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- Rose vintage 2018, Champagne Pol Roger
Wines from the same manufacturer
The 2018 Brut Rose from Champagne Pol Roger is composed of about 50% Pinot Noir and about 35% Chardonnay drawn from around 20 Grand and Premier Cru vineyards. Made in only limited quantities, the Brut Rose has been aged in the Pol Rogers cellars before being released onto the market.
The intense, brilliant pink colour evokes a dense, thick fabric. The bouquet, powerful from the start, discloses a concentration of citrus-type fruity aromas, recalling blood oranges, grapefruit, orange zest, even stewed strawberries or a blackcurrant puree, underlining its "fleshy" character. The floral notes of rose, violet and Turkish delight emerge in the second bouquet, strengthening the vigorous, fine and precise profile. In the mouth, there is a balance between a lively attack developing towards mineraliry and a firmness deriving from the tannins, which are blended into the wine but still present, sign of the extraordinary maturity of the 20188 vintage, despite its still-perceptible youth. A full-bodied Champagne, between rigour and softness. A rose champagne full of personality.
Wine Year | 2018 |
---|---|
Country | France |
Winemaker | Pol Roger |
Region | Champagne |
Price | nad 30 € |
Wine color | Rose |
Stile of Wine | Champagne/Sparkling |
Grape varieties | 50% Pinot Noir, 35% Chardonnay, 15% other champagne variaties |
Alcohol level | 12,50 % |
Serving temperature | 6 - 8°C |
Level of sugar | Dry |
Volume | 0,75 l |
Paring with food | Seafood Risotto, Fish, Pasta, Vegetable risotto, Aperitif |
Grape variety | Zvrst |
Champagne Pol Roger
Pol Roger made his first sale of wine in January 1849. Family circumstances forced him to set up a business; his father, a notary, had contracted an incurable disease and could no longer carry on his practise. The customer was a merchant in Ay, the native village of Pol Roger. The firm developed rapidly. From Ay, it moved to Eparnay in 1951. As early as 1855, Pol began to favour the production of brut champagne. He knew that this was the type of champagne wich the English preferred. By 1899, when its founder died, the brand had acquired an enviable amount of recognition. It had only taken thirty years. The Pol Roger cellars, extending to some 7 km, are among the coolest (at c. 9,5°C) and deepest in Epernay, the lowest gallery being some 33 meters underground. These provide perfect conditions for the secondary fermentation and period of rest on the lees: the resultant, exquisite mousse of tiny bubbles is a Pol Roger hallmark.
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