Average rating 4.9/5 stars across all Google and external reviews
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Bought directly from Pol Roger, the bottles are stored in bond at London City Bond Eton Park, in ideal conditions at a constant 13°C. For same-day deliveries, small quantities are kept in our office cellar, where the temperature is maintained between 11–13°C. We source all our bottles directly from the Maison or their official UK office, eliminating the risk of poor storage. This is crucial, as champagne quality is highly sensitive to heat: temperatures above 18°C accelerate maturity significantly, which compromises quality.
Pol Roger was just nineteen when he founded his estate in 1849. Still a family-run enterprise, fifth generation Hubert de Billy is one of the descendants who manage the House today. With 89-hectares of vineyards supplying half of their grape requirements and illustrious premises containing immaculate facilities including pristinely polished stainless-steel tanks. Today they own 92 hectares of vineyards and its cellars in Epernay, just off the Avenue de Champagne run for 7.5 kms, 34 metres below the ground at a constant 9 Celsius.
Remarkably, a small team of less than ten complete everything in the cellar by hand and Pol Roger boast four of the region's remaining fifteen riddlers, who impressively turn over 60,000 bottles a day. Indeed, it is this style and their respect for tradition that initiated Sir Winston Churchill's lifelong attachment to Pol Roger, who famously insisted: "In defeat I need it, in victory I deserve it." Today, their prestige cuvée is named in honour of the great man.
Pol Roger Brut Vintage is produced in limited quantities using the traditional House blend from twenty Grand and Premier Cru vineyards in the Montagne de Reims and the Côte des Blancs. Second fermentation takes place in the coolest Pol Roger cellars, thirty-three metres below ground level at temperatures of just 9°C, some 2-3°C cooler than the cellars of other producers. The cooler cellars slow down bottle fermentation, producing a champagne with finer bubbles, a characteristic for which these small production releases of Pol Roger are known for. The final blend is aged for nine years in the cellars before disgorgment and release.
Weather: The 2002 vintage shaped up magnificently over the spring, with no significant frost and near-perfect flowering. Then followed a summer marked by long, sunny periods interspersed with regular cloudy and rainy spells. The vines were in good health and the dehydration of the grape berries helped them reach new heights of ripeness. Generally considered one of the best harvests in the last twenty years.
Technical Information:
Vineyards: 100% Grand & Premier Cru
Grape Varieties: 60% Pinot Noir, 40% Chardonnay
Ageing: 9 years on the lees
Disgorged: November 2012
Dosage: 8 g/l
Drink: Now to 2030
Tasting Note:A pale yellow-gold wine with a fine stream of bubbles. This is a stunningly youthful champagne that, whilst tasting outstanding now, has great potential to develop. It has a creamy and rich structure on the palate, fully balanced with very poised acidity that leaves a long-lasting finish. A champagne with enormous potential for mid and long-term ageing: this is very special.
Pol Roger was just nineteen when he founded his eponymous estate in 1849. Still a family-run enterprise, fifth generation Hubert de Billy is one of the descendants who manage the House today, ensuring they remain fiercely independent and unrivalled in their reputation for quality. With 89-hectares of vineyards supplying half of their grape requirements and illustrious premises containing immaculate facilities including pristinely polished stainless-steel tanks that reflect shiny tiles and snow-white surfaces, their success is a consequence of incredibly personal attention to detail. In 1955 the family started acquiring vineyards, today they own 92 hectares. Their own grapes are just over 50% of their needs, requiring them to work with many growers from many villages. Its cellars in Epernay are just off the Avenue de Champagne run for 7.5 kms, 34 metres below the ground at a constant 9 Celsius.
Remarkably, a small team of less than ten complete everything in the cellar by hand and Pol Roger boast four of the region's remaining fifteen riddlers, who impressively turn over 60,000 bottles a day. The House use no oak in the winemaking process and their double cold-settling of the grape juice contributes to the pure-fruity style of their champagnes. Indeed, it is this style and their respect for tradition that initiated Sir Winston Churchill's lifelong attachment to Pol Roger, who famously insisted: "In defeat I need it, in victory I deserve it." Today, their prestige cuvée is named in honour of the great man.
