Dom Perignon Vintage 2006 (1 x 0.75 l)

Product Information

He shaped things up in a move that many could now class as doing the Lord’s work by mixing grapes with new vigor and passion for producing a bottle full of graceful and fragrant sparkling wine. A graceful, minerally version, featuring rich notes of smoke, mandarin orange peel and chalk that lead to subtle accents of crème de cassis, toasted almond, espresso and star anise on the fine, creamy mousse. Seamlessly knit, with citrusy acidity leaving a mouthwatering impression on the finish. Drink now through 2031. A rigorous selection process in both the vineyard and winery ensures that only the best grapes go into Dom Pérignon champagne. Chardonnay and Pinot Noir are used in roughly equal proportions without one variety dominating the other. It is the result of extra time of maturation and constantly monitored and tasted by the Chef de cave to determine the perfect time for disgorgement. [13]

Rose gold, coppery, deep hue. With air, the initially creamy, rich nose gives way to notions of soft, freshly-baked rye crumb and dried blood orange peel. The palate opens with a certain juiciness and fills the senses with its fine mousse. Then there is a spicy saltiness, reminiscent of maple syrup, alongside a very pleasantly bitter edge. It is this, rather than acidity, that counters the richness which is like a picture of salted, toasted caramel biscuit. A gentle freshness persists along with that spice. Until the 1943 vintage, Dom Pérignon was produced from regular vintage Moët & Chandon Champagne that was transferred to the special 18th century-style bottles after extended cellaring. It was, thus, effectively an "oenothèque" release of Moët & Chandon Vintage Champagne in a different bottle. From the 1947 vintage, Dom Pérignon has been produced separately from the start. [6] Brut denotes a dry style of Champagne (less than 15 grams per litre). Most Champagne is non-vintage, produced from a blend from different years. The non-vintage blend is always based predominately on wines made from the current harvest, enriched with aged wines (their proportion and age varies by brand) from earlier harvests, which impart an additional level of complexity to the end wine. Champagnes from a single vintage are labelled with the year reference and with the description Millésimé. The 2006 Dom Pérignon comes from a very rich vintage with an early ripeness that brought a lot of aromatic maturity. The white-golden prestige cuvée contains a bit more Chardonnay than Pinot Noir and opens with a deep and seductive, pretty accessible nose with intense yet fresh fruit aromas of pineapples, with peaches and tangerines. Lively and elegant on the palate, this is a full-bodied, unusually aromatic and fruity DP with a long and tension-filled expression. (SR)a b Sutcliffe, Serena, "A Celebration of Champagne", p. 130, Mitchell Beazley 1988, ISBN 0-85-533697-8 The number of bottles produced in each vintage is not precisely defined, although it is at least 5 million bottles. [18] [19] [20] Powerful, dense and tightly wound, the 2006 Dom Pérignon is fabulous today. To be sure, the 2006 is a broad, virile Champagne, but I find it compelling because of its phenolic depth and overall intensity. Chef de Caves Richard Geoffroy adds that August was quite cold and wet and that ripening only happened at the very end of the growing season. Although numbers alone can never explain a wine, I find it interesting that the 2006 has more phenolics than the 2003. Readers must be patient, as the 2006 is easily the most reticent Dom Pérignon in 2002 and 2009. I am confident the 2006 will have its day, but it is not especially charming or easy to drink in its youth. On the palate it is elegant, pure and toned, with the fruit pronounced and clear. The vintage’s characteristic acidity is remarkably well integrated and the finish beautifully balanced and long. Based on Grand Cru villages plus one premier cru villages of Hautvillers, a wine of tension, power and long-ageing endurance and has been the vision of talented Chef de Cave, Vincent Chaperon, for over two and a half decades.

The first vintage of Dom Pérignon was 1921 and was only released for sale in 1936, sailing to New York in the liner Normandie. [3] The brand, not exploited, was given by Champagne Mercier to Moët in 1927 for a wedding between the two families. Sutcliffe, Serena, "A Celebration of Champagne", pp. 13–14, Mitchell Beazley 1988, ISBN 0-85-533697-8 Let’s clear one thing up first: Dom Pierre Pérignon didn’t invent Champagne, but he did refine it to make it into the bottles that we savor nowadays. Dom was a 17th-century monk who worked as a cellar master in the Abbey of Hautvillers, in Champagne, France. Pinot Noir accounts for nearly 40% of the plantings in Champagne and lies at the heart of most blends - it gives Champagne its body, structure, strength and grip. It is planted across Champagne and particularly so in the southern Aube district.Dom Pérignon is always a vintage champagne, meaning that all grapes used to make the wine were harvested in the same year. The wine is not made in weak years, i.e. when the general quality of the harvest is considered to be too low. [9] The earliest market release of a vintage is usually after 8-10 years for the standard champagne, with longer maturation times for special editions like the Second Plenitude or Œnotheque (see below). The exact composition of each type of grape varies year by year, altering the flavor profile ever so slightly each time. However, the brand is renowned for its consistent overarching hints of biscuit, citrus, honey and smoke. Master of Wine Serena Sutcliffe describes its notes by saying: “With age, Dom Pérignon takes on a totally seductive fresh-toast-and-coffee bouquet, one of the most intriguing scents in Champagne.” How to drink Dom Pérignon