The 2008 impresses with the finest balance of power, freshness and elegance. Dom Pérignon is a charmer – but when has it last had such vibrant mineral energy and such profound complexity?
It surprises with substance and intensity, only to fade out with subtle elegance in the second half of the palate. This vintage is a classic among prestige vintage Champagnes and has everything it takes to become legendary.
The aroma of roasted almonds, brioche, vanilla and citrus fruits pours from the glass. On the palate, nuances of apricot and mirabelle complete the aromatic palette.
The lively acidity is perfectly integrated into the silky texture. Despite all the creamy fullness, a tingling, mineral core provides a fresh lift. The minerality and low dosage give this exceptional Dom Pérignon a weightless elegance.
Is Dom Pérignon 2008 worth the price? Should you buy it? The 2008 is already a fascinating pleasure. However, it is still far from its peak. The 2008 is ideal for collectors and connoisseurs who want to follow its development over decades.
If you particularly love creaminess, 2002 and 2004 are even better. 2002 in an opulent, soft way, 2004 in a lighter, more subtle way.
The 2008 is considered one of the best vintages of recent decades. It combines the maturity of 1990 with the structure of 1996. The summer was cool with little sunshine. The acidity remained high.
Thanks to a mild, dry autumn, the grapes still achieved high ripeness. The slow ripening contributes to complex, noble aromas.
The Champagne Dom Pérignon 2008 is already impressive today, but if you really want to experience how great it is, wait another 10 years. The drinking window should extend to 2050 – or longer if you have a cellar as good as ours.
In addition to the classic version, there is the Luminous Edition (with LED), the Artist Edition (Lenny Kravitz) and the rare Legacy Edition – the content is identical, only the design differs.
The content of these editions differs only by the disgorgement date. The influence of this date can be greater than one might think. Therefore, these editions can also be different and sometimes better.
Unfortunately, it is not uncommon for individual batches of Dom Pérignon to disappoint. Could this be due to disgorgement, which takes place over a longer period? Dom Pérignon is stored for a few months after disgorgement to overcome the stress of the process.
We had this problem with 2015 and 2006, where the bottles were also replaced. For the 2008 vintage, we have not yet had any problems.
Every Dom Pérignon enthusiast should have a few bottles in the cellar – really every Champagne collector. People will still be writing and talking about it decades from now. What could be better than being able to join the conversation with your own experiences – and having the star of the next tasting in your cellar?
If you are looking for a pleasant experience, you will have a lot of fun with 2012 and 2010 today. If you are looking for even finer mousse, refined maturity and harmony, 2002 and 2004 offer great moments of pleasure.
Dom Pérignon is probably the most famous vintage Champagne in the world. However, it is produced in more vintages than many think. According to insider information, between two and six million bottles are produced per vintage.
Thanks to the enormous number of exceptional vineyards, the house almost always has access to grapes of the highest quality. In years with difficult weather conditions, however, production is significantly smaller.
Dom Pérignon Champagne is usually created from a balanced blend of Pinot Noir and Chardonnay, with a slight predominance of Pinot Noir. The proportion can vary between 55 and 60 % depending on the vintage. All grapes come exclusively from renowned Grand Cru and Premier Cru plots in Champagne: Pinot Noir from Aÿ, Bouzy, Mailly and Verzenay, Chardonnay mainly from Avize, Cramant and Chouilly.
The grapes are harvested exclusively by hand to select only perfectly ripe fruit. Only the must from the first pressing is used for production.
The alcoholic fermentation takes place in stainless steel tanks – a conscious choice to preserve freshness, precision and fruit.
Since the early 1990s, the legendary cellar master Richard Geoffroy has consistently carried out malolactic fermentation. This process transforms the sharper malic acid into milder lactic acid.
The palate becomes fuller and the aromas more fruity. The Champagne becomes charming and rounder even when young. However, this advantage comes at the cost of compromises in long-term development. Champagnes from wines without malolactic fermentation have more structure and develop more slowly.
After the ageing of the base wines, hundreds of different batches are available from which the final cuvée is composed. This assemblage requires not only sensory precision but also experience and intuition. The character of the final cuvée only emerges from the addition of the right components.
After the short bottle fermentation, Dom Pérignon matures for eight to nine years on the lees. The dosage is low and perfectly matched to the acidity to guarantee a round, harmonious style. It ranges from 4 to 6 g/l.
Read reviews on CellarTracker about Dom Pérignon 2008.
A glance at the Alfavin cellar
A glance at the Alfavin cellar
A glance at the Alfavin Cellar
The 2008 impresses with the finest balance of power, freshness and elegance. Dom Pérignon is a charmer – but when has it last had such vibrant mineral energy and such profound complexity?
