Decanter | D 93
Published: Oct 6, 2021

Richly biscuity on the nose, with steamed rice, fresh pear and citrus blossom complexity. Creamy mousse dissolves into red apple peel, lemon and stone fruits, with a depth of honeyed biscuits. The Reserve NV from Pol Roger is a blend of base wines from at least three vintages. With 6 months of post-disgorgement ageing, the wine is ready to enjoy now.

The Wine Advocate | RP 92
Published: Mar 31, 2021
Drink: 2021-2035

The current release of Pol Roger's NV Brut Reserve is quite dramatic, bursting with aromas of mandarin oil, honeycomb, elderflower, fresh bread and musky peach. Medium to full-bodied, fleshy and enveloping, it's generous and textural, with a rich core of fruit, lively acids and a pillowy mousse. 

Jamessuckling.com | JS 92
Published: Jul 3, 2022

Fresh Amalfi lemons, pear skins, apples, rhubarb and hints of anise on the nose. Excellent depth and flavor concentration here, with a medium body and creamy bubbles. Fruit and spice deliciously integrated. Drink now.

Jancisrobinson.com | JR 17
Published: Dec 24, 2024
Drink: 2012-2024

Deep golden straw. Very mature, toasty nose verging on lightly oxidised. Very much goût anglais. I suspect Michael Broadbent MW would love it. Still nice mousse. But still going very strong the night after I first tasted it. Masses of pleasure, albeit not bone-dry pleasure.

Polroger.com

The Cuvee
All the know-how of our firm is revealed in its ability to reproduce each year a blend which is consistent in style and in quality. Elegant and refined, the cuvee Brut R?serve is the champagne of all occasions. The Brut R?serve is a blend in equal parts of the three champenois grape varieties: pinot noir, pinot meunier and chardonnay from 30 different crus. 25% reserve wines are used to produce this cuvee: 
The Pinot Noir (bringing structure, body and power) is mainly produced from some of the best crus of the Montagne de Reims.
The Pinot Meunier (ensuring freshness, roundness and fruitiness) is issued from several crus from the Vallee de la Marne and from the Epernay area.
The Chardonnay (adding its aromatic complexity, finesse, elegance and lightness) comes from Epernay and some of the best crus of the Cote des Blancs.
After four years ageing in our cellars, its style combines complexity, balance and distinction

Vinification & Maturation

Once harvested, the grapes are immediately and delicately pressed. The must undergoes a first debourbage (settling) at the press house and a second in our winery, a froid (at 6C) over a 24 hour period. The alcoholic fermentation takes place at a low temperature (18C) in temperature-controlled stainless steel vats, with each variety and the production of each village kept separate until final blending. All our wines go through a malolactic fermentation. After tasting, blending and bottling, the secondary fermentation (prise de mousse) and maturing take place in the cool atmosphere of our cellars located 33 metres below street level. 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.

Tasting notes

Pol Roger Brut Reserve diplays a beautiful golden straw coloured hue, as well as abundant and fine bubbles. With a 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.

Food pairings

The structure and vinosity, elegance and freshness, captured in this Brut Reserve offer an optimum balance between power and finesse, making it a remarkable wine to be served as an aperitif, or to accompany a whole meal.