The Virtues of Vintage

The most widely-produced (and popular) style of Champagne is unflatteringly styled 'Non Vintage', whereas it is, in essence, a blend of several Vintages (in Pol Roger's case, rarely less than three or four). The advantage offered to this style is that the winemaker can balance the strengths and weaknesses of individual harvests to create a consistent blend.

By contrast 'Vintage' Champagne, the wine of a single year, must rely entirely on the character and relative success of that harvest alone. It follows that a Vintage Champagne is produced only when all the necessary components of climate, grape quality and ripeness at harvest come together for the winemaker to produce a wine of optimum intensity, structure and balance.

Just as the quality of a Vintage Champagne is paramount, so too will it carry the distinctive character of the year. Every vintage is different but, in general, Vintage Champagnes are more intense, more robust and better suited to longer keeping than other styles. They are also particularly suited to accompany food, as was always the tradition until the advent of Non Vintage styles in the 1950's opened a wider spectrum of serving possibilities.

Brut Vintage

Brut Chardonnay

Brut Rosé

Cuvée Sir Winston Churchill