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.
The Story of the Vintage
After a cold winter, spring 2009 started with fairly mild temperatures, allowing the vines to avoid frost damage. Intermittent storm spells boosted vegetation. June and July were also affected by variable weather, but August was sunny, dry and hot, with cool nights, leading to a favourable and quick evolution in maturity. The harvest started on September 8th in excellent sunny conditions and lasted till September 21st. The grapes were perfectly healthy. The 2009 crop is characterised by an average potential alcohol level of over 10% and a total acidity of 7.5 g/l H2SO4.