This is a wine that just needs some time. It is classy, elegant, well put together and so young it is just all acid and mineral. With time it will add some flesh to its boney frame and be a glorious drink with stonefruits, chalk and lemon zest. I’d wait for another 12 months and look at the start of 2017 but really, it’ll be best from 2021 onwards. This is comfortably an aperitif style but with age it will need some chicken liver parfait.
Pol Roger is classic Champagne and my go to producer from the big houses. The house style is complex, broad and full but with elegance from the acid. Their white is truly lovely as far as NVs go, the black label vintage is outstanding for drinking or aging and their Prestige Cuvée ‘Sir Winston Churchill’ is as good as any when given some age.
A wine region of France approximately 160km East of Paris. It is also the name of the wines produced from the area. Most famously it is a sparkling wine that undergoes a secondary fermentation in the bottle and is aged on lees. Although there is the occasional still wine you can find around particularly Pinot Noir. The fantastically named Bouzy Rouge is one such example. There are very few single vintage, single vineyard, single variety Champagnes (I can only name one and it was produced only 47 times between 1900 and 1999). Why? Due to the large area the region covers, and the challenging weather the houses blended wines to produce a consistent and reliable product every year. This is where the growers come in. They relish the chance to show off vintage variation and small plot wines.
The grape that you can plant anywhere, in any climate and do anything to and it will still taste like an OK wine. When people hit the sweet spot of site, climate, cropping and winemaking, Chardonnay becomes a magical wine that will age gracefully but charm you at any age. Chardonnays can range from cool climate lean and citrusy to warmer climate tropical and overt. Oak and lees can add flavouring as can malolactic fermentation. In a Champagne context Chard can add mineral flavours, stone fruits and acidity along with some weight of fruit.