Moët & Chandon

Millésime Blanc Brut Champagne Blend

9.222 ratings
9.43 pro ratings
Champagne, France
Champagne Blend
Squash & Root Vegetables, Meaty & Oily Fish, Shellfish, Crab & Lobster, Cake & Cream, Soft Cheese, Hard Cheese, Salads & Greens, Salami & Prosciutto, Pork, Fish, Chicken, Duck, Onion, Shallot, Garlic, Nuts & Seeds, Fruit & Berries, Beans & Peas, Exotic Spices, Turkey, Pungent Cheese, Shellfish, Oyster
Top Notes For
Gadi Karpel

94/100
Vintage 1999

94/100
Vintage 1999

Jan 1st, 2016
Behrad Behbahani

Great celebration champagne

Great celebration champagne

Apr 27th, 2019
Whole Cluster

Drink now. Good 96 acidity but fruit is becoming very secondary. Still good but drink up.

Drink now. Good 96 acidity but fruit is becoming very secondary. Still good but drink up.

Jul 29th, 2017
Mario Cantone

A gift from Bay Street Theater for my show with Jerry Dixon ! Drank with Robin and Jerry Dixon at Prides.

A gift from Bay Street Theater for my show with Jerry Dixon ! Drank with Robin and Jerry Dixon at Prides.

May 30th, 2016
Doctor No

Just getting started. Beautiful brioche notes on roasted citrus. Delicate mousse, relatively full bodied. The first wine that made me think, "I should really collect vintage champagne..."

Just getting started. Beautiful brioche notes on roasted citrus. Delicate mousse, relatively full bodied. The first wine that made me think, "I should really collect vintage champagne..."

May 22nd, 2016
Greg Sorensen

A bit tired and over the hill. Heavy butterscotch, brioches, almonds. Interesting but fading.

A bit tired and over the hill. Heavy butterscotch, brioches, almonds. Interesting but fading.

Jan 2nd, 2016
Johan Berthag

Really good! Mature and rich taste. Drink now or store a couple of more years.

Really good! Mature and rich taste. Drink now or store a couple of more years.

Dec 16th, 2015
Gadi Karpel

Vintage - 1999

Vintage - 1999

Apr 4th, 2015
Mike Elmgreen

A little oxidized on opening but became great after a half hour.

A little oxidized on opening but became great after a half hour.

Jan 3rd, 2015
Peter Lanziner

Si sboccia!!

Si sboccia!!

May 4th, 2014