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Dom Perignon Six Vintage Vertical 75cl
|Dom Perignon Six Vintage Vertical - 75cl||Dom Perignon Six Vintage Vertical - 75cl||£949.00|
|Plus Tutoring & Glassware from TFB|
|Dom Perignon Six Vintage Vertical - 75cl - Plus Tutoring & Glassware from TFB||Dom Perignon Six Vintage Vertical - 75cl||£1,199.00|
This is an opportunity to taste six vintages of Dom Pérignon at your house or at a location of your choosing with an option to be tutored through the tasting. Nick our founder presents most of these tastings, however given enough time we will invite someone from Dom Pérignon to present the champagnes.
For the first time in the history of the House, Dom Pérignon have released five consecutive vintages - 2002 to 2006 - all stunning and unique representations of their respective harvests. This is an amazing opportunity to taste six of the best vintages of Dom Pérignon, the most famous prestige cuvée in Champagne.
Included in the collection:
Dom Pérignon 2002: This one-of-a-kind vintage expresses all the power of grapes picked at the peak of their maturity, while going far beyond the character of the year, enhancing the natural richness and lending extra precision and depth. Widely recognised as the best Dom Pérignon on the market today.
Dom Pérignon 2003: A higher percentage of Pinot Noir grapes show through this broad and powerful palate. A vintage saved by the summer heat and described as "high in phenolics", this is a big champagne. Less elegant than 2002, but a great glass of Dom Pérignon.
Dom Pérignon 2004: A vintage that experienced very consistent weather throughout. Both the significant amount and the size of grape bunches contributed to a champagne that has an abundance of forward ripe fruit flavours and a refreshing balance of acidity.
Dom Pérignon 2005: The smallest harvest of Richard Geoffroy’s tenure with production 20-25% of the volume of 2004. The exceptional quality from selection ensures the 2005 is incredibly light: a champagne which evolves more on the palate as the flavours develop.
Dom Pérignon 2006: Beautifully balanced champagne that is already showing hallmarks of a superb vintage, with great richness and elegance. Similar weather conditions as 2002 and the longest harvest on record have created a wine full of complexity and creaminess.
Dom Pérignon 2009: The heat of the year produced grapes of incredible ripeness, reflected in Geoffroy’s decision to use a much lower dosage for Dom Pérignon 2009: just 4 g/l. Already very approachable, it surprisingly doesn’t have the obvious signs of a warm year.
News Article: We conducted our own Dom Pérignon vertical blind tasting with Jancis Robinson MW. Read our review of the tasting and all six vintages here.
Vineyards: 100% Grand & Premier Cru
Grape Varieties: Chardonnay, Pinot Noir
Ageing: 8 years on the lees
Dom Pérignon Six Vintages Experience includes six 75cl bottles as described.
Tasted blind. Very alluring nose. Very complex. Heady nose. Rich and really rather beautiful. Very complete. Rich but not sweet. Love the reverberation. Long and throbbing. Rich but appetising.”
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
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 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.