At a glance

Producer

Champagne Pol Roger

Region

Champagne, France

Grape variety

Pinot Noir, Chardonnay

Wine type

Sparkling

Body

Light-bodied and Crisp

Sweetness

Off-Dry

Typical price

$220-$350 (auction and specialist retailer pricing, as of 2024)

Tasting profile

Wild strawberries, red currant, blood orange, rose petal, brioche, dried flowers, delicate smokiness, fine persistent mousse, creamy texture, underlying mineral structure

Evolution: Primary red fruits giving way to more complex, evolved tones of dried fruit, biscuit, subtle savory/umami, tertiary floral and spice

At peak: Currently at or just post-peak, shows both expressive fruit and complex maturity; further aging will bring more caramel/toast/fade of red fruit

Structure

Acidity

High (characteristic of Champagne, ensuring longevity)

Tannins

Low (gentle phenolics from Pinot Noir and skin contact)

Alcohol

Approx. 12.5%

Aging potential

Outstanding for vintage rosé Champagne; will hold through 2030 with careful cellaring

Drinking window

Peak drinking

2016 to 2026

Optimal window

2012 to 2030

Current status

Mature, still vibrant

Current condition

Excellent complexity, tertiary notes emerging, but retains elegance, freshness and mousse

2004 was a balanced, elegant vintage in Champagne. Well-cellared Pol Roger Rosé Brut 2004 displays full bottle development, yet maintains drive and finesse owing to high natural acidity and Pol Roger's classic style. Peak window estimated 2016-2026, but high-quality bottles can hold until 2030 with proper storage.

Food pairing

Duck breast with cherries, tuna tartare, charcuterie, sushi, venison carpaccio, mushroom risotto, soft aged cheeses, berry-driven desserts

Serving

Decant

Not required

Sustainability

Sustainability score: 5/10

Traditional Champagne methods; partial commitment to sustainable vineyard practices post-2015; some water/energy efficiency, but not significant in 2004; standard glass bottles (not lightweight); no use of synthetic herbicides in official declarations prior to late 2010s

For the 2004 vintage, Pol Roger operated in accordance with standard Champagne viticulture/production, with only minimal sustainability initiatives compared to today. No organic or official sustainability certification then. Vineyard and winemaking methods emphasized quality, but without specific focus on low environmental impact. Since the mid-2010s, Pol Roger and many Champagne houses have adopted broader sustainable practices (cover crops, reduction of chemicals, lighter packaging). The 2004 vintage reflects the Champagne region's generally high carbon footprint for exports. While Pol Roger now participates in regional sustainability protocols, this does not retroactively apply to the 2004 vintage.