The 2008 vintage impresses with a perfect balance of power, freshness and elegance. Dom Pérignon is always charming, but when was the last time it showed such vibrant mineral energy and profound complexity?
It displays substance and intensity, finishing with subtle elegance in the second half of the palate. This vintage is a true classic among prestige cuvées, with all the potential to become a legend.
The aroma of roasted almonds, brioche, vanilla and citrus rises from the glass. On the palate, nuances of apricot and mirabelle plum complete the aromatic palette.
The lively acidity is perfectly integrated into the silky texture of the palate. Despite its creamy richness, a sparkling mineral core provides a refreshing lift. The energy of the minerality becomes especially evident in the second half of the palate, leading to a long finish. The minerals and the low dosage give this exceptional Dom Pérignon a sense of weightless elegance.
Is this Dom Pérignon worth the price – should you buy Dom Pérignon 2008? The 2008 is already a fascinating pleasure, yet it is far from its peak. It is ideal for collectors and connoisseurs who wish to follow its development over decades.
If you prefer a particularly creamy style, 2002 and 2004 may suit you even better – 2002 in a rich, generous way, 2004 in a lighter, subtler one.
2008 is regarded as one of the finest vintages of recent decades. It combines the ripeness of 1990 with the structure of 1996. The summer was cool and not very sunny, preserving the high acidity.
Thanks to a mild, dry autumn, the grapes nevertheless achieved full ripeness. Slow ripening contributed to complex and refined aromas.
Dom Pérignon 2008 is already impressive today, but if you truly want to experience its greatness, wait another 10 years. The drinking window should extend to around 2050 – provided you have a perfect cellar.
In addition to the classic version, there are the Luminous Edition (with LED), the Artist Edition (Lenny Kravitz) and the rare Legacy Edition – identical in content, only differing in design.
The only difference between these editions is the disgorgement date. The impact of this date can be greater than one might think, which is why some editions may show slight differences – and sometimes even improvements.
It is, unfortunately, not uncommon for some batches of Dom Pérignon to disappoint. Could this be due to the extended disgorgement process? Dom Pérignon rests for several months after disgorgement to recover from the stress.
We encountered this issue with 2015 and 2006 (the bottles were replaced), but we have not experienced any problems with the 2008 vintage so far.
Every Dom Pérignon enthusiast, indeed every Champagne collector, should have a few bottles of 2008 in their cellar. People will still be writing and talking about it decades from now. What could be better than being able to join that conversation – not from memory, but with the star of the next tasting in your own cellar?
However, if you’re simply after a beautiful experience, 2012 and 2010 will bring great enjoyment today. If you seek an even finer mousse,an even silkier palate and more complexity, the 2002 and 2004 vintages offer wonderful moments of pleasure.
Dom Pérignon is perhaps the most famous vintage Champagne in the world – yet it is produced more frequently than many imagine. Depending on the vintage, insiders estimate between two and six million bottles.
With access to numerous exceptional vineyards, the house almost always secures grapes of the highest quality. In challenging vintages, production is significantly reduced.
Dom Pérignon is typically a balanced blend of Pinot Noir and Chardonnay, with a slight dominance of Pinot Noir (around 55–60%, depending on the year). All grapes come exclusively from prestigious Grand Cru and Premier Cru sites: the Pinot Noir from Aÿ, Bouzy, Mailly and Verzenay, and the Chardonnay primarily from Avize, Cramant and Chouilly.
The grapes are harvested exclusively by hand to ensure only perfectly ripe fruit is selected. Only the first pressing (cuvée) is used for production.
The alcoholic fermentation takes place in stainless steel tanks – a deliberate choice to preserve the freshness, precision and fruit purity of the wines.
Since the early 1990s, legendary cellar master Richard Geoffroy has consistently applied malolactic fermentation. This process converts the sharper malic acid into softer lactic acid.
This results in a fuller palate and fruitier aromas, making the Champagne more approachable and rounded in youth. However, this advantage comes at the cost of slower long-term evolution – Champagnes made without malolactic fermentation tend to have more structure and age more slowly.
After the base wines have been made, hundreds of individual components are available from which the final blend (assemblage) is composed. This requires not only sensory precision but also experience and intuition. Only through the perfect combination of components does the unmistakable Dom Pérignon style emerge.
After secondary fermentation, the wine spends eight to nine years on the lees. The dosage is low and precisely calibrated to the acidity, ensuring a round, harmonious style – typically around 4–6 g/l.
Read reviews on Cellar Tracker about Dom Pérignon 2008.
A glance at the Alfavin cellar
A glance at the Alfavin cellar
A glance at the Alfavin Cellar
The 2008 vintage impresses with a perfect balance of power, freshness and elegance. Dom Pérignon is always charming, but when was the last time it showed such vibrant mineral energy and profound complexity?
It displays substance and intensity, finishing with subtle elegance in the second half of the palate. This vintage is a true classic among prestige cuvées, with all the potential to become a legend.
The aroma of roasted almonds, brioche, vanilla and citrus rises from the glass. On the palate, nuances of apricot and mirabelle plum complete the aromatic palette.
The lively acidity is perfectly integrated into the silky texture of the palate. Despite its creamy richness, a sparkling mineral core provides a refreshing lift. The energy of the minerality becomes especially evident in the second half of the palate, leading to a long finish. The minerals and the low dosage give this exceptional Dom Pérignon a sense of weightless elegance.
Is this Dom Pérignon worth the price – should you buy Dom Pérignon 2008? The 2008 is already a fascinating pleasure, yet it is far from its peak. It is ideal for collectors and connoisseurs who wish to follow its development over decades.
If you prefer a particularly creamy style, 2002 and 2004 may suit you even better – 2002 in a rich, generous way, 2004 in a lighter, subtler one.
2008 is regarded as one of the finest vintages of recent decades. It combines the ripeness of 1990 with the structure of 1996. The summer was cool and not very sunny, preserving the high acidity.
Thanks to a mild, dry autumn, the grapes nevertheless achieved full ripeness. Slow ripening contributed to complex and refined aromas.
Dom Pérignon 2008 is already impressive today, but if you truly want to experience its greatness, wait another 10 years. The drinking window should extend to around 2050 – provided you have a perfect cellar.
In addition to the classic version, there are the Luminous Edition (with LED), the Artist Edition (Lenny Kravitz) and the rare Legacy Edition – identical in content, only differing in design.
The only difference between these editions is the disgorgement date. The impact of this date can be greater than one might think, which is why some editions may show slight differences – and sometimes even improvements.
It is, unfortunately, not uncommon for some batches of Dom Pérignon to disappoint. Could this be due to the extended disgorgement process? Dom Pérignon rests for several months after disgorgement to recover from the stress.
We encountered this issue with 2015 and 2006 (the bottles were replaced), but we have not experienced any problems with the 2008 vintage so far.
Every Dom Pérignon enthusiast, indeed every Champagne collector, should have a few bottles of 2008 in their cellar. People will still be writing and talking about it decades from now. What could be better than being able to join that conversation – not from memory, but with the star of the next tasting in your own cellar?
However, if you’re simply after a beautiful experience, 2012 and 2010 will bring great enjoyment today. If you seek an even finer mousse,an even silkier palate and more complexity, the 2002 and 2004 vintages offer wonderful moments of pleasure.
Dom Pérignon is perhaps the most famous vintage Champagne in the world – yet it is produced more frequently than many imagine. Depending on the vintage, insiders estimate between two and six million bottles.
With access to numerous exceptional vineyards, the house almost always secures grapes of the highest quality. In challenging