Dom Pérignon Vintage Champagne

Grapes

Type

Champagne / Sparkling

Bottle

£240.00

Alcohol Content

12.5%

Vintage

2010

Bottle Size

750ml

Location

Cupboard

Tasting Notes
Production and Aging
Producer
Grape
Allergens
Awards

ON THE NOSE
The luminous sweetness of tropical fruit – green mango, melon, pineapple – instantly shines. It then cedes to more temperate notes, the tingle of orange zest, the mist of a mandarin orange. The wine breathes, revealing its freshness. The bloom after the rain. A tactile sensation of peony, jasmine and lilac.

ON THE PALATE
The wine immediately imposes its ample presence, full and massive. A sappy sensation dominates as the tactile is rapidly overtaken by the aromatic. The body unfolds: generous, firm and controlled. Then it contracts, letting the wine vibrate with spices and pepper. The energy is sustained to a scintillating, saline finish.

The grapes are chosen from any of the 17 Grand Crus in Champagne, including Hautvillers, the legendary Premier Cru. This wine if from the 1st Plenitude and is disgorged and later released after 8 years of lees aging.

It is an assemblage of Pinot Noir and Chardonnay grapes, with the exact blend changing each vintage depending upon the conditions.

Dom Pérignon

The Dom Perignon brand was launched by Robert-Jean de Vogué in 1936 as the first commercially available brut prestige cuvee, ‘Dom Perignon’ using wine from the 1921 vintage. Louis Roederer originally produced Cristal as the first prestige cuvee in 1876, but it was sweet and was not commercially available. Prior to 1927, the brand name ‘Dom Perignon’ was owned by Mercier and was a gift to Moet when Francine Durant-Mercier married Paul Chandon. That gift paved the way for Moet to market ‘Dom Perignon’.

For many years Dom Perignon grapes were sourced exclusively from the historic vineyards at Hautvillers where the legendary monk lived and sourced his grapes. The holdings have increased over time and 8 grand cru are used in the blend, along with the one historic premier cru at Hautvillers (the only premier cru allowed in the blend).

Chardonnay

Chardonnay is noted for its incredible versatility and range of flavors. This diversity can be attributed to the range of winemaking techniques and climates that it is subjected to.

From crisp unoaked versions from cool climates, to full-bodied and oak-aged versions from more moderate climates, and even to sparkling blanc de blancs, the flavors of Chardonnay can vary significantly, while also retaining common characteristics.

On the nose, unoaked, or ‘Chablis-style’ Chardonnays, tend to offer fragrant notes of green apple, pear, and citrus, with some chalky or mineral-like aromas.

Oaked Chardonnays, particularly those in the ‘Burgundian’ style, will often present rich aromas of peach, mango, and lemon, accompanied by notes of vanilla, butter, and often a hint of toasted bread or nuttiness due to the influence of oak, malolactic fermentation, and lees stirring.

On the palate Chardonnay offers a broad range of experiences depending on its style. Unoaked Chardonnays are typically lean and crisp, with high acidity, often resembling the freshness of a Sauvignon Blanc but with more body.

Oaked Chardonnays are known for their full-bodied, creamy mouthfeel, moderate acidity, and flavors of butter, vanilla, baking spices overlaying a stone fruit character. Despite the stylistic differences, both types tend to share a characteristic underlying note of apple or citrus. With age, no matter the style, chardonnay tends to develop hazelnut aromas. Most wines range from 12-14%.

Pinot Noir

At first glance, most Pinot Noir wines are pale to medium in color due to their thin skins. Pinot Noir has a unique profile dominated by aroma compounds known as esters. These give it a complex array of flavors, from ripe cherry and raspberry to intriguing undertones of forest floor, tea leaves, and sometimes even clove.

On the nose, Pinot Noir is all about the symphony of red fruits. Yet, it also unveils layers of earthiness, spice, and, when oak-aged, gentle wafts of vanilla and smoke. As it ages, you might catch hints of mushroom and leather.

On the palate Pinot Noir is usually light to medium-bodied, with lower tannins (thanks to those thinner skins) and high acidity, making it a wine of grace and subtlety. The alcohol levels tend to be moderate, usually around 12-14%, contributing to its silky and elegant mouthfeel.