2008 is fast proving itself as one of the great Champagne vintages of recent decades. Moët’s 2008 offers the vintage’s hallmark appeal at an affordable price. Citrus and honeysuckle notes along with freshly baked pastries on the nose. Invitingly fresh, it is beginning to show graceful evolution. The palate leads into creamy notes of brioche, toasted nuts and honey, with touches of smoky minerality. It possesses both powerful fruit and scintillating acidity.
40% Chardonnay, 37% Pinot Noir, 23% Pinot Meunier from this famed vintage. Pretty steady tiny bead. Mildly toasty nose - some evolution evident. It is eight years old after all. Rather opulent nose follows through to a relatively rich palate and dense impact. Drink 2016-2020
Slightly reductive and gently toasty with more citrus fruits here and a tighter, more compressed and acid-fuelled palate. This has a very succulent, pulpy, bracing and crisp feel complemented by a super-refreshing finish. A great vintage for Moët. Drink now through to 2020+. A blend of 40% chardonnay, 37% pinot noir and 23% pinot meunier; the chardonnay definitely has a very assertive role here.
Moët Chandon has been producing the world's most loved champagne since the house was founded in 1743 by Claude Moët (pronounced mow-ETT). The house now owns some 1500 acres and produces over 2 million cases of champagne. It was the first champagne house to list on the stock market and also holds the royal warrant in Britain to supply the Queen. Their best-known label, Dom Pérignon, is so named after the legendary Benedictine monk who is said to be the "father of champagne".
Champagne, the world's greatest sparkling wine, needs little introduction - with imitations produced in virtually every country capable of growing grapes, including such unlikely candidates as India and China. The Champagne region, to the north of Paris, has the most northerly vineyards in France, with vines grown on slopes with a southerly exposure to maximise sunlight. The soil is chalky, providing an excellent balance of drainage and water retention. The key to the wine is in the cellar - the bubbles result from a second fermentation in the bottle and the rich toasty flavours in great Champagne come from extended bottle ageing on the yeasty lees. Until the eighteenth century, the wines produced in the Champagne area were light acidic white wines, with no hint of sparkle. However glass and closure technology developed at that time and it was not long before Dom Perignon, a Benedictine monk at the Abbey of Hautvilliers, started experimenting with blends and produced the first recognisable champagne. In a world accustomed to still wines, the advent of champagne was almost a flop. It was saved when it became fashionable at the French court as a result of Louis XV's mistress Madame de Pompadour commenting "Champagne isthe only wine that lets a woman remain beautiful after she has drunk it." And the rest is history, with famous (or infamous) champagne lovers including Casanova, Dumas, Wagner, Winston Churchill, James Bond and Coco Chanel.