Champagne Pol Roger Réserve Brut

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Champagne Pol Roger Réserve Brut

Champagne White - Bottle 75 cL - 12°

Ref : 160084

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44, 30

i.e. 59.10 € / liter

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Our oenologists' opinion


Its golden color offers a steady nose of yellow fruit, apricot and honey. As for the taste this wine is typically vinous, full-bodied, and nervous with a final finish of fine bubbles. 


  • Keeping level Ready to drink
  • Service temperature
  • Grapes Chardonnay
    Pinot Meunier
    Pinot Noir

Our food and wine pairings

  • Red meats
  • Fish in sauce
  • Pie


Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Do you know ?

 Winston Churchill called one of his racehorses "Pol Roger", a tribute to his favorite Champagne. 

Domain and appellation

  • Pol Roger

    Founded in 1849 in Epernay, La Maison Pol Roger is one of the last Great Houses of Champagne that are both family run and independent.
    • Terroir: Enjoying a degraded oceanic climate, this area of 85 hectares is based on calcareous soils and chalk.


    • Viticulture: The practice of farming allows the development and preservation of this prestigious terroir.


    • Vinification: Made with a Champagne method, the first alcoholic fermentation is carried out in temperature-controlled vats, followed by malolactic fermentation. Bottled, the wine will start its second alcoholic fermentation and will then stay in the cellar for 4 years. 
  • Main grape

  • Grapes Chardonnay, Pinot Meunier, Pinot Noir
  • Grapes
    • Chardonnay : 33%
    • Pinot Meunier : 33%
    • Pinot Noir : 33%

Your cellarman's advice

Further information