Dom Perignon 2015

Tasting Notes

Opening the bottle reveals classic Dom Perignon characteristics enhanced by the concentration of the 2015 vintage. The nose shows white peach and citrus peel from the Chardonnay elements, while the Pinot Noir brings a subtle hint of red fruit and a structured backbone. There is remarkable precision on the palate, the mousse is delicate and persistent, and the brioche, honey, and mineral flavors reflect the chalky soils of Champagne. The finish is beautifully expansive, showing the wine's potential for further development. This vintage shows more immediate familiarity than some of Dom Perignon's releases, while at the same time retaining the complexity to age for a long time.

Grape Varieties

Dom Perignon 2015 follows the house's philosophy of using only two grape varieties:

• Chardonnay (approx. 50)
• Pinot Noir (approx. 50)

What sets Dom Perignon apart from many Champagne houses, however, is the absence of Pinot Meunier. While many producers rely on Meunier for its fruity character and early drinking appeal, Dom Perignon believes in the aging potential offered by the mineral backbone of Chardonnay and the depth of structure of Pinot Noir. This 50/50 blend produces wines designed for cellaring rather than immediate drinking.

Cellaring Potential

Dom Perignon 2015 has already had eight years of aging before release, but there is no doubt that it will evolve further. It can be aged longer, but we recommend drinking it between now and 2040. The combination of the acidity of the Chardonnay and the structure of the Pinot Noir sets the stage for long-term aging. store the bottle horizontally in a cool, dark place at around 12°C.

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.

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.

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.

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.