It surprises with substance and intensity, only to fade out with subtle elegance in the second half of the palate. This vintage is a classic among prestige vintage Champagnes and has everything it takes to become legendary.
The aroma of roasted almonds, brioche, vanilla and citrus fruits pours from the glass. On the palate, nuances of apricot and mirabelle complete the aromatic palette.
The lively acidity is perfectly integrated into the silky texture. Despite all the creamy fullness, a tingling, mineral core provides a fresh lift. The minerality and low dosage give this exceptional Dom Pérignon a weightless elegance.
Is Dom Pérignon 2008 worth the price? Should you buy it? The 2008 is already a fascinating pleasure. However, it is still far from its peak. The 2008 is ideal for collectors and connoisseurs who want to follow its development over decades.
If you particularly love creaminess, 2002 and 2004 are even better. 2002 in an opulent, soft way, 2004 in a lighter, more subtle way.
The 2008 is considered one of the best vintages of recent decades. It combines the maturity of 1990 with the structure of 1996. The summer was cool with little sunshine. The acidity remained high.
Thanks to a mild, dry autumn, the grapes still achieved high ripeness. The slow ripening contributes to complex, noble aromas.
The Champagne Dom Pérignon 2008 is already impressive today, but if you really want to experience how great it is, wait another 10 years. The drinking window should extend to 2050 – or longer if you have a cellar as good as ours.
In addition to the classic version, there is the Luminous Edition (with LED), the Artist Edition (Lenny Kravitz) and the rare Legacy Edition – the content is identical, only the design differs.
The content of these editions differs only by the disgorgement date. The influence of this date can be greater than one might think. Therefore, these editions can also be different and sometimes better.
Unfortunately, it is not uncommon for individual batches of Dom Pérignon to disappoint. Could this be due to disgorgement, which takes place over a longer period? Dom Pérignon is stored for a few months after disgorgement to overcome the stress of the process.
We had this problem with 2015 and 2006, where the bottles were also replaced. For the 2008 vintage, we have not yet had any problems.
Every Dom Pérignon enthusiast should have a few bottles in the cellar – really every Champagne collector. People will still be writing and talking about it decades from now. What could be better than being able to join the conversation with your own experiences – and having the star of the next tasting in your cellar?
If you are looking for a pleasant experience, you will have a lot of fun with 2012 and 2010 today. If you are looking for even finer mousse, refined maturity and harmony, 2002 and 2004 offer great moments of pleasure.
Dom Pérignon is probably the most famous vintage Champagne in the world. However, it is produced in more vintages than many think. According to insider information, between two and six million bottles are produced per vintage.
Thanks to the enormous number of exceptional vineyards, the house almost always has access to grapes of the highest quality. In years with difficult weather conditions, however, production is significantly smaller.
Dom Pérignon Champagne is usually created from a balanced blend of Pinot Noir and Chardonnay, with a slight predominance of Pinot Noir. The proportion can vary between 55 and 60 % depending on the vintage. All grapes come exclusively from renowned Grand Cru and Premier Cru plots in Champagne: Pinot Noir from Aÿ, Bouzy, Mailly and Verzenay, Chardonnay mainly from Avize, Cramant and Chouilly.
The grapes are harvested exclusively by hand to select only perfectly ripe fruit. Only the must from the first pressing is used for production.
The alcoholic fermentation takes place in stainless steel tanks – a conscious choice to preserve freshness, precision and fruit.
Since the early 1990s, the legendary cellar master Richard Geoffroy has consistently carried out malolactic fermentation. This process transforms the sharper malic acid into milder lactic acid.
The palate becomes fuller and the aromas more fruity. The Champagne becomes charming and rounder even when young. However, this advantage comes at the cost of compromises in long-term development. Champagnes from wines without malolactic fermentation have more structure and develop more slowly.
After the ageing of the base wines, hundreds of different batches are available from which the final cuvée is composed. This assemblage requires not only sensory precision but also experience and intuition. The character of the final cuvée only emerges from the addition of the right components.
After the short bottle fermentation, Dom Pérignon matures for eight to nine years on the lees. The dosage is low and perfectly matched to the acidity to guarantee a round, harmonious style. It ranges from 4 to 6 g/l.
Read reviews on CellarTracker about Dom Pérignon 2008.
12.5
Champagne
Pinot Noir & Chardonnay
Sulphites
Frankrike
Moet & Chandon 9 Avenue de Champagne 51200 Epernay France