Pol Roger Sir Winston Churchill 2009 - 750ml

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  • Regular price $249.97


97pts Wine Enthusiast

Cellar Selection

As always, this Pinot Noir-dominated Champagne is a great wine. In this vintage, it is fuller than usual, perhaps less structure —a true reflection of the vintage. Like all releases of this cuvée, the wine will age magnificently. Drink now or hold for at least 10 years to get full maturity.

95pts Wine Spectator

A seamless Champagne, lithe with fresh, finely knit acidity, and showing beautiful integration, with a rich vein of smoky minerality underscoring flavors of black cherry, toast, preserved lemon and pickled ginger. There's power and focus here, but this bubbly highlights the grace and accessibility that 2009 can offer even on release.

95pts Robert Parker's Wine Advocate

Rating: 95+

Pol Roger's 2009 Cuvée Sir Winston Churchill has turned out very well, offering up a demonstrative bouquet of golden apples, clear honey, hazelnuts and fresh pastry that's still quite primary. Full-bodied, fleshy and textural, it's deep and concentrated, with an ample core of fruit, ripe but racy acids, a pinpoint mousse and a long, penetrating finish. This is an expressive, deceptively immediate rendition of this bottling, yet despite its charm out of the gates, readers willing to wait at least five years will be rewarded with significant additional complexity.

Winemaker Notes

The wine has an inviting, bright golden hue, and a fine, regular stream of bubbles. At first the refined nose exudes subtle hints of brioche and sweet spice combining with citrus flavors and floral fragrances. As the wine warms in the glass, it becomes more powerful and the nose develops complex nuances of toasted nuts, acacia blossom and honeycomb. The palate is round and creamy supported by notes of fresh fruit. The structure is opulent, underpinned by fabulous balance. The finish is long and powerful.

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