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Established in 1743 Moet and Chandon is based in Epernay boasting 500 hectares of vineyards which yields a yearly production of 26 million bottles. In 1972 Jean Remy Moet took control of the House of Moet which had founded by his grandfather some 49 years before. Despite difficulties in finding adequate supplies of grapes during the Revolution the House flourished and grew further during the Napoleonic era.
The concept of vintage Champagne made of exceptional grapes from the same year was introduced in 1840 with Moet producing their first vintage Champagne in 1842. The words “dry” and “sec” to indicate dryness (see our Types of Champagne section) first appeared on Moet labels in 1856. This was as a response to the British market who wanted a dry Champagne to drink with their meals.
By the beginning of the 20th century, Moet & Chandon was one of the major houses, due to their excellent collection of vineyards. Moet and Chandon continued to grow and in the 1960s produced 10 million bottles a year (out of a global production of 70 million).
Moet & Chandon has grown to the point where it has the largest vineyard holdings in the Champagne business. They have rows of blending tanks which each have a capacity of 6000 hectolitres (about 780,000 bottles) the total capacity of all the tanks is a massive 300,000 hectolitres. Despite their size Moet and Chandon continue to ensure that care and precision goes into the making of each Champagne, ensuring that their name remains synonymous with
quality.
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Contrary to popular belief the T in Moet is a hard T and should be pronouced. Jean Remy Moet was Dutch not French. Hence it was highly amusing when the script writers for 'Only Fools And Horses' tried to make Del Boy look stupid by getting him to pronounce the T in Moet, it turned out he was one of the few brits who got it right.
Producing Moet and Chandon
Moet & Chandon wines are produced by a team of some ten Oenologists, each with complimentary experience acquired on a range of wine growing regions around the world. The driving forces behind the team are its shared expertise, its combined sensitivities and its ongoing commitment to keeping abreast with trends, in particular through travelling and meeting with fellow experts.
The Chef de Cave, who leads the team, must ensure one all-important objective is achieved: producing Complete Well-rounded and Radiant wines. Indeed, it is a guiding aim, which determines the Oenologists’ decisions on which, in turn; the wines final shape will depend
Vintages.
Discover Moet & Chandons Vintages.
1842 1846 1869 1878 1880 1884 1885 1887 1889 1892 1893 1895 1898 1900 1904 1906 1911 1914 1915 1917 1919 1920 1921 1923 1926 1928 1929 1933 1934 1937 1938 1941 1942 1943 1945 1947 1949 1952 1953 1955 1959 1961 1962 1964 1966 1969 1970 1971 1973 1975 1976 1978 1980 1981 1982 1983 1985 1986 1988 1990 1992 1993 1995 1996 1998 1999 2000 2003.
Autumn:
October: Leaf Shedding-
At the end of October, the vine prepares for winter; its leaves turn an autumnal hue one after another before falling off. The slopes of the champagne landscape thus takes on a golden and purple appearance.
November: Pre-runing:
In November once the majority of the leaves have been shed, the vine must be prepared for pruning. This work, which involves such clearing and cleaning as necessary, is generally carried out mechanically, although it sometimes has to be done by hand if the vines are located on a particularly steep slope.
December: Period of Rest:
In December the vine enters hibernation and can often be seen covered with a mantel of snow. It is a time in the year when those who work on the vine are least in evidence and the passage of time takes its course.
January: Frost
At this time of the year the vine must be at its most resilient in the face of the prevailing cold and frost. The winter frosts can cause extensive damage to the vine and split apart the cells within the wood. If this is the case, the plant can be damaged beyond repair; a period of three years left fallow and a further two-year wait is then required before the plant can be expected to yield a satisfactory crop.
February: Pruning:
After the harvest and until April, the vines are pruned according to strict rules in order to generate the grapes and restrict the yield.
March: Fastening:
Beginning in March, shoots from the previous year are fastened to the wires.
April: Opening of the Buds:
In April the buds open and the young shoots begin to emerge. An April or May frost can kill them, forcing the vines to send out new, later shoots.
May: Debudding:
From May to June the most promising shoots are selected and the rest are removed.
June: Flowering:
In June the vines begin to flower and fill the vineyards with a balmy fragrance. The mysterious transformation of pollinated flower into fruit is a definitive, magical moment: the grapes have withstood the trials of nature.
July: Training topping and cutting:
Throughout the summer the winegrower’s control; the growth of the vine: topping and cutting allows the sun to reach the grapes and promote their growth.
August: Ripening:
In August, the grapes take on colour and swell with sweetened juice. They continue to ripen in the languorous warmth of the late summer sun until they are deemed ready for harvest.
September: Harvesting:
Champagne is one of the few regions in the world where the harvest has not been mechanised. Pickers are formed in groups or hordons of forty. They gently fill small 3 kg baskets which are handed to porters who transfer the bunches to larger 40 kg baskets.
