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string(1324) "Pol Roger 2016 Brut Vintage
The 2016 Brut Vintage from Champagne Pol Roger is made from the traditional house vintage blend of 60% Pinot Noir and 40% Chardonnay from 20 Grands and Premiers crus vineyards in the “Montagne de Reims” and the “Côte des Blancs”. Produced only in limited quantities the Brut Vintage 2016has been aged for 8 years in our cellars before being disgorged and released onto the market.
Delicate pale lemon. The nose is opulent in its youth displaying ripe stone fruits on the nose, candied lemon peel and grapefruit.
Creamy autolytic mouth feel with a refreshing backbone of acidity. The wine has a persistence of length and character.
Champagne’s geographical location engenders capricious weather. For this reason, since their foundation in 1849 Pol Roger have observed the tradition of not releasing a vintage-dated champagne unless the climatic conditions permit the production of grapes of outstanding ripeness. A vintage champagne must, above all else, be a balanced champagne. This balance depends on the right blend of healthy grapes, a good potential alcohol and correct acidity. The first criterion for declaring a vintage wine is its capacity to age. Devotees who have the patience to age their champagnes are rewarded with a more complex and richer wine."
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Pol Roger 2016 Brut Vintage
The 2016 Brut Vintage from Champagne Pol Roger is made from the traditional house vintage blend of 60% Pinot Noir and 40% Chardonnay from 20 Grands and Premiers crus vineyards in the “Montagne de Reims” and the “Côte des Blancs”. Produced only in limited quantities the Brut Vintage 2016has been aged for 8 years in our cellars before being disgorged and released onto the market.
Delicate pale lemon. The nose is opulent in its youth displaying ripe stone fruits on the nose, candied lemon peel and grapefruit.
Creamy autolytic mouth feel with a refreshing backbone of acidity. The wine has a persistence of length and character.
Champagne’s geographical location engenders capricious weather. For this reason, since their foundation in 1849 Pol Roger have observed the tradition of not releasing a vintage-dated champagne unless the climatic conditions permit the production of grapes of outstanding ripeness. A vintage champagne must, above all else, be a balanced champagne. This balance depends on the right blend of healthy grapes, a good potential alcohol and correct acidity. The first criterion for declaring a vintage wine is its capacity to age. Devotees who have the patience to age their champagnes are rewarded with a more complex and richer wine.
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