2 FREE HENNESSY X.O GLASSES WITH HENNESSY X.O YEAR OF THE TIGER LIMITED EDITION BY ZHANG ENLI - USE CODE CNY22
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Free standard delivery on orders above £140
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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 % Vol.
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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.
This product can only be purchased by persons over 18 years of age.
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.