Moët & Chandon Rosé Impérial
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TASTING NOTES:
A seductive Moët & Chandon icon
Pink, with amber highlights.
A lively bouquet of wild strawberry, raspberry and cherry reveals rose and a slight hint of pepper.
Suppleness combines with firmness and a lingering freshness. This champagne is dry, with flavours of strawberries, raspberries, redcurrants, peach and a subtle note of eucalyptus coming forward.
Cellar Master, Moët & Chandon
HOW TO ENJOY:
Moët & Chandon Brut Rosé
- Service temperature - 10-12°C
- Alcohol by volume - 12.0 % Vol.
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - Brut (9g/L)
BLEND AND ORIGIN:
Moët & Chandon Brut Rosé
Moët has the largest estate in the region – and its pick of the best grapes.
The intensity in this blend comes from pinot noir (40-50%, of which 10% is red wine), the roundness from meunier.
Expert reviews
This blend is mostly Pinot Noir and Meunier, including 10 percent red wine for color. Chardonnay accounts for 10 to 20 percent, including a portion of reserve wines that may be providing the oceanic, oyster-shell notes that bring to mind Champagne's Kimmeridgean limestone. This is broad and loose up front, with fruity scents of orange and pomegranate. Then the wine keeps buzzing with brisk acidity, tightening up and extending the flavors with energy. An impressive release of Impérial.
Wine & Spirits Magazine
91/100
Expert reviews
Hints of ripe peach, passion fruit and juicy acidity are carried on a tightly knit, satiny mousse in this firm rosé, layered with spiced plum, dried cherry, smoke and star anise notes. Try this with charcuterie.
Wine Spectator
91/100
FOOD PAIRING:
Strong-flavoured partners
To complement this rosé's fruitiness, try beef or tuna carpaccio with olive oil and freshly ground pepper.
Fish, such as seared mullet in a coriander emulsion served with ratatouille, or rare steak with sun-ripened vegetables make the perfect main course.
Serve a fruit salad filled with fresh red berries, or a simple strawberry tart.
FOOD PAIRING:
Strong-flavoured partners
To complement this rosé's fruitiness, try beef or tuna carpaccio with olive oil and freshly ground pepper.
Fish, such as seared mullet in a coriander emulsion served with ratatouille, or rare steak with sun-ripened vegetables make the perfect main course.
Serve a fruit salad filled with fresh red berries, or a simple strawberry tart.
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