Moët & Chandon Brut Impérial is probably the most popular Champagne in Hong Kong. It is the house style of Moët & Chandon and was created in 1869. It has a consistent fresh and vibrant bouquet with flavours of pear, peach and apple.
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Stephen Tanzer's IWC
, Jan 2013, 90
(40% pinot noir, 35% pinot meunier and 25% chardonnay): Light yellow. Aromas of fresh pear, orange, toasted grain and sweet butter. Supple and open-knit, offering juicy orchard fruit flavors and a hint of smokiness. Pliant, smooth and broad on the persistent finish, leaving behind a subtle anise note.
, Dec 2069, 16.5
Distinctive, slightly bruised apple scent. Fleshy on the palate. Reassuringly good quality for a leading brand. (RH)
, Dec 2008, 86
The NV Imperial is a straightforward, tasty Champagne made in a easygoing style, with good length and a clean, refreshing finish. Anticipated maturity: 2008-2010.
Moet & Chandon is one of Champagne’s giants when it comes to the sheer number of bottles that emerge from its cellars each year. The house’s top wine, Dom Perignon, is quite possibly the most iconic wine in Champagne, and perhaps the world. Production numbers are always kept close to the vest, but that notwithstanding, it is impossible to ignore the exceptional quality that the best vintages offer. At its best Dom Perignon is also an extremely ageworthy wine. In recent years Chef de Caves Richard Geoffroy has instituted a program of re-releasing newly disgorged wines under the OEnotheque program. Younger vintages see a second release (also known as second plenitude), while some of the older, classic vintages from the 1970s are on their third release (also known as third plenitude). While the OEnotheques, particularly the third releases, can be very pricey, at their finest they offer an extraordinary,otherworldly drinking experience matched by few wines in the world. Although Moet & Chandon doesn't disclose disgorgement dates, Geoffroy is considering adding that information in the near future. An article covering a number older vintages of Dom Perignon will appear soon on www.erobertparker.com
, Dec 2013, 91
Lemon curd and glazed apricot notes mix with hints of biscuit, black raspberry and smoky mineral in this lightly creamy version, offering a lively bead and well-cut acidity. Drink now through 2018. –AN
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Wine data courtesy of CellarTracker