Dom Pérignon 2004 is the top choice if you want to buy Dom Pérignon that is ready to drink and still reasonably priced. It is so good that, in a blind tasting, it easily outperforms the P2 Dom Pérignon 2004, which spent significantly longer time on the lees.
It combines aromas of lemon and toast with a silky palate, ultra-fine mousse, and fresh minerality in a way only Dom Pérignon can achieve.
It has neither the power of 2006 nor the creamy opulence of 2002, but it stands as a benchmark of harmony and refinement in the impressive line of great Dom Pérignon vintages.
2008 will, in a few years, offer a similar level of pleasure — perhaps in an even more intense and vibrant way. 2004 is far from its end; it continues to evolve and improve.
The bouquet rising from the glass is immediately recognizable to any Dom Pérignon enthusiast. Roasted notes first appear as almonds, quickly evolving into toast and brioche, merging with nutty tones reminiscent of macadamia and cashew.
But it’s the fruit that dominates the nose: lemon and lemon oil take the lead, supported by apple and apricot. It’s fascinating how much is happening here — one could write for hours about the ever-evolving nuances and layers that develop over time.
The mouthfeel is silky, as the bubbles have become very fine with age, yet there is still an intense freshness, giving the impression that the wine still has reserves for the future.
On the palate, citrus fruits like lemon, a hint of grapefruit, and apple play alongside roasted almonds and a touch of crème brûlée. The finish is endlessly long, marked by freshness and perfectly integrated acidity.
2004 was a year with moderately cool temperatures, but September was very warm and sunny. The long growing season produced Champagnes of great elegance and freshness, with complex aromatic profiles dominated by ripe fruits, citrus notes, and delicate floral nuances.
The harvest began on September 24 after weeks of warm, dry weather. Since yields were relatively high and the wines were not particularly powerful, the vintage was initially described as good rather than great. In recent years, however, the 2004 Champagnes have gained aromatic intensity and complexity, making it one of the most enjoyable vintages. Dom Pérignon perfectly embodies the charm of this year.
If you prefer fruit and freshness to dominate, it’s best to drink it within the next five years.
After that, the nutty and roasted aromas will become more complex and begin to overshadow the fruit, which will gradually evolve into notes of dried apricot and candied lemon peel. Complexity increases, with flavors of spice, roasted coffee, nougat, caramel, and honey emerging among many others.
The dosage will appear lower, the Champagne drier, and the mousse even silkier. It may reach its peak in about ten years. Tastes differ, of course — some connoisseurs appreciate oxidative notes and a palate that retains only a delicate sparkle on the finish, and those may choose to wait even longer.
The 2004 vintage is a blend of 47% Chardonnay and 53% Pinot Noir. Thanks to the warm, dry weather during the harvest starting on September 24 and in the days that followed, there was a wealth of perfectly ripe fruit to choose from.
Mailly, Bouzy, Verzy, Verzenay, and Aÿ are key Pinot Noir terroirs that play an important role in the cuvée. Among the Chardonnays, Chouilly, Cramant, Avize, and Le Mesnil stand out.
Many more vineyard plots contribute to the blend, including small quantities from Hautvillers — a reference from Moët & Chandon to the historical Dom Pérignon who worked at the abbey there.
Since 1970 — a similar vintage — Dom Pérignon has been produced in stainless steel tanks. In recent decades, the standards of reductive winemaking have been greatly refined. The 2004 vintage underwent full malolactic fermentation. After eight years of lees storage, the dosage is at 5 g/l.
A glance at the Alfavin cellar
A glance at the Alfavin cellar
A glance at the Alfavin Cellar