It took a long while for the Pol Roger family to come round to the idea of a chardonnay. Old Maurice famously referred to it as la flotte (water), and it wasn’t until the post-World War II era that Pol Roger started taking this most delicate of beverages seriously. It was a case of good things coming to those who wait, and the Blanc de Blancs (‘white from white’) is an honest grasp for that dream Pol Roger champagne, hints of butterscotch bleeding out of the shimmering bubbles before presenting apricot, peaches and more. The axiom ‘traditional yet modern’ is arguably the most flogged of all gastronomy’s dead horses, but it sums up the heart and soul of this prized creation. The use of the word ‘prized’ is no coincidence, as expecting to pay the price of any less than €80 for a bottle of Pol Roger Blanc de Blancs is misguided at best.
The Pol Roger Blanc de Blancs is exclusively made from Chardonnays. It wasn’t until the end of World War II that the famous French champagne house Pol Roger decided to start producing chardonnay. The name of this champagne, Pol Roger Blanc de Blancs, translates to ‘white from white’. The Pol Roger Blanc de Blancs champagne is produced in limited quantities, after that it is aged in one of the biggest wine cellars in France for 9 years, before they make their way to the store and into the comfort of your homes. The pale yellow colour with a display of greenish golden glimmers ofPol Roger Blanc de Blancs champagne has a price of 80 € or less.
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.