Pol Roger Brut Reserve NV Jeroboam

Non Vintage Pol Roger Brut Reserve has a distinctive freshness and a great depth.

Pol Roger founded his Champagne house in 1849 and it is still proudly independent, under family control. It owns 88 hectares of vineyards on prime sites in the Vallée d'Epernay and on the Côte des Blancs. Its cellars run for 7km and are on three levels, the deepest known as the 'cave de prise de mousse' at 33m below street level. As the name suggests this is where the wine undergoes its secondary fermentation in bottle. The fact that this deep cellar is at 9o or less, rather than a normal cellar temperature of 11-12o, prolongs this fermentation and contributes to the quality and particular style of the wines and their famously fine bubbles.

Vintage Champagne is produced only when all the necessary components of climate, grape quality and ripeness at harvest come together for the winemaker to produce a wine of optimum intensity, structure and balance which will carry the distinctive character of the year. In general vintage Champagnes are more intense and better suited to longer keeping than other styles and are particularly suited to accompanying food.

Brut Réserve is blended from 30 still base wines from different vineyards, different vintages and the three main grape varieties which dominate the champagne region: Pinot Noir contributes body, depth of character and life-extending tannins and comes from the villages of the Montagne de Reims - Verzy, Verzenay, Mailly, Ambonnay, Mardeuil and Louvois; Chardonnay provides the lightness, elegance and finesse and is drawn from Epernay itself and the villages of the Côte des Blancs - Cuis, Oiry, Oger, Vertus, Moussy and Chouilly; Pinot Meunier supplies youthful freshness, vigour and plump character with the grapes coming from the Vallée d'Epernay - Vincelles, Venteuil, Troissy, Damery, Vandières, Brugny, Chavot, Monthelon and Pierry.

On the nose, the champagne is dominated by white flowers, green apple, brioche and a trace of minerality. On the palate there are notes of stone fruits, a certain nuttiness and a hint of honey supporting the freshness of the acidity. UK stock receives an additional 6 months post- disgorgement ageing so it is ready to drink upon release but cellaring for a few years will reveal greater depths. The aperitif champagne par excellence but one which has sufficient backbone to be drunk with fish and even spicy dishes.