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|Dom Pérignon Rosé 2003
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|Dom Pérignon Rosé 2003
Price per Case
Dom Pérignon Rosé 2003 ChampagneMore vintages: 2002, 2004, 2005Dom Pérignon is the prestige cuvée of prestige cuvées made in amazing volumes yet it has sheer class ensuring it's one of the best of its competitors. The production, style and sheer class of the wines are so distinguishable, the two brands are best considered autonomous. Dom Pérignon is produced on premises in Épernay and is based on a core of Grand Cru villages, including the oldest vines of the Premier Cru of Hautvillers, the historical and spiritual home of Dom Pérignon. 'The Dom' is a wine of tension, power and long-ageing endurance and has been the vision of the talented Richard Geoffroy, Chef de Cave, for over two and a half decades. Pierre Pérignon's ambition to make 'the best wine in the world' is embodied by Dom Pérignon Rosé, a jewel of amber, copper, orange and gold created with red wine from exceptional Pinot Noir grapes.
The 2003 vintage was one of pre-eminence: a year like no other, defined by extremes. The vineyard was first touched by severe spring frosts that left a lasting mark on Champagne before being struck with an unparalleled heat wave. As a result, the crop was perfectly ripe and healthy, but left a particularly small harvest; this is the most precocious since 1822.
A pale tomato red, with a distinctly orange tinge thanks to the wine's age. The nose incites a burst of red fruits and complexity. The palate is concentrated, full and rich, with strawberry notes and a suggestion of long oak ageing. A great and classy wine from a difficult year.
"We will collectively remember 2003 as a year of all superlatives, a year of extremes. So much so that at the time of harvest, the conventional approach was of no help and the critical picking criteria had to be revisited. We decided to simply taste the berries on a daily basis to determine the optimum maturity. The Pinot Noir grapes (especially from the terroirs of Aÿ, Bouzy and Hautvillers) exhibited superb, ripe flavors of wild strawberries and white pepper. They can now be savored in Dom Pérignon Rosé Vintage 2003 - having persisted through vinification and ten years of aging on the lees." - Richard Geoffroy, Chef de Cave
Grape Varieties: 30% Chardonnay, 70% Pinot Noir (incl. red wine 20%)
Dosage: 5 g/L
Dom Pérignon Rosé 2003 Champagne: same day delivery in London, next day UK mainland & free delivery on 6+ bottles. Dom Perignon Overview Vintage Overviews Grand & Premier Crus Explained
“Deeply fruity, beautifully spicy, and soothingly evolved nose screaming ripe Pinot plushness. Polished, pristinely fruity nose with a pretty gunpowdery touch. Strong, big palate coming with a notion of tannin. Blockbuster, winey, muscular style with the hallmark 2003 fluffy mousse. Less complexity than usual, a deep, winey vintage. Superb for 2003 but falls short to the greatest Dom Pérignon Rosés.”
“One of the positive surprises in this tasting, the 2003 Dom Pérignon Rosé is now finally beginning to put on a little weight, although it remains inward and very much tightly wound. It will be interesting to see how the Rosé develops. The 2003 Blanc has always been more impressive than the Rosé. This is the first time I have seen anything that suggests the gap between the two 2003 might narrow some day. Sweet exotic aromatics linger on a finish that remains marked by a slight element of astringency. Disgorged 2012.”
“Finely detailed in texture, with an expressive flavor profile of strawberry pâte de fruit, biscotti, ground anise and ginger, matched to vivid acidity and a rich, minerally character. Broad and creamy on the palate, featuring a long, echoing finish. Drink now through 2029.”
“The Dom Pérignon team continue to make a strong statement with their roses. And the 2003 vintage certainly helped them by providing relatively bumptious, full-on ingredients. This wine is a pale tomato red - much deeper than most other pink champagnes - with a distinctly orange tinge thanks to the wine's age. This wine, designed for drinking with food, is big and almost Grenache-like!!! The finish is dry but along the way there are some strawberry notes and a suggestion of long oak ageing. I keep thinking of Tondonia Rosado (another complex, long-aged pink, though from Rioja)! Not that persistent, this lip-smacking wine is a bit of a cheeky chappie. Almost more of a defiant statement that flies in the face of conventional rosé wisdom than a wine. Very full - definitely for the table rather than a refreshing aperitif style.”