Cellar Master: Damien Cambres - March 2018 to present
Winery Location: Épernay | Champagne, France
Champagne Region: Côte des Blancs
Annual Production (bottles): 1,800,000
Chef de Cave History at Champagne Pol Roger:
Damien Cambres - March 2018 to present - Damien Cambres took over as Cellar Master on Monday April 2nd 2018, at forty-three he succeeds Dominique Petit who retires after 19 years at Champagne Pol Roger. Damien was born in Châlons-en-Champagne and completed the national diploma in oenology. Before joining Pol Roger he spent 20 years in champagnes co-operative business, 1997 to 2012, with Nicolas Feuillatte, before joining Gouttes d’Or Union as production manager then general manager, until 2017 when he joined Pol Roger as Director of Production in April 2017. For the next 12 months he worked with his predecessor Dominique Petit understanding the know-how and philosophy of the family-owned company.
Dominique Petit - Spring 1999 & retired in March 2018 Dominique studied oenology for seven years; Beaune Wine College in 1970 to 1971, Wine College of Avize from 1971 to 1973 and finally at the Faculty of Science in Reims from 1973 to 1977. His first vintage of his professional career was 1979, he comments "Maturity was spectacular with a purity that was extraordinarily beautiful. The wines were all without exception wonderful, and the few remaining examples in the cellars are still the same." This first role was at Champagne Krug, where he stayed for 20 years, part of the winemaking team and becoming Director of Production. Much of early years with Champagne Pol Roger, from 2001 to 2013 he oversaw a major refurbishment of the winery, enlarging the cellar space for settling, blending and vinification. In addition he introduced smaller tanks from 20 hl to 160 h/l , allowing him to keep smaller parcels of the best wines separate for the vintage and Churchill cuvée.
James Coffinet - 1985 to Spring 1999 - Recruited by Christian de Billy from Billecart-Salmon where he was Cellar Master. With Christian's oversight, James introduced double débourbage, longer periods of cold settling the must, twice for between 24-48 hours at 6 Celsius followed by a cooler fermentation. These were practices borrowed from the brewing industry and used at Champagne Billecart-Salmon where he previously worked. Coffinet was considered one of the best winemakers of his generation.
Damien Cambres - March 2018 to present - Damien Cambres took over as Cellar Master on Monday April 2nd 2018, at forty-three he succeeds Dominique Petit who retires after 19 years at Champagne Pol Roger. Damien was born in Châlons-en-Champagne and completed the national diploma in oenology. Before joining Pol Roger he spent 20 years in champagnes co-operative business, 1997 to 2012, with Nicolas Feuillatte, before joining Gouttes d’Or Union as production manager then general manager, until 2017 when he joined Pol Roger as Director of Production in April 2017. For the next 12 months he worked with his predecessor Dominique Petit understanding the know-how and philosophy of the family-owned company.
Dominique Petit - Spring 1999 & retired in March 2018 Dominique studied oenology for seven years; Beaune Wine College in 1970 to 1971, Wine College of Avize from 1971 to 1973 and finally at the Faculty of Science in Reims from 1973 to 1977. His first vintage of his professional career was 1979, he comments "Maturity was spectacular with a purity that was extraordinarily beautiful. The wines were all without exception wonderful, and the few remaining examples in the cellars are still the same." This first role was at Champagne Krug, where he stayed for 20 years, part of the winemaking team and becoming Director of Production. Much of early years with Champagne Pol Roger, from 2001 to 2013 he oversaw a major refurbishment of the winery, enlarging the cellar space for settling, blending and vinification. In addition he introduced smaller tanks from 20 hl to 160 h/l , allowing him to keep smaller parcels of the best wines separate for the vintage and Churchill cuvée.
