POL ROGER BRUT VINTAGE 2013

Champagne’s geographical location engenders unpredictable 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 cold with little sunshine; it was marked by frequent frosts and several incidences of snowfall. The onset of spring-like weather was delayed, and the month of May saw a return of unseasonably low temperatures and high rainfall. June saw a return of normal temperatures. July and August were hot, sunny and dry. A spell of rain at the beginning of September allowed the grapes to swell. Thankfully drier weather encouraged full maturation of the vines, albeit a fortnight late compared to the average of the last ten years. Harvesting started on 24th September and lasted until 9th October. The 2013 crop showed a potential degree of alcohol of 9.8% vol and a total acidity of 8.4gH2SO4/l.

Cepage
Pinot Noir 60%
Chardonnay 40%
Dosage
7 g/l

VINIFICATION AND MATURATION

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.

THE CUVÉE

The 2013 Brut Vintage from Champagne Pol Roger is made from the traditional house vintage blend of 60% Pinot Noir and 40% Chardonnay from 20 Grands and Premiers crus vineyards in the Montagne de Reims and the Côte des Blancs.

Produced only in limited quantities the Brut Vintage 2013 has been aged for 7 years in our cellars before being disgorged and released onto the market.

TASTING NOTES

The Brut 2013 is tightly knit on the nose. Lemon peel, grapefruit and white flowers. Taught palette, with a bracing backbone of acidity, which slowly opens to a broad rich mouthfeel. Incredibly well balanced elements and will certainly be ranked among some of the great vintages of the 10’s. Drink 2025-2040.