Pol Roger Brut Vintage relies on a majority of Pinot Noir (60%) to provide it's lush, rich body. The remainder of the blend is made of Chardonnay. Both varietals are sourced from Grand and 1er Cru vineyards in the Montagne de Reims and the Cote des Blancs.
Vinification: Like all Pol Roger Champagnes the components for the Brut Vintage are fermented separately in stainless steel at very low temperatures. The wine is then blended and aged for 8 years in the deep cellars below Epernay prior to final blending and release to the market.
Brut Vintage is typically a richly styled wine driven by pear and apricot fruit, floral aromas and bracing acidity. Take advantage of the wines natural weight and pair it with Foie Gras, Sweetbreads, or soft cheeses.
"A golden yellow straw-like color, bright and full of intensity with attractive lingering bubbles. A fine nose with enticing notes of fresh honey, candied grapefruit and lime. On the palate a dominating fruitiness with light biscuit character. A full and long texture displaying freshness and viscosity. The wine is balanced with remarkable harmony. An amazingly pure champagne."
Score: 92 PointsBurghound Author: Allen Meadows
(60% pinot noir, 40% chardonnay, SRP $114, 8 g/L). A fresh, bright and overtly citrusy nose reflects plenty ofyeast and floral characters. There is really lovely vibrancy to the refined and ultra-pure flavors where the supportingeffervescence is equally fine. The lingering and well-balanced finish is drier than the reported dosage level would suggest and overall, this is lovely and still quite young.
Score: 94 PointsJamesSuckling.com Author: James Suckling
Attractive red berries, nectarines and biscuity notes with a hint of spice, too, and a sweet-smelling freshness to it. The palate delivers a very attractive and concentrated array of yellow stone fruit flavors. Smooth and creamy, sorbet-like finish. Drink now or age.
Score: 90 PointsVinous Author: Antonio Galloni
Pol Roger's 2008 Brut Vintage is bright and energetic, but also tightly wound and not fully expressive today. There is good energy to the orchard fruit and citrus driven flavors, not to mention plenty of acid-driven persistence. I would prefer to cellar the 2008 for at least a year or two to see what happens.
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