James Coffinet - 1985 to Spring 1999 - Recruited by Christian de Billy from Billecart-Salmon where he was Cellar Master. With Christian's oversight, James introduced double débourbage, longer periods of cold settling the must, twice for between 24-48 hours at 6 Celsius followed by a cooler fermentation. These were practices borrowed from the brewing industry and used at Champagne Billecart-Salmon where he previously worked. Coffinet was considered one of the best winemakers of his generation.
Expert Reviews
17.5/20
Jancis Robinson MW
“Disgorged November 2012. RS 8 g/l. 60% Pinot Noir, 40% Chardonnay. Magnum. Direct from Pol Roger UK. Tasted blind. Some acidity and not that dense. Quite delicate. But loose and sweet. Not as outstanding as when tasted blind a week or two earlier. Pommery?”
17/20
Jancis Robinson MW
“Tasted blind. Magnum. Mid gold. Savoury and well knit. Lots of complexity on the nose. Very rich with lots of dosage but far from unpleasant! Is this Pol? Very substantial with a high pleasure quotient but at the opposite end of the spectrum from grower’s Extra Brut! Lemon cream and good for current drinking.”
17/20
Jancis Robinson MW
“Magnum, Extra Cuvee de Reserve for Great Britain. Quite rich. Substantial. Tastes as though there is a good whack of Pinot in here. Long and meaty. ”
17.5/20
Jancis Robinson MW
“Floral nose. Bready notes and very attractive. Pretty full bodied – this would be a wine to serve with food.”
96/100
Roger Voss
“The most recent vintage release from Pol Roger is this superb 2002. Notes of apple, almond, citrus and a hint of toast mingle together effortlessly. It can be consumed now, especially with food, but its mixture of maturity and freshness promise to age beautifully for many years to come.”
93/100
Josh Reynolds
“Light gold. Vibrant, mineral-accented aromas of citrus fruits, quince and white flowers, along with subtle sea salt and iodine nuances and slow-building toastiness. Sappy, penetrating and pure, offering assertive Meyer lemon and pear flavors and complicating notes of anise and ginger. I'd have guessed that there was more chardonnay in here. Finishes with outstanding clarity and thrust, leaving a spicy quality behind.”
94/100
Antonio Galloni
“White flowers, lemon, slate and chamomile are some of the notes that burst from the glass in Pol Roger's 2002 Brut Blanc de Blancs Extra Cuvee de Reserve. A bright, tightly coiled wine, the 2002 comes across as quite fresh and vibrant, especially within the context of the year. Sweet floral and minty notes run through the precise, crystalline finish. Although the 2002 is absolutely delicious today, am I intrigued to see how it might age. It is utterly brilliant today.”
Pol Roger and Sir Winston Churchill shared a legendary friendship, born from a mutual love of fine Champagne. Churchill’s favourite house later honoured him with its prestige cuvée, Cuvée Sir Winston Churchill — a rich, powerful Champagne reflecting his character and legacy.
In early March, we met with President of Pol Roger Laurent d'Harcourt at the winery in Épernay to taste the 2018 base wines and conduct a vertical tasting of Pol Roger Blanc de Blancs vintages, dating from 1986-2012.
We compared fifteen 2008s (+ new Krug Grande Cuvée based on 2008) to assess the quality of this emerging vintage in champagne. For reference, we tasted five 2002s alongside - and threw in a couple of curveballs to keep everyone alert!
Read Tim Hall's review of the first ever complete vertical tasting of Pol Roger Sir Winston Churchill. Every vintage made from 1975 to 2004, all in magnum (but for the 1988 jeroboam)... where was our invite...
To celebrate the release of Pol Roger Brut Vintage 2008, we put it to the test in a blind vertical tasting of the last four vintages of Pol: 2002, 2004, 2006 and 2008. We also threw in the non-vintage for good measure.
