Pure Extra Brut, Pol Roger, Epernay
The golden colour, dense and shining, is sprinkled with thousands of tiny bubbles. The nose displays refined and complex notes of clove flowers and rose aromas developing into hints of bread crumbs, yeast and citrus fruit, which as they mingle, form a lively and fresh body. On the palate, the first attack, straight and fine as an arrow is surprising, compared to the mature and concentrated nose. But this firm texture seems to act as a chisel enhancing a sumptuous wine, well-structured and fine. The aftertaste develops subtle aromas of honey and cloves giving the wine more depth and contributing to its good length.
For over 170 years Maison Pol Roger has been producing exceptional Champagne. Currently in the hands of the fifth and sixth generation, 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.
Pol Roger Pure has been created to complete the Pol Roger range of champagnes and to offer new sensations to connoisseurs. Brought out in 2008, this undosed champagne is above all an exercise in the House style, where they have endeavoured to achieve a wine in its most natural state whilst respecting the spirit of the different champagnes Pol Roger produces.
Once harvested, the grapes are immediately and delicately pressed. The must undergoes a first débourbage (settling) at the press house and a second in their 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 their wines go through a malolactic fermentation. After tasting, blending and bottling, the secondary fermentation (prise de mousse) and maturing take place in the cool atmosphere of their cellars located 33 metres below street level. Each bottle is given a traditional remuage (hand riddling) before disgorging and dosage, and the wines rest for a minimum of three months before being released.