Department > Champagne Style > Blanc de Blancs > Pol Roger Blanc de Blancs 2013 75cl
Pol Roger Blanc de Blancs 2013 75cl
Pol Roger Blanc de Blancs 2013 75cl

Pol Roger Blanc de Blancs 2013 75cl

Pol Roger Blanc de Blancs 2013 75cl

£110.00
£100.00 ON SALE

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    Overview

    Pol Roger Blanc de Blancs 2013


    Tasting Notes:
    Blanc de Blancs 2013 is somewhat of an infant compared to its old sibling, the 2012, which was far broader and forthcoming on release. 2013 is full of vibrancy, lemon peel, elderflower and toasted sourdough. 

    The palate is incredibly tightly wound, with a chiselled backbone of acidity, slowly evolving in the glass to open to a richer, broader mouthfeel. The wine is incredibly impressive, pure and defined. Those who have the patience will be truly rewarded in the years to come.
     
    The 2013 Cuvée:
    The 2013 Brut Blanc de Blancs is exclusively made from Chardonnays selected from the Grands Crus of the Côte des Blancs : Oiry, Chouilly, Cramant, Avize, Oger and Le Mesnil-sur-Oger.

    Produced in limited quantities, this Cuvée has been aged for 6 years in cellars before being released onto the market.
     
    Dosage: 7g/l
     
    2013 Harvest:
    Winter was cold with little sunshine; it was marked by frequent frosts and several incidences of snowfall. _e onset of spring-like weather was delayed, and the month of May saw a return of unseasonably low temperatures and high rainfall. June saw a return of normal temperatures.

    July and August were hot, sunny and dry. A spell of rain at the beginning of September allowed the grapes to swell. Thankfully drier weather encouraged full maturation of the vines, albeit a fortnight late compared to the average of the last ten years.
    Harvesting started on 24th September and lasted until 9th October. 

    The 2013 crop showed a potential degree of alcohol of 9.8% vol and a total acidity of 8.4gH2SO4/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 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.
     
    Background Information:
    Pol Roger, a Champenois from Aÿ, founded his champagne house in Epemay in 1849. Over the next 50 years, until his death in 1899, he built his business into one of the most respected in Champagne and, in particular, forged strong trade links with Britain. The founder was succeeded by his sons, Maurice and Georges, who changed their names to Pol-Roger by deed poll and, thereafter, by a further three generations of his direct descendants. To this day the company remains small, family-owned, fiercely independent and unrivalled in its reputation for quality
     
    Pol Roger own 87 hectares of prime vineyard sites spread over the Montagne de Reims, the Vallée de Ia Marme, the Vallée d'Epemay and the Côte des Blancs. This supply is supplemented by grapes purchased on long-term contracts with growers based on the best sites in the region. Total production at Pol Roger is in the region of 1.5 million bottles per annum, making them one of the smaller of the Grandes Marques.
     

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