Brut Imperial (Jeroboam) (3 L)

Founded in 1743 by Claude Moët, the house built its reputation on a counterintuitive proposition: that scale and technical precision are not opposites. Chef de Cave Benoît Gouez (in post since 2005) convenes a tasting committee of ten oenologists to evaluate 822+ base wines before assembling the Brut Impérial NV — a deliberate, laboratory-driven act of authorship, not industrial convenience.

Fruit is drawn from across all five Champagne sub-regions — Montagne de Reims, Vallée de la Marne, Côte des Blancs, Sézanne, and the Aube — on chalky limestone soils that drive the wine's characteristic tension and fine-bead effervescence. The estate's 1,190 hectares span 234 of Champagne's 319 crus, with 50% Grand Cru and 25% Premier Cru holdings.

The blend runs Pinot Noir 30–40%, Pinot Meunier 30–40%, Chardonnay 20–30%, with 20–30% reserve wines anchoring house consistency. Fermentation is in thermoregulated stainless steel; malolactic fermentation is systematic — a technique Moët pioneered in the region.

Lees ageing runs a minimum 24 months in the house's 28 km of chalk cellars beneath Épernay, well above the AOC's 15-month NV floor, at ~7 g/L dosage.

The Jeroboam format (3 L) slows secondary fermentation and lees contact relative to standard bottles, producing a measurably creamier mousse and extended aromatic development — brioche and pastry giving way, with time, to coffee, chocolate, and undergrowth.