Pol Roger Blanc de Blancs 2012
The nose is subtle and enticing; notes of white peach, dried flowers, and ginger are woven with roasted spices. The palate is full and structured with seamless, foaming effervescence. This Pinot Noir dominant blend is opulent but wonderfully fresh with a signature Pol Roger polished richness. The finish is fruity, framed by a toasted character gained from seven years’ maturation.
Disgorged in March 2017, the 2012 Brut Blanc de Blancs is excellent, delivering a complex bouquet of warm pastry, dried white flowers, lemon oil, and some smoky, gently reductive top notes. On the palate, the wine is medium to full-bodied, ample and fleshy, with a creamy but precise core of fruit that reveals all the concentration of the vintage but is elegantly rendered, underpinned by tangy acids and concluding with an accurate, chalky finish.
The Brut Blanc de Blancs 2012 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 seven years in our cellars before being released onto the market.
The must undergo 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 24 hours. Cold slow fermentation with the temperature kept under 18°C takes place in stainless steel with each variety, and each village kept separate. The wine undergoes a full malolactic fermentation before final blending. Secondary fermentation takes place in the bottle at 9°C in the deepest Pol Roger cellars (33 meters below street level) where the wine is kept until it undergoes remuage (riddling) by hand, a rarity in Champagne nowadays. The excellent and persistent mousse for which Pol Roger is renowned owes much to these deep, cold, and damp cellars.