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94 points Robert Parker's Wine Advocate
Sourced in 20 Premier and Grand Crus of the Côte de Blancs and the Montagne de Reims, the 2006 Vintage Brut is a cuvée of 60% Pinot Noir and 40% Chardonnay that was aged for nine years in the 33 meters deep cellar in Epernay. The deep golden-colored wine offers a deep and vinous, very clear and elegant nose of sweet cherries, stewed and baked apples, ripe stone fruits, cinnamon, chalk, brioche, sweet paprika, orangeade and dashes of lemon juice. Full-bodied, rich and round on the palate, this is a creamy textured though pure and highly elegant, firmly structured, powerful and persistent Champagne; it has a noble and rested expression, as well as a long, noble finish. This is midnight Champagne for noble jazz clubs with fine piano music, or to be matched with noble cigars. (SR) (3/2016)
93 points James Suckling
Pol's 2006 vintage is holding fresh, showing attractive glazed peaches and grapefruit, some spicy red fruits and florals, as well as biscuity nutty characters. The palate's very bold: full of strawberry-fruit flavor, ripe lemons, peaches and a round, complete and robust shape. Drink now or hold further for more development. (10/2016)
Pol Roger recently celebrated its 150th anniversary and is perhaps best known as Winston Churchill's favourite Champagne. Established in 1849, Champagne Pol Roger remains family-owned and proudly independent to this day. Pol Roger, the 1831 born founder of the house, had lived in the Grand Cru village of Aÿ his whole childhood. The whole family supported the enterprise of their son. From early on Pol Roger focused in exports, and the English market was the most important one from the beginning. The commercial success of the company had its roots in the business model where they produced other champagne brands in the Pol Roger facilities. Pol Roger is one of the few remaining family owned Grande Marque champagne businesses.
The must undergoes two débourbages (settlings), one at the press house immediatly 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 seperate. The wine undergoes a full malolactic-fermentation prior to final blending. 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.