Champagne

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.

Cepage

60% Pinot Noir
60%
40% Chardonnay
40%

Dosage

7 g/l
7%

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 2009 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 2009 has been aged for 8 years in our cellars before being disgorged and released onto the market.

TASTING NOTES

Delicate pale lemon. The nose is opulent in its youth displaying ripe stone fruits on the nose, candied lemon peel and grapefruit.

Creamy autolytic mouth feel with a refreshing backbone of acidity. The wine has a persistence of length and character.

The wine is more accessible in its youth compared to Brut Vintage 2008, but will last for the next decade and onwards.

Pol Roger, champagne,  2009
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