Brut Rosé Vintage 1996

Champagne Pol Roger

Pol Roger only produces the Brut Rosé in vintage years. The wine is a blend of 50% Pinot Noir, 35% Chardonnay vinified blanc from 20 1er and Grand Crus in the Montagne de Reims and Cote des Blancs regions. The remaining 15% is Pinot Noir that has been vinified "en rouge" and then added to the final blend prior to the second fermentation.

Vinification: The unblended juice undergoes primary fermentation in stainless steel tanks at a cool 43°f. Each variety, village and vineyard are always fermented and cellared separately until final blending. Secondary fermentation takes place in bottle deep in the cellars of Pol Roger, where it is kept until final blending.

The Vintage Brut is typically a delicate rosé, soft pink in color and driven by red fruit.

Additional Information

Full-bodied and rich, showing candied cherry and blood orange aromas and flavors married to an open-knit structure. Firms up on the finish and has enough weight and intensity for light food. Drink now through 2005. -- Bruce Sanderson, Wine Spectator

Recent Press

  • Wine Image Vitals Magazine Author: Adam Sachs
    Date: Saturday, January 1, 2005

    An ideal wine to make the case that ros champagnes deserve a place at the dinner table. -- Adam Sachs

    Grade: ‘Drink Pink – Rosé is the Champagne Wonk’s Champagne’
  • Wine Image The Wine News Author: Lyn Farmer
    Date: Friday, December 31, 2004

    "Bright rose-pink color with very small bubbles. Full bodied and rich, showing candied cherry and blood orange aromas and flavors married to an open-knit framework. Quite firm with some tannic structure and enough crisp acidity to balance the weight of the red fruit. This is a medium-weight wine with excellent balance and good ros character. Long, elegant finish. -- Lyn Farmer

    Grade: 'Outstanding'
  • Score: 90 Points

    Wine Image Wine Enthusiast Author: Roger Voss
    Date: Wednesday, December 1, 2004

    "An enticing pink color draws you into this lively, full bodied ros, which just demands a bowl of strawberries or a pair of star-struck lovers. It is packed with fresh red fruits and balancing acidity, not too dry, with a fresh raspberry element that fleshes out the flavors." -- Roger Voss

  • Score: 92 Points

    Wine Image Wine Spectator Author: Bruce Sanderson
    Date: Tuesday, November 30, 2004

    "A full-bodied ros, bracing and muscular, with its berry, spice and whole-grain notes allied to a dry, chalky profile. Seems locked up tight now, yet the wheat and coffee aftertaste reveals its promise. Best from 2006 through 2015." -- Bruce Sanderson

  • Score: 90 Points

    Wine Image Tastings.com Author: Other
    Date: Wednesday, September 1, 2004

    Pale red-orange hue. Espresso roast and dried red fruit aromas follow through on an intensely flavored palate with bright fruit flavors and a long, smoky finish. A powerful and elegant ros champagne.

    Grade: 'Exceptional'
  • Wine Image Decanter Author: Susie Barrie
    Date: Sunday, August 1, 2004

    20 of the Best Rosés: "Pinot Noir from the village of Bouzy, vinified 'en rouge', is added to the regular vintage blend. The ensuing fizz is a rich salmon pink, feisty and complex with great balance of spicy minerality and redcurrant jelly-style fruit. -- Susie Barrie

    Grade: 'Four Stars - Excellent'
  • Wine Image Ledger-Enquirer (Columbus, GA) Author: Other
    Date: Sunday, June 27, 2004

    Favorite wines for drinking at home in your jammies: Im a huge fan of ros Champagne. I love to drink Champagne Pol Roger Ros, especially with Gratte-Paille cheese, a triple cream that is mild, buttery, and a little nutty. M-m-mm.

    Grade: ‘Female Flavor’ with sommelier April Bloom
  • Wine Image Orange County Register Author: LeeAnn Kaufman
    Date: Thursday, June 3, 2004

    Sommelier April Blooms favorite wine for drinking at home: Im a huge fan of Pol Roger Ros, especially with Gratte-Paille cheese, a triple cream that is mild and buttery, and a little nutty.

    Grade: ‘Women who know their wine: Sommeliers share their stories’
  • Wine Image Hackensack Record (NJ) Author: Felicia Sherbert
    Date: Wednesday, December 24, 2003

    "Also produced from 60 percent pinot noir and 40 percent chardonnay, this elegant ros perfectly walks the tightrope between freshness and maturation, which gives the wine a more subtle fruitiness." -- Felicia Sherbert

    Grade: 'Champagne from an experienced family'
  • Score: 94 Points

    Wine Image Wine Enthusiast Author: Other
    Date: Monday, December 15, 2003

  • Score: 94 Points

    Wine Image Wine Enthusiast Author: Roger Voss
    Date: Monday, December 1, 2003

    A wonderfully balanced wine, with elegance and style from its pure red fruits and acidity. Pol Roger makes some of the most stylish Champagnes around, and this wine, with a color that bubbles from pale orange to beautiful onion-skin pink, is no exception. It goes well with food, even red meat.-- Roger Voss

    Grade: ‘Drawing a bead on the best Rosé Champanges’: Highest rated out of 12 Rosés
  • Wine Image Wine Enthusiast Author: Other
    Date: Monday, December 1, 2003

    "For me, there is something wonderfully eccentric about ros," says Christian Pol Roger of Champagne Pol Roger. "It is serious to produce -- it can so easily give the chef de cave a headache -- but the finished wine is full of charm."

    Grade: ‘Blush and Bubbles’
  • Score: 90 Points

    Wine Image International Wine Cellar Author: Stephen Tanzer
    Date: Friday, October 31, 2003

    "Pale salmon-orange color. Complex nose melds red berries, orange zest, minerals, nuts, toffee and smoke; I thought I got a whiff of Cuban tobacco. Then fruity, frothy and gentle, with notes of raspberry and minerals and harmonious acidity. Nicely focused, very subtle rose with a smooth finish." -- Stephen Tanzer

  • Score: 91 Points

    Wine Image Wine Spectator Author: Bruce Sanderson
    Date: Friday, October 31, 2003

    Full-bodied and rich, showing candied cherry and blood orange aromas and flavors married to an open-knit structure. Firms up on the finish and has enough weight and intensity for light food. Drink now through 2005. -- Bruce Sanderson

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