Grape Varietals: 50% Pinot Noir, 35% Chardonnay & (15% Pinot Noir - red wine)
Growing Region: Epernay, France
Chef de Cave: Dominique Petit

I have had the pleasure to visit the house of Pol Roger on several occasions over the past 20 years - and each time, I learn something new about each vineyard and wine when I spend time with the dedicated team. Pol Roger only produces the Brut Rosé in vintage years.
This Champagne is a blend of 50% Pinot Noir and 35% Chardonnay vinified white - and sourced from 20 Premier and Grand Cru vineyards in the Montagne de Reims and Cote des Blancs regions.

 

The remaining 15% is Pinot Noir juice that has been vinified red - and then added to the final blend prior to the secondary fermentation.
The un-blended juice undergoes primary fermentation in stainless steel tanks at cool temperatures. Each varietal, village and vineyard are always fermented and cellared separately until the final blending. Secondary fermentation takes place in the bottle - deep in the underground cellars of Pol Roger at a unique 9°C, where it is kept until it is time for riddling (still by hand), disgorgement and then resting again before labeling.
As you pour this wine into your flute - a deep salmon pink colour is highlighted by a fine bead of small bubbles. The nose has aromas of ripe fruits with elements of citrus fruits (blood orange), freshly cut pomegranate and small wild red berries. On the palate, a deep mineral character, supported by a subtle hint of vanilla. The wine is soft and smooth with a balance of delicate freshness, elegance and a precise refined finish. Dosage: 9g/l. Chill and serve at 8-10°C.

A sunset captured in a bottle with fine bubbles.

CELLARING POTENTIAL:
Drinking perfectly well this summer; and over the next 2-3 years.
 
SUGGESTED FOOD MATCHES:
Perfect wine pairing with salmon, seared scallops, prawn salads and fresh fruit desserts, enjoy.