{"product_id":"pol-roger-blanc-de-blancs-2016","title":"Pol Roger Blanc de Blancs 2016","description":"\u003cp\u003ePol Roger only makes its Blanc de Blancs in years it thinks are worth declaring, and 2016 had to be earned. Spring frost, hail and a damp early summer cut yields across Champagne. Then a hot August ripened whatever was left. In the Côte des Blancs, that meant small volumes and concentrated fruit.\u003c\/p\u003e\u003cp\u003eIt's pure Chardonnay from the grand cru villages of Oiry, Chouilly, Cramant, Avize, Oger and Le Mesnil-sur-Oger. The wine ferments and ages 33 metres beneath Épernay, and every bottle is still riddled by hand — something very few houses bother with any more.\u003c\/p\u003e\u003cp\u003eGive it a moment in the glass. The nose starts shy: chalk and struck flint first, then white flowers, yellow cherry and a little toasted nut. With air come lemon, a touch of exotic fruit and something close to cocoa butter. The palate is crisp and very fresh, with a fine, almost crunchy mousse. Lemon and orange zest carry it, there's a gentle toastiness underneath, and the finish is long and distinctly salty.\u003c\/p\u003e\u003cp\u003eAt this price it sits only a few pounds above the house's non-vintage White Foil, and it's a different animal — leaner, more mineral, built to age. Drink it now with food, or put a couple of bottles away. Over the next ten years it will pick up brioche and depth.\u003c\/p\u003e\u003ch3\u003eHow to Serve\u003c\/h3\u003e\u003cp\u003e8–10°C. Use a white-wine glass rather than a flute; the chalk and citrus need room. No need to decant.\u003c\/p\u003e\u003ch3\u003eWhere to Drink It\u003c\/h3\u003e\u003cp\u003eScott's, Mayfair — at the bar, with a dozen natives.\u003cbr\u003eWiltons, Jermyn Street — Dover sole, silver service, and a glass of exactly this.\u003cbr\u003eNoble Rot, Lamb's Conduit Street — for the crowd who'll happily argue about Le Mesnil versus Avize.\u003c\/p\u003e\u003ch3\u003eFood Pairings\u003c\/h3\u003e\u003cp\u003eOysters, first and always — the salty finish meets the brine halfway. If you'd rather something cooked, scallop crudo with lemon and good olive oil is the move. A slab of 18-month Comté works surprisingly well too.\u003c\/p\u003e","brand":"House of Decant","offers":[{"title":"Default Title","offer_id":57340731982148,"sku":"HO15603B16","price":95.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/2551\/9940\/files\/pol-roger-blanc-de-blancs-2016_6e9aeaf6-3ac3-4916-8d58-bb0b661704b5.png?v=1790603439","url":"https:\/\/checkout.houseofdecant.com\/products\/pol-roger-blanc-de-blancs-2016","provider":"House of Decant","version":"1.0","type":"link"}