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Pol Roger Brut Rose 2006

Rosé Sparkling Wine from Champagne, France
  • RP95
  • WE93
  • JS93
  • WS92
12.5% ABV
  • JS92
  • RP91
  • WE94
  • JS93
  • WS93
  • WS93
  • TP93
  • BH91
  • W&S94
  • RP93
  • WS92
  • WS91
  • WS90
  • WS92
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Currently Unavailable $124.99
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12.5% ABV

Winemaker Notes

A deep salmon pink color with a fine stream of small bubbles. The nose has aromas of ripe fruits with elements of citrus fruits (blood orange), pomegranate and small wild red berries. On the palate, a deep mineral character fine, creamy ripeness and a hint of vanilla. The wine is tender and smooth with a balance of delicate freshness and refined elegance. A discreet vinosity with a clean and precise finish.

Blend: 65% Pinot Noir, 35% Chardonnay.

Critical Acclaim

All Vintages
RP 95
Robert Parker's Wine Advocate
The salmon color of the 2006 Rosé Brut with its pink and orange reflections is already magic and most probably unique. And then comes the nose: less subtle and discreet, but fine and elegant, deep, ripe and fleshy, with raw meat, nougat and licorice flavors intermingled with pure red berry (currant) and cherry aromas. Can you imagine this Rosé is based on the Réserve Brut (60% Pinot Noir, 40% Chardonnay)? It is, but before the bottling and second fermentation, approximately 15% of still red wine (Pinot Noir) from the crus of the Montagne de Reims is added. This extraordinary Rosé Champagne is produced only in limited quantities and has been aged seven years before its release. Medium to full-bodied, smooth and fruit intense on the palate, this is another highly elegant and perfectly balanced Pol Roger fizz with a beautiful Pinot perfume in the finish. This is very sensual though complex Champagne that covers your tongue with pink silk. If you don't mind, I'd prefer to call this an excitingly erotic Champagne that I would love to drink on its own, but in any case not alone.
WE 93
Wine Enthusiast
With its mature orange, onion skin color, this is a soft, toasty wine. It is losing fruit and gaining a wide range of mature flavors while keeping tight acidity. The wine tastes drier than previous vintages, a crisp aftertaste allowing the texture to shine and the more mature elements to develop well. Drink now, although the wine will age longer.
JS 93
James Suckling
A light red, this is a Champagne that has hints of quite mature elements of mushroom, dark grilled nuts and coffee, with fresher lemon and red cherry fruits as well as hints of spice. The palate has a very soft, supple feel to it; smoothly textured and very well balanced. It has plenty now but I'd give it two to three years to find its best and most harmonious stage.
WS 92
Wine Spectator
Bright, with vibrant acidity and a lively, light creamy mousse framing prettily spiced flavors of wild cherry, damson plum, pastry, candied ginger and blood orange granita. Offers a persisitent, spiced finish. Drink now through 2026.
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Pol Roger

Pol Roger

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Pol Roger, Champagne, France
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Pol Roger is one of the few remaining family-owned grande marque Champagne houses. Their grande marque status was guaranteed at the turn of the century when about 20 producers banded together to establish exacting quality controls for Champagne. The annual production at Pol Roger - less than 120,000 cases - is found in the best restaurants of France, England, and the USA, and is exported to over 30 countries. Pol Roger also was the Champagne of choice of British dignitary Sir Winston Churchill, who once said of Champagne, "...In victory I deserve it, and in defeat I need it!".

Champagne

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Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

GZT10080312_2006 Item# 132498