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
After a particularly cold winter, spring 2009 started with fairly mild temperatures, permitting the vines to avoid frost damage. In spite of storm spells, this suitable weather pattern boosted the vegetation. June and July were also affected by weather variations, but August became sunny, dry and hot, with cool nights, leading to a favourable and quick evolution in maturity. Harvesting started on September 8th in excellent sunny conditions and lasted until September 21st. The grapes were then perfectly healthy. The 2009 crop characterised by potential average degree over 10% and a total acidity close to 7,5H2SO4g/l.
Immediately eye-catching with its salmon-pink hue and glittering stream of fine bubbles. The nose is just as enticing, with great aromatic complexity. It combines aromas of fresh red fruits, sweet buttery brioche, and a spicy, precise finish. On the palate, the wine exudes great freshness and elegance; the overarching impression is one of remarkable delicacy. Notes of exotic fruits combine harmoniously with floral undertones; on the finish, hints of dried fruit emerge, leading to an outstandingly fresh and powerful finish.
Wine Enthusiast 2018 : 94 / 100