"Known widely as the ‘White Foil', this is an equal blend of Pinot Noir, Chardonnay and Pinot Meunier using around 30 base wines from up to four vintages, with 20-30% reserve wine. The dosage is around 12 g/L. Full, straw-yellow in colour with a pale rim and fine, persistent bubble, this has a very refined, tight and very fresh bouquet of citrus fruits and white florals, backed by very subtle bready autolysis notes. The autolysis is quite ethereal, and is very delicate and lacy. Dry to taste on attack, the palate is fine, subtle and has a steeliness and minerally aspect. Light bready, yeasty flavours are interwoven with stonefruits and apples, and the textures dancing and refined. The dosage appears on the finish and brisk acidity softens to reveal some richness. This is from a very fresh shipment, and is beautiful for it" Raymond Chan

Pol Roger Brut Reserve diplays a beautiful golden straw coloured hue, as well as abundant and fine bubbles. Powerful and attractive nose, it first delivers aromas of fruit (pear, mango) and then releases light flavours of honeysuckle and white jasmine, lingering on vanilla and brioche notes. Behind a frank and dynamic attack, the wine encompasses a nice harmony and a pleasant freshness, whilst preserving some structure. On the palate, flavours of cooked fruit (quince jelly, apricot jam) happily mingle with fragrances of beeswax and acacia honey. The long-lasting aromas, composed of both fruity (candied orange peel, tangerine) and spicy notes (cardamom, anis) is outstanding.

The Brut Reserve is a blend in equal parts of the three champenois grape varieties from 30 different crus. 25% reserve wines are used to produce this cuvée. Pinot Noir produced from some of the best crus of the Montagne de Reims. Pinot Meunier is issued from several crus from the Valle de la Marne and Epernay area. Chardonnay comes from Epernay and some of the best crus of the Côtes des Blancs.

Once harvested, the grapes are immediately and delicately pressed. They must undergoes a first dbourbage (settling) at the press house and a second in our winery, froid (at 6C) over a 24 hour period. Each variety and the production of each village kept separate until final blending.Each bottle is given a traditional remuage (hand riddling) before disgorging and dosage, and the wines rest for a minimum of three months before being released.