Dom Perignon 2013

Grape Varieties

Dom Pérignon uses two varieties in their blend. The blend is:

• 39% Pinot Noir
• 61% Chardonnay

Dom Pérignon only sources grapes from 17 Grand Cru villages, the highest classification in Champagne. The Pinot Noir gives body and depth, while the Chardonnay provides a distinctive mineral backbone.

Tasting Notes

The flavors have a crystalline quality that speaks to the chalky soils of Champagne. The nose opens with white flowers and citrus zest, followed by deep notes of brioche and toasted almonds. On the palate, the mousse is fine and persistent, while the heart of the wine shows minerality. The finish shows hints of honey and white pepper, as well as outstanding length. The wine from this vintage is more structured than the more full-bodied 2012, suggesting that patience in the cellar will bear fruit.

The Producer

Dom Perignon is guided by one strict rule. The philosophy that no wine is made without vintage. The history goes back to the Benedictine monk Dom Pierre Pérignon. He pioneered the careful handling of grapes and the creation of stronger bottles to prevent explosive losses. Now part of LVMH, this modern house has facilities in Grand Cru villages such as Aÿ, Bouzy and Avize. Each vintage should be a full expression of its year and should not be blended to smooth out the differences between vintage years.

Cellaring Potential

Is Dom Pérignon 2017 drinkable now? Of course, it is perfectly drinkable immediately upon release. However, this vintage has a structure that allows it to develop effortlessly over 20-25 years. The high acidity (thanks to a complex growing season) and long lees ageing provide the basis for long-term development. Keep it at 12-14°C and expect more complex tertiary flavors, mushroom, truffle, wet limestone, to emerge as it matures.

Terroir & Climate

Champagne lies on the ancient seabed, a literal chalk deposit visible between the rows of vines. This chalk serves two important functions. It quickly drains excess water and prevents root rot, and it stores heat during the day and releases it at night. In Dom Perignon Grand Cru vineyards, the grapes ripen slowly and retain their natural acidity. In addition, the chalk creates extensive underground cellars where bottles are aged for years. Dom Perignon harvests grapes from approximately 200 hectares of prime plots, concentrated mainly in the Hautvillers area, but also encompassing the best sunny sites in Montagne de Reims and Côte des Blancs.

Food Pairing

Dom Pérignon 2000 has enough weight to stand up to rich food not only as an aperitif. Bubbles and acidity make this wine great:

• Oysters and sea urchin
• the saltiness harmonizes with the minerality of the wine.
• Lobster in butter sauce
• the fat and acidity are in perfect balance.
• Aged Comté and Beaufort cheeses
• the nutty flavor meets the maturity of the cheese.
• Roast duck or goose
• especially with fruity sauces.

Served at 8-10°C - the flavors are fully developed, preserving the mousse.

Winemaking

Dom Perignon starts by pressing whole bunches to avoid color release from the black grapes. Primary fermentation takes place in stainless steel, no oak is used. After blending, the wine is bottled and undergoes secondary fermentation, which produces bubbles. The wine is then aged on lees for at least eight years. This prolonged exposure to aging gives the wine its brioche and almond flavors. Dom Pérignon believes that time creates a complexity that cannot be obtained any other way.