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Moët & Chandon Champagne Rosé Grand Vintage 2008 75cL

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DE You are on our German site. Receive complimentary personalisation on all personalisable products until May 28th
You are on our German site. Receive complimentary personalisation on all personalisable products until May 28th

Moët & Chandon Rosé Grand Vintage 2008

Gift box with bottle - 75 cL

Moët & Chandon Rosé Grand Vintage 2008

Gift box with bottle - 75 cL
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Complimentary personalisation until May 28th
 
  • Product Details

    Delicate, forthright and precise, Grand Vintage Rosé 2008 is a testament to the maison’s commitment to creating finely aged champagnes that stand out for their maturity and complexity. Moët’s latest vintage rosé – a vivid, brilliant, deep-pink champagne created solely from the harvest of 2008 – ­is floral and fruity, with a fleshy palate.
  • How to enjoy

    • Service temperature - 10-12°C
    • When to drink - Drink now through 2028+
    • Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
    • Closure - Cork
    • Health warning - Contains sulphites
    • Alcohol by volume - 12.5%
  • Blend and Origin

    Moët Grand Vintage Rosé 2008

    This classic champagne vintage blends 46% pinot noir (of which 20% is red wine), with 32% chardonnay and 22% meunier, and has a dosage of 5 grams per litre. Created from the harvest of one of the decade’s cooler years, the Grand Vintage Rosé 2008 is infused by September’s fresh northwesterly winds. Its hallmark is a high acidity, not seen in vintages from warmer years.


Food pairing:
Be brave with this grand blend

Starter

Pair with a starter of tuna carpaccio and sliced fennel, or Sichuan pepper pastry canapés.

Main

For a main course, experiment with king crab tabbouleh and herbs, or pigeon breast with a citrus-based sauce.

Dessert

Strawberry and black pepper jelly with hibiscus sauce, or a strawberry and grapefruit crunch with Sichuan pepper ice cream make for ideal final courses.

Food pairing:
Be brave with this grand blend

Starter

Pair with a starter of tuna carpaccio and sliced fennel, or Sichuan pepper pastry canapés.

Main

For a main course, experiment with king crab tabbouleh and herbs, or pigeon breast with a citrus-based sauce.

Dessert

Strawberry and black pepper jelly with hibiscus sauce, or a strawberry and grapefruit crunch with Sichuan pepper ice cream make for ideal final courses.