Skip to content Skip to navigation

Moët & Chandon Champagne Grand Vintage Collection 3x75cL

Call us — 0207 887 2755
Contact Hours

Monday to Saturday 8am - 8pm

|

FREE DELIVERY ON ORDERS ABOVE £80 UNTIL DECEMBER 19TH

FREE DELIVERY ON ORDERS ABOVE £80 UNTIL DECEMBER 19TH

Moët & Chandon Grand Vintage Collection 2004, 2006, 2008

Wooden case with 3 bottles 75 cL

Moët & Chandon Grand Vintage Collection 2004, 2006, 2008

Wooden case with 3 bottles 75 cL
Loading

FREE DELIVERY ON ORDERS ABOVE £80 UNTIL
DECEMBER 19TH

  • Product Details

    Only in years of exceptional harvests does Moët & Chandon create a vintage. This champagne lover’s collection box includes three of the maison’s finest Grand Vintage blanc champagnes. Each vintage revels in the exceptional personality of a singular year. The 2004 is fruity, refreshing and sleek; 2006 is floral, expansive and succulent; and the 2008 is bright and linear.
  • How to enjoy

    • Service temperature - 10-12°C
    • When to drink - Drink now through 2030+
    • Storage advice - Store horizontally in a cool (10-15°C), dark place away from vibrations
    • Closure - Cork
    • Health warning - Contains sulphites
  • Blend and Origin

    Moët & Chandon Grand Vintage Collection 2004, 2006, 2008 

    From three special years – 2004 mild and cool; 2006 especially warm; and 2008 cooler than average – come these special vintages. The 2004 is a blend of chardonnay (38%), pinot noir (33%) and meunier (29%). The 2006 comprises chardonnay (42%), pinot noir (39%) and meunier (19%). Chardonnay (40%), pinot noir (37%) and meunier (23%) make up the 2008.


A carefully curated trio 

Food pairing:
Elegant dishes for exceptional vintages 

2004

Choose pan-seared scallops or duck with lemon-lime flavours. For dessert, opt again for citrussy dishes.

2006

Delicate yellowtail, langoustine or king crab will match the champagne’s floral crispness. Pineapple or grapefruit desserts will pair beautifully.

2008

For this vigorous vintage, serve foie gras with lemon confit, or a savoury chicken terrine with buttery vegetables.

Food pairing:
Elegant dishes for exceptional vintages 

2004

Choose pan-seared scallops or duck with lemon-lime flavours. For dessert, opt again for citrussy dishes.

2006

Delicate yellowtail, langoustine or king crab will match the champagne’s floral crispness. Pineapple or grapefruit desserts will pair beautifully.

2008

For this vigorous vintage, serve foie gras with lemon confit, or a savoury chicken terrine with buttery vegetables.