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About The House
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Pol Roger’s famous ‘White Foil’ is an attractive and refreshing apéritif. This 2014 base is as magnificent as ever, loaded with all the freshness of focused lemon, red apple and white peach.
Around four years on lees has built a creaminess to its mouthfeel, without yet progressing into secondary complexity. It flows seamlessly into a long and zesty finish, heightened by excellent salt mineral texture.
"This has impressively energetic style with bold lemon, peach and berry aromas, in quite pure mode. The palate delivers a boldly vinous impression with a succulent drive of citrus and hazelnut flavors. Drink now." 92/100 - James Suckling
"The company’s investment in its facilities and fruit sources over the past two decades is now paying strong dividends, and individual parcel vinification preserves fantastic detail, showcasing its components with greater precision than ever. It projects fresher citrus fruit, more pronounced salt minerality and more seamless persistence – the most distinguished White Foil yet." Tyson Steltzer
If it was good enough for her Majesty the Queen to drink every evening, then this it is good enough for us. Pol Roger is one 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.
A blend in equal parts of the three champenois grape varieties: Pinot Noir, Pinot Meunier and Chardonnay from 30 different crus. 25% reserve wines are used to produce this cuvée.
Fermentation takes place in temperature controlled stainless steel vats at a low temperature. Each variety and each village are kept separate until the final blending.
Full malolactic fermentation. Dosage <12 g/L. Ageing 3 years.
Freshly shucked oysters