared fish, such as turbot or bass, pan fried or grilled, served with a Hollandaise sauce and fresh garden vegetables.

    • The « Cuvée »

      The 2002 Brut Blanc de Blancs is exclusively made from Chardonnays selected from the Grands Crus of the Côte des Blancs : Oiry, Chouilly, Cramant, Avize and Oger. Produced in limited quantities, this cuvée has been aged for 9 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 wine diplays a crystalline pale yellow colour with greenish golden glimmers. The tiny bubbles varry an abundant and persistent foam. The nose is dominated by hints of citrus fruit (peel), revealing the elegance, subtlety and balance of the wine. This cuvée exudes aromas of small yellow stone fruits (mirabelle and greengage plums), quinces and white flowers (lime). On the palate, the texture is fresh with a mineral character (gunflint), providing a powerful body. The fine fragrant and toasty notes mingle to reveal a wonderful balance and a graceful harmony. The finish shows a remarkable length, typical of the 2002 wines, as well as being both rich and full-bodied.

    • Food pairings

      The 2002 Pol Roger Blanc de Blancs is an excellent match for fine food. It is the undisputed partner for simply prepared fish, such as turbot or bass, pan fried or grilled, served with a Hollandaise sauce and fresh garden vegetables.

    • The « Cuvée »

      The 2000 Brut Blanc de Blancs is exclusively made from Chardonnays selected from the Grands Crus of the Côte des Blancs : Oiry, Chouilly, Cramant, Avize and Oger. Produced in limited quantities, this Cuvée has been aged for 9 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

      Pale straw shot through with delicate green. Fruit dominates the nose, a veritable basket of ripe fruit, or candied lemon and grapefruit with a subtle backbone of freshness and minerality. Finesse and purity are this wine's signature. On the palate, a warmer aspect, typical of the vintage, appears: fleshy fruit sits happily alongside notes of vanilla, cinnamon and marshmallow, giving a lovely complexity to the whole. The wine is round and mouth filling with great balance.

    • Food pairings

      Excellent as an aperitif, but has enough structure to accompany fish such as John Dory, turbot or monkfish.

    • The « Cuvée »

      The Brut Blanc de Blancs 1999 from Champagne Pol Roger is a classic blanc de blancs, vinified 100% from Chardonnay grapes selected from the Grands Crus of the Côte des Blancs: Cramant, le Mesnil, Oger, Avize and Oiry. Made in only limited quantities the Brut Blanc de Blancs 1999 has been aged for 7 years in the Pol Roger cellars before being released onto the market.

    • Vinification & Maturation

      Although a number of other champagne houses have staked their reputation on the maturing of their wines in oak barrels, Champagne Pol Roger abandoned this approach in 1930 favouring instead concrete and more recently stainless steel. In 2001 and again in 2004 the expansion of the stainless steel armoury in Pol Roger's cellars has continued this manoeuvre. The preference for stainless steel rests on a respect for maintaining the quality of the fruit by judicious temperature control of the musts during clarification and vinification. This technique goes some way in explaining not only the remarkable finesse of Pol Roger's champagnes but also their clean, direct and honest character.

    • Tasting notes

      A light, lively colour with fine bubbles.

      The nose starts off exuberant and generous, revealing a wide range of complex aromas: marshmallow, violets, liquorice, brioche, toast and almonds. In the second nose, these notes develop a more powerful resonance of musk, leather and even iodine, signature of the noble origin of the Chardonnays and the evolution of the mature character of the 1999 vintage.

      In the mouth, the bold attack develops into a balance of fullness and strength, giving way to retro-olfactory notes dominated by fuitiness (fresh fruit), underpinned by a "ground swell" of power that gives the wine its structure. A champagne whose current elegance and robustness promise great organoleptic development.

    • Food pairings

      Pol Roger Brut Blanc de Blancs 1999 will be the perfect accompaniment for a gourmet dish where the dominant character is based on the combination of roasted notes with a sweet and savoury sauce, to sustain the powerfull, complex nature of the wine. Roasted duck fillet with a sweet and sour sauce or wild partridge with caramelised pears would provide marriage.

    • The « Cuvée »

      The Brut Chardonnay 1998 from Champagne Pol Roger is a classic blanc de blancs, vinified 100% from Chardonnay grapes selected from the Grands Crus of the Côte des Blancs: Cramant, le Mesnil, Oger, Avize and Oiry. Made in only limited quantities the Brut Blanc de Blancs 1999 has been aged for 7 years in the Pol Roger cellars before being released onto the market.

    • Vinification & Maturation

      Although a number of other champagne houses have staked their reputation on the maturing of their wines in oak barrels, Champagne Pol Roger abandoned this approach in 1930 favouring instead concrete and more recently stainless steel. In 2001 and again in 2004 the expansion of the stainless steel armoury in Pol Roger's cellars has continued this manoeuvre. The preference for stainless steel rests on a respect for maintaining the quality of the fruit by judicious temperature control of the musts during clarification and vinification. This technique goes some way in explaining not only the remarkable finesse of Pol Roger's champagnes but also their clean, direct and honest character.

    • Tasting notes

      The colour of this Chardonnay is clear gold with greenish tints with a burst of transparent bubbles.

      The nose reveals aromas of yellow fruits (quince, apricot, peach), stewed citrus fruits (orange, lemon) mixed with hints of almond, dough and apple which evolve into a suggestion of toasted brioche. In the background there are delicate hints of coffee. As the wine opens up in the glass, notes of fresh vegetables and violets, aniseed, liquorice and vetiver dominate.

    • Food pairings

      The pairing of Champagne and food rests on discovering the complementary characters of the dish and the wine. It depends mainly on the matching of flavours and textures between the two: dishes with fresh subtle flavours would tend to fare better with champagne of a light, almost ethereal character; wheras savoury dishes with warm powerful flavours would need a fleshy and structured champagne with a denser texture.

      Champagne Pol Roger's Brut Chardonnay 1998 works best as a refined apéritif in the fresh air of garden or when matched with the produce of the sea at the dining table: try warm oysters, grilled lobster, cockles... such dishes which marry firmness with tenderness. Crusteans should ideally be steamed and accompanied with a light sauce. Fish (preferably with little fat but delicate "marine" aromas) should be grilled and prepared as simply as possible and Under no circumstances should be smoked.

    • The « Cuvée »

      The 2002 Brut Blanc de Blancs is exclusively made from Chardonnays selected from the Grands Crus of the Côte des Blancs : Oiry, Chouilly, Cramant, Avize and Oger. Produced in limited quantities, this Cuvée has been aged for 9 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 wine displays a crystalline pale yellow colour with greenish golden glimmers. The tiny bubbles carry an abundant and persistent foam. The nose is dominated by hints of citrus fruit (peel, revealing the elegance, subtely and balance of the wine. This Cuvée exudes aromas of small yellow stone fruits (mirabelle and greengage plums), quinces and white flowers (lime). On the palate the texture is fresh with a mineral character (gunflint), providing a powerful body. The fine fragrant and toasty notes mingle to reveal a wonderful balance and a graceful harmony. The finish shows a remarkable lenght, typical of the 2002 wines, as well as being both rich and full-bodied.

    • Food pairings

      The 2002 Pol Roger Blanc de Blancs is an excellent match for fine food. It is the undisputed partner for simply prepared fish, such as turbot or bass, pan fried or grilled, served with a Hollandaise sauce and fresh garden vegetables.

Blanc de blancs
Vintage

ELEGANCE & PLEASURE