Pol Roger only produces vintage wines in exceptional years, when the climatic conditions permit the production of grapes of outstanding ripeness. The Brut Vintage is made from the traditional house vintage blend of 60% Pinot Noir and 40% Chardonnay from 20 Grands and Premiers crus vineyards in the Montagne de Reims and the Côte des Blancs. Pinot Noir contributes body, depth of character and life-extending tannins, whilst Chardonnay provides lightness, elegance and finesse. This Champagne can be savoured as an aperitif and is also the undisputed partner to rich and refined food; this cuvee displays remarkable intensity, balancing elegance and vivacity.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.

Features: Wine of France. Country of origin: France. Package type: Box.

Contains Sulphur Dioxide/Sulphites.

Pol Roger founded his renowned Champagne house in Epernay in 1849. Through five generations, his direct descendants have run this proudly independent family house, producing Champagnes of worldwide acclaim.

History: Champagne's geographical location engenders capricious weather. For this reason, since their foundation in 1849 Pol Roger have observed the tradition of not releasing a vintage-dated champagne unless the climatic conditions permit the production of grapes of outstanding ripeness. A vintage champagne must, above all else, be a balanced champagne. This balance depends on the right blend of healthy grapes, a good potential alcohol and correct acidity. The first criterion for declaring a vintage wine is its capacity to age. Devotees who have the patience to age their champagnes are rewarded with a more complex and richer wine.

Grape variety: 60 % Pinot Noir, 40 % Chardonnay. Regional information: Composed exclusively of grapes sourced from Grand Cru Pinot Noir and Chardonnay vineyards which were already under vine during Churchill's lifetime. Alcohol by volume: 12.5. Units: 9.38.

Vinification details: The must undergoes two débourbages (settlings), one at the press house immediately after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel, with each variety and each village kept separate until final blending. The wine undergoes a full malolactic fermentation. Secondary fermentation takes place in bottle at 9°C in the deepest Pol Roger cellars (33 metres below street level) where the wine is kept until it undergoes remuage (riddling) by hand, a rarity in Champagne nowadays. The very fine and persistent mousse for which Pol Roger is renowned owes much to these deep, cool and damp cellars.