The most successful grape in the 2009 harvest, Pinot Noir dominates the blend at 50% and gives it its power. Chardonnay brings elegant freshness and smoothness (36%), while Meunier enhances this great vintage with full-bodied texture.
A PALE AND LUMINOUS APPEARANCE
Bright pale yellow with green glints, and fine and persistent bubbles.
Its maturity asserts itself right from the start. The first clues are soft, with cut hay, marzipan or vanilla gradually opening up to a more toasted register: roasted sesame, toasted almonds, mocha. Then fleshy and juicy fruit calls to mind an orchard of peaches and apricots in the midsummer. Suggestions of roses and peonies in bouquets complete this wonderfully delicate ensemble.
A DISTINGUISHED PALATE
Full and smooth, the first contact envelops the palate. Then the silky and fluid texture unfolds. The controlled power of Pinot Noir with notes of honey and sweet spices, is underscored by a hint of pink grapefruit. The whole package is both generous and light.
At least 6 months
With subsequent tastings, the Grand Vintage 2009 champagne brings to mind a colour chart with shades growing warmer: it starts with white, delicately tinged with peony, a rosebud, then the orange of a sun-ripened apricot, followed by the orange-brown of sweet spices and the golden blonde of ripe wheat. Freshness returns with the green of a chervil leaf.
This champagne, whose body and strength are controlled and precise, seeks out powerful and generous, yet restrained textures. The sensation in the mouth is accomplished and silky, echoing the refined generosity of cashmere. The gentle cooking technique preserves the “al dente” texture of the wine, with persistent mouthfeel that lasts.
Firmness and full mouthfeel for fish and shellfish (raw, cooked just on one side, etc.)
Interpret the generosity of family cuisine with a modern angle (blanquette, pot roast, navarin, etc.)
The generosity and juiciness of summer fruit, exotic, ripe citrus (red orange)
The silky, light and elegant texture of squash, carrots, orange peppers, parsnips, etc.
Crunchy dried fruits (almond, cashew, Brazil nut, etc.)
Sweet, golden spices in chromatic harmony (saffron, ginger, etc.)
Medium-ripened cheeses to avoid acidity.
Powerful sea taste: oysters, oyster leaf, sea urchins, etc.
Pronounced and dominant acidity: vinegar, lemon juice, lemon caviar.
Overcooking: dry, rubbery texture.
Too many vegetables.
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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