Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2019 / 750ml | ≈ $95.58Original €84.90 | gute-weine.de ↗ |
2019 Technical Specifications
Alcohol 12.5%
Grape Varieties Brut Vintage base: 63.5% Pinot Noir and 36.5% Chardonnay; 18% still red Pinot Noir is added before bottling and second fermentation. The producer expresses the base and added red-wine component separately, so no recalculated final percentages are inferred.
Region Champagne
Sites The red Pinot Noir component comes from Ambonnay, Hautvillers and Vertus.
Fermentation Vessels Temperature-controlled stainless-steel vats
Pressing Method Quick, Gentle Pressing Immediately After Harvest
Production Details The must receives an initial settling at the press house and a second 24-hour cold settling in the vat room. Varieties and crus ferment separately at low temperature until final blending. Second fermentation and maturation occur in cellars 33 metres underground; bottles are riddled by hand before disgorgement and dosage, then rest for at least six months before shipment.
Tasting Notes Luminous salmon pink with pink-gold highlights and fine bubbles; wild strawberry, black cherry, rose petals, strawberry tart, fruit drops, pineapple and lychee; silky and full-bodied, with strawberry, sour cherry, rhubarb, gooseberry and bitter almond; precise acidity, smooth tannins and a long, fresh finish.
2018 Technical Specifications
Grape Varieties 65% Pinot Noir and 35% Chardonnay, comprising 50% Pinot Noir, 35% Chardonnay and a further 15% red-vinified Pinot Noir added before second fermentation.
Region Champagne
Harvest Dates Harvest began on 2018-08-20 and continued for nearly four weeks.
Sites Approximately 20 Premiers and Grands Crus from the Montagne de Reims and Côte des Blancs; the red Pinot Noir component comes from Bouzy, Ambonnay and Cumières.
Fermentation Vessels Temperature-controlled stainless-steel tanks
Dosage 8.0 g/L
Production Details The first settling occurs at the press house, followed by a 24-hour cold settling at 6°C. Fermentation remains below 18°C; secondary fermentation occurs in bottle at 9°C in cellars 33 metres underground, followed by hand riddling. Harvest-level measurements were average potential alcohol of 10.2% ABV in the musts and average acidity of 5.9 g H2SO4/L; these are not finished-wine analytical values.
Tasting Notes Pale salmon with fine persistent effervescence; raspberry, redcurrant, blackcurrant, mango, papaya, rose and honeysuckle; mouth-filling, fresh and long.
Food Pairing Grilled salmon, sushi, fruit tarts and fruit desserts, including rhubarb fool.
2015 Technical Specifications
Grape Varieties Brut Vintage base: 60% Pinot Noir and 40% Chardonnay; approximately 15% still red Pinot Noir from Montagne de Reims crus is added before bottling and second fermentation.
Region Champagne
Fermentation Vessels Temperature-controlled stainless-steel tanks
Production Details Two settlings are used: one at the press house and a second 24-hour cold settling at 6°C. Fermentation remains below 18°C; secondary fermentation occurs in bottle at 9°C in cellars 33 metres underground, followed by hand riddling.
Tasting Notes Salmon pink with orange tints and fine bubbles; cherry, raspberry, rose petals, candied cherry, candy and blood orange; fresh, generous, enveloping, powerful and vinous.
Food Pairing Grilled salmon, sushi, fruit tarts and fruit desserts, including rhubarb fool.
Sources: www.polroger.com ↗ · Compare this vintage
2012 Technical Specifications
Grape Varieties Brut Vintage base: 60% Pinot Noir and 40% Chardonnay; approximately 15% still red Pinot Noir from Montagne de Reims crus is added before bottling and second fermentation.
Region Champagne
Fermentation Vessels Temperature-controlled stainless-steel tanks
Production Details Aged for six years in the producer's cellars before release. The must receives press-house settling followed by a 24-hour cold settling at 6°C; fermentation remains below 18°C, and secondary fermentation occurs in bottle at 9°C in cellars 33 metres underground before hand riddling.
Tasting Notes Pale raspberry with copper glints; red berries and spicy depth; taut acidity, bursting redcurrant and a lively, long finish.
Food Pairing Grilled salmon, sushi, fruit tarts and fruit desserts, including rhubarb fool.
Sources: www.polroger.com ↗ · Compare this vintage
2009 Technical Specifications
Grape Varieties Brut Vintage base: 60% Pinot Noir and 40% Chardonnay; approximately 15% still red Pinot Noir from Montagne de Reims crus is added before bottling and second fermentation.
Region Champagne
Fermentation Vessels Stainless-steel tanks
Production Details Aged for seven years in the producer's cellars before release. The must receives press-house settling and a second 24-hour cold settling at 6°C; fermentation remains below 18°C, and secondary fermentation occurs in bottle at 9°C in cellars 33 metres underground before hand riddling.
Tasting Notes Salmon pink with fine bubbles; fresh red fruit, buttery brioche, spice, exotic fruit, floral notes and dried fruit; fresh, elegant, delicate and powerful on the finish.
