Dom Perignon 2004

• Great to drink
• Fine, harmonious, intense fruitiness

Dom Perignon 2004 is first choice when you are looking for a Dom Perignon that maximizes drinking pleasure without blowing the budget. Tasted blind, it even beats Dom Perignon P2 2004 that has had much longer yeast storage and is precise and fresh but more subdued in its aromatic and textural profile.

Tasted by Alfavin

An intense bouquet flows from the glass, which is immediately familiar to Dom Perignon fans. Toasted notes first appear as almonds and then quickly change to white bread and combine with nutty notes reminiscent of macadamia and cashew. But the fruit dominates the nose: lemon and lemon oil are dominant and are supported by pineapple and apricot. But it is exciting how much is happening here and one could write for a long time about ever new nuances and layers that develop over hours. The sensation on the palate is silky, because the bubbles are already very fine with age, but still have an intense freshness, giving the impression that it still has reserves for the future. On the palate, citrus fruits such as lemon and grapefruit as well as pineapple play with roasted almonds and a touch of crème brulée. The palate is endlessly long and is characterised by freshness thanks to the perfectly integrated acidity.

The vintage

2004 is a year with moderately cool temperatures, but was very warm and sunny in September.  The long growing season resulted in champagnes of great elegance and freshness with complex aromatic profiles dominated by ripe fruits, citrus and delicate floral hints. The harvest started on 24 September. As the yields were rather high and no particularly powerful champagnes were produced, the vintage was initially considered good but not great. In recent years, 2004 champagnes have increased in aromatic intensity and complexity, making it one of the most enjoyable vintages. Dom Perignon epitomises the charms of the year perfectly.

Will Dom Perinon 2004 get even better, or should I drink it over the next few years?

If fruit and freshness should dominate according to your taste, it is best to drink it over the next five years. After that, the nutty, toasted flavours become more complex and then hover over the fruit, which gradually recedes and becomes dried apricot and lemon peel. The complexity increases. Spices, roasted notes of coffee, nougat, caramel and honey are just some of the components. The dosage recedes even further, it appears drier and the mousse becomes even silkier. It may reach its peak in ten years. Tastes are varied and there are also connoisseurs who appreciate oxidative notes and a palate sensation that only has a delicate perlage on the finish and who would then wait even longer.

Technical data

Cuvée 53 % Pinot Noir, 47 % Chardonnay

Dosage: 5 g/l

Matured on lees: 8 Jahre

97 Antonio Galloni, A wine of nuance, precision and understatement, the 2004 remains all grace. Time has softened some of the contours, but the flavors remain fresh and vibrant. Medium in body, the 2004 can be enjoyed now or cellared for several decades. This is a gorgeous showing from the 2004, a wine that has been captivatingly beautiful from the first time I tasted it years ago. There is something effortless about the 2004 that is hard to capture with words. The 2004 doesn't quite have the obvious breeding of the 2008 and 2002, nor the obvious power of the 2003 or 2006, and yet it is harmonious, sublime and totally sensual.

95(96) Richard Juhlin, champagne club Another masterpiece signed by Richard Geoffroy. Unmistakable Dom Pérignon style with unmatched silkiness throughout the palate and mouth experience. The mousse is worth its own chapter and the elegance is striking. Fine minerality and floral with citrus overtones. A little short so far but time will fill in the small gaps that exist at the beginning of life. Classically roasted and similar to the 83 when I impressed it tasted for the first time at the same age as the 04 is in now.

The vintage




2004 was a year of moderately cool temperatures, but became very warm and sunny in September. The long growing season produced Champagnes of great elegance and freshness, with complex aromatic profiles dominated by ripe fruit, citrus, and delicate floral notes. The harvest began on September 24. Because yields were quite high and the Champagnes produced were not particularly powerful, the vintage was initially described as good, but not great. In recent years, the 2004 Champagnes have gained in aromatic intensity and complexity, making it one of the most enjoyable vintages. Dom Perignon perfectly embodies the charm of this vintage.




Will Dom Perinon 2004 get any better, or should I drink it in the next few years?




If fruit and freshness are your preference, it's best enjoyed over the next five years. Over the next five years, the nutty, toasted aromas become increasingly complex, hovering above the fruit, which then gradually recedes into dried apricot and lemon zest. The complexity increases. Spices, roasted notes of coffee, nougat, caramel, and honey are just a few components. The dosage recedes even further, making it appear drier, and the mousse becomes even silkier. It will perhaps reach its peak in ten years. Tastes vary, and there are also connoisseurs who appreciate oxidative notes and a palate that only has a delicate effervescence on the finish, and who would then wait even longer.

Key figures

750 mL

12.5

Champagne

Pinot Noir & Chardonnay

Sulphites

• Zero Dosage

France

Moet & Chandon 9 Avenue de Champagne 51200 Epernay France