Pol Roger
Summary
Pol Roger is a family-owned Champagne house operating since 1849 in Épernay, with 92 hectares of premier and grand cru vineyards across the Côte des Blancs and Montagne de Reims. Their traditional approach combines hand-riddling in 7-kilometer chalk cellars with extended lees aging and an equal blend of Chardonnay, Pinot Noir, and Pinot Meunier.
Heritage & Leadership
Pol Roger established his eponymous Champagne house in 1849 in Épernay, beginning with production of still wines before gradually transitioning to sparkling wine production in the following years. The house remained independent through five generations of family ownership, now led by Hubert de Billy and Laurent d'Harcourt. A pivotal relationship began in 1928 when Winston Churchill declared Pol Roger his preferred Champagne house, leading to the creation of the Cuvée Sir Winston Churchill in 1984 as a tribute following his death. The company headquarters and cellars have operated continuously from their original location at 44 Avenue de Champagne in Épernay since foundation.
Vineyards & Wines
Pol Roger owns 92 hectares of vineyards, primarily located across premier and grand cru villages in the Côte des Blancs and Montagne de Reims. The estate vineyards include parcels in Épernay, Chouilly, Avize, Cramant, and Oiry. These sites feature the region's characteristic chalk soils, with vines averaging 20 years of age. The house maintains a precise varietal balance of 34% Chardonnay, 33% Pinot Noir, and 33% Pinot Meunier. Production facilities include traditional Coquard basket presses and 7 kilometers of cellars carved into Épernay's chalk, maintaining a constant temperature of 9°C.
Philosophy & Practice
Pol Roger adheres to traditional Champagne production methods while incorporating modern precision. The house continues to hand-riddle all bottles of their prestige cuvées, with a team of specialized remueurs turning up to 60,000 bottles per day. First fermentation occurs in small stainless steel tanks with temperature control. The house practices extended lees aging beyond the appellation requirements, with non-vintage wines aged for four years and vintage wines for eight years minimum before release. Grape selection involves a rigorous double sorting process, first in the vineyard and again at the press house.