Pol Roger Portfolio

POL ROGER BLANC DE BLANCS VINTAGE 2012

Champagne’s geographical location engenders unpredictable 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

On the whole winter was mild and dry, however there was a cold snap at the beginning of February. Following cool and rainy weather in early spring, unseasonal warm weather prevailed in late March, favouring an advanced budbreakTh is was followed in turn by rain, mild weather and five spells of frost in April and May, of which two gave cause for concern.

Furthermore, some vineyards were hit by hail on a number of occasions. Th ese climatic challenges made for great variation in the development of the grapes.
Hot, sunny weather from late July through to the first days of September, ensured that the grapes reached an ideal maturity. Th e yields were low, but the grapes were in excellent health.
Harvesting lasted from 10th to 26th September. The 2012 crop showed a potential average alcohol content of 10.6° and a total acidity of 7.8 g/l H2SO4.

Cepage
Chardonnay 100%
Dosage
8g/l

VINIFICATION AND MATURATION

Th e must undergoes 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 a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel, with each village kept separate until final blending. The wine undergoes a full malolactic fermentation. Secondary fermentation takes place in bottle at 9°C in the deepest Pol Roger cellars (33 metres below street level) where the wine is kept until it undergoes remuage (riddling) by hand, a rarity in Champagne nowadays. The very fine and persistent mousse for which Pol Roger is renowned owes much to these deep, cool and damp cellars.

THE CUVÉE

The 2012 Brut Blanc de Blancs is made exclusively 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 7 years in our cellars before being released onto the market.

TASTING NOTES

The Blanc de Blancs 2012 is pale yellow-gold in colour with shimmering reflections, enhanced by a fine and elegant stream of lingering bubbles. The nose exudes notes of dried fruits and hazelnut, which combine harmoniously with touches of citrus and exotic fruits. As the wine opens up in the glass, it reveals aromas of peach and apricot. On the palate, the first impression is clear-cut and incisive. The wine beguiles with its balance between vibrant youth and rich maturity. Fresh notes of citrus are underpinned by a bright acidity. The aftertaste is persistent but delicate and leaves a lasting impression of great refinement. This is a champagne bursting with elegance.

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