Pol Roger Brut Réserve Champagne 75cl.
The Maison Pol Roger is one of the most prestigious, respected and traditional champagne houses in the region. Founded in 1849 in Aÿ and moved shortly after to Épernay. The Brut Réserve is considered the calling card of the house and stands out for maintaining an exceptional consistency of style year after year. It is made from an assembly in equal parts of three traditional Champagne grapes from about 30 different crus:
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Pinot Noir (33%): It provides the structure, the body and the power. It comes mainly from the best crus of the Montagne de Reims.
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Pinot Meunier (33%): It provides freshness, roundness and fruity character. It comes from several crus in the Marne Valley and the Épernay area.
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Chardonnay (33%): It provides aromatic complexity, finesse, elegance and lightness. It comes from Épernay and select crus of the Côte des Blancs.
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Reserve Wines (25%): A quarter of reserve wines from previous vintages are added to ensure the complexity and constant identity of the cuvée.
| SKU | CH260001 |
| Format | 75cl |
| Alcohol | 12.5% |
| Winery | Maison Pol Roger |
| Country | France |
| Appellation | D.O. Champagne |
| Wine type | White |
| Grapes | Pinot Noir, Chardonnay, Pinot Meunier |
| Serving temp. | 8Cº - 9Cº |
In stock
Winemaking
Grapes: Pinot Noir, Pinot Meunier, Chardonnay, Reserve Wines
Delicate pressing immediately after harvest, followed by a double racking (the second cold at 6°C for 24 hours).
Alcoholic fermentation at low temperature (18°C) in thermoregulated stainless steel vats, vinifying each variety and cru separately before the final blend. Mallolactic fermentation is carried out in all wines.
After bottling, the second fermentation (prise de mousse) and aging take place in the deep cellars of the winery (33 meters underground) for a minimum of 4 years.
The bottles undergo the traditional remuage (manual stirring) before disgorging. Your sugar level (dosage) is approximately 8 g/L.
Tasting notes
View:
Bright straw yellow color with golden reflections and a very fine and persistent bubble effervescence.
Nose:
Powerful and complex. Opens with fruit aromas of bone and seed (pear, mango), evolving towards floral notes of honeysuckle and white jasmine, to be rounded off with nuances of brioche, pastries and vanilla. _nghost-ng-c316345908="">
Mouth:
Frank and dynamic entry. On the palate it offers a remarkable balance between finesse and power, highlighting flavors of cooked fruit (quince jelly, apricot jam) intertwined with touches of beeswax, acacia honey and a subtly spicy background (cardamom, green anise) that leaves great persistence.
Food pairing
Thanks to its perfect balance between fruity freshness, the structure of Pinot Noir and the finesse of Chardonnay, this champagne is extraordinarily versatile on the table.
Its liveliness and finesse cleanse the palate, making it an exceptional option to whet your appetite:
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Oysters and fresh seafood: Prawns, white prawns or barnacles in the wild.
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Fine canapés: Blinis with smoked salmon, fish roe or caviar.
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Soft cheeses: Especially creamy cheeses with a flowery rind such as a Brillat-Savarin or a Chaource.
Minerality and citrus and pastry notes complement delicate marine dishes:
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Grilled scallops: With a subtle touch of butter or light cream.
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Fine white fish: Baked or steamed sea bass or turbot with white butter sauces (beurre blanc).
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Ceviches and carpaccio: White fish or scallops, where the acidity of the dish enhances the freshness of the bubble.
Its structure allows it to accompany larger main dishes without losing balance:
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Noble birds: Free-range chicken, roasted poularda or quail garnished with seasonal mushrooms or light truffle sauce.
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White veal: Prepared in soft, creamy preparations (like a blanette de veau).
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