Pol Roger Brut Réserve is a beautifully crafted Champagne with a golden straw hue and fine bubbles. The powerful nose reveals aromas of green apple, pear, and honeysuckle, while the palate boasts a refreshing yet robust structure. Enjoy flavours of quince, apricot, acacia honey, and hints of cardamom and candied orange peel. The structure and vinosity, elegance and freshness, captured in this Brut Réserve offer an optimum balance between power and finesse, making it a remarkable wine to be served as an apéritif, or to accompany a whole meal.

Critic Review

Decanter Magazine: 93Pts
Drinking Window: 2023 - 2028

"Richly biscuity on the nose, with steamed rice, fresh pear and citrus blossom complexity. Creamy mousse dissolves into red apple peel, lemon and stone fruits, with a depth of honeyed biscuits. The Reserve NV from Pol Roger is a blend of base wines from at least three vintages. With 6 months of post-disgorgement ageing, the wine is ready to enjoy now."
Sylvia Wu

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 definitive house-style, composed from 30 still base wines drawn from at least three vintages, and the three varieties of Champagne blended in equal proportion: Pinot Noir, Chardonnay and Pinot Meunier.

Once harvested, the grapes are immediately and delicately pressed. The must undergoes a first débourbage (settling) at the press house and a second in our winery, à froid (at 6°C) over a 24 hour period. The alcoholic fermentation takes place at a low temperature (18°C) in temperature-controlled stainless steel vats, with each variety and the production of each village kept separate until final blending. All our wines go through a malolactic fermentation. After tasting, blending and bottling, the secondary fermentation (prise de mousse) and maturation takes place in the cool atmosphere of our cellars located 33 metres below street level for at least four years on the lees. Each bottle is given a traditional remuage (hand riddling) before disgorging and dosage, and the wines rest for a minimum of nine months before being released.