Dom Pérignon – Style and Iconic Vintages
The Distinctive Style of Dom Pérignon
Dom Pérignon is the most popular prestige Champagne in the world. On the palate, it is silky, yet retains freshness and minerality. Its flavor profile of lemon, exotic fruits, vanilla, and toasted notes is highly appealing, developed during an exceptionally long aging on lees of eight to nine years.
This blend makes it irresistible even when young, but as the bottle matures, notes of nuts, nougat, toast, and roasted coffee emerge. It gains complexity, depth, and harmony, making it an excellent choice for both casual Champagne lovers and connoisseurs.
The Evolution of the Style
The style of Dom Pérignon has evolved over the decades:
1990 to Today
After joining the LVMH group, production expanded. The 1990 vintage marked a peak with around five million bottles produced. Cultivated yeasts and controlled fermentation have since ensured the characteristic Dom Pérignon style: fruity, creamy, and perfectly balanced.
1970 to 1988
The transition to a lighter, more elegant style began in 1969 – the last vintage fermented in oak. During the 1970s, Dom Pérignon became more refined and accessible, less powerful than Bollinger or Krug, yet finer and more harmonious. The 1988 vintage is considered the last in the classic, less fruity style.
1947 to 1966
During this period, Dom Pérignon was made from old vines and the best Grand Cru vineyards – a structured, powerful Champagne comparable to the great wines of Krug or Bollinger. Bottles from this era are among the most sought-after worldwide.
1921 to 1943
The first Dom Pérignon (vintage 1921) was originally a Moët & Chandon vintage that spent extended time on lees before being bottled in its iconic shape. This marked the creation of the world’s first prestige Champagne – a milestone in Champagne history.
Iconic Vintages
Among the more than 45 vintages produced, 1961, 1964, and 1966 are considered legendary – rarely available in perfect condition today. Be cautious with auction bottles. For enthusiasts of mature wines, 1988, 1990, and 1996 are highly recommended.
The 1988 vintage offers mature, complex aromas, while the 1996 vintage is known for its power, mineral energy, and intense fruit.
Among younger vintages, 2002, 2004, 2008, 2010, and 2012 stand out, with 2008 considered a likely long-distance champion. For immediate enjoyment, 1996, 2004, and 2012 are ideal, while 2008 still has enormous aging potential. The 2013 vintage is fine and more mineral-driven.
Production and the Philosophy of Plénitude
How is Dom Pérignon Made?
Dom Pérignon is always a vintage Champagne. Contrary to popular belief, it is produced in many vintages because top vineyards almost always yield excellent grapes. In challenging years, production is significantly smaller.
Dom Pérignon is made equally from Pinot Noir and Chardonnay, although in some years the Pinot Noir share can reach 60%. Grapes come exclusively from Grand Cru and Premier Cru vineyards – including Ay, Bouzy, Mailly, and Verzenay for Pinot Noir, and Avize, Cramant, and Chouilly for Chardonnay.
Harvesting is done by hand, and only the juice from the first pressing is used. Fermentation occurs in stainless steel tanks to preserve freshness. Since the early 1990s, Cellar Master Richard Geoffroy has consistently carried out malolactic fermentation, contributing to the soft, creamy texture.
After base wine production, hundreds of different wines are available for selection to create the final blend. Being an excellent taster with a great memory is not enough; the character of the final cuvée only emerges by combining the right components.
After bottle fermentation, the wine ages eight to nine years on lees. The dosage is deliberately low at 4–6 g/l to maintain the tension between fruit and minerality.
Editions and Plénitudes
Besides the classic Dom Pérignon Brut, the rare Dom Pérignon Rosé has been produced since 1959, using about 10% Pinot Noir red wine, shifting the ratio to roughly 60% Pinot Noir and 40% Chardonnay. Aromatically, it presents red fruits and delicate spice. It was launched in 1971 to celebrate the 2500-year anniversary of the Persian Empire.
Previously, older, late-disgorged bottles were released as Dom Pérignon Œnothèque. Today, the house uses the Plénitude system, describing the developmental stages of Dom Pérignon:
P1 is the regular version, aged about eight years on lees.
P2 (around 15 years on lees) shows more depth, complexity, and energy. The 1996 P2 was released in 2014 as the first of its kind.
P3 (over 25 years on lees) debuted in 2013 with the 1983 vintage, followed later by older vintages. Its style is marked by nutty, concentrated maturity and aromas of dried fruits, nuts, and coffee.
P2 and P3 feel fresher for several years due to extended lees aging. Standard bottles are often most enjoyable afterward.
The History of Dom Pérignon
In 1935, only 300 bottles of the 1926 vintage were shipped to England to celebrate the 100-year anniversary of the English agent Simon Brothers. This illustrates key elements of modern marketing: a unique presentation of bottle and label in 18th-century style and a very limited quantity. Only the best 150 customers received two bottles each. The name Dom Pérignon was not used. Demand was so high that in 1936, Robert-Jean de Vogué first used the Dom Pérignon brand for the 1921 vintage, producing 2,000 bottles. The Dom Pérignon brand belonged to Mercier, but with Francine Durang-Mercier’s marriage to Paul Chandon in 1927, the brand passed to Moët. This marked the creation of the world’s first prestige Champagne.
The historical figure Dom Pérignon was important for the development of viticulture in Champagne, but he neither invented nor made Champagne. His focus was preventing bottle fermentation, as neither corks nor bottles at the time could withstand the pressure.
