Sir Winston Churchill

The weight, balance and mineral freshness means that this champagne could be served with Parmigiano Reggiano matured for 18 months, a stuffed capon façon demi-deuil or sweetbreads cooked with morels.

Composed exclusively of grapes sourced from Grands Crus Pinot Noir and Chardonnay vineyards which were already under vine during Churchill’s lifetime. Cuvée Sir Winston Churchill is only made in the very best vintages and is always released later than the other vintage dated Champagnes from Pol Roger, marking Churchill’s appreciation for older wines.

The must undergoes two débourbages (settlings), one at the press house immediatly 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 seperate. The wine undergoes a full malolactic-fermentation prior to final blending. 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.

Pol Roger is one of the few remaining family-owned grande marque Champagne houses. Their grande marque status was guaranteed at the turn of the century when about 20 producers banded together to establish exacting quality controls for Champagne. The annual production at Pol Roger - less than 120,000 cases - is found in the best restaurants of France, England, and the USA, and is exported to over 30 countries. Pol Roger also was the Champagne of choice of British dignitary Sir Winston Churchill, who once said of Champagne, "...In victory I deserve it, and in defeat I need it!".