from it and hooked into a quest for knowledge on the subject.”


Those that have made it this far are able to sate their thirst for knowledge on the two-day experience at Moët & Chandon. It begins just as the wine does, on the slopes of Épernay. Here the finalists first meet Jacky Herbin, who is responsible for Moët & Chandon vineyards. He explains that the producer has 1,200 hectares of vines – which is more than any other Champagne house – before describing the practicalities of working at the business end of Champagne production.


“The vines must be pruned to ensure that the old vines don’t take each other’s space,” Herbin tells the sommeliers. “Pruning is some of the hardest work on the vineyard, taking place at the end of the harvest – usually November until March. The wine growers will then tie up the branch which is fixed to the vine, which takes a further month. This is followed by de-budding and the vines are then raised by wires.” A problem he has been battling this year is odium, a fungal disease that can devastate a harvest. “The cold temperatures, along with humidity, promote it,” Herbin adds. “It’s a fungal issue. If it gets on the grapes, it’s over for the harvest. We have to treat it if it stays – there is no other way.” He is full of facts about Champagne produc-


tion at Moët & Chandon: Some 60 people work the Chardonnay vines, inbetween which the


Tasting notes for selected Moët & Chandon vintages


Grand Vintage 2006 A relatively abundant yield enabled selective harvesting and the avoidance of several areas affected by bunch rot. The sugar content of the grapes was relatively high (10.2% potential alc/ vol) with an acidity level close to the average for the decade, a balance similar to that of 2002. Tasting notes Initial notes of just-ripened fruits – peach, mango and banana – are rounded out with mature notes of white pepper, flint and marzipan. As the wine breathes, the bouquet is refreshed with floral notes of honeysuckle, bergamot and anise. Rosé tasting notes Initial notes of biscuit and spice bread precede aromas of cherry, prune and damson plum, enriched by nuances of wild herbs, rosemary, saffron and dried rose petals.


Grand Vintage 2004 The key characteristics of the harvest was that it was plentiful with grapes in excellent health that were beautifully ripe. Throughout the growing season the weather was mild and favourable to thriving vines. Tasting notes Light yellow in colour, this Champagne offers fruity notes of white peach, lemon, pineapple, green banana and pear. It also features spicier, sweeter nuances of pepper, brown sugar, marzipan and candied melon. Rosé tasting notes Notes of blackcurrant and


blackberry, rich warm nuances of spice bread and dried figs along with a hint of liquorice.


Grand Vintage 2003 The harvests were a success after the most severe frost since 1957 and the smallest yield since 1985. Those grapes that survived the frosts experienced three months of high temperatures, which led them to ripen extremely quickly and heralded the earliest harvest for 181 years. Tasting notes The first notes are of vanilla, almond and hazelnut. Then progress to apricot, yellow peach, nectarine and candied pear. The fruity flavours gradually mix with woody notes of cinnamon, gingerbread and freshly ground coffee. Rosé tasting notes The first notes are of red and black fruits – strawberry, black cherry, blackberry. The maturity is rich, with coppery and spicy notes evoking nutmeg and leather before becoming more refreshing with notes of pink grapefruit, blood orange and heady roses.


Grand Vintage 2002 A sunny, wet yet mild winter was followed by a hot and dry spring free of frost. Harvesting was pushed back to achieve the best possible conditions, with a concentrated juice and the product of the wind and hot, dry weather. Tasting notes This offers a complex and


mature nose, with a combination of toasted, sweet and dry at the same time. These toasty flavours of almonds, malt, mocha and light tobacco are followed by pear, candied citrus, plum, nectarine and white peach. Rosé tasting notes Flavours of cherry, plum and fresh fig combine with wild strawberries, blueberries and blackberries. Botanical and floral notes include mint, honey, anise, honeysuckle and rose.


Grand Vintage 2000 After a cool, rainy summer punctuated by frequent localised hailstorms, a succession of dry, sunny days allowed the harvest to begin early. An abundant yield and grape maturity enabled harvesters to select the finest fruit. Tasting notes Scents of roasted almonds and hazelnuts form the bouquet’s top notes, which gradually combine with tangy nuances of grapefruit, mandarin orange and rhubarb, followed by the assertiveness of peach and mango. Rosé tasting notes With an elegant golden pink, the bouquet opens with scents of red berries – raspberry, redcurrant and strawberry – developing into notes of darker berries such as blackberry, blackcurrant and blueberry. The complexity is intensified by aromas of musk and rose and spicy notes of pink peppercorn and nutmeg.


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