Moët & Chandon Grand Vintage Collection 2006
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TASTING NOTES:
Bright gold with glints of green
Overall, this vintage is smoky on the nose with dry, toasted aromas, while initial scents of flint and pepper remain. On aeration, the fruit reveals itself with the original juicy, yellow fruit notes of peach and mango becoming deeper and candied.
Generous and supple on the palate, there's a lovely length and a finish that lingers on the concentrated, bitter sensation of candied lemon.
Cellar Master
HOW TO ENJOY:
Moët & Chandon Grand Vintage Collection 2006
- Service temperature - 10-12°C
- Alcohol by volume - 12.5 % Vol.
- Storage advice - Store horizontally in a cool (8-10°C), dark place away from vibrations
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - 5g/L
BLEND AND ORIGIN:
Moët & Chandon Grand Vintage Collection 2006
The tale of this champagne is the story of 2006. A year of extremes in the vineyards, starting with a cold winter and ending with a summer of heatwaves, it also passed through periods of frost in spring.
This mix of weather conditions gave an abundant yield and deeply affected the ripeness of the grapes.
Chardonnay, the ripest and healthiest of the grapes in 2006, is in the majority of the blend (42%), while meunier, which was not as mature and therefore more fragile at the end of the harvest, is less present than in previous vintages (19%). Pinot Noir (39%) completes the blend.
After harvest, the wine was aged in cellars for 15 years before disgorgement in 2022.
FOOD PAIRING:
Moët & Chandon Grand Vintage Collection 2006
Pair with dishes combining a light cooking style and exotic flavours that will balance the reductive ripeness with dry notes of smoke and toast – try sea-bass fillets, slow-cooked in olive oil, served with caviar, passion fruit and mango béarnaise.
FOOD PAIRING:
Moët & Chandon Grand Vintage Collection 2006
Pair with dishes combining a light cooking style and exotic flavours that will balance the reductive ripeness with dry notes of smoke and toast – try sea-bass fillets, slow-cooked in olive oil, served with caviar, passion fruit and mango béarnaise.