Moët & Chandon

Grand Vintage Collection 2006 | Bottle 75cl - Wooden case

Description

The Grand Vintage Collection 2006 cuvée from Moët & Chandon Champagne belongs to the House's illustrious wine cellar. Rare and carefully preserved, these bottles bear witness to the Cellar Master's expertise over the decades. This 71st vintage embodies the intensity and complexity of an extreme year, marked by striking climatic contrasts—spring frost, summer drought, and uneven ripening—revealing the solar power and depth of the 2006 vintage.

The creation of the Moët & Chandon Grand Vintage Collection 2006

Each Grand Vintage is a free interpretation of the year by the House's Cellar Master, Benoît Gouez. For 2006, the aromatic objective was to express the fullness of the fruit and the sun-ripened maturity while preserving the freshness and elegance of the Moët style. The blend is based on a precise balance: the richness of Chardonnay, the structure of Pinot Noir, and the suppleness of Meunier.

• 42% Chardonnay: the backbone of the wine, bringing tension and brilliance.
• 39% Pinot Noir: density, fullness, and aromatic depth.
• 19% Meunier: a supple and fruity touch, in reduced proportions this year.

The terroir

The grapes come from the Montagne de Reims, the Côte des Blancs, and the Vallée de la Marne. This trio of terroirs balances the solar maturity of 2006 with a chalky, fresh structure. The Chardonnay from the southern Côte des Blancs, particularly healthy this year, gives the cuvée its precision and verticality.

Vinification

Fermentation took place in temperature-controlled stainless steel vats, preserving the purity of the fruit. The wine rested on its lees for 15 years before disgorging, then benefited from six months of refinement after disgorging. The dosage is 5 g/L (Extra Brut), chosen to highlight the integrity of the vintage and the aromatic complexity developed during long aging in the cellar.

The 2006 vintage

The 2006 vintage was one of contrasts: a hot, dry summer preceded by an unpredictable spring. Yields varied, but the finest grapes, particularly the Chardonnays from the Côte des Blancs, offered an exceptional balance between richness and tension. This sunny year has produced an opulent, structured champagne with great length, magnified by time.

Tasting notes

• Color

  Intense gold with amber highlights. Fine, persistent effervescence, a sign of long aging in the cellar.

• Nose

  Open and smoky. Notes of flint, toast, dates, and figs, followed by hints of yellow peach and candied mango. The reductive maturity brings a rare complexity, blending ripe fruit, blond tobacco, and chalk.

• Palate

  Full-bodied and enveloping. Fleshy texture and perfectly blended. Candied fruit and toasted bread linger on a long, mouthwatering finish, enhanced by a subtle bitterness of candied lemon and a touch of roasted almond.

Pairing suggestions

The aromatic depth and creamy texture of the Grand Vintage Collection 2006 make it an ideal champagne for fine dining. It pairs well with noble dishes with a full texture and slightly toasted aromas.

Appetizers

• Parmesan gougères
• Pan-fried foie gras
• Scallops seared in lemon butter

Main courses

• Roasted lobster with smoked butter
• Truffled Bresse chicken
• Risotto with porcini mushrooms

Desserts

• Caramelized apple
• Hazelnut tart
• Crème brûlée with orange zest

Storage and serving

How to store this vintage

The Grand Vintage Collection 2006 should be stored in a dark, cool cellar at 10–12°C and 70% humidity. Already perfectly mature, it can still evolve over the years, developing more mellow notes of dried fruit and mocha. Its long aging on lees guarantees remarkable aromatic stability.

Ageing potential

Optimal window: 2025–2040. Already balanced and harmonious, it will gain further depth and complexity between now and 2035, developing nuances of honey, wax, and toast.

How to serve Grand Vintage Collection 2006

We recommend serving Grand Vintage Collection 2006 at 11°C in a tulip glass or a large white wine glass to enhance its aromatic expression. A little aeration before serving will reveal the depth of the smoky bouquet and the nuances of candied fruit. Do not decant, but allow it to open slowly in the glass.