1998 Pol Roger Vintage Brut

The must undergoes two débourbages (settlings), one at the press house immediatly after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel with each variety and each village kept seperate. The wine undergoes a full malolactic-fermentation prior to final blending.

Secondary fermentation takes place in bottle at 9°C in the deepest Pol Roger cellars (33 metres below street level) where the wine is kept until it undergoes remuage (riddling) by hand, a rarity in Champagne nowadays. The very fine and persistent "mousse" for which Pol Roger is renowned owes much to these deep, cool and damp cellars.

The colour is golden with pink reflections, with a dense and persistent mousse. the nose hints at ripe and dried fruits, nougat, coffee, butter and wood. As the wine evolves in the glass underlying toasted notes develop with even a hint of muskiness. The great potential of the wine is implied rather than expressed at this stage. It finishes with a degree of freshness indicative of the 1998 vintage. In the mouth the wine is at once fleshy and ample yet delicate. The finish is long but refreshing with a certain opulence. There are fresh aromas of stewed citrus which give the wine some sensuality. The general impression is one of fine balance between power and finesse. A champagne of considerable class.