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Grand Vintage Collection 1999

Grand Vintage Collection 1999

tasting notes

Composition

Pinot Noir: 38%. Chardonnay: 31%. Meunier: 31%. While the year was favorable for all three grape varieties, Meunier was particularly distinguished in 1999 and so accounts for a historically high proportion of the blend.

A BRIGHT, GOLDEN COLOR

WARM AND POWERFUL BOUQUET

After 21 years of aging on yeast lees, the wine has developed a rich maturity with dark, warm notes, initially sweet (licorice, nougatine, Malaga) then dry (mocha, hazelnut, toast, charcoal).

A POWERFUL, FULL-BODIED PALATE

On the palate, there is an immediate sensation of the power and volume of a mouth-coating wine that is full-bodied yet light. Generous notes of candied grapes, dates and honey give way to the flavorful astringency of coffee or licorice in the finish.

DOSAGE

5g/L

AGING PERIOD IN THE CELLAR

21 years

AGING AFTER DISGORGEMENT

6 months minimum

Chromaticity

The bouquet of this champagne evokes the brown and warm notes of roasted coffee and licorice. On the palate, the dark notes are accompanied by a smooth touch of honey and candied grapes.

Textures

On the palate, the texture of this wine is dense yet light, like a velvety, enveloping, structured ganache, reminiscent of wild silk.

do

Sophisticated cuisine

Reduced, coating jus

Roasted notes, controlled bitterness

Dark spices (green cardamom, licorice, etc.)

Precise cooking, respecting the texture of the ingredient

Cooking methods that respect and concentrate the juices/residues (in the oven, in parchment paper, in a salt or bread crust, etc.)

don't

Pure, excessive acidity

Sweet and savory, sweet and sour

Too much fat

Under-reduced jus

Fresh green herbs (basil, flat parsley, etc.)

Raw cuisine (carpaccio, sushi, etc.)

Cuisine without character

Ingredients matrix

pourquoi ?
Mâche non excessive
Jutosité délicate et élégante
Œufs de poisson (pour le craquant
et la salinité iodée)
Quel ingrédient ?
Poissons à chair blanche
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Comment ?
Cru
Poissons à chair blanche
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Cuit
Rôti sans excès de coloration
Poché et servis avec une mayonnaise
vis avec une mayonnaise

Inspirations

Wild turbot with black truffles, smoked texture Jerusalem artichokes and dashi stock

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« Much like his champagne, as soon as Monsieur Moët enters the rooms boredom disappears. »
Attributed to a contemporary of Jean-Remy Moët