Moet e Chandon
Champagne Dom Perignon
Price unit 155.00€
Type Sparkling Vintage 2006 Region Champagne Producer Moet e Chandon Wine Advocate 96 Wine Spectator 95 Available: 3
Vinifera Score 93/100
"Making the best wine in the world": this is the ambition that in the seventeenth century pushes the monk Pierre Pérignon, a daring and forward-looking man, to travel throughout France and to earn even a place at the table of the Sun King, fascinated by the fame of his wine, Dom Pérignon.
Three centuries later, the Maison immortalized the work of this ascetic, now considered to all effects the spiritual father of champagne.
The Dom Pérignon vintage wines are produced only with the best grapes of the estate. Each of them is a unique creation, with an unrepeatable style and identity.
It is chef de cave Richard Geoffroy who decides whether or not a vintage can be declared: "If the harvested fruit does not meet the Dom Pérignon criteria, there will be no vintage".
This vision is reflected in the subtle balance that characterizes the Maison's champagne: an alliance of complexity and intensity.
The slow evolution gives the vintage Dom Pérignon an incredible potential for aging, which is expressed in no less than three plénitude, or moments of maturation.
Dom Pérignon - the name alone makes most of us break out in a delightful smile. When we think of this 17th-century monk from Hautvillers - so often pointed out as the father of Champagne – we either regard him with historical reverence, or associate his name with the proudest of all wine labels and everything else that follows in its glamorous, sparkling wake.
Back in 1936, Moët & Chandon’s marketing director Robert-Jean de Vogüé could not possibly have imagined what he had done when he dreamed up the idea of the world’s first prestige champagne – a champagne with a sky-high price that was supposed to be even better than the vintage wine, along with a spectacular look that won respect and prompted extravagant enjoyment. Once he got the idea, Vogüé of course couldn’t wait to sell Dom Pérignon. The problem was, if the champagne was supposed to be as exceptional as he claimed, it should be at least 15 years old. The only solution was to bring out Moët’s foremost 1921 vintage and decant the wine into the new bottles. This “transversage process” was not especially kind to the wine, and not until the 1943 vintage, or possibly the 1937, was the wine actually decanted straight into the curvy bottle. This means that all tasting of the first vintages of Dom Pérignon are more of a curiosity than of pure pleasure.
With hardening competition from the other prestige brands, and with the genial Richard Geoffroy at the helm during the 90s, Dom Pérignon is back in brilliant form. The wines from the great vintages, such as 1990 and 1996, have a concentration that is not far behind the 64s and 61s.
The style itself is ultra-sophisticated, with an amazingly silky softness combined with toasted fireworks, backed up by an exotic fruitiness in a medium body. When Dom Pérignon is at its best I find notes of forest morelles, cream, peach and an overabundance of roasted coffee beans and nuttiness. Dom Pérignon Rosé is an even more exquisite and rare product that has been molded in a similar form, though its full-bodied shape leans more to strawberry or orange, where the whiter somewhat lighter variety becomes exotic and toasted. Dom Pérignon Oenothèque is the latest child in this distinguished family. At Richard Geoffroy’s initiative they now release a restricted number of old, well-preserved bottles from Moët’s own cellar in different stages of maturity. The wine can be newly disgorged, but it isn’t a fixed thing. What is guaranteed, however, is that the wines are in the best possible condition, and that they most likely will act a little more youthfully than the bottles that have been out on the market for a while.
Since 1970 Dom Perignon is made exclusively in steel tanks and the grapes are mainly Pinot Noir from Aÿ, Bouzy, Verzenay and Hautvillers, as well as Chardonnay in approximately equal amounts from Cramant and Mesnil.
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