Pol Roger Brut Vintage 2015.

Champagne’s geographical location engenders unpredictable weather. For this reason, since their foundation in 1849 Pol Roger has observed the tradition of not releasing a vintage-dated Champagne unless the climatic conditions permit the production of grapes of outstanding ripeness. A vintage Champagne must, above all else, be a balanced Champagne. This balance depends on the right blend of healthy grapes, a good potential alcohol and correct acidity. The first criterion for declaring a vintage wine is its capacity to age. Devotees who have the patience to age their Champagnes are rewarded with a more complex and richer wine.

THE STORY OF THE VINTAGE: One of the warmer and wetter winters of the past 10 years, with high instances of sunshine in February and March. This developed into a hot April where budbreak occurred mid-month, and troubling drought-like conditions set in from mid-May to mid-August. A blessing of 2-3 weeks’ worth of rain helped plump the grapes and assuage the till-then stifling vintage. After some worries of rot, the weather eventually turned delightfully clear and cool in September. There was must potential of 10.4% ABV, and total acidity 7.1gH2SO4/L. A unique vintage because of the warmth and dryness, the resulting Champagne is expressive and full of freshness.

VINIFICATION AND MATURATION: The must undergoes two débourbages (settlings), one at the press house immediately after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel, with each variety and each village kept separate until final blending. The wine undergoes a full malolactic fermentation. Secondary fermentation takes place in bottle at 9°C in the deepest Pol Roger cellars (33 metres below street level) where the wine is kept until it undergoes remuage (riddling) by hand, a rarity in Champagne nowadays. Produced only in limited quantities the Brut Vintage 2015 has been aged for 7 years in our cellars before being disgorged and released onto the market. The very fine and persistent mousse for which Pol Roger is renowned owes much to these deep, cool and damp cellars.

THE CUVÉE: The Brut Vintage 2015 from Champagne Pol Roger is made from the traditional house vintage blend of 60% Pinot Noir and 40% Chardonnay from 20 Grand and Premier Crus vineyards in the Montagne de Reims and the Côte des Blancs.

TASTING NOTES: Lively and fresh, the bouquet is full of pastry and dried notes, and an ethereal yet fleshy hint of rose petals. Evolving to reveal aromas of honey and apple jelly, once in the mouth it is round and elegant. The Brut Vintage 2015’s slight zesty quality sets off round and elegant notes of brioche.

The 2015 Champagne Brut Vintage is 60% Pinot Noir, with the rest Chardonnay, and takes on the more noble feel of the house style. The nose is fragrant and delicate with flint and wet stone, red plum, orange blossom, and spice. The palate has structure and feels the strength of the Pinot Noir and the warmth of 2015, although it has the underlying structure to last. Dry, balanced, and salty, it will need some time before opening. Allow 1-2 years and drink over the following two decades - 95 Points Jeb Dunnuck.