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tasting notes


Pinot Noir 52% (of which 14% red), Chardonnay 27%, Meunier 21% Ripe and healthy years of drought suit Pinot Noir well, in both white and red wines. It is the predominant variety in this blend. Such a high proportion has not been seen since 2009 (59%), 2002 (51%) and 1996 (55%). In contrast, the amount of Chardonnay is quite low (27%). The Chardonnay suffered more from the drought in general and had a tendency to show a nitrogen deficiency due to a lack of mineralisation in the soil, sometimes preventing it from expressing its full aromatic potential. Such a low proportion has not been seen since 2003 (22%) and 1999 (26%), two other sunny years.

A bold and vibrant colour

A garnet pink hue with bluish glints, fine bubbles and a creamy mousse.

A black and spicy bouquet

Initial aromas of sun-ripened dark berries – blackcurrant, blackberry and black cherry. Hints of fig and wild strawberry combine with spicy notes of pink berries and aromatic pepper, and allspice. Scents of flowery garrigue refresh the ensemble.

A powerful and faceted palate

The Pinot Noir dominates in a realm of power and extraction. The fruit is concentrated, dark and deep. The tannins create angles, revealing facets of a jewel in the rough. A salivating harshness of sloe and cranberry with notes of mint and aniseed completing the finish.


5 g/litre

Ageing period in the cellars

at least 5 years

Ageing after disgorging

at least 6 months


The powerful bouquet of Grand Vintage Rosé 2015 evokes a red or black fruit and warm notes of garrigue faceted with shades of purple. Black fruits (damson, blackcurrant, blueberry, blackberry, fig) tinged with a distinctive red (wild strawberry) Garrigue, heather


The texture is woven and quite rough, like a virgin woven fibre. The effect of a raw stone needing to be polished and softened.



Cooking methods that retain the juice

A hint of vegetable freshness (freshly cut grass)

Evoking the garrigue aspect without too much bitterness

Aromatic peppers – Szechuan, Timut, Javan long Sweet preparations of bitter ingredients (candied grapefruit zest with spices)

A modern, minimalist version of traditional cooking

Indian inspiration


Strong acidity

Dominant bitterness

Long and dry cooking methods

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 ?
Poissons à chair blanche
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Rôti sans excès de coloration
Poché et servis avec une mayonnaise
vis avec une mayonnaise


Pineapple-infused red mullet and sea urchin bouillabaisse


57°C pigeon with rich blackberry jus, violet granita


Beetroot, from root to leaf


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Attributed to a contemporary of Jean-Remy Moët