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Grand Vintage Collection 2006

Grand Vintage Collection 2006

tasting notes


Chardonnay: 42%. Pinot Noir: 39%. Meunier: 19%. The Chardonnay grapes, which were the ripest and healthiest, make up the majority, while the Meunier grapes, which were less ripe and more fragile at the end of the harvest, make up a lower proportion than in previous vintages. Pinot Noir completes the blend.

Bright gold color with green hues

A smoky, full-bodied blend

A black and spicy blend

After 15 years of ageing on yeast lees, the reductive ripeness is well developed, with dry notes of smoke and toast. Initial notes of flint and pepper remain. On aeration, the fruit reveals itself. The original juicy, yellow fruit (peach and mango), has become darker and candied, and is now reminiscent of dates or figs.

An Extensive, Full-Bodied Palate

On the palate, the attack is generous and supple as the Champagne unfolds. The prolonged ageing on yeast lees has imparted length, and the finish lingers with a concentrated, deliciously bitter sensation of candied lemon.




15 years


6 months minimum


Smoky, toasted notes emerge on the nose. The fruit is concentrated and candied, like a plump date.


On the palate, the wine develops and fills the mouth.


Generous, melting textures

Smoky toasted notes combined with a concentrated fruitiness

Moderate iodized flavor of white fish or seaweed

Controlled saltiness

Fragrant peppers

Exotic condiment flavors


Pure, excessive acidity

Excessively fresh greenness and dominant plant flavors

Dominant sweetness

Red meat

Fibrous textures (skate wing, muscular parts of fish)

Dry or very chewy textures (abalone, dry meats)

Raw unprepared products

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


Sea bass slow-cooked in olive oil, caviar, passion fruit and mango Béarnaise

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Attributed to a contemporary of Jean-Remy Moët