Pol Roger Champagne ‘Sir Winston Churchill’ Cuvée 2009 (France)
- Baked brioche
- Toasted hazelnuts
- Citrus zest
- Creamy pastry
The opulent golden colour of this Champagne is enlivened by a fine, harmonious stream of bubbles. At first, the rich nose boasts notes of white flowers and freshly baked brioche aromas. As the wine warms in the glass, it exudes scents of dried fruits and toasted almonds and hazelnuts, combining with a hint of orange zest. On the palate, the wine is immediately powerful and yet exquisitely well-balanced; refreshing flavours of citrus fruit, notably grapefruit, are coupled with creamy notes of pastry.
The must undergoes two settlings, one at the press house immediately after pressing and the second in stainless steel tanks at 6C over a 24 hour period. A slow cool fermentation with the temperature kept under 18C 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 9C in the deepest Pol Roger cellars.
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Pol Roger Champagne ‘Sir Winston Churchill’ Cuvée 2009 (France)
Pol Roger Champagne ‘Sir Winston Churchill’ Cuvée 2009 (France)
- Baked brioche
- Toasted hazelnuts
- Citrus zest
- Creamy pastry
The opulent golden colour of this Champagne is enlivened by a fine, harmonious stream of bubbles. At first, the rich nose boasts notes of white flowers and freshly baked brioche aromas. As the wine warms in the glass, it exudes scents of dried fruits and toasted almonds and hazelnuts, combining with a hint of orange zest. On the palate, the wine is immediately powerful and yet exquisitely well-balanced; refreshing flavours of citrus fruit, notably grapefruit, are coupled with creamy notes of pastry.
The must undergoes two settlings, one at the press house immediately after pressing and the second in stainless steel tanks at 6C over a 24 hour period. A slow cool fermentation with the temperature kept under 18C 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 9C in the deepest Pol Roger cellars.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Baked brioche
- Toasted hazelnuts
- Citrus zest
- Creamy pastry
The opulent golden colour of this Champagne is enlivened by a fine, harmonious stream of bubbles. At first, the rich nose boasts notes of white flowers and freshly baked brioche aromas. As the wine warms in the glass, it exudes scents of dried fruits and toasted almonds and hazelnuts, combining with a hint of orange zest. On the palate, the wine is immediately powerful and yet exquisitely well-balanced; refreshing flavours of citrus fruit, notably grapefruit, are coupled with creamy notes of pastry.
The must undergoes two settlings, one at the press house immediately after pressing and the second in stainless steel tanks at 6C over a 24 hour period. A slow cool fermentation with the temperature kept under 18C 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 9C in the deepest Pol Roger cellars.
