Advertisement

Who Likes This Wine(12)

  1. tcosgriff

    tcosgriff

    436 Tasting Notes

  2. cubswinws

    cubswinws

    1,671 Tasting Notes

  3. vollis

    vollis

    376 Tasting Notes

More

Food Pairing Tags

Add My Food Pairing Tags

Community Tasting Notes (97) Avg Score: 92.0 points

  • Having just drunk a lovely Billecart-Salmon brut rose NV with our New Year's lobster, my wife asked for another bottle of Champagne, and I opened this bottle of Pol Roger 1996 brut. The wine had a lovely golden color with nice bubbles. It had a bouquet and flavor that mixed toasty notes with very dilute balsamic vinegar. It had good definition and balance and quite a long finish. It was a very nice match for its pink companion, as well as the lobster.

    1 person found this helpful, do you? Yes - No / Comment

  • Champagne - BYO blind: Not sure whether the bottle was flawed or not. Few bubbles, nose of buck-wheat, mushrooms, yellow plums, certainly mature. Still high accidity on the palate. Somewhat disjointed and certainly not on the level other TN made me expect it to be.
    85-87 if the bottle was good though.

    Do you find this review helpful? Yes - No / Comment

  • Chicago Wine Flock..."Wines Bob G Generously Shared" (Lincoln Park, Chicago IL): Apple and lemon with a hint of marzipan I really enjoyed. Good acidity and a vibrant, long finish. Very good, but this still has upside from here.

    Do you find this review helpful? Yes - No / Comment

  • Gaja Charity Dinner & Tasting for HealthServe (Taberna, Bukit Merah): Very good - this was much more pleasurable than the last bottle I had a couple of years ago, but still needs a bit of time yet. While it was still not as rounded and ready as the 1998 Pol Roger that we had alongside, I thought this was clearly the superior wine on the night, and had better bones for aging. It had a lovely nose, fresher than the slightly oxidative 1998, with sweet apples and a whiff of stone fruit aromas at the fore and a little shade of spicy scents chasing behind. On the palate, a great vigorous mousse and bright acidity formed a beautifully energetic frame for more of those apple and stone fruited notes, all seasoned with a dash of spice and mineral. There was a lovely depth and presence and energy to the wine from attack all the way into its long finish. It was still very structured and zippy, with a few rough, brightly citrus edges sticking out, but this is becoming a very good Champagne. Give it 3-4 more years and it should really hit its stride.

    1 person found this helpful, do you? Yes - No / Comment

  • From Magnum. Excellent classic champagne. Very fine line of clean acidity, but with plenty of fruit and matter on the palate. Great persistence and length. This will continue to evolve for another 10+ years

    Do you find this review helpful? Yes - No / Comment

View all 97 Community Tasting Notes

What Do You Think? Add a Tasting Note

Professional reviews have copyrights and you can view them here for your personal use only as private content. To view pro reviews you must either subscribe to a pre-integrated publication or manually enter reviews below. Learn more.

JancisRobinson.com

Champagne Warrior

JancisRobinson.com

Vinous

Winedoctor

  • By Chris Kissack
    December 2011, (See more on Winedoctor...) 18 points

    (Pol Roger Brut) A good intensity to the colour here, but still a restrained rather than an evolved hue, and a moderately fine bead. Very well honed on the nose, with nicely defined aromas, ground almonds among fresh apple and pear fruit with a lemony edge, with just the barest hint of mushroom. But this still seems very youthful and linear on the nose, and it comes across the same on the palate, although it does broaden and soften in the middle, revealing lightly nutty fruit and baked lemon with a tangy citrus character. It is very lightly autolytic, lightly honeyed, maturing and it shows this more with a slightly higher temperature in the glass. This is deliciously approachable now, although it still has a long way to go yet before it reaches real maturity. Great acidity and a very fine, crisp mousse too, giving this savoury, meaty wine a great lift. Very fine.
  • By Chris Kissack
    August 2007, (See more on Winedoctor...) 18+ points

    (Pol Roger Brut) A pale golden colour, showing a little depth of hue, but not at all deep or obviously mature. The bead starts off a little fat, but then calms down to a moderately small size. Very open and welcoming on the nose, starting off with some fresh citrus fruit before it slowly reveals a little early complexity in the shape of some gently nutty praline, with some biscuit and apple notes from the Pinot. Beautifully poised palate, with a wonderful balance of creamy, welcoming texture with well defined acidity and some sherbet-tinged bready flavour. A lovely, delicate, prickly mousse which gives a lot of brightness and should last well in the cellar. There's also a meatiness which I often associate with Pinot-dominate wines. A gently fading finish. Overall really very good indeed, with the structure for future development over the coming years.
  • By Chris Kissack
    January 2005, (See more on Winedoctor...) 17.5+ points

    (Pol Roger Brut) A moderate colour with a plentiful bead. Rich nose, dripping with cream and smoky-stony-cordite white fruit, and a leafy minerality. Gorgeous. Creamy palate, with bready-lemony fruit and a correct texture enveloping great acidity, with a little caramel twist. Beautiful wine, with stunning potential. Needs ten years to show its best I think.

NOTE: Some content is property of JancisRobinson.com and Champagne Warrior and Vinous and Winedoctor.

Add a Pro Review Add Your Own Reviews:
 

×