Dom Perignon Vintage 2006 (1 x 0.75 l)

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In its youth, Dom Pérignon shows incredibly smooth, creamy fruit with perfect balance and weight. As it ages, it takes on wonderfully toasty aromas and a finesse equalled by very few of the other Grandes Marques. The first Plénitude is the Dom Perignon released after 8-9 years of lees ageing. The second Plénitude is released after 15 to 20 years lees ageing. P3 is released after considerably more lees ageing and in very small quantities. [14] Limited editions [ edit ] 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. When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.

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. 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] Stevenson, Tom. World Encyclopedia of Champagne and Sparkling Wine (Fully rev. and updated ed.). South San Francisco, California: The Wine Appreciation Guild, 2003. ISBN 1-891267-61-2.Dom Pérignon is only available as a vintage champagne and is only produced in ‘exceptional’ years. 2013 hits a perfect middle ground between the fruit forward 2012 and the minerality of the 2008.

This wonderful Champagne is perfectly matched with exotic food with a hint of spice like sushi or most recipes from an Ottolenghi cookbook! From 1921 to 2009, Dom Pérignon champagne has been produced in 43 vintages. More than two vintage years in a row is a rare phenomenon, which until 2006 had only occurred three times: 1969–1971, 1998–2000, and 2002–2006 (the first time five vintages were produced in a row). The 2008 vintage was the first released out of sequence, after the 2009 vintage. [10] A wine that surpasses the 2000, the 2006 Dom Perignon offers beautiful stone fruits, toasted hazelnuts, citrus blossom, and brioche. It shows the richer side of the 2006 vintage with plenty of richness, yet it has bright acidity, a tight, reserved style, and a great finish, it just needs time. 96+ He didn’t appreciate bubbles, believing they corrupted the wine that was already being produced in the Champagne region. He believed that hard work brought a monk closer to God and so made it his life’s mission to create the best wine in the world.

PREMIUM

This is the first time in the history of Dom Pérignon Rosé, which started with the 1959 vintage, that five consecutive vintages, i.e. 2002, 2003, 2004, 2005, 2006 have been released. And you can’t forget that Richard Geoffroy, chef de cave of Dom Pérignon, only releases the wine in vintages that will age more than 20 years. Each bottle is aged for a minimum of seven years, while others are hidden away for much longer. If you come across a bottle with P2 or P3 on the label, it’s a vintage that’s a second or third release, respectively. Dom Pierre Pérignon, a French Benedictine monk, set out his vision to "create the best wine in the world" when he became Cellar Master at the sacred Abbey of Hautvillers in 1668. Dom Pérignon dedicated over 40 years to this mission, employing a visionary spirit and daring approach to the wine making process. Over that time, he became known as the "father of champagne" for laying down the fundamental rules for the traditional Champagne production method (La Methode Champenoise or Traditionelle). A favored wine of the Sun King Louis XIV, Dom Pérignon himself compared his wine to "drinking stars".

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. Dom Pérignon was the 17th century Benedictine monk who has gone down in history as the person who "invented" Champagne. His name was originally registered by Eugène Mercier. He sold the brand name to Moët & Chandon, which used it as the name for its prestige cuvée, which was first released in 1937.

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Dom Pérignon is the prestige cuvée of the Champagne house Möet et Chandon. It is named after the Benedictine Monk who has been widely (and incorrectly) credited with ‘inventing’ Champagne, although his contribution to the development of sparkling wine can not be underestimated. 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. *Collectible* (AN) It is this vision of the finished Champagne that guides every single one of the myriad decisions made in vineyard and cellar. Chaperon refers to this as “organising diversity” – the diversity of vineyard plots, of grape varieties, of base wines. “Dom Pérignon is the sum of all these decisions,” he declared. Each released vintage then stands “to testify what that year was.” of vineyards in Champagne are planted with Chardonnay and it performs best on the Côtes des Blancs and on the chalk slopes south of Epernay. It is relatively simple to grow, although it buds early and thus is susceptible to spring frosts. It produces lighter, fresher wines than those from Burgundy and gives finesse, fruit and elegance to the final blend. It is the sole grape in Blancs de Blancs, which are some of the richest long-lived Champagnes produced. 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 will have to be patient, as the 2006 is easily the most reticent Dom Pérignon in the years spanning 2002 and 2009. I am confident the 2006 will have its day, but in its youth, it is not especially charming or easy to drink. (AG)