Pressing:
Once harvested, the grapes are brought to the wine presses. Pressing is a gentle gradual process to ensure that only the best juice and aromas are extracted. Great care must be taken with the red grapes because their skins can irrevocably affect the colour of the juice. The pressure exerted on the grape is no greater than that exerted when squeezing a grape between the thumb and forefingers.
Fermentation:
The intense activity surrounding the presses shifts to the vat house. The must derived from the pressing is allowed to settle thus clarifying the juice for vat fermentation. This stage gives the wine its freshness, suppleness and roundness. The still wine (the sparkle comes in a second-in-bottle fermentation) is then drawn off from the sediment.
Blending:
Starting in November, the cellar master and winemakers taste, evaluate and grade the wines. The wider the palette of wines they have to select from the greater the opportunity to subtly blend and adjust the qualities impaired by the soil and varieties of grape.
Second fermentation:
As the wine ages, the yeast that contributes to its effervescence release aromatic substances. The quality of the blend is fully revealed. The second fermentation particular to champagne is the key to its development.
Remuage:
Once the wines have reached maturity, they are cleaned of sediment one last time through remuage. The bottles are placed on wooden stands their necks are pointed slightly down, where they are deftly turned everyday.
Degorgement:
The necks of the bottles are rapidly frozen. Ice forms and traps the sediment which is expelled by natural pressure when the bottle is opened.
Dosage:
This is the final touch in the making of champagne. It refers to the addition of a small quantity of liqueur d’expedition composed of sugar and some wines from the company’s reserves.
Corking and labelling:
The bottles are corked and wired to preserve the wine and keep its complex aromas intact. The bottles are stored for four more months before being labelled.
Notable events in the history of Moet and Chandon
1743:
The first account book of founder Claude Moet (1683 – 1760), preserved in the company archives, shows shipments of wine to Paris in 1743. But the real rise of champagne begins during the reign of Louis XV.
1745:
Champagne becomes fashionable at romantic suppers for the king and his favourites, and Moet & Chandon can proudly count Madame de Pompadour among its illustrious devotees. In her words, “Champagne is the only wine that leaves women beautiful after drinking”.
1750:
After conquering Paris and the rest of France, Moet & Chandon begins shipping its champagne abroad and wins over new markets: England in 1750, Germany in 1755, Spain in 1761, Russia in 1762, America in 1787, Poland in 1790, Bohemia in 1791, and so on.
1817:
Thermidor Year IX in the French Republican calendar a shipment of champagne to Napoleon Bonaparte, First Consul. The same year on August 6th, 1817: A shipment of champagne to Nicholas II Tsar of Russia is registered.
1842:
1840 sees the vintage concept introduced to indicate an exceptional year. In 1842, Moet & Chandon markets its first vintage champagne.
1856:
The British drink iced champagne throughout their meals. In response to the demand for drier champagnes, Moet & Chandon produces a wine with a lower dose of sugar specifically for Great Britain. The designations “Dry” and “Sec” begin to appear on Moet & Chandon labels.
1863:
As a tribute to Napoleon Bonaparte, a friend of Jean-Remy Moet (1758 – 1841), Moet & Chandon introduces the “Imperial” denomination on February 4th, 1863.
1869:
In the year of the 100th anniversary of Napoleon Bonaparte’s birth, Moet & Chandon makes its first shipment of “Brut Imperial” champagne. In the 1870’s Moet & Chandon begins using printed labels for the first time.
1886:
Moet & Chandon creates a new element to distinguish its bottles. The famous Moet & Chandon “tie” appears around the world and remains a hallmark of the brand. It is a label around the neck of the bottle in the form of an elegant black tie surmounted by a red seal.
1889:
The centennial of the French Revolution and Paris hosts the Universal Exhibition. A brochure distributed during the exhibition by Moet & Chandon describes the variations in tastes for champagne throughout the world. Moet & Chandon goes on to develop champagnes with dosages adapted to Russian, English and American tastes.
1891:
Opening of Maxim’s restaurant on the Rue Royale in Paris. Sweet Moet & Chandon is the popular choice at this fashionable establishment.
1900:
The Belle Epoque: champagne is all the rage. Cafés, restaurants and grand hotels (the Ritz opened in Paris in 1898) are veritable temples of champagne. Prosperity returns to France and with it comes a general euphoria. Champagne is the must at horse races and begins to be associated with the early days of the automobile.
1902:
His Majesty Edward VII is crowned King of England. As a tribute, Moet & Chandon creates a special cuvee bearing an equally special label. Thus begins the tradition of producing commemorative cuvees to celebrate important public events.
1905:
The age of the grand hotel is dawning. Moet & Chandon features prominently at the Savoy and Claridges, opened in London in 1907, the Crillon in Paris opened in 1909, the Carlton in Cannes in 1910, and the Negresco in Nice in 1912. “Moet” is also a favourite at nightclubs in Montmartre, such as the Moulin Rouge, which goes on to achieve international fame.
