Master class with Hubert de Billy - Champagne Pol Roger
Have you ever had Champagne that has been served on a Royal Wedding reception? Yes, I did.
On 29.8. I took part in a master class with Champagne Pol Roger. Here is their homepage so you can read up more on their history and take a look at some excellent pictures. https://www.polroger.com/en/
Here, are some facts presented by Hubert de Billy on the masterclass:
- They produce 1.7 million bottles per year "time is quality."
- All wines are made the same way. There are no workers in the vineyard, only independent growers for each vineyard.
- There are 60 independent vineyards - giving grapes for Pol Roger.
Wine 1: Pol Roger Champagne Brut Reservé NV
- 1/3 of each Champagne allowed grape varieties.
- Smooth yeasty aroma, sweet peachy taste, soft baking spice. Good minerality at the end with a hint of saltiness, great acidity.
Wine 2: Pol Roger Champagne Pure NV
- Zero sugar, extra brut, first bottle sold in 2009.
- Acidity is important when making cuvé.
- Fresh dough, very fresh, very different (for me), no sweetening components, very natural taste of the grape. Harsh, crispy acidity at the beginning, dry wine.
Wine 3: Pol Roger Champagne Blanc de Blancs Vintage 2012
- Only Chardonnay grape.
- Hints of meaty aromas, a taste of bell pepper, hints of oaky burning effect in the back of the mouth (burned toast bread), brioche, crispy taste.
- Minerality in taste, dry wine, it cleanses the palate.
- Only from Grand Cru vineyards.
Wine 4: Pol Roger Champagne Brut Vintage 2012
- 60% Pinot Noir, 40% Chardonnay.
- From Grand Cru and Premier Cru vineyards.
- Some red fruit aromas and taste.
Wine 5: Pol Roger Champagne Sir Winston Churchill 2006
- Sir Winston Churchill was a big customer of Pol Roger, back in the days. This Champagne is made by his own taste.
- 10 years of ageing.
- Grand Cru vineyard, mostly Pinot Noir grape.
- Honey infused aromas - intense, buttery brioche, ripe apricot, the aroma components continue in the taste.
Wine 6: Pol Roger Champagne Rosé 2009
- 15% of red wine is used.
- Very low-intensity aromas, some ripe red citrus -grapefruit.
- Red fruit on the taste, the red fruits from Pinot Noir, some raspberry, rips, red grapefruit.
ps. If you click on the links under each picture, you can read up on the technical specifications of each wine.
Below are my pictures from the master class.
Above are pictures from the development of Champagne bubbles in the glass.
Feel free to share.
As always have a Winederful day! :)