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Moët & Chandon Grand Vintage 2009 - 75cL Bottle

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1¢-shipping in NY, CA, FL, NJ, CT and IL. Orders involving the sale of alcohol will be fulfilled by a licensed retailer on the Thirstie network.

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Moët & Chandon Grand Vintage 2009

Bottle - 750 mL

Moët & Chandon Grand Vintage 2009

Bottle - 750 mL
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  • Product Details

    Pinot noir takes the spotlight in Moët & Chandon’s 73rd vintage, imparting a controlled power to the champagne, which is complemented by a smooth and silky texture. Each Grand Vintage is the cellar master’s unique interpretation of the year. Grand Vintage 2009 displays a graceful elegance, and its toasty, nutty notes reveal its maturity.
  • How to enjoy

    • Service temperature - 50-54°F
    • When to drink - Drink now through 2025+
    • Storage advice - Store horizontally in a cool (50-59°F), dark place, and away from vibrations
    • Closure - Cork
    • Additional information - Contains sulfites
    • Alcohol by volume - 12.5%
    • Dosage - 5g/l
  • Blend and Origin

    Moët & Chandon Grand Vintage 2009

    A dramatically cold winter initially threatened the success of this vintage, yet by July the weather had improved. The pinot noir (50%), chardonnay (36%) and meunier (14%) grapes that make up this champagne were healthy, extremely ripe and full of well-balanced acidity come September. Seven years in the cellar helped to create its intriguing complexity.


Food pairing:
A light, bright touch

Starter

Complement the brightness of this vintage with delicately flavoured dishes. For starters, try foie gras with lemon confit, or marinated sardines on toasts.

Main

Opt for dishes such as savoury chicken terrine with mange tout, carrots and broad beans; skate with caper sauce and nasturtium; or turbot with peach and beurre blanc.

Food pairing:
A light, bright touch

Starter

Complement the brightness of this vintage with delicately flavoured dishes. For starters, try foie gras with lemon confit, or marinated sardines on toasts.

Main

Opt for dishes such as savoury chicken terrine with mange tout, carrots and broad beans; skate with caper sauce and nasturtium; or turbot with peach and beurre blanc.