The 2012 Brut Blanc de Blancs is exclusively made from Chardonnays selected from the Grands Crus of the Côte des Blancs : Oiry, Chouilly, Cramant, Avize and Oger.
Produced in limited quantities, this Cuvée has been aged for 6 years in our cellars before being released onto the market.
This 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 persistent mousse for which Pol Roger is renowned owes much to these deep, cool and damp cellars.
The wine boasts a pale yellow-gold colour with a continuous thread of lingering bubbles. On the nose, the first notes are of citrus fruit coupled with almond, imparting a delightful freshness to the wine, which progressively yield to aromas of white flowers and honey.
The palate is dominated by a firm backbone, revealing the mineral character of the great ‘terroirs’ from the Cote des Blancs, and is remarkably balanced with a long-lasting aftertaste.