Pol Roger does not make a Non-Vintage Rosé, preferring to release only in vintage years. The Brut Rose Vintage 2018 is produced from a blend of 50% Pinot Noir and 35% Chardonnay drawn from some 20 Premiers and Grands crus on the "Montagne de Reims" and the "Côte des Blancs". In order to obtain its delicate colour and subtle nose 15% Pinot Noir, from selected vineyards in Bouzy, Ambonnay and Cumieres, is vinified "en rouge" and added to the blend prior to the second fermentation.

Pale salmon with delicate pink hues. Great intensity of colour with a fine and persistent effervescence.
The nose is intense and reminiscent of a basket of red fruits where raspberry, redcurrant and blackcurrant mingle, with the added nuances of exotic mango and papaya. With time and air, the floral aromas of rose and honeysuckle then dominate.
Mouth-filling on the palate with some sophistication and an impressive length. Despite the obvious ripeness on the palate, the wine has a terrific freshness and very present acidity suggesting a bright future for this cuvée.

About the Producer

For over 170 years Maison Pol Roger has been producing exceptional Champagne. Currently in the hands of the fifth and sixth generations, family and independence are at the heart of Champagne Pol Roger.  The Pol Roger style is one of inimitable quality, purity of fruit and famously fine bubbles.

In addition to its own 92 hectare vineyard, the house has worked tirelessly to ensure sourcing of the best grapes from growers, in order to maintain its current level of excellence which is recognized worldwide.

From 2001 to 2011 the winery underwent a complete renovation; an undertaking which ensured that the cellar master, Dominique Petit, could vinify cuvees of irrefutable consistency and quality.

Between 2011 and 2013, refurbishment was carried out on the 19^th century family home, located on rue Winston Churchill in Epernay.

In April 2018, Damien Cambres took over from Dominique Petit, who was the cellar master of the House for 19 years.

Vineyard and Winery

The must undergoes two débourbages (settlings), one at the press house immediatly 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 seperate. The wine undergoes a full malolactic-fermentation prior to final blending. 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. The very fine and persistent mousse for which Pol Roger is renowned owes much to these deep, cool and damp cellars.