Moët & Chandon is a French fine winery and co-owner of the luxury goods company LVMH – Moët Hennessy Louis Vuitton SE. Moët et Chandon is one of the world’s largest expansive champagne producers and a prominent champagne house.

For over two centuries (250 years and counting), a special champagne has satisfied the thirst of emperors, kings, queens, elder statesmen, as well as commoners too. The company holds a royal warrant to supply champagne to Elizabeth II.

It is almost as if Moet and Chandon set the stage for champagne to be used as a drink of celebration when you consider it’s rich and long history.

So what makes Moet and Chandon a luxury brand?

There are a lot of qualities that make Moet and Chandon champagne range exotic and luxurious. From the sweet tasting bubbly liquid, the simple yet attractive bottle, to the price – there is luxury written all over the brand.

It is a luxury tied to the history, the artful wine-making process and the very essence of the champagne.

The story behind Moet and Chandon

Moet and Chandon was established by Claude Moet in 1743, an Épernay wine trader, when he began shipping his sparkling wine from Champagne to Paris. He was the first winemaker in Champagne to exclusively produce sparkling wine.

The company’s first name was Moët et Cie (Moët & Co.), but later changed to Moet et Chandon in 1832 after Pierre-Gabriel Chandon became a partner of Victor Moët, Claude Moet’s great grandson.

However, it was Jean-Remy, Claude’s grandson that catapulted the brand to the international standard it now is. His travels to other parts of France, business acumen, deals and visionary ideas all contributed to the growth of the brand.

Jean-Remy’s work was fueled by his belief that champagne, in every sense, should emit the pleasure it gives the palate. Madame de Pompadour became the brand’s first ambassador and their ‘Imperial’ trademark was named in honor of Napoleon, their friend and loyal follower.

By the time Jean-Remy retired and left Victor Moet and son-in-law Pierre-Gabriel Chandon de Briailles in charge, the brand was already the leading the Champagne house in France.

Chandon introduced the concept of a vintage champagne and in 1840, marketing their first vintage in 1842. The Brut Imperial, their best-seller was introduces in 1860.

Dom Perignon, the label’s biggest brand is named after a Catholic monk, widely acclaimed to be the “father of champagne.” Meanwhile, the Moet and Chandon Brut Imperial, their best-seller was introduced in 1860.

Moët & Chandon merged with Hennessy Cognac in 1971 and with Louis Vuitton in 1987 to become LVMH (Louis-Vuitton-Moët-Hennessy). That merger made them the largest luxury group in the world. A position they combine with being the worlds’s largest producers of Champagne, producing over 26,000,000 bottles per year.

The making of Moët & Chandon champagnes

Moët & Chandon champagnes are through a meticulous process with close attention paid to quality, precision and uniqueness, as well as the diversity that the different ranges offer.

The wines are a blend of three champagne grapes, Pinot Noir, Pinot Meunier and Chardonnay from vineyards in all of the five main areas of Champagne.

The Pinot Noir gives the wine structure and intensity, with notes of berry; Pinot Meunier is for suppleness, roundness and fleshiness; while Chardonnay is the reason for the acidity, elegance, and freshness.

Their vineyards are classified as Grand Cru, a regional classification and designation for vineyards renowned for producing quality grapes. There’s a bit of their nearly 300 years of heritage in every sip from their nearly 2,500 acres / 1,000 hectares of vineyards.

The grapes are collected to make the cuvee, after which the still white wine is blended and left to ferment. During fermentation, yeast and sugar is added. The “tirage”, which is what the champagne is called, is put in a thick walled glass bottle and sealed with a bottle cap. The tirage is placed in a cool cellar (55-60 F) and allowed to slowly ferment, producing alcohol and carbon dioxide.

During the course of fermentation, yeast cells die and after several months, the fermentation is complete. However, the wine continues to age such that it develops a yeasty taste. For the best result, the Champagne is aged for five or more years.

When fermentation is complete, dead yeast cells are then removed through riddling. The Champagne bottle is placed upside down in a holder at a 75 degree angle.The bottle is regularly turned at 1/8th of a turn while keeping it upside down daily.

After disgorging (removal of dead yeast), a mixture of white wine, brandy and sugar is added to adjust the sweetness level of the clear white Champagne.

In a vintage Champagne 100% of the grapes used are from the harvest of the same year. Moet Nectar Rose and Moet Rose Imperial are made by simply adding an amount of red wine to the cuvee.

Moet and Chandon champagnes are renowned for having “a bright fruitiness, a seductive palate and an elegant maturity that are the result of the slow, gradual progression from vine to cellar.”

Moët & Chandon Champagne Range

Moet Brut Imperial

Very pale straw color with small, active bubbles, with a subtle suggestion of flowers, vanilla, grapefruit, bread. This is a light and delicate champagne.

Moet Rose Imperial

Pink champagne with golden hue, light bubbles aroma of wild strawberries and redcurrants.

Moet Nectar Imperial

Very fruity with roses and white berries, redcurrants, melon and clementine, opening up it takes on the taste of poached pears, bursting with flavor, full and rich.

Moet Grand Vintage

Green apple, fresh cut grass, pineapple, apricots, toast, and it also has a long after taste which is indicative of a very good vintage.

Moet and Chandon Champagne Price

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All You Need to Know About Moet and Chandon Champagnes

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Moët & Chandon is a French fine winery and co-owner of the luxury goods company LVMH – Moët Hennessy Louis Vuitton SE. Moët et Chandon is one of the world’s largest expansive...

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