98
James Halliday - Australian Wine Companion
This is a sublime Blanc de Blancs, marrying power and finesse, complexity and delicacy, white fruits and a hint of toast. It is 100% Grand Cru, and 100% Cotes de Blancs. Pol Roger has spent well over $20 million upgrading its winery in the last 20 years, money well spent.
94 William Kelley - Robert Parker's Wine Advocate
"Disgorged in March 2017, the 2012 Brut Blanc de Blancs is excellent, delivering a complex bouquet of warm pastry, dried white flowers, lemon oil and some smoky, gently reductive top notes. On the palate, the wine is medium to full-bodied, ample and fleshy, with a rich but precise core of fruit that reveals all the concentration of the vintage but is elegantly rendered, underpinned by tangy acids and concluding with a precise, chalky finish."
94 Wine Enthusiast
This beautifully balanced wine aligns the tautness of the Chardonnay with swathes of rich apple and lime flavors. It is vibrant, still ripe with freshness and acidity. Drink now. Roger Voss
From the winemakers' website: "The Brut Blanc de Blancs 2012 is exclusively made from Chardonnays selected from the Grands Crus of the Cote des Blancs : Oiry, Chouilly, Cramant, Avize and Oger. Produced in limited quantities, this Cuvee has been aged for 7 years in our cellars before being released onto the market. The Blanc de Blancs 2012 is pale yellow-gold in colour with shimmering reflections, enhanced by a fine and elegant stream of lingering bubbles. The nose exudes notes of dried fruits and hazelnut, which combine harmoniously with touches of citrus and exotic fruits. As the wine opens up in the glass, it reveals aromas of peach and apricot. On the palate, the first impression is clear-cut and incisive. The wine beguiles with its balance between vibrant youth and rich maturity. Fresh notes of citrus are underpinned by a bright acidity. The aftertaste is persistent but delicate and leaves a lasting impression of great refinement. This is a champagne bursting with elegance. Excellent as an aperitif, but has enough structure to accompany fish such as John Dory, turbot or monkfish".
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