Brut Rosé 2015

Our Cuvées

Pol Roger Brut Rosé 2015

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

One of the warmer and wetter winters of the past 10 years, with high instances of sunshine in February and March. This developed into a hot April where budbreak occurred mid-month, and troubling drought-like conditions set in from mid-May to mid-August. A blessing of 2-3 weeks’ worth of rain helped plump the grapes and assuage the till-then stifling vintage. After some worries of rot, the weather eventually turned delightfully clear and cool in September. There was must potential of 10.4% ABV, and total acidity 7.1gH2SO4/L. A unique vintage because of the warmth and dryness, the resulting Champagne is expressive and full of freshness.

  • Cépage (Pinot Noir) 50% 50%
  • Cépage (Chardonnay) 35% 35%
  • Cépage (Pinot Noir Vinified En Rouge) 15% 15%
  • Dosage (8g/L) 8% 8%

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 18ºC 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 9ºC 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 Rosé is aged for a minimum of six years in the cellars, plus an additional six months for the UK market. The very fine and persistent mousse for which Pol Roger is renowned owes much to these deep, cool and damp cellars.

The Cuvée

Pol Roger does not make a non-vintage Rosé, preferring to release only in vintage years. The Brut Rosé Vintage 2015 is produced from a blend of 50% Pinot Noir and 35% Chardonnay drawn from some 20 Premier and Grands crus on the Montagne de Reims and the Côte des Blancs. In order to obtain its delicate colour and subtle nose 15% Pinot Noir, from selected vineyards in Bouzy, Ambonnay and Cumieres, is vinified “en rouge” and added to the blend prior to the second fermentation.

Tasting Notes

The 2015 Rosé is salmon-pink in colour with orange tints set off by the mesmerising display of fine bubbles. At the outset the nose presents a beautifully fresh expression dominated by cherry, raspberry and delicate rose petals. As it warms, notes of candied cherries and sweet berries bring a wonderful complexity that is continued in the palate. On first taste the 2015 Rosé offers citrus notes of blood orange that develop into generous and enveloping red fruit flavours.

Pol Roger Champagne

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