Jeroboam of POL ROGER Champagne Réserve Brut

Champagne Pol Roger Brut Réserve Jeroboam –3 L

Discover this 3 L Jeroboam Champagne from theiconic Champagne Pol Roger: a finely balanced blend of three Champagne grape varieties (Pinot Noir, Pinot Meunier, Chardonnay) from around 30 crus, including 25% reserve wines. Aged for over four years on lees, this exceptional format reflects the house's mastery.

Technical characteristics

• Format: Jeroboam 3L (equivalent to 4 bottles).
• Blend: ≈ 33% Pinot Noir, 34% Chardonnay, 33% Pinot Meunier + 25% reserve wines.
• Regions: Montagne de Reims, Vallée de la Marne, Épernay, Côte des Blancs.
• Ageing: >3–4 years on lees, malolactic fermentation, manual riddling, traditional disgorging.
• Dosage: Brut (6–12 g/l).
• Serving temperature: between 8°C and 10°C.

Sensory profile

• Colour: straw yellow, fine and abundant bubbles.
• Nose: citrus fruits, pear and mango, white flowers (honeysuckle, jasmine), brioche, vanilla.
• Palate: lively attack, freshness and structure, notes of quince, apricot, acacia honey, spices (cardamom, aniseed), finish of dried fruit and brioche.

Advantages & unique features

This 3-litre Pol Roger Champagne offers a remarkable harmony between aromatic complexity and balance on the palate. The Jeroboam format guarantees prolonged maturation, preserving the finesse of the mousse over time. Pol Roger's specific cold clarification process contributes to the pure expression of the primary aromas.

Use & contexts

Suitable for accompanying fine fish, shellfish, caviar, crustaceans or lightly spiced dishes. Ideal for discerning connoisseurs looking for a generous format and an exceptional house style.

Why choose this Pol Roger Jeroboam?

• Reputation of an independent family house, active since 1849.
• Consistent annual blending ensuring a consistent style.
• Large format (Jeroboam) enhancing slow evolution.
• Traditional ageing in deep cellars (~33 m) ensuring finesse and freshness.

Serving suggestions

• Open at the last moment to preserve the liveliness of the bubbles.
• Serve between 8°C and 10°C in a flute or tulip glass.
• Best consumed within 2 to 5 years for optimal expression.