Champagnes

A crisp, well balanced champagne with citrus hints on the nose overlaid with touches of brioche and yeastiness. The palate is fresh, clean and lively with a creamy mousse and long finish.

Pol Roger Brut Reserve is synonymous with classic, brilliant Champagne. The Champagne has its devout disciples within the trade - almost a trade secret! When you get to taste it you will understand why the trade want to keep it for themselves. The small, classic bubbles, perfumed spice, vanilla and coffee leading to a fruit filled bundle of vibrant tastes finishing with elegant spices and a hint of butter. On the nose, white flowers, green apple, brioche and a trace of minerality dominate the champagne. On the palate there are notes of stone fruits, certain nuttiness and a hint of honey supporting the freshness of the acidity. UK stock receives an additional 6 months post-disgorgement ageing so it is ready to drink upon release but cellaring for a few years will reveal greater depths. The aperitif champagne par excellence but one, which has sufficient backbone to be drunk with a variety of foods.

Special Cuvee is made from a majority of reserve wines fermented either in mature oak casks or small stainless steel tanks depending on the characteristics and fundamental potential of the base wines. A significant part of the reserve wines have been fermented in mature oak barrels before being transferred into magnums, which are then stored under cork in Bollinger’s cellars for as long as 12 to 15 years, with a minimum of 5. Blended some years later with the other base wines, coming from the two latest harvests in proportions which can change from one year to another, they impart the final blend with an inimitable and unrivalled consistency and majesty.

La Grande Année is Bollinger’s Prestige Cuvée and is only produced when exceptional vintages occur. The grapes come exclusively from Grand and Premier Crus. The first fermentation is always carried out 100% in old oak barrels, which is quite exceptional in Champagne. The wine is aged on its lees for a minimum of 5 years, often more. After manual riddling and disgorging, the wine rests for a minimum of 3 months prior to shipment.