1914:
The start of the First World War. Champagne becomes the favourite drink of French soldiers. Moet & Chandon even delivers cases of champagne to the trenches. Champagne is also widely consumed by soldiers on leave. It becomes the national wine during the Great War.
1920:
After World War 1 people are once again seeking pleasure. It is the Charleston era, the Roaring Twenties. Women bob their hair and declare their emancipation. Moet & Chandon champagne becomes the drink of the 'Smart Set' throughout the world.
1933:
The end of Prohibition in the United States. Moet & Chandon’s White Star becomes a huge success. The Thirties see the democratisation of champagne: it becomes the natural accompaniment to celebrations and special occasions.
1940:
Moet & Chandon launches the MOET Split, an amusing special occasion format of unfailing popularity throughout the 20th century.
1943:
The 200th anniversary of Moet & Chandon. But due to the occupation, the firm cannot celebrate the bicentennial of its foundation. Despite the circumstances, Moet & Chandon creates a bicentennial cuvee. Dry Imperial 1943 (an exceptional vintage year) to commemorate the beginning of its third century.
1946:
The Clerico brothers launch the dinner-show concept and open the Lido in Paris. To respond to converging consumer tastes across the globe, Moet & Chandon simplifies its range, streaming it into two categories: Brunt and Vintages.
1949:
Moet & Chandon creates a special cuvee in honour of His Royal Highness Prince Rainier of Monaco’s ascension to the throne. Bottle sizes are diversified: the double magnum used since the 19th century becomes a Jeroboam. At the end of the Forties, the Methuselah, the salmanazar, balthazar and nebuchadnezzar appear on the scene.
1952:
Moet & Chandon is present at the Cannes Film Festival for the first time. While Brigitte Bardot’s wedding makes headlines, the French cinema regains its pre-war vitality.
1953:
In honour of the coronation of Queen Elizabeth, Moet & Chandon, the Court’s exclusive supplier, produces a special cuvee.Coronation Cuvee Vintage 1943 is a “memorable wine for a memorable occasion”.
1969:
Moet & Chandon embarks on the Imperial Cruise abroad the “France” in honour of the 200th anniversary of Napoleon’s birth. The company buys the emperor’s hat at auction.
1975:
Moet & Chandon’s popularity continues to grow at galas held at top hotels and prestigious clubs. The 1970’s are the disco years. A new kind of nightlife revolves around trendy discos like Club 55 in New York and Castel in Paris. Other establishments spring up everywhere and a new type of clientele flocks to them.
1976:
Moet & Chandon commemorates the American Bicentennial with a special cuvee. Four years later Moet & Chandon sponsors the opening of the first 3-star French restaurant in the United States, still being a must for toasting outstanding sports achievements and talent in show biz.
1986:
“Moet, the champagne of winners”. Moet & Chandon celebrates 20 years of victories (since 1966) on the Formula One circuits of the world.
1987:
Moet & Chandon becomes the official supplier to the America’s Cup.
1990:
Moet & Chandon is on the scene when the two sides of the Channel Tunnel meet in December 1990. The George V Hotel chooses Moet & Chandon as a partner for its new tourist program. This program, called “The Paris we dream about – champagne special”, includes admission to 60 of the city’s greatest museums and a tour of the Moet & Chandon cellars and historical collection.
1993:
The Spirit of 1743, Moet & Chandon’s cork-shaped hot air balloon, tours the world. It symbolizes the sparkling spirit and reputation of Moet & Chandon champagnes throughout the world since 1743.
1995:
The development of new products creates new opportunities for enjoying champagne. Moet & Chandon launches Brut ler Cru, a blend of premier crus exclusively. The following year it is Brut Rose, Reserve Imperial and Nectar Imperial are successfully launched in different parts of the world.
1997:
In Paris, nightclubs begin to serve meals. Dining before the party becomes more and more popular and Moet & Chandon is a privileged partner to these new establishments. In the U.S. the new champagne bars are all the rage, enabling a young, knowledgeable clientele to enjoy Moet & Chandon by the flute.
1998:
On November 27, Moet & Chandon transforms the famous nightclub Les Bains Douches into a giant Pop Art painting for its unforgettable “Nuit Imperiale”, in which Moet & Chandon is a star of the night. During London Fashion Week, the models drink splits of Moet & Chandon through straws – the latest trend for solo consumption.
1999:
Champagne bars pop up all over Paris.
“Bubble Bars” spread across the States and invade the Big Apple. The opening of these new establishments dedicated to champagne illustrates its ever-growing popularity.
2000:
To mark the turn of the century, Moet & Chandon created Esprit du Siecle, reinterpreting the past to make a tribute to the future, with a blend of eleven of the most remarkable vintages of the 20th century.
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