Pol Roger 2002 Vintage Champagne

What can you do in nine years? Probably quite a lot. You could have a child, watch it grow steadily moodier and wear baggy trousers. You could probably see the world a few times. You could grow you hair pretty long. Or… if you’re Pol Roger’s Cellar Master, Dominique Petit, you could allow the 2002 vintage to mature slowly in the pitch-perfect milieu of the deep caves below the streets of Épernay. The result is a mesmerising Champagne that has flavours from peach blossom to apricot, from marzipan to brioche and smoke.

Established by the 18 year old Pol Roger in 1849, Champagne Pol Roger is still in the management of his descendants, who have maintained his standards of unfailing excellence and consistency whilst extending the range of styles they offer. Their champagnes, which are noted for long cellar ageing before release and their fine, persistent mousse, and have always found particular favour with connoisseurs in Great Britain.

Pol Roger waited a whapping nine years before releasing the much-lauded 2002 vintage, as Cellar Master Dominique Petit knew that it would take time in the Champagne house’s notably deep, cool cellars for the 2002 to blossom. This vintage takes its place in the great hall of fame of the great vintages of 1959, 1982 and 1990.

Made with the house blend of 60% Pinot Noir and 40% Chardonnay, with the grapes coming from Grands and Premiers Crus vineyards in Montagne de Reims (Pinot Noir) and the Côte des Blancs (Chardonnay).

The wine undergoes double-débourbage and the first fermentation takes place in stainless steel, at quite a cool temperature. This is followed by full malolactic fermentation and then secondary fermentation in the bottle and, of course, then rests of a long, long time in the cool cellars.

A stunning gold in colour, this is a mighty, mesmerising Champagne. With floral notes ranging from jasmine to peach blossom it has latent apricot fruit and decidedly marzipan, brioche and smoky notes on the palate. The finish, as you would expect, goes on and on, allowing the flavours to mingle and linger delightfully.