- A big Winston that still needs time
- The combination of body, elegance and charm is the trademark
In the warm 2015 vintage, the Winston Churchill has lush fruit and buttery, chocolatey notes. What is impressive, however, is how the full, silky palate is permeated by a fine, mineral tension, which is probably less due to the warm Pinot Noir location Ay than to the cooler grands crus Verzy and Verzenay. It will reach its peak in 20 years, but as is typical for Pol Roger, it will be difficult to muster the discipline to resist this seductive champagne for so long.
The nose reveals mango, papaya, dried apricots, orange peel, pears, gingerbread, ginger and hazelnut. On the palate, apricot compote meets apple tart, vanilla brioche and nougat. It has the body of a mature Grand Cru Pinot Noir, supported by an energetic, mineral structure.
Winston Churchill is one of our great favourites in Champagne. There are a few powerful Pinot Noir-based champagnes of the highest quality, such as La Grande Annee and Clos des Goisses. However, Winston Churchill has a special charm and elegance. Creamy fruit meets mineral precision. The texture on the palate is indescribable.
In the warm 2015 vintage, the Winston Churchill has lush fruit and buttery, chocolatey notes. What is impressive, however, is how the full, silky palate is permeated by a fine, mineral tension, which is probably w
Pol Roger introduced the prestigious Winston Churchill cuvée with the 1975 vintage in magnums in the 1980s. The choice of name is no coincidence, but is based on the fact that Winston Churchill was one of the house's most loyal customers. He maintained long-standing relationships with the family of owners.
The 2015 vintage is the 21st vintage of Winston Churchill and marks the 40th anniversary of the cuvée. The cuvée is not disclosed, but tastings of many vintages make a guess of 70 to 80% Pinot Noir and 20% Chardonnay very plausible. Like all Pol Roger champagnes, Winston Churchill is made from wines that are fermented at a cool temperature of around 18°C in steel tanks. The wines undergo malolactic fermentation, which gives them richness and a creamy texture. After ageing on the lees for around seven years, it was disgorged with a dosage of around seven grams.
