Pol Roger

Pol Roger Sir Winston Churchill Brut '06 Magnum 1.5L|Prestige|2006

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Earth

Earth

Mineral

Orchard Fruit

Orchard Fruit

Red Apple Pear

Stone Fruit

Stone Fruit

Red Cherry Plum Fig

Citrus Fruit

Citrus Fruit

Lemon Grapefruit

Nut

Nut

Almond

Herbs & Spices

Herbs & Spices

Nutmeg

Epernay

Epernay

What to expect

"The blend of Sir Winston Churchill is a closely guarded secret. I ask d’Harcourt every time we taste a new vintage. ‘I have not been drunk enough yet to tell you!’ he replies. I’ll keep working on it. Elusive details aside, Sir Winston steps up with a characterful presence in the powerful 2006 season, with pinot noir commanding
a confident lead in spicy fig, mirabelle plum and red apple fruit, intricately toned by the bright lemon, grapefruit and crunchy pear of chardonnay.

With time in the glass, a gorgeous presence of red cherry fruit rises and sweeps in a captivating display of youthful fruit integrity. Time moves slowly in Pol Roger’s deep, cold cellars, and the tell-tale signs of maturity in nutmeg and almond are but fleeting glimpses, its age declared more dramatically in gorgeously seamless and silky texture.

The signature, salty chalk minerality of the greatest crus of the Côte des Blancs and Montagne de Reims lays out a finish of outstanding line and enduring length, with a bright acid line that defines the finesse of the house and promises medium-term potential. A highlight of the season."

Tyson Stelzer - The Champagne Guide 2018-2019

$799.99

Club Price $759.05 (?)

Send to friend

Earth

Earth

Mineral

Orchard Fruit

Orchard Fruit

Red Apple Pear

Stone Fruit

Stone Fruit

Red Cherry Plum Fig

Citrus Fruit

Citrus Fruit

Lemon Grapefruit

Nut

Nut

Almond

Herbs & Spices

Herbs & Spices

Nutmeg

What to expect

"The blend of Sir Winston Churchill is a closely guarded secret. I ask d’Harcourt every time we taste a new vintage. ‘I have not been drunk enough yet to tell you!’ he replies. I’ll keep working on it. Elusive details aside, Sir Winston steps up with a characterful presence in the powerful 2006 season, with pinot noir commanding
a confident lead in spicy fig, mirabelle plum and red apple fruit, intricately toned by the bright lemon, grapefruit and crunchy pear of chardonnay.

With time in the glass, a gorgeous presence of red cherry fruit rises and sweeps in a captivating display of youthful fruit integrity. Time moves slowly in Pol Roger’s deep, cold cellars, and the tell-tale signs of maturity in nutmeg and almond are but fleeting glimpses, its age declared more dramatically in gorgeously seamless and silky texture.

The signature, salty chalk minerality of the greatest crus of the Côte des Blancs and Montagne de Reims lays out a finish of outstanding line and enduring length, with a bright acid line that defines the finesse of the house and promises medium-term potential. A highlight of the season."

Tyson Stelzer - The Champagne Guide 2018-2019

About the house

About the house

Food suggestion

If it is good enough for her Majesty the Queen to drink every evening, then this it is good enough for us. Pol Roger is of the few champagne houses that have rightfully earned the British coat of arms to adorn every bottle and after all, it’s not just a favourite with the Royal Family but most of Britain, who know good champagne from the average. This medium-sized, family owned treasure of the Champagne region is the epitome of quality and consistency. With deep cool cellars, this maison leaves their cuvées ageing for far longer than most of their counterparts allowing the development of very fine and tiny bubbles. This creates a silky texture on the palate with subtle toasty notes that are the hallmark of excellent champagne. If ever in doubt, buy Pol Roger.

Food suggestion

It's never easy choosing foods when it comes to such wines as you never want to over power the wine. Instead of our research team looking at a direct suggestion like oysters or caviar (which would work a treat) they looked into what Winston Churchill was a fan of eating. It turns out, he was impartial to turtle soup (yes this was a thing back in London) and a cheese platter, particularly Swiss Gruyere. There you have it, an unusual but traditional pairing.