Pol Roger Brut Reserve

The definitive house-style, composed from 30 still base wines drawn from at least two vintages, and the three varieties of Champagne, Pinot Noir, Chardonnay and Pinot Meunier blended in equal portions.

The Pinot Noir comes from the villages of the Montagne de Reims and contributes body and character; the Chardonnay comes from Epernay itself and the Cote des Blancs and provides lightness and elegance; the Pinot Meunier comes from the Vallée de la Marne and provides youthfulness and vigour. The perfect apéritif champagne which we never release until it is at least three years old.

Brut Réserve is blended from 30 still base wines from different vineyards, different vintages and the three main grape varieties which dominate the champagne region: Pinot Noir contributes body, depth of character and life-extending tannins and comes from the villages of the Montagne de Reims – Verzy, Verzenay, Mailly, Ambonnay, Mardeuil and Louvois; Chardonnay provides the lightness, elegance and finesse and is drawn from Epernay itself and the villages of the Côte des Blancs – Cuis, Oiry, Oger, Vertus, Moussy and Chouilly; Pinot Meunier supplies youthful freshness, vigour and plump character with the grapes coming from the Vallée d’Epernay – Vincelles,  Venteuil, Troissy, Damery, Vandières, Brugny, Chavot, Monthelon and Pierry.

On the nose, the champagne is dominated by white flowers, green apple, brioche and a trace of minerality. On the palate there are notes of stone fruits, a certain nuttiness and a hint of honey supporting the freshness of the acidity. UK stock receives an additional 6 months post-disgorgement ageing so it is ready to drink upon release but cellaring for a few years will reveal greater depths. The apéritif champagne par  excellence but one which has sufficient backbone to be drunk with fish and even spicy dishes.

Ideal as an accompaniment to fish.

Wild brown trout is one of our favorite things. This is partly because of the great meat, the fantastic colours, and flavour of the fish. But also because if we are eating Brown trout it normally means we have spent a day on the river bank fishing! This is a real simple dish that holds the flavours with out too much messing around. David and Oliver from Wild about Britain shared this recipe with us on our recipe page.