Pol Roger, one of a few luxury Champagne firms still family-owned, was established in Epernay in 1849. Pol Roger owns 200 acres of vineyards, which provide about 45% of their needs. Pol Roger's cellars extend over four miles of winding chalk passageways on two levels. The second or deeper cellar maintains a constant 9.5º C (50º F), one degree lower than the first level and most others in the region. This lower temperature slows the second fermentation, encouraging a finer mousse or bubbles. Pol Roger Champagne also spends two to three times the allowable minimum in the cellar before disgorgement, or about three years for the non-vintage and up to seven for the luxury cuvées. The long, slow maturation contributes greatly to the complex aromas, which distinguish these superb Champagnes.
The Brut Non Vintage blend is traditionally composed from about 30 to 35 still base wines, drawn from different vineyard sites, grape varieties and vintage years. It usually contains wines of at least two vintages, often three or four. Reserve wines compose between 20-30% of the traditional blend. The Brut NV is never sold until the youngest component is at least three years old, which gives it more character and body.
Pale gold with a very fine bead; flowery, delicately toasty aroma with fruit and complexity; creamy, beautifully balanced with a dry, harmonious finish.
"An appealing mushroom aroma is the opening note for this smooth, harmonious wine that has enough personality to be a vintage Champagne. It has plenty of body, a flavor dominated by walnuts, a creamy texture and a smooth, buttery finish."
"Pol Roger's standard nonvintage cuvée is a rich wine, full in the mouth with a high proportion of Pinots and a creamy mousse. There is a depth of flavor thanks to the considerable use of mature reserved wines in the blend. It finishes with weight combining with final acidity."
"A particulary good value."
The Wine Advocate