“The 2003 Dom Pérignon Rosé is another wine that has come together quite nicely over the last few months. Given the exuberance and sheer vinosity of the 2000 and the 2002, along with the ripeness of the year, and the heft of the 2003 Blanc, I expected the 2003 Rosé to be a much bigger wine. Instead, it is surprisingly delicate and medium in body. Dried flowers, crushed raspberries and sweet herbs waft from the glass in a Rosé that is all about sensuality. With time in the glass, the richness of the fruit becomes more pronounced, while the tannin from the red grapes is also noticeable. I would prefer to cellar the 2000 and 2002, and drink the 2003 sooner rather than later.”
An interview with Richard Geoffroy, Dom Perignon Cellar Master wine-searcher.com, 20th March 2013
Dom Perignon Overview
Uniquely only available as a vintage Champagne produced in exceptional years from just two grape varieties, Chardonnay and Pinot Noir, Dom Pérignon is an iconic wine with an unrivalled heritage.
Nestled in the heart of Champagne on a hillside overlooking the Marne Valley, the Abbey of Hautvillers is the House of Dom Pérignon's historic birthplace. It was founded in around 650 by Saint Nivard, the Archbishop of Reims. It was destroyed and rebuilt on several occasions, but finally rose from its ashes in the 16th century with the help of Catherine de Médicis. It was in this exceptional place that Dom Pérignon pursued his ambition to create the "best wine in the world" for 47 years.
Dom Pierre Pérignon one of the Benedictine Monks, was appointed cellar master and charged with improving the quality of their wine, at a time when most wines of the time were red and Champagne being so northerly, it wasn't really warm enough for red wine production.
At the time this cooler area of France saw later harvests and so the wines often hadn't finished fermentation before the cold winter set in. So this meant the wines which needed bottling to prevent spoiling often still had sweetness. Spring came and warmed up the bottles and the fermentation started again in bottle, often bottles exploded and the fizz was seen as an imperfection. Dom Pierre Pérignon at the time tried hard to improve a number of vineyard practices, grape pressing techniques and brought in stronger glass from England and by default produced cleaner white wines with a light fizz, sealed with a cork, firmly tied down! The Abbey at Hautvillers became an important supplier of wine to events at Reims Cathedral and to the Royal Household.
It was nearly 100 years later in the early 1800 before this process was perfected closer to what we see today and know as Champagne, but much of the practices we see today in making Champagne trace their origins back to Dom Pierre Pérignon's time at the Abbey. In recognition of his work when Dom Pierre Pérignon died in 1715 he was granted special rights to be buried in the abbey, space normally reserved for the Abbots.
The philosophy, vision and spirit of Dom Pérignon are incarnated in his Manifesto, a document which explains the ten basic principles guiding winemaking at the House. Dom Pérignon can only be a vintage and blended. Each year, the Chef de Cave reinvents the House style with different grapes, creating a unique vintage, a perfect balance between the expression of Dom Pérignon and the expression of the vintage itself. It is made using a subtle blend of two grape varieties - Pinot Noir and Chardonnay - which are taken from the very best vineyards in Champagne.
The wines owe their complexity to the slow ripening of the grapes, which conserves freshness while revealing new aromas and new textures with the passing of time. These aromas, which develop in the wines as they are protected from oxygen during the ageing process, guarantee exceptional cellaring potential and a characteristic minerality which is an aromatic signature of the House.
Chef de Cave Richard Geoffroy makes the decision each year as to whether or not the vintage will be declared: "If the fruit we have harvested doesn't satisfy the Dom Pérignon criteria, there will not be a vintage that year." This vision is tangible through the subtle balance that characterizes the House Champagnes: an alliance of complexity and intensity. Slow maturation means that each vintage has wonderful ageing potential and can be presented in three Plenitudes.
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