Moët & Chandon : Grand Vintage 2003

Characteristics and tasting tips for the Grand Vintage 2003 from Moët & Chandon

Tasting

Appearance

The appearance reveals a light yellow color accompanied by persistent, lively bubbles that reflect an elegant effervescence.

Nose

The nose reveals a complex aromatic palette dominated by notes of biscuit dough, peach and raspberry, accompanied by touches of lemonade. With aeration, aromas of vanilla, almond and hazelnut emerge, enriched by a mineral dimension characteristic of the chalky Champagne terroirs.

Palate

Powerful, round and unctuous, the palate delivers a generous and fleshy texture. The attack reveals an initial sweetness followed by flavors of vanilla, almond and hazelnut that evolve toward notes of sun-drenched summer fruits: apricots, yellow peaches and nectarines. Toasted bread and yeast aromas add depth, while a texture evoking leather and cashmere lends a remarkable sensuality. The finish, long and lingering, is distinguished by slightly tangy touches of licorice and candied grapefruit, accompanied by a minerality and a subtle spicy note that promise beautiful gastronomic pairings.

Food and wine pairing

This vintage champagne pairs magnificently with seafood and shellfish, particularly lobster and crab prepared with rich or butter-based sauces. It also pairs elegantly with delicate fish, roasted poultry and white meats in creamy sauces. Soft-ripened cheeses with bloomy rinds as well as aged hard cheeses also make excellent partners. Its power and complexity allow it to accompany a meal from canapés through to more substantial poultry dishes.

Serving and storage

To fully appreciate the Grand Vintage 2003, it is recommended to serve it in Burgundy-style glasses rather than traditional flutes, in order to allow the optimal development of its complex aromas. After approximately fourteen years of aging in the House's cellars, this champagne has reached a beautiful maturity while retaining a remarkable freshness.

A powerful and complex champagne born from an exceptional vintage

The estate

Founded in 1743 by Claude Moët in Épernay, Moët & Chandon has established itself as one of the most prestigious champagne houses in the world. Owned by the LVMH group since 1987, it is today led by Sibylle Scherer, who took on the role of President and CEO in July 2023. With 1,300 hectares of vines, 50% of which are classified Grand Cru and 25% Premier Cru, Moët & Chandon possesses one of the largest wine estates in Champagne. The House is distinguished by its recognizable style spanning over 150 years, characterized by a fruity freshness, a seductive palate and an elegant maturity. Under the artistic direction of Cellar Master Benoît Gouez since 2005, Moët & Chandon perpetuates its commitment to excellence while developing ambitious environmental initiatives, notably the Natura Nostra program launched in 2021.

The vineyard

The grapes for the Grand Vintage 2003 come from Moët & Chandon's vast wine estate spread across the main production areas of Champagne: the Montagne de Reims, the Côte des Blancs, the Vallée de la Marne, Sézanne and the Aube. This geographic diversity allows the House to access varied terroirs with distinct expressions. The vines rest on limestone and chalk soils formed during the Cretaceous period, imparting to the wines their characteristic minerality and aromatic intensity. The region's climate benefits from both continental and oceanic influences, creating ideal conditions for champagne production. The 28 kilometers of underground cellars carved into the chalk beneath Épernay provide perfect conditions of constant temperature and humidity for the wines' maturation.

The vintage

The year 2003 remains one of the most extreme and atypical vintages in Champagne's recent history. An unusually warm and early spring caused premature budbreak, leaving the vines vulnerable to April frosts that destroyed approximately 70% of the Chardonnay harvest in some areas. The ensuing summer proved exceptionally hot, with temperatures regularly exceeding 40°C from June to August, accompanied by prolonged drought. These extreme conditions accelerated ripening dramatically, resulting in the earliest harvest since 1822, beginning on August 21.

Winemaking and aging

The Grand Vintage 2003 was crafted according to the House's traditional methods, with particular attention paid to the challenges posed by this atypical vintage. Winemaking techniques were adapted to manage the high sugar levels and reduced acidity characteristic of this exceptional year. The champagne benefited from an extended aging of approximately fourteen years in the historic cellars, allowing the wine's powerful components to integrate harmoniously. This extended maturation softened the initial bitterness while preserving a remarkable freshness, gradually revealing the multiple layers of complexity that define this singular vintage.

Grape varieties

A blend of Pinot Noir, Pinot Meunier and Chardonnay, in proportions reflecting the House's philosophy of balance between the structure of Pinot Noir, the suppleness of Pinot Meunier and the finesse of Chardonnay.