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The wine displays a crystalline pale yellow colour with greenish golden glimmers.
The tiny bubbles carry an abundant and persistent foam. The nose is dominated by hints of citrus fruit (peel), revealing the elegance, subtlety and balance of the wine.
This Cuvee exudes aromas of small yellow stone fruits (mirabelle and greengage plums), quinces and white flowers (lime). On the palate, the texture is fresh with a mineral character (gunflint), providing a powerful body.
The fine fragrant and toasty notes mingle to reveal a wonderful balance and a graceful harmony.
The finish shows a remarkable length, typical of the 2002 wines, as well as being both rich and full-bodied.
Dosage - 9 g/l
An excellent match for fine food. It is the undisputed partner for simply prepared fish, such as turbot or bass, pan fried or grilled, served with a Hollandaise sauce and fresh garden vegetables.
Pol Roger, a Champenois from Aÿ, founded his champagne house in Epemay in 1849. Over the next 50 years, until his death in 1899, he built his business into one of the most respected in Champagne and, in particular, forged strong trade links with Britain. The founder was succeeded by his sons, Maurice and Georges, who changed their names to Pol-Roger by deed poll and, thereafter, by a further three generations of his direct descendants. To this day the company remains small, family-owned, fiercely independent and unrivalled in its reputation for quality
Pol Roger own 87 hectares of prime vineyard sites spread over the Montagne de Reims, the Vallée de Ia Marme, the Vallée d'Epemay and the Côte des Blancs. This supply is supplemented by grapes purchased on long-term contracts with growers based on the best sites in the region. Total production at Pol Roger is in the region of 1.5 million bottles per annum, making them one of the smaller of the Grandes Marques.
The cellars extend some 7 kilometres beneath the streets of Epernay and are carved out of the local chalk over three levels, the deepest known as the ‘cave de prise de mousse’ at 33m below street level. As the name suggests this is where the wine undergoes its secondary fermentation in bottle. This deep cellar is at 9° or less, rather than a normal cellar temperature of 11-12°, thus prolonging this fermentation.