Champagne’s geographical location engenders capricious weather. For this reason, since their foundation in 1849 Pol Roger has 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.
THE STORY OF THE VINTAGE
Winter was mild and dry, however there was a cold snap at the beginning of February. Following cool and rainy weather in early spring, unseasonal warm weather prevailed in late March, favouring an advanced budbreak. Hot, sunny weather from late July through to the first days of September, ensured that the grapes reached an ideal maturity. These yields were low, but the grapes were in excellent health. Harvesting lasted from 10th to 26th September.
The 2012 crop showed a potential average. Alcohol content of 10.6% and a total acidity of 7.8g.
Pale raspberry with fine copper glints. The nose is opulent and well structured, with red berries and a rich spicy depth. The palate is taut, with a refreshing backbone of acidity, that rounds out to a sensation of bursting red-currants. A lively finish that is impressively long. Savour now for freshness or keep for many years to come for a richer and more opulent wine.