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.
Bottles Available:
16 × 75cl - 60+ from 20th Aug We keep some stock in our London Warehouse. Large volumes take 24 hours from our out of London warehouse.
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.
Weather: The 2018 year started cold particularly February with some snowfall. By April the sunshine emerged leading to flowering at the end of May, some 10 days ahead of the 10 year average. Summer was hot and mostly dry with harvest starting on 20th August and lasted some 4 weeks. The lower night time temperatures during summer helped preserve the grapes natural acidity. In general all grapes performed well, with lots of forward fruit and most champagne will have ok acidity, not racy, not soft. Becoming a new benchmark for the Champagne region in terms of the heat, drought and sunshine levels!
Technical Information:
Vineyards: 100% Grand & Premier Cru - Montagne de Reims & Côte des Blancs
Grape Varieties: 60% Pinot Noir & 40% Chardonnay
Lees Ageing: 4 years
Disgorged: November 2023
Dosage: 7 g/l
Alcohol: 12.5%
Drink: Now to 2030+
Tasting Note:Alluring aromas of lemon peel, tarte au citron and freshly baked madeleines. With time in the glass, more savoury earth aromas such as roasted hazelnuts and marmalade develop, showcasing the many layers of complexity of this Champagne. On the palate, the wine has a firm backbone of acidity, balanced with the characteristically rich, broad Pinot Noir for which Pol Roger is known.
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
94/100
Essi Avellan MW
“Released rather young for a Pol Roger vintage, this wine is charmingly forward and lush, really epitomising its early blooming, supple harvest year. Red fruit leads the way, with some fruit drops and peachy tones. Fleshy and mouth-fillingly generous on the palate, and there is still good muscle behind all the richness. Delightfully fresh and airy, with sweet fruitiness, but there is more complexity to come. Dosage: 8g/l”
18/20
Nick Baker TFB Founder
“Tasted at the Pol Roger 175th Birthday Celebration - Pol Roger Vintage 2018, disgorged summer 2023 is classic of the vintage. There was plenty of sunshine in the summer of 18 and you have this forward fruit and core of minerality that keeps it fresh and a lighter dosage than normal at 7 g/l. It oozes citrus and ripe red apples, bulked up on the palate with the #PinotNoir giving apricot and peach flavours. Lots of tropical notes and fresh pastry just emerging. The 4 years on lees works perfectly adding texture to the palate and such a lightness of touch on dosage. Excellent ”
17.5/20
Jancis Robinson MW
“Full bottle 1,581 g. 60% Pinot Noir and 40% Chardonnay from 20 grand and premier cru villages in the Montagne de Reims and the Côte des Blancs. Aged 33 m below ground level and hand-riddled before being disgorged December 2023. Rich, floral nose with a real spread of power on both nose and palate. Really very winning! Lemon-cream flavours – very seductive. Long. This has really opened out since I first tasted it from magnum in March 2024. Definitely rich – a world away from a zero-dosage grower champagne – but it should be hugely enjoyable in the relatively short term.”
17+/20
Jancis Robinson MW
“Very zesty with strong citrus notes. Still quite tight from magnum but very respectable. CEO Laurent d'Harcourt of Pol remarked that 'it had to be good after 2017' and that it was made in much bigger quantity. Much is expected of the 2019.”
93/100
Antonio Galloni
“The 2018 Vintage is a very pretty, open-knit Champagne to drink now and over the next 10-15 years. In a vintage in which so many wines are on the lighter side, the 2018 is super-expressive, with lovely depth and impeccable balance. The 2018 can be enjoyed now, but I would prefer to cellar it for a year or two. Hints of pear, dried flowers, kirsch and mint are nicely layered on a spine of fruit and structure. ”
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.
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.
