Average rating 4.9/5 stars across all Google and external reviews
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Bought directly from Moët Hennessy, the bottles are stored in bond at London City Bond Eton Park, in ideal conditions at a constant 13°C. For same-day deliveries, small quantities are kept in our office cellar, where the temperature is maintained between 11–13°C. We source all our bottles directly from the Maison or their official UK office, eliminating the risk of poor storage. This is crucial, as champagne quality is highly sensitive to heat: temperatures above 18°C accelerate maturity significantly, which compromises quality.
Dom Pérignon is only available as a vintage champagne and is only produced in exceptional years. 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 lees ageing in the cellars, the wine enters its first phase of interest, Plenitude 1, showing quite youthful fruit and broad texture from the lees contact. The signature Dom Pérignon aromatic is that "hint smoky" character a result of the reductive winemaking where they go to extreme lengths to keep each step of the winemaking process free of oxygen. With every sip of Dom Perignon you always have that purity of fruit character, depending on the vintage you normally see the Pinot Noir fruit dominate, which are those red fruits like raspberry, peach and dark cherry. The Chardonnay adds a supporting layer of chalky texture and delicious fruit in the yellow spectrum like plum, apple and tropical notes of pineapple.
The 2006 vintage marks the fifth consecutive release of this famous prestige cuvée, the first such occurrence in Dom Pérignon's history.
Weather: With similar weather characteristics as the now-legendary 2002, the 2006 vintage was overall very hot and dry. Vines grew in fits and starts with a heatwave during July succeeded by a cool and humid August. The ultimate factor was the summery September weather, which assisted the grapes in developing much more maturity than usual. As a result, the harvest was the longest on record: four weeks beginning on 11th September.
Technical Information:
Vineyards: 100% Grand & Premier Cru
Grape Varieties: 60% Chardonnay, 40% Pinot Noir
Ageing: 8 years on the lees
Dosage: 5 g/l
Drink: Now to 2030
Tasting Note: Initial impressions on the nose are floral and ripe tropical fruits that open to more candied fruit and toasted notes. On the palate an increasing level of creaminess and complexity develop with time in the glass. This is a champagne showing the true hallmarks of a superb vintage which, given time, will position itself as one of the vintages of the decade.
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. Often considered one of the founding fathers of Champagne itself, the Benedictine Monk Dom Pierre Pérignon spent forty-seven years working between 1668 and 1715 in the historic Abbey of Hautvillers pursuing his ambition to create the "best wine in the world".
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 lees ageing in the cellars, the wine enters its first phase of interest, Plenitude 1, showing quite youthful fruit and broad texture from the lees contact. The signature Dom Pérignon aromatic is that "hint smoky" character a result of the reductive winemaking where they go to extreme lengths to keep each step of the winemaking process free of oxygen. With every sip of Dom Perignon you always have that purity of fruit character, depending on the vintage you normally see the Pinot Noir fruit dominate, which are those red fruits like raspberry, peach and dark cherry. The Chardonnay adds a supporting layer of chalky texture and delicious fruit in the yellow spectrum like plum, apple and tropical notes of pineapple.
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.
Vincent Chaperon 2019 to current | Joined Moët & Chandon in 1999 then in 2005 he joined Dom Pérignon as head of red winemaking for Dom Pérignon Rosé. The 2009 Dom Pérignon Rosé saw a reduction in the still Pinot Noir content to about 10%, down from previous levels that reached up to 28% in earlier vintages like 2004 and 2005. This adjustment aimed to create a Rosé with greater finesse and a more harmonious profile, aligning with Chaperon's vision for the wine. His meeting with Richard Geoffroy proved decisive, the beginning of a thirteen-year apprenticeship during which the two engaged in an ongoing dialogue with one another. The handover took place on January 1, 2019 when Vincent Chaperon became Chef de Cave of Dom Pérignon.
Richard Geoffroy 1990 - 2018 | Joined the Moët & Chandon winemaking team in 1985, working with Dominique Foulon, chef de cave across both Moët and Dom Pérignon Champagnes at the time. Geoffroy's talents were quickly recognized; in 1990, he was named chef de cave of Dom Pérignon, mentored by Foulon until Foulon's retirement in 2000. Geoffroy was known for his 15 vintages of Dom Pérignon.
Dominique Foulon 1975 - 1990 | Under Foulon's guidance, Dom Pérignon produced several acclaimed vintages, including the 1975, which has been recognized for its quality and longevity. Foulon was known for his adherence to traditional Champagne-making techniques and his focus on creating wines with balance and aging potential. His approach laid the groundwork for the innovations that Geoffroy and subsequent Chefs de Cave would introduce. He played a crucial role in mentoring Richard Geoffroy.
André Bavaret 1940s – 1950s | One of the earliest cellar masters linked to the refinement of Dom Pérignon’s early vintages.
Expert Reviews
96/100
Antonio Galloni
“One of the real surprises in this tasting, the 2006 Dom Pérignon comes across as very tightly wound and intense, which is probably a very good thing for its potential longevity. The sensation of tannins is quite present today. Ripe and intense but also held in check by its tannic heft, the 2006 is in no mood to show all of its cards. Stylistically, the 2006 is similar to the 2003 in its phenolic intensity, but more finessed. Readers should be in no rush with the 2006, a Champagne that has closed down quite a bit since it was first released.”
94 → 96/100
Essi Avellan MW
“Chef de Cave Richard Geoffroy is at ease, even exited about Champagne’s warming vintages for Dom Pérignon. He is not shy to demonstrate a broader scope of vintage expressions being increasingly comfortable at extremes. The 2006 is a bold and ripe Dom Pérignon full of exuberant tropical fruit and vanilla notes, topped up with the hallmark fragrant, gunpowder and toast character. It has a broad, rich mid-palate and a truly dry, salient finish with a phenolic touch of a ripe year. The fruitiness is polished and bright and there is fine, balanced freshness to it. This vintage is built to last, it is still tight but packed with fleshy fruitiness. 94 points today with potential for 96 points.”
92/100
Michael Edwards
“Stylish glittering pale gold with tiny flowing bubbles. Chardonnay scents lead into citrus fruits with floral lilac and snow drop aromas. The Pinot Noir is starting to stir amongst the ripe pear and peach flavours that are healthily tight. A fine acidity in a year lacking some. As always you need to be patient with Dom Pérignon, the supreme reductive style. This is still a baby with much potential.”
18.5/20
Jancis Robinson MW
“Back label says this is the ‘First Plénitude’ of Dom P, having been aged for nine years. 55% Pinot Noir, 45% Chardonnay. Bright pale slightly greenish straw. Rich, very tightly laced nose with many layers and great density – on the nose. Real excitement here with some tension. Some unashamed richness underneath but excellent freshness too. Something quite electric about this. Almost unfurled. You could certainly drink this with pleasure already but there is clearly lots tucked away here for future development. Impressively long and reverberant. 12%”
The newly released Dom Pérignon 2018 is the first of what promises to be a fascinating trilogy of great, solar-driven vintages – 2018, 2019 and 2020 – and importantly, it is Vincent Chaperon’s first creation as Cellar Master.
Dom Pérignon 2017 looks set for an intriguing evolution and is unlikely to remain on the market for long as attention turns to the 2018 release. Some great scores from wine writers.
Read Jancis Robinson's review of our recent Dom Pérignon Retrospective tasting - including scores, tasting notes and a league table of all 23 champagnes tasted, spanning 1990-2009. Full article on JancisRobinson.com.
Our once-in-a-lifetime champagne tasting celebrating Richard Geoffroy's magnificent achievements over his 28-year career was a roaring success, with guests sampling 23 champagnes from 1990-2009. Read the review from Simon Field MW and browse photos from the event here.
A comparison of eight vintages of Moët & Chandon and Dom Pérignon, from newly released 2009 to very old 1995 with their respective winemakers, Benoît Gouez and Richard Geoffroy.
