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Champagne Pol Roger, Brut Vintage

Champagne Pol Roger, Brut Vintage 2006

Champagne

France

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Availability: In stock.

£60.00
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Product details

  • Variety

    Pinot Noir
  • 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.

    Attractive deep golden colour with a continuous thread of lingering bubbles. The nose is instantly powerful and complex, revealing the maturity of the wine, developing aromas of quince and apple, combined with richer notes of dried fruits. The palate shows a creamy, voluptuous and well-balanced structure. The long-lasting aftertaste boasts sumptuous almond nuttiness balanced with citrus freshness. The wine has a full-bodied structure, and pleasing maturity, without detracting from the overarching delicacy.


  • Alcohol

    12.5%
  • When to drink

    Can be drunk now but will keep very well
  • Bottle

    75
  • Style

    Sparkling

Winemaking

The first three months of 2006 were very dry, followed by two months of heavy rainfall. Without any spring frost, the development of the vines was promising. A warm and sunny June provided optimal conditions for flowering. August was cold and humid, however it was followed by warmth and sunshine in September, which encouraged an exceptional development of the bunches and the grapes were very healthy at the time of the harvest. The earliest parcels were picked on 6th September and the latest on 25th September. The 2006 vintage displayed a potential average degree of 10.2% and total acidity: 7 H2SO4g/l. The must undergoes two débourbages (settlings), one at the press house immediately after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel, with each variety and each village kept separate until final blending. The wine undergoes a full malolactic fermentation. Secondary fermentation takes place in bottle at 9°C in the deepest Pol Roger cellars (33 metres below street level) where the wine is kept until it undergoes remuage (riddling) by hand, a rarity in Champagne nowadays. The very fine and persistent mousse for which Pol Roger is renowned owes much to these deep, cool and damp cellars.

Food recommendation

A pure delight of a Champagne to be savoured by itself or as an aperitif with foie gras on toasted brioche fingers. It is also the undisputed partner of rich dishes such as chicken supreme with chanterelle mushrooms or sweetbreads cooked with morels.

  • Vintage

    2006
  • Producer

    Champagne Pol Roger
  • Additional Varieties

    Chardonnay
  • Closure

    Cork
  • Case Size

    6
  • SKU

    B6026106

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