Pol Roger `Extra Cuvee de Reserve` 1996 (2 x 750mL), Champagne, France.

In Champagne, the vintage refers to a year which is exceptional in its quality, when the grapes reach a perfect state of maturity, thus justifying the creation of a blend, composed exclusively of wines from that year. But it is also the reflection of the style of the firm that makes it.

Our Brut Reserve combines the intensity of the best Pinor Noirs of the Montagne de Reims and the elegance of the finest Chardonnays of the Cote des Blancs. The former contribute the body, the strength and the longevity of this Champagne, while the latter bring its aromatic intensity, its finesse and its lightness.

Overview

In Champagne, the vintage refers to a year which is exceptional in its quality, when the grapes reach a perfect state of maturity, thus justifying the creation of a blend, composed exclusively of wines from that year. But it is also the reflection of the style of the firm that makes it.

Our Brut Reserve combines the intensity of the best Pinor Noirs of the Montagne de Reims and the elegance of the finest Chardonnays of the Cote des Blancs. The former contribute the body, the strength and the longevity of this Champagne, while the latter bring its aromatic intensity, its finesse and its lightness.

Region:
FRA - Champagne
State:
Imported
Country:
France

Winery Tasting Notes

Appearance

In appearance, it is bright, intensely golden.

Aroma

The nose starts with a bouquet of roses, a stunning sensation of sweetness and freshness, precisely outlined. Then, as it warms up, toasted notes appear, mainly brioche, a combination of delicacy and smoothness. The "highly-developed", empyreumatic character remains elegant, never ostentatious. A deep, even heady nose, all refinement.

Palate

In the mouth it is full and fresh: a silky or velvety texture, dense and fine at the same time. The floral notes combined with an exotic pinprick of pepper (wallflower, nasturtium) reveal the consistency of the wine without detracting from its delicacy. As it unfolds, the mouth develops aromas of candied yellow fruit (fruit jelly) quince and marzipan, which prolong the dominant "hirsute" not with fluidity, with a smooth and sensual touch.

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