Pol Roger

Extra Cuvée De Réserve Vintage Brut Champagne

9.3182 ratings
9.351 pro ratings
Champagne, France
Champagne Blend
Squash & Root Vegetables, Meaty & Oily Fish, Shellfish, Crab & Lobster, Cake & Cream, Soft Cheese, Hard Cheese, Salads & Greens, Salami & Prosciutto, Pork, Fish, Chicken, Duck, Onion, Shallot, Garlic, Nuts & Seeds, Fruit & Berries, Beans & Peas, Exotic Spices, Turkey, Pungent Cheese, Shellfish, Oyster
Top Notes For
Allison Lyzenga

Medium gold, small bubbles; pronounced intensity aromas of bruised golden apple, quince, intense autolytic flavors of toast, brioche, nuttiness, bread dough, orange peel; dry, medium plus acid, medium alcohol, medium plus body, pronounced intensity flavors of subtle golden fruit, intense autolytic flavors of bread dough, brioche, biscuits, nuttiness, caramel, mouth-filling perfume, long finish; acid and alcohol well balanced, aromas and flavors very concentrated and well integrated; outstanding

Medium gold, small bubbles; pronounced intensity aromas of bruised golden apple, quince, intense autolytic flavors of toast, brioche, nuttiness, bread dough, orange peel; dry, medium plus acid, medium alcohol, medium plus body, pronounced intensity flavors of subtle golden fruit, intense autolytic flavors of bread dough, brioche, biscuits, nuttiness, caramel, mouth-filling perfume, long finish; acid and alcohol well balanced, aromas and flavors very concentrated and well integrated; outstanding

Sep 21st, 2018
Fredrik Finn

This one sure put up a good show, striding on all clusters. From a perfectly ripe primary fruit character, through a defined secondary spectrum with fresh cream, butter and nougat, reaching all the way back home with a chalky finish. Great texture, with a persistent and fine mousse and a vibrant freshness. The wine can easily age for further development, while it will provide a good experience today.

This one sure put up a good show, striding on all clusters. From a perfectly ripe primary fruit character, through a defined secondary spectrum with fresh cream, butter and nougat, reaching all the way back home with a chalky finish. Great texture, with a persistent and fine mousse and a vibrant freshness. The wine can easily age for further development, while it will provide a good experience today.

Sep 11th, 2018
Dan Thomas

2004 vintage. Showing richness and depth. Good now with plenty of life left

2004 vintage. Showing richness and depth. Good now with plenty of life left

Apr 16th, 2018
Andrew Whittle

Co-Owner/Director Summit Estate Wines

9.4

2004 vintage - bright, fresh & delicious!

2004 vintage - bright, fresh & delicious!

2 people found it helpfulJul 10th, 2015
Pierre Costa

Excellent vintage champagne. High acid and ripe fruit. Lovely biscuit finish.

Excellent vintage champagne. High acid and ripe fruit. Lovely biscuit finish.

Jul 22nd, 2016
Charles Stanley

Lile baked bread and brioche in a bottle. Rich frothy mousse

Lile baked bread and brioche in a bottle. Rich frothy mousse

May 24th, 2016
MICHAEL COOPER

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.2

Great #champagne

Great #champagne

Nov 30th, 2015
Lyn Farmer

Vintage 2004. Medium gold with a rich mousse and a brilliant toasty nose of brioche and baked apple. Gorgeous rich body, clean acidity and mouth filling flavors. A fantastic wine

Vintage 2004. Medium gold with a rich mousse and a brilliant toasty nose of brioche and baked apple. Gorgeous rich body, clean acidity and mouth filling flavors. A fantastic wine

May 9th, 2015
Web Bond

Someone once suggested that champagne exported to the USA accelerates maturation process by 6 months, and 2 bottles of this wine over the last week or so seemingly corroborate such.

Someone once suggested that champagne exported to the USA accelerates maturation process by 6 months, and 2 bottles of this wine over the last week or so seemingly corroborate such.

Apr 6th, 2015
Mardelle Kleven

Lovely unripe Apple and pear with good yeasty notes and sharp acid!

Lovely unripe Apple and pear with good yeasty notes and sharp acid!

Feb 8th, 2015