Free delivery on all orders of Château Galoupet Cru Classé with the code GALOUPET
Terms & Conditions
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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
- Alcohol by volume - Moët & Chandon Grand Vintage 2004 12.5 % Vol., Moët & Chandon Grand Vintage 2006 12.5 % Vol., Moët & Chandon Grand Vintage 2008 12.5 % Vol.
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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.
Alcohol by volume: 2004 12,5%, 2006 12,5%, 2008 12,5%
This product can only be purchased by persons over 18 years of age.
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.