Pol Roger, one of a few luxury Champagne firms still family-owned, was established in Epernay in 1849. Pol Roger owns 200 acres of vineyards, which provide about 45% of their needs. Pol Roger's cellars extend over four miles of winding chalk passageways on two levels. The second or deeper cellar maintains a constant 9.5º C (50º F), one degree lower than the first level and most others in the region. This lower temperature slows the second fermentation, encouraging a finer mousse or bubbles. Pol Roger Champagne also spends two to three times the allowable minimum in the cellar before disgorgement, or about three years for the non-vintage and up to seven for the luxury cuvées. The long, slow maturation contributes greatly to the complex aromas, which distinguish these superb Champagnes.The Brut Non Vintage blend is traditionally composed from about 30 to 35 still base wines
The latest release of Taittinger's NV Brut La Française is decidedly youthful out of the gates, offering up notes of green apple, warm biscuits, fresh bread and citrus oil. Medium-bodied, bright and pillowy, with tangy acids and a fleshy core of fruit, it...
Tenuta di Capraia's 2016 Chianti Classico is a very pretty, mid-weight Chianti built on aromatics, structure and freshness. Black cherry, plum, lavender and menthol show a darker side of Sangiovese in a super-appealing, classic Chianti Classico that needs...
The Altesino 2015 Brunello di Montalcino shows beautiful depth and latitude, with broad fruit aromas of dark cherry and cassis that recall the warmth and golden sunlight of the vintage. The wine is deceivingly streamlined in terms of mouthfeel, but that s...