Pol Roger


Pol Roger Vintage Brut '08 Magnum 1.5L|Prestige|2008

Earth

Earth


Mineral

Foods

Foods


Biscuit

Stone Fruit

Stone Fruit


Black Cherry Plum Black Plum

Citrus Fruit

Citrus Fruit


Grapefruit

Herbs & Spices

Herbs & Spices


Spice

Epernay

Epernay

What to expect


"Pol Roger’s vintage cuvées have long been highlights among the cuvées I most often recommend to friends, and I have many vintages from the past 25 years tucked into my cellar. I have long awaited the dawning of the release of the sensational 2008, a season I adore more than any other in recent history for its poise and energy.

Pol Roger has done a fiendishly tactical thing, and while the recipe for this cuvée is always 60/40 pinot/chardonnay, it appears to have deployed pinot noir of particular presence and depth to rise to the tension of chardonnay in this electric season.

The result is quite something to behold, with a profound core of the most sublime black cherries and black plums, intricately refined with exacting Pol Roger precision, energised by the lively acid line of 2008 and stirred vigorously by the brilliant chalk mineral structure of magnificently placed crus. In the slow-motion evolution of Pol Roger, age has brought just subtle nuances of biscuits and spice. It will age confidently, but it’s irresistible from the outset. Do not miss this vintage. It’s a revelation."

Tyson Stelzer - The Champagne Guide 2018-2019

Technical details

60% pinot, 40% chardonnay; from 20 grand and premier crus in the Montagne de Reims and Côte des Blancs; full malolactic fermentation; 7g/L dosage

$399.99

Club Price $379.05 (?)

Earth

Earth


Mineral

Foods

Foods


Biscuit

Stone Fruit

Stone Fruit


Black Cherry Plum Black Plum

Citrus Fruit

Citrus Fruit


Grapefruit

Herbs & Spices

Herbs & Spices


Spice

What to expect


"Pol Roger’s vintage cuvées have long been highlights among the cuvées I most often recommend to friends, and I have many vintages from the past 25 years tucked into my cellar. I have long awaited the dawning of the release of the sensational 2008, a season I adore more than any other in recent history for its poise and energy.

Pol Roger has done a fiendishly tactical thing, and while the recipe for this cuvée is always 60/40 pinot/chardonnay, it appears to have deployed pinot noir of particular presence and depth to rise to the tension of chardonnay in this electric season.

The result is quite something to behold, with a profound core of the most sublime black cherries and black plums, intricately refined with exacting Pol Roger precision, energised by the lively acid line of 2008 and stirred vigorously by the brilliant chalk mineral structure of magnificently placed crus. In the slow-motion evolution of Pol Roger, age has brought just subtle nuances of biscuits and spice. It will age confidently, but it’s irresistible from the outset. Do not miss this vintage. It’s a revelation."

Tyson Stelzer - The Champagne Guide 2018-2019

Technical details

60% pinot, 40% chardonnay; from 20 grand and premier crus in the Montagne de Reims and Côte des Blancs; full malolactic fermentation; 7g/L dosage

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.