Pol Roger Brut Vintage 2018.

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: After an exceptionally wet and gloomy end to 2017, temperatures dropped to their lowest point during a cold February. This was accompanied by some snowfall, but also some welcome sunshine after monthsof grey weather. Then, from April to June, a combination of sunshine and temperatures above the ten-year average led to a rapid development of the fruit.

Full flowering was recorded on the 30th of May for the Chardonnay, followed by the 2nd of June for the Pinot Noir and the 3rd of June for the Meunier —a total of ten days ahead of the ten-year average.

July and August saw a continuation of the Summer conditions that had prevailed since April. The vines continued to develop at a steady pace, meaning that by harvest time they were in perfect condition; bunches were abundant with sugar and aromatic levels were well above average.

The harvest began on the 20th of August and was spread over nearly 4 weeks. This took place in sunny Summer weather, at times with particularly low morning temperatures. This is the fifth harvest to have started in August in fifteen years. The average potential alcohol content of the musts is 10.2% ABV and the average acidity 5.9 gH²SO4/L.

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 takesplace in bottle at 9°C in the deepest Pol Roger cellars (33 metresbelow street level) where the wine is kept until it under goes remuage (riddling) by hand, a rarity in Champagne now adays. The very fine and persistent mousse for which Pol Roger is renowned owes much to these deep, cool and damp cellars.

THE CUVÉE: The 2018 Brut Vintage from Champagne Pol Roger is made from the traditional house vintage blend of 60% Pinot Noir and 40% Chardonnay from 20 Grands and Premiers crus vineyards in the Montagne de Reims and the Côte des Blancs.

Produced only in limited quantities the Brut Vintage 2018 has been aged in our deep cellars before being disgorged and released onto themarket.

TASTING NOTES: Pale yellow in colour; still looking youthful. Weighty stone-fruit on the nose evoking richness and intensity, alongside enticing elements of yeast contact. Abundant complexity and body on the palate with fine length and proper acidity. Still young and tight, but a serious young Pol Roger Vintage nonetheless. With some time to develop thiswill beaworthy successor to 1988, 1998 and 2008.