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2008 Pol Roger Rose

ITEM 8372816 - Removed from a professional wine storage facility

Bidder Quantity Amount Total
5 $110
Front Item Photo


94Wine Enthusiast

This ripe wine with its red fruits and well-balanced texture is beautifully ready to drink, with just the right crisp acidity to balance the soft richness.

93The Wine Advocate

Full, intense and rich on the palate, this is an expansive, perfectly round, vinous and already accessible Champagne with power, structure and finesse. The finish is just excellent—fresh, with well-integrated acidity and a functional but not prominent mineral backbone.

93Wine Spectator

Flavors of strawberries and cream, singed orange peel and macaroon are layered on the finely meshed frame of this rich rosé Champagne, kept lithe and focused by bright acidity. Long and minerally on the elegant finish.

93Vinous / IWC

...Precise, sculpted and lifted throughout, the 2008 offers striking brightness in its red berry and rose petal flavors. The wine gains energy, intensity and focus with time in the glass, yet the overall impression is one of finesse.

...pretty nose that combines notes of strawberry, cherry, lemon rind and yeast nuances. There is excellent punch to the utterly delicious flavors that are supported by a very lively mousse, indeed this could accurately be described as foamy, all wrapped in a nicely dry and complex finish.


Pol Roger

Pol Roger is named after the founder, who started selling Champagne in 1849 at age 18 to help support his parents and siblings. The family soon moved into Epernay, the seat of France’s Champagne region, and throughout the 20th century one generation after the next took over the firm. In the 1940s Pol Roger Champagne became Winston Churchill’s Champagne of choice. Today the firm is still run by descendants of the founder and Pol Roger still makes a Cuvee Sir Winston Churchill in honor of Churchill’s great affection for Champagne in general, and Pol Roger in particular.


France, Champagne

Champagne is a small, beautiful wine growing region northeast of Paris whose famous name is misused a million times a day. As wine enthusiasts and all French people are well aware, only sparkling wines produced in Champagne from grapes grown in Champagne can be called Champagne. Sparkling wines produced anywhere else, including in other parts of France, must be called something besides Champagne. Champagne producers are justifiably protective of their wines and the prestige associated with true Champagne. Though the region was growing grapes and making wines in ancient times, it began specializing in sparkling wine in the 17th century, when a Benedictine monk named Dom Pierre Pérignon formulated a set guidelines to improve the quality of the local sparkling wines. Despite legends to the contrary, Dom Pérignon did not “invent” sparkling wine, but his rules about aggressive pruning, small yields and multiple pressings of the grapes were widely adopted, and by the 18th and 19th centuries Champagne had become the wine of choice in fashionable courts and palaces throughout Europe. Today there are 75,000 acres of vineyards in Champagne growing Pinot Noir, Chardonnay and Pinot Meunier. Champagne’s official appellation system classifies villages as Grand Cru or Premier Cru, though there are also many excellent Champagnes that simply carry the regional appellation. Along with well-known international Champagne houses there are numerous so-called “producer Champagnes,” meaning wines made by families who, usually for several or more generations, have worked their own vineyards and produced Champagne only from their own grapes.