Pol Roger… The Eventing Champagne

Pol Roger is now a brand synonymous with eventing. Recently named official champagne of the Land POL ROGER LOGORover Burghley Horse Trials 2015 as well as the Longines FEI European Eventing Championship 2015, at Blair Castle, and with loyal support to eventers Harry Meade and Laura Collett, the champagne house is now firmly rooted as the tipple for eventers and their supporting teams.  As famed devotee of Pol Roger, Winston Churchill, said:

 ‘I could not live without champagne; in victory I deserve it; in defeat I need it.’ (1946)… we couldn’t agree more!

Paul Graham, Associate Director, says of their support “Pol Roger Champagne is delighted to be a part of the three day eventing community. It’s a sport which has so many great characters and values; the riders seem to have a unique bond with their horses, and when both are in unison, it’s a remarkable spectacle to watch.  We are lucky enough to work with some wonderful partners in eventing, as well as riders Harry Meade and Laura Collett. Whilst we are still relative newcomers to the sport, we have been struck by the professionalism and dedication that make all involved a pleasure to work with.  We look forward to an exciting Land Rover Burghley Horse Trials and a thrilling FEI European Eventing Championship at Blair Castle.”

With a marked rise in social media presence and a number of exciting projects on the horizon, Pol is most certainly placing itself as a classic, yet hip brand, and one well worth experiencing.

With its stylish packaging and new Vintage launches at Burghley and Blair this year read more – https://www.eventingworldwide.com/eventing-scene/pol-roger-the-champange-of-eventers/ the team at EWW are excited to be reporting on all that is new at Pol Roger.

About the Champagne house 

Founded in 1849 Pol Roger privately owns and cultivates nearly 200 acres of the finest vineyards in the Valle d`Epernay, Cotes de Blancs and Montagne de Reims. Pol Roger’s cellars extend over four miles of winding chalk passageways, spread across two levels. The second, or deeper cellar, maintains a constant temperature of 9.5º C (50º F), one degree lower than the first level, and most others in the region. This lower temperature slows the second fermentation, thus encouraging a finer mousse. Pol Roger Champagne also spends two to three times the allowable minimum in the cellar before disgorgement, or about four years for the non-vintage and up to ten for their vintage champagnes. The long, slow maturation contributes greatly to the complex aromas which distinguish these superb Champagnes.

The Brut Non-Vintage blend is traditionally composed from about 30 to 35 still base wines, drawn from different vineyard sites, grape varieties and vintage years. It contains wines of at least two vintages, and often up to three or four. Reserve wines compose between 20-30% of the traditional blend. The Brut NV is never sold until the youngest component is at least three years old, which gives it more character and body.

Tasting notes… 

On the nose, the champagne is dominated by white flowers, green apple, brioche and a trace of minerality. 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 fish and even spicy dishes.

Winston is a man of simple tastes,’ a friend said of him. ‘He is quite satisfied by the best of everything.’ 

Coming soon…In our second article read more about Pol Roger’s activities at Burghley and Blair this September. 

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