15% OFF SELECTED ITEMS* ON ORDERS ABOVE £150 WITH THE CODE 'CYBERTREATS'
*Excluding Krug, Dom Pérignon, Ruinart Blanc de Blancs, Château d'Yquem, Château Cheval Blanc, Eminente, Hennessy Paradis Impérial/Paradis/Paradis Magnum/Richard Hennessy/X.O Frank Gehry Exclusive Masterpiece and Glenmorangie Pride 1974.
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Product Details
Pinot noir takes the spotlight in Moët & Chandon’s 73rd vintage, imparting a controlled power to the champagne, which is complemented by a smooth and silky texture. Each Grand Vintage is the cellar master’s unique interpretation of the year. Grand Vintage 2009 displays a graceful elegance, and its toasty, nutty notes reveal its maturity. -
How to enjoy
- Service temperature - 10-12°C
- When to drink - Drink now through 2025+
- 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 % Vol.
- Dosage - 5g/l
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Blend and Origin
Moët & Chandon Grand Vintage 2009
A dramatically cold winter initially threatened the success of this vintage, yet by July the weather had improved. The pinot noir (50%), chardonnay (36%) and meunier (14%) grapes that make up this champagne were healthy, extremely ripe and full of well-balanced acidity come September. Seven years in the cellar helped to create its intriguing complexity.
This product can only be purchased by persons over 18 years of age.
Food pairing:
A light, bright touch
Starter
Complement the brightness of this vintage with delicately flavoured dishes. For starters, try foie gras with lemon confit, or marinated sardines on toasts.
Main
Opt for dishes such as savoury chicken terrine with mange tout, carrots and broad beans; skate with caper sauce and nasturtium; or turbot with peach and beurre blanc.
Food pairing:
A light, bright touch
Starter
Complement the brightness of this vintage with delicately flavoured dishes. For starters, try foie gras with lemon confit, or marinated sardines on toasts.
Main
Opt for dishes such as savoury chicken terrine with mange tout, carrots and broad beans; skate with caper sauce and nasturtium; or turbot with peach and beurre blanc.