Food Pairing Grilled salmon, sushi, fruit tarts and fruit desserts, including rhubarb fool.
2008 Technical Specifications
Grape Varieties Brut Vintage base: 60% Pinot Noir and 40% Chardonnay; approximately 15% still red Pinot Noir from Montagne de Reims crus is added before bottling and second fermentation.
Region Champagne
Fermentation Vessels Temperature-controlled stainless-steel tanks
Production Details Aged for seven years in the producer's cellars before release. The must receives press-house settling and a second 24-hour cold settling at 6°C; fermentation remains below 18°C, and secondary fermentation occurs in bottle at 9°C in cellars 33 metres underground before hand riddling.
Tasting Notes Bright pink with fine persistent bubbles; raspberry, redcurrant, wild strawberry and citrus; harmonious, fresh, rich and generously structured.
Food Pairing Grilled salmon, sushi, fruit tarts and fruit desserts, including rhubarb fool.
Sources: www.polroger.com ↗ · Compare this vintage
2006 Technical Specifications
Grape Varieties Brut Vintage base: 60% Pinot Noir and 40% Chardonnay; approximately 15% still red Pinot Noir from Montagne de Reims crus is added before bottling and second fermentation.
Region Champagne
Fermentation Vessels Stainless-steel tanks
Production Details Aged for seven years in the producer's cellars before release. The must receives press-house settling and a second 24-hour cold settling at 6°C; fermentation remains below 18°C, and secondary fermentation occurs in bottle at 9°C in cellars 33 metres underground before hand riddling.
Tasting Notes Intense pink-peppercorn colour with persistent bubbles; red fruit, summer berries, wild strawberry, vanilla, citrus and grapefruit; creamy ripeness, linear structure and finesse.
Food Pairing Grilled salmon, sushi, fruit tarts and fruit desserts, including rhubarb fool.
2004 Technical Specifications
Grape Varieties Brut Vintage base: 60% Pinot Noir and 40% Chardonnay; approximately 15% still red Pinot Noir from Montagne de Reims crus is added before bottling and second fermentation.
Region Champagne
Fermentation Vessels Temperature-controlled stainless-steel tanks
Production Details Aged for seven years in the producer's cellars before release. The must receives press-house settling and a second 24-hour cold settling at 6°C; fermentation remains below 18°C, and secondary fermentation occurs in bottle at 9°C in cellars 33 metres underground before hand riddling.
Tasting Notes Deep salmon pink with small bubbles; blood orange, pomegranate, wild red berries, mineral character, creamy ripeness and vanilla; tender, smooth, fresh and precise.
Sources: www.polroger.com ↗ · Compare this vintage
2002 Technical Specifications
Grape Varieties Brut Vintage base: 60% Pinot Noir and 40% Chardonnay; approximately 15% still red Pinot Noir from Montagne de Reims crus is added before bottling and second fermentation.
Region Champagne
Fermentation Vessels Temperature-controlled stainless-steel tanks
Production Details Aged for seven years in the producer's cellars before release. The must receives press-house settling and a second 24-hour cold settling at 6°C; fermentation remains below 18°C, and secondary fermentation occurs in bottle at 9°C in cellars 33 metres underground before hand riddling.
Tasting Notes Delicate soft pink with fine mousse; strawberry, raspberry, wheat and dried cereal; fresh and fruity, powerful and vinous, with a fleshy texture and firm backbone.
Food Pairing Poached salmon, cold roast beef and fruit-based desserts.
Sources: www.polroger.com ↗ · Compare this vintage
2000 Technical Specifications
Grape Varieties Brut Vintage base: 60% Pinot Noir and 40% Chardonnay; approximately 15% still red Pinot Noir from Montagne de Reims crus is added before bottling and second fermentation.
Region Champagne
Fermentation Vessels Temperature-controlled stainless-steel tanks
Production Details The must receives press-house settling and a second 24-hour cold settling at 6°C; fermentation remains below 18°C, and secondary fermentation occurs in bottle at 9°C in cellars 33 metres underground before hand riddling. No aging duration is proposed because the 2000 archive block incorrectly repeats a statement naming the 2006 vintage.
Tasting Notes Intense brilliant pink; blood orange, grapefruit, orange zest, stewed strawberry, blackcurrant purée, rose, violet and Turkish delight; lively, mineral and tannic, with full body and mature vinosity.
Food Pairing Dry-cured ham, tajine, Moroccan pastilla, satay, curries, and red-fruit tarts or crumbles.
Sources: www.polroger.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2019 / 750ml | ≈ $95.58Original €84.90 | gute-weine.de ↗ |
| Shop price | 2019 / 750ml | ≈ $122.40Original CHF 101.40 | fr.millesima.ch ↗ |
| Shop price | 2018 / 750ml | CHF 597.00Recorded amount · package unit unverified | fr.millesima.ch ↗ |
Producer Information
Website
Address
1 rue Winston Churchill, 51200 Epernay, France
Phone
+33 3 26 59 58 00
Email