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Moet & Chandon Grand Vintage Brut 2003

Vintage Sparkling Wine from Champagne, France
  • WE93
  • RP92
  • WS91
  • W&S91
12.2% ABV
  • WS94
  • JS93
  • WE95
  • WS93
  • RP93
  • TP93
  • WS92
  • WE94
  • WS93
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12.2% ABV

Winemaker Notes

The Grand Vintage 2003, the 68th from the Maison, is a powerful wine: its velvety maturity is immediately apparent, forceful in its creamy blondness. The first notes of vanilla, almond and hazelnut are followed by nuances of colourful sun-soaked Summer fruits – apricots, yellow peaches, nectarines, poached pears. Gradually this generous fruitiness is joined by a soft spiciness of cinnamon, gingerbread and freshly-ground coffee.

Deep and structured, the Grand Vintage 2003 is fleshly, ample and smooth. This unctuous sensuality – reminiscent of leather and cashmere – segues into a warm finale of slightly acid licorice and candied grapefruit. From an extraordinary year and an incomparable fruit, Moët & Chandon has created a profound champagne, one that announces its colours without artifice, intrigues by its honesty. A wine that, having weathered all challenges, has come through with a robust serenity, a formal generosity and a comfortable presence.

Critical Acclaim

All Vintages
WE 93
Wine Enthusiast
Moët's vintage, from the hot, low-yielding 2003 vintage, has an unusually high percentage of Pinot Meunier (43%), suggesting there is a distinct character to the year. It's certainly powerful and intense, soft initially, hinting at toast and yeast, the fruit almost sweet, even though the wine is a brut style. It is the rich strawberry flavor that's most surprising on a wine that really has integrated impressively.
RP 92
Robert Parker's Wine Advocate
Made from 43% Pinot Meunier, 29% Pinot Noir and 28% Chardonnay, the 2003 Grand Vintage (in this case tasted from a Magnum) opens with a rich, ripe and intense fruit on the nose where vanilla and hazelnut flavors intermix with ripe and stewed pip fruits. Full-bodied and very well structured, this is a very rich, round, intense and powerful Champagne with good tension and persistence in the finish. This is Champagne to be drunk from big Burgundy glasses with food.
WS 91
Wine Spectator
A rich, opulent style, offering peach, apricot and ginger flavors. Full-bodied and muscular, yet with a firm structure keeping it all focused and a nice tangy finish. Drink now through 2018.
W&S 91
Wine & Spirits
A classical style, this could be a yardstick for measuring other Champagnes. It's rich in the middle, clean in the end, with plenty of tension to hold the wine tight. More mineral than fruity, this has the meadow flower aspect of fresh butter and cream. Delicious with pan-roasted sole.
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Moet & Chandon

Moët & Chandon

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Moët & Chandon, Champagne, France
Video of winery
Moet & Chandon is the champagne of success and glamour since 1743. Renowned for its achievements and legendary pioneering spirit, Moet & Chandon is synonymous with both cherished traditions and modern pleasures and has helped celebrate life’s most triumphant moments for more than 270 years.

Toward the end of the 18th century, Jean-Remy Moet, grandson of founder Claude Moet, became famous as the man who introduced champagne to the world. The important figures of the era, from the Marquise de Pompadour to Napoleon, quickly fell in love with the House’s effervescent wine. Moet & Chandon was soon the icon of success and elegance that it remains to this day.

Moet Imperial Brut is the House's iconic champagne. Created in 1869, it embodies the unique Moet & Chandon style; a style that distinguishes itself by its bright fruitiness, seductive palate, and elegant maturity.

Champagne

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Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

SWS278788_2003 Item# 109065