Dom Perignon 2013

Profile Rich
Region Champagne
Body Medium

Dom Pérignon (1638–1715) was a monk and cellar master at the Benedictine abbey in Hautvillers. He pioneered several winemaking techniques around 1670—being the first to blend grapes in such a way as to improve the quality of wines. The development of sparkling wines as Champagne's main production style occurred progressively in the 19th century, more than a century after Dom Pérignon's death. 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.

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Tasting Notes

When to drink
Will reward careful cellaring for 10+ years
On the nose
Flecks of pale gold are littered around the edges and an exceptionally fine, vivid bead courses its way through the core. Complex aromatics of toasty yeast lees characters, pear, citrus, roasted almonds and brioche filter their way through the nostrils.
On the palate
Airy yet nimble across the palate with a satiny feel, pear and citrus fruits interplay with notions of yeast lees, lightly baked bread characters, subtle cashew and traces of oiliness. Excellent concentration and power, finishing dry with crisp acidity and a long, expressive aftertaste.
Product Notes
Dom Pérignon is vintage champagne only. Each vintage is a creation singular and unique, that expresses both the character of the year and the character of Dom Pérignon. After at least eight years of elaboration in the cellars, the wine embodies the perfect balance of Dom Pérignon, the Plénitude of harmony. In 2010, winter was rigorous, spring dry and late. After a mainly sunny decade, such freshness was surprising. Summer was hot, but not excessively so.