Pol Roger Champagne 2016 - France
VINTAGE ACCORDING TO POL ROGER
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
The first half of 2016 was notable for its record rainfall and intermittent sunshine after a mild and dry November and December. As the vines started to wake up a cold period began in mid-April, peaking on the 27th, delaying bud-break. Full flowering was recorded on 24th June for the Chardonnay and on 25th June for the Pinot Noir and Meunier, roughly ten days behind the average of the past decade.
The effects of a few episodes of hail in July were resolved by a warm, sunny August. The little rainfall allowed the soil to dry out and usher in a rapid yet smooth period of fruit ripening.
Despite varying levels of maturity between sectors and plots, which requited meticulous organisation of the picking, the bunches were harvested under the sun in excellent condition. Four of the last six years have seen picking begin in August, as temperatures in the region increase. The 2016 harvest harkens back to a more classic vintage, with picking occurring later in the year.
The harvest began on 10th September and ended in the first days of October. The average potential alcohol content was 9.8% ABV, with an average acidity of 7.5gH2SO4/L.
THE « CUVÉE »
The 2016 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 2016 has been aged in our deep cellars before being disgorged and released onto the market.
TASTING NOTE
Pale yellow with silver highlights, the wine produces an alluring effervescence that rises from a cord of fine persistent bubbles.
An especially open and expressive nose begins with notes of dried fruit, cocoa, almond and coconut. Allowed to breathe, notes of yellow fruits such as Mirabelle plum and eau de vie add complexity to the nose which, though young, is rich and promising.
The palate is exceedingly fresh. Crisp acidity gives it a strong backbone that carries right through to the finish. Those aromas of dried fruits from the first nose persist, with nuances of citrus, lemon and bitter orange completing the palate and reinforcing the youth of the wine. On the finish, subtle notes of confected fruits come through, in particular candied orange peel.
VINTAGE ACCORDING TO POL ROGER
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
The first half of 2016 was notable for its record rainfall and intermittent sunshine after a mild and dry November and December. As the vines started to wake up a cold period began in mid-April, peaking on the 27th, delaying bud-break. Full flowering was recorded on 24th June for the Chardonnay and on 25th June for the Pinot Noir and Meunier, roughly ten days behind the average of the past decade.
The effects of a few episodes of hail in July were resolved by a warm, sunny August. The little rainfall allowed the soil to dry out and usher in a rapid yet smooth period of fruit ripening.
Despite varying levels of maturity between sectors and plots, which requited meticulous organisation of the picking, the bunches were harvested under the sun in excellent condition. Four of the last six years have seen picking begin in August, as temperatures in the region increase. The 2016 harvest harkens back to a more classic vintage, with picking occurring later in the year.
The harvest began on 10th September and ended in the first days of October. The average potential alcohol content was 9.8% ABV, with an average acidity of 7.5gH2SO4/L.
THE « CUVÉE »
The 2016 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 2016 has been aged in our deep cellars before being disgorged and released onto the market.
TASTING NOTE
Pale yellow with silver highlights, the wine produces an alluring effervescence that rises from a cord of fine persistent bubbles.
An especially open and expressive nose begins with notes of dried fruit, cocoa, almond and coconut. Allowed to breathe, notes of yellow fruits such as Mirabelle plum and eau de vie add complexity to the nose which, though young, is rich and promising.
The palate is exceedingly fresh. Crisp acidity gives it a strong backbone that carries right through to the finish. Those aromas of dried fruits from the first nose persist, with nuances of citrus, lemon and bitter orange completing the palate and reinforcing the youth of the wine. On the finish, subtle notes of confected fruits come through, in particular candied orange peel.
VINTAGE ACCORDING TO POL ROGER
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
The first half of 2016 was notable for its record rainfall and intermittent sunshine after a mild and dry November and December. As the vines started to wake up a cold period began in mid-April, peaking on the 27th, delaying bud-break. Full flowering was recorded on 24th June for the Chardonnay and on 25th June for the Pinot Noir and Meunier, roughly ten days behind the average of the past decade.
The effects of a few episodes of hail in July were resolved by a warm, sunny August. The little rainfall allowed the soil to dry out and usher in a rapid yet smooth period of fruit ripening.
Despite varying levels of maturity between sectors and plots, which requited meticulous organisation of the picking, the bunches were harvested under the sun in excellent condition. Four of the last six years have seen picking begin in August, as temperatures in the region increase. The 2016 harvest harkens back to a more classic vintage, with picking occurring later in the year.
The harvest began on 10th September and ended in the first days of October. The average potential alcohol content was 9.8% ABV, with an average acidity of 7.5gH2SO4/L.
THE « CUVÉE »
The 2016 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 2016 has been aged in our deep cellars before being disgorged and released onto the market.
TASTING NOTE
Pale yellow with silver highlights, the wine produces an alluring effervescence that rises from a cord of fine persistent bubbles.
An especially open and expressive nose begins with notes of dried fruit, cocoa, almond and coconut. Allowed to breathe, notes of yellow fruits such as Mirabelle plum and eau de vie add complexity to the nose which, though young, is rich and promising.
The palate is exceedingly fresh. Crisp acidity gives it a strong backbone that carries right through to the finish. Those aromas of dried fruits from the first nose persist, with nuances of citrus, lemon and bitter orange completing the palate and reinforcing the youth of the wine. On the finish, subtle notes of confected fruits come through, in particular candied orange peel.
