On June 3, a tasting event at Claridge’s in London showcased two distinct vintages of Pol Roger Champagne: the 1999 and the 2019. The gathering provided an opportunity to evaluate the differences and characteristics of each vintage, with both wines presented by Pol Roger’s cellar master, Damien Cambres.
Event Overview
The tasting was held in Claridge’s elegant surroundings, where guests were guided through the two vintages by Cambres. The event focused on the evolution of Pol Roger’s style over two decades, highlighting the impact of varying climatic conditions and winemaking techniques.
Pol Roger 1999
The 1999 vintage was described as having matured gracefully, displaying notes of honey, dried fruit, and toasted brioche. According to Cambres, the 1999 vintage benefited from a warm growing season, resulting in a Champagne with richness and depth. Tasters noted the wine’s complexity, with a persistent finish and well-integrated acidity.
Pol Roger 2019
The 2019 vintage, in contrast, was characterized by its freshness and vibrancy. Cambres explained that the 2019 growing season was marked by cooler temperatures, which contributed to the wine’s lively acidity and pronounced citrus notes. The Champagne was described as youthful, with floral aromas and a crisp palate.
Insights from the Cellar Master
During the tasting, Cambres discussed the challenges and opportunities presented by each vintage. He emphasized the importance of adapting winemaking practices to the specific conditions of each year. Cambres noted, “Each vintage tells its own story, shaped by the weather and the choices we make in the cellar.”
Conclusion
The event at Claridge’s offered a rare chance to compare two decades of Pol Roger’s winemaking. Attendees were able to experience firsthand the evolution of style and character between the 1999 and 2019 vintages, underscoring the influence of vintage variation on Champagne.
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