- Show All
- Ao Yun
- Barons de Rothschild
- Bruno Paillard
- Charles Heidsieck
- Cos d'Estournel
- Dom Perignon
- Hambledon Vineyard
- Jacques Selosse
- Louis Jadot
- Louis Roederer
- Moet & Chandon
- Palmer & Co
- Pol Roger
- Veuve Clicquot
- Wiston Estate
Delivery from £8.50 - Price Checker
order by 17:30
on £200+ or 6 bottles
Dom Perignon Rose 2005 Champagne 1.5L
|Dom Perignon Rose 2005 - Magnum - 1.5L||Magnum - 1.5L||£700.00|
Today, that legacy lives on. Produced in amazing volumes yet retaining its sheer class, Moët & Chandon's prestige cuvée is so distinguishable, the two brands are best considered autonomous. Based on a core of Grand Cru villages and the oldest vines of the Premier Cru of Hautvillers, 'The Dom' is a wine of tension, power and long-ageing endurance and has been the vision of talented Chef de Cave, Richard Geoffroy, for over two and a half decades. Geoffroy's unique winemaking philosophy is to allow the personality of each vintage to express itself and compliment it with the famous House style, rather than simply re-creating an identical blend each year.
Cellar Master: Richard Geoffroy
Winery Location: Épernay | Champagne, France
Champagne Region: Côte des Blancs
Annual Production (bottles): Undisclosed
Weather: The 2005 vintage was unpredictable and full of contrasts. The weather was mostly warm with little rain, however a heatwave in August followed by a cool and rainy September moderated initial anticipation. In the end, a drastic selection in the vineyard ensured a limited volume of exceptional quality and indeed, 2005 was an extremely short vintage.
News Article: Dom Pérignon Rosé 2005 placed second in our comprehensive Blanc vs Rosé blind tasting in May 2017 with Essi Avellan MW. Read the full write-up here.
Vineyards: 100% Grand & Premier Cru
Grape Varieties: 70% Pinot Noir, 30% Chardonnay | inc. 27% Red Wine
Ageing: 10 years on the lees
Dosage: 5.5 g/l
Drink: Now to 2032
Tasting Note: Quite tight on the nose. Hints of rose petals and raspberry at first and after a little more time in the glass plenty of red fruit character lifts the nose. Plenty of spice and black cherry hints on the palate with tropical fruit flavours on the mid-palate lingering long at the finish. Great freshness and balanced acidity. This is one of the best vintage rosés available on the market.
Orange, almost yellow, pale salmon colour. Very tiny bead. Meat and two veg on the nose - this really does smell like a roast beef dinner! Very substantial on the nose and then surprisingly soft, cushiony, on the palate. Attractive embrace and that dense, lacy Dom P undertow. Pretty smart, rich persistence. Some hint of Cape gooseberries on the end. Very long indeed. Far from the driest-tasting champagne you will encounter - perhaps thanks to the still Pinot Noir element - even though apparently the dosage is only 5 g/l. Must be the vintage and the ageing. A little chewy on the end. An extremely bold wine.”
Vibrant, youthful and full of attractive stemmy notes as well as fresh red fruit. Loads of flavour on offer - full of personality and longevity. Gets the balance of fruit, autolysis and evolving forest-floor notes spot on. (RH)”
Vintage Overviews Grand & Premier Crus Explained
Gift Wrapping & Cards - choose these at checkout.
Gift Wrapping: Make your champagne gift even more luxurious with pearlised wrapping paper - select a colour at checkout for £4.95 per bottle.
Greetings Cards: Personalise your gift with a handwritten message - choose your preferred card at checkout for £3.50.
Dom Perignon History
Uniquely available just as a vintage champagne and produced only in exceptional years, 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 Dom Pérignon’s historic birthplace, where 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 forty-seven years.
Dom Pierre Pérignon, one of the Benedictine Monks, was appointed Cellar Master and charged with improving the quality of their wine. At this time, most wines were red but with Champagne being so northerly, it wasn’t really warm enough for red wine production. This cooler region of France saw later harvests and so the wines often hadn’t finished fermentation before the cold winter set in. Spring then came, warmed up the bottles and the fermentation started again - this time in the bottles, which often exploded and the fizz was seen as an imperfection. Dom Pierre Pérignon tried hard to improve a number of vineyard practices and grape pressing techniques and even brought in stronger glass from England, producing cleaner white wines with a light fizz (sealed with a cork and 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 1800s that this process was perfected closer to what we call champagne today, but much of the practices still used in champagne production 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, a 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 each year the Chef de Cave reinvents the house style with different grapes, creating a unique champagne: 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 – Chardonnay and Pinot Noir – which are taken from the very best vineyards in Champagne.
The champagnes 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.
Current 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 characterises the champagnes: an alliance of complexity and intensity. Slow maturation means that each vintage has wonderful ageing potential and can be presented in three Plénitudes.