Pol Roger : Brut Vintage Édition Vinothèque 2004

Characteristics and tasting notes for Pol Roger's Brut Vintage Édition Vinothèque 2004

Tasting

Appearance
The appearance reveals an intense and bright yellow-gold hue, animated by a fine and delicate effervescence.

Nose
The concentrated nose reveals aromas of candied fruits and cocoa accompanied by mocha notes. Upon aeration, the bouquet evolves towards pastry and confectionery fragrances reminiscent of dulce de leche.

Palate
On the palate, the champagne is distinguished by an ample presence and a vinosity in keeping with its age. Notes of candied citrus fruits, orange and lemon, are enhanced by a touch of honey. The finish reveals itself to be broad and generous.

Food and wine pairings
This champagne is enjoyed as an aperitif accompanied by foie gras on toasted brioche. It also pairs well with rich dishes such as poultry with cream and mushrooms or veal sweetbreads with morels.

A renowned champagne that is ample with beautiful vivacity

The estate
Founded in 1849 in Aÿ before establishing itself in Épernay in 1851, the Pol Roger House remains one of the last family-owned and independent estates in Champagne. Under the direction of Laurent d'Harcourt, it operates 90 hectares of vineyards on the finest terroirs of the Montagne de Reims, the Côte des Blancs and the Vallée de la Marne.

The cuvée
Pol Roger, since its 175th anniversary in 2024, offers a very limited selection of old vintages of its iconic cuvées. Disgorged at their initial release then returned to the cellar for additional aging without being moved, these bottles receive manual labeling inspired by historical labels and are presented in wooden cases. The Brut Vintage 2004, produced in limited quantities, comes from 20 grands and premiers crus champenois from the Montagne de Reims and the Côte des Blancs, with 10 years of aging in the cellar before riddling and disgorgement.

Vinification and aging
The Brut Vintage Édition Vinothèque 2004 is produced according to a rigorous process. The grapes were pressed quickly and gently, followed by double settling (at the pressing center then cold settling in the vat room). Alcoholic fermentation, at low temperature, took place in temperature-controlled stainless steel tanks, with separate vinification of grape varieties and crus before blending. Malolactic fermentation was carried out on all wines. After tasting, blending and bottling, the secondary fermentation and aging took place in cellars 33 m deep. The bottles from the vinothèque were riddled by hand before disgorgement and dosage.

Grape varieties
60% pinot noir and 40% chardonnay.