Pol Roger Methuselah
On the nose, the champagne is commanded by white blooms, green apple, brioche and a hint of minerality. On the sense of taste there are notes of stone organic products, a specific nuttiness and an indication of nectar supporting the freshness of the acridity.
UK stock gets an extra 6 months post-ejection maturing so it is prepared to drink upon discharge yet cellaring for a couple of years will uncover more noteworthy profundities.
The conclusive house-style, formed from 30 still base wines drawn from no less than two vintages, and the three assortments of Champagne, Pinot Noir, Chardonnay and Pinot Meunier mixed in equivalent bits. The Pinot Noir originates from the towns of the Montagne de Reims and contributes body and character; the Chardonnay originates from Epernay itself and the Côte des Blancs and gives delicacy and class; the Pinot Meunier originates from the Vallée de la Marne and gives energy and force.
33% Pinot Noir, 34% Chardonnay and 33% Pinot Meunier
Measurements - 10 g/l
The aperitif champagne second to none however one which has adequate spine to be intoxicated with fish and even hot dishes.
Pol Roger, a Champenois from Aÿ, established his champagne house in Epemay in 1849. Throughout the following 50 years, until his passing in 1899, he incorporated his business with a standout amongst the most regarded in Champagne and, specifically, fashioned solid exchange joins with Britain. The organizer was succeeded by his children, Maurice and Georges, who changed their names to Pol-Roger by deed survey and, from that point, by a further three eras of his immediate relatives. Right up 'til today the organization stays little, family-possessed, savagely free and unrivaled in its notoriety for quality
Pol Roger own 87 hectares of prime vineyard destinations spread over the Montagne de Reims, the Vallée de Ia Marme, the Vallée d'Epemay and the Côte des Blancs. This supply is supplemented by grapes obtained on long haul contracts with cultivators in view of the best destinations in the area. Complete generation at Pol Roger is in the locale of 1.5 million jugs for each annum, making them one of the littler of the Grandes Marques.
The basements broaden about 7 kilometers underneath the avenues of Epernay and are cut out of the nearby chalk more than three levels, the most profound known as the 'hollow de prise de mousse' at 33m beneath road level. As the name proposes this is the place the wine experiences its optional aging in jug. This profound basement is at 9° or less, instead of an ordinary basement temperature of 11-12°, therefore dragging out this aging.
They are amongst the coolest and most profound basements in the area, a component which adds to the broadly fine rises in Pol Roger's champagnes.