Moet & Chandon Grand Vintage 2009


Every Grand Vintage is unique and original, the Cellar Master’s free, personal interpretation in service of revealing the exceptional personality of singular vintage years.

Following several vintages in which Chardonnay was dominant, Pinot Noir has taken the spotlight in 2009. The wine’s controlled power is the very backbone of the vintage and the proportion of Pinot Noir has not been this high since 1996.


Following one of the coldest winters in 15 years, springtime was free of frost but particularly rainy with episodes of severe storms. All of these issues were forgotten in mid-July thanks to the consistently hot, dry, sunny weather. The harvest took place during the habitual dates, beginning on September 12th in Aube and in the Epernay area to the 28th in Verzenay.


On the eye: Pale bright yellow, green reflections, a fine, persistent bead.

On the nose: The first impression is that of an obvious and reassuring maturity. Gentle and comforting, initial nuances of harvest notes and notes of callisson and vanilla gradually expand into darker, toastier notes of grilled sesame seeds, roasted almonds and mocha. Concurrently, hints of juicy, fleshy fruits create a deeply warm, serene atmosphere reminiscent of an orchard of peaches and apricots in the middle of summer. The floral scent of roses and peonies rounds out an ensemble of radiance and delicacy.

On the palate: The initial impression is welcoming, full-bodied and smooth, an instant sensation of an enveloping, soothing cocoon. Subsequently, the silky fluid texture becomes evident; the controlled power of the Pinot Noir, with notes of honey and mild spices, is underscored by a stimulating nuance of pink grapefruit. Overall, the palate is simultaneously accomplished, generous and airy.


Grand Vintage Blanc 2009 pairs well with:

Risotto "cacio e pepe", crayfish sashimi (Cacio e pepe is Pecorino Romano with pepper) with lime zests

Crayfish columbo, cilantro and octopus tile like a grissini (Starter)

Cod "a la basquaise", egg muslin with Pata Negra ham, orange piquillos with garlic and basil

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