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Pol Roger Brut 2016 Vintage Champagne 75cl

Ref: 3706
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Unit (£12.00 / 100ml)
France 2016 Champagne - Vintage Pol Roger

Pol Roger Brut Vintage 2016 from is made from the traditional house vintage blend of 60% Pinot Noir and 40% Chardonnay from 20 Grands and Premiers crus vineyards in the Montagne de Reims and the Côte des Blancs. Produced only in limited quantities the Brut Vintage 2016  has been aged for in our deep cellars before being disgorged and released onto the market. It displays a lovely golden hue with silver highlights. The subtle first nose opens with notes of fleshy ethereal hints of rose petals.

Expressive and full of freshness, the bouquet is reminiscent of patisserie, pastries and dried nuts. It then evolves to reveal aromas of honey and apple jelly. The palate is round and elegant. A slight zesty quality sets off the notes of brioche, patisserie and toast, combined with liquorice and dried nuts. The silky texture is accompanied by a lovely lingering acidity right through to the finish.


Champagne’s geographical location engenders unpredictable weather. For this reason, since their foundation in 1849 Pol Roger has observed the tradition of not releasing a vintage-dated Champagne unless the climatic conditions permit the production of grapes of outstanding ripeness. A vintage Champagne must, above all else, be a balanced Champagne. This balance depends on the right blend of healthy grapes, a good potential alcohol and correct acidity. The first criterion for declaring a vintage wine is its capacity to age. Devotees who have the patience to age their Champagnes are rewarded with a more complex and richer wine.

The Story of the Vintage

One of the warmer and wetter winters of the past 10 years, with high instances of sunshine in February and March. This developed into a hot April where budbreak occurred mid-month, and troubling drought-like conditions set in from mid-May to mid-August. A blessing of 2-3 weeks’ worth of rain helped plump the grapes and assuage the till-then stifling vintage. After some worries of rot, the weather eventually turned delightfully clear and cool in September. There was must potential of 10.4% ABV, and total acidity 7.1gH2SO4/L. A unique vintage because of the warmth and dryness, the resulting Champagne is expressive and full of freshness.

Vinification and Maturation

The must undergoes two débourbages (settlings), one at the press house immediately 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 separate until final blending. The wine undergoes a full malolactic fermentation. 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. Produced only in limited quantities the Brut Vintage 2016 has been aged for 7 years in our cellars before being disgorged and released onto the market. The very fine and persistent mousse for which Pol Roger is renowned owes much to these deep, cool and damp cellars. 

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