44% Pinot Noir (of which 14% red wine), 35% Chardonnay, 21% Meunier
A bright, light pink colour with autumnal hints of orange
The initial notes of the bouquet are sweet, tinged with a fruit salad of red berries (wild strawberries, raspberries, pomegranate seeds), it then develops a touch of acidity with blood oranges and starfruit. Scents of spices (black pepper, dark chocolate, cinnamon), dried flowers and fresh leather complete the bouquet.
On the palate, the full-bodied attack confirms the wine’s voluptuous character. The polished structure of the Pinot Noir is accompanied by a sensation of crisp stone fruit (plums, cherries). The texture is finely powdered. A delicate astringency underscores the long finish (pink grapefruit, lime zest).
At least 5 years
At least 6 months
Shades of orange, warm reds and browns, Squash, autumn foliage, dried flowers
Brown shades of cinnamon, cocoa, black pepper
The attack in on the palate is full-bodied and well-defined.
Soft substance, like slightly textured leather.
Fine powdery sensation.
Specify cooking that respects the suppleness of the ingredient
Explore traditional slow-cooked dishes.
Go for fresh bitterness
Slight acidity of red fruit or blood orange
Mild iodine flavors of certain shellfish
Pure, excessive acidity
Dominant bitter vegetable notes
Powerful iodine of raw oysters
Mâche non excessiveJutosité délicate et éléganteŒufs
de poisson (pour le craquant et la salinité iodée)
Poissons à chair blanche
(daurade, bar, turbot, St.
Pierre, Sole) Œufs de poisson
Cru :Sushi, sashimi, carpaccioMariné “à la
tahitienne” (Citron vert, gingembre, lait de coco)Ceviche
sans excès de vinaigre
ou de sojaCuit :Rôti
sans excès de colorationPoché et servis avec une
mayonnaise vis avec une mayonnaise
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