One of the finest of all French Champagne houses and in top form in recent years with their vintage releases. Vintage Pol combines elegance and finesse with depth and complexity of flavour.

A lively wine with a raisin bread-like note mixed in with the ripe red fruits. Still fresh and vibrant with a clean floral finish. Drink now.

Fermented, aged and released in the same magnum bottle, only fruit from 7 Grand Cru vineyards is used to craft a blend of equal parts Pinot Noir and Chardonnay, which spends over 4 years ageing on lees plus 6 months post disgorgement. Further gentle ageing takes place until deemed ready for release by the Cellar Master. It displays a multitude of citrus, white and red fruits, linked by a common thread of minerality producing a mature complexity, elegance and length.

The Brut Vintage displays a bright yellow-gold colour enhanced by a continuous thread of lingering bubbles. The nose, instantly elegant, exudes delicate scents of citrus fruit (tangerine) announcing a beautiful freshness. Later it reveals an outstanding aromatic complexity with hints of peaches, apricots and almonds. The palate first reveals a very creamy and full-bodied texture. The immediate impression of freshness gives way to an unctuous and well-balanced structure offering aromas of fresh biscuits and ripe fruit (apricots). This is a rich champagne of strong character, with vinosity, keeping nevertheless all its elegance and delicacy, it is the very soul of Pol Roger.

The Rose Champagne has fruity aromas of wild red berries, followed by floral notes, and the sugary and spicy fragrance of zest; and the aromas of dried fruit and cocoa result from the wines vinifying in oak tuns. Rich and full-bodied, Brut Rosé exalts the maturity of the fruit. A sparkling wine with an initial impression of freshness, it opens smoothly with almost exotic notes, combined with the pure minerality of the Chardonnay grapes. 'A characteristic Roederer rosé: the concentration, fruitiness, and compactness of the Cumières Pinot Noir grapes are transcended by the elegance, purity, and freshness of the finest Chardonnay grapes cultivated on the Côte des Blancs.' - Jean-Baptiste Lécaillon, Cellar Master.

'THIS is another of the French and famous brands that deliver crystal-clear, finely-honed aperitif styles. The vintage pinkie delivers a whole set of characters that serious Champagne lovers fully appreciate including aldehyde, flint and anise spice. - Herald Sun, Melbourne, 12 Feb 2013

This unique cuvýe is respectfully composed of the three champenois grape varieties - Chardonnay, Pinot Noir and Pinot Meunier. Entirely vinified in oak, Sous Bois (under wood) totally masters the art of blending by renewing the ancestral spirit and savoir-faire of the original Champagnes. The nose contains defined aromatics of dry fruits and fresh citrus, coupled with finely buttered seductive notes that expresses the mature complexity linked to the vinification in oak barrels. The palate is bursting with flavours of grilled brioche, vanilla and toffee, complimenting the refreshing texture and exceptional finish.

Leclerc Briant was an early adopter of organic practices beginning in the 1960’s and pioneered the concept of single-vineyard Champagne starting in the 1970’s. Fifth generation vigneron, Pascal Leclerc began to follow biodynamic principles in 1988, with part of the production Demeter certified since 2003. Today, enologist Hervé Jestin continues the legacy of this visionary house. Ten hectares are divided between the Premier Cru villages of Cumières, Hautvillers, Mareuil-sur-Aÿ, Bisseuil in the Vallée de la Marne, Villers-Allerand and Rilly la Montagne in Montagne de Reims and the Grand Cru village of Le Mesnil Sur Oger in the Côte des Blancs. Leclerc Briant also holds long-term contracts with another 8 hectares of biodynamically farmed vineyards. Vintage 2010 is produced from 40% Chardonnay; 40% Pinot Noir and 20% Pinot Meunier from the Premier Cru village of Cumières. Fermentation and aging for 7-8 months in stainless steel and cement tanks followed by 80-100 months aging in bottle sur lattes. The wine received a low dosage and is bone dry with just 4 grams per liter of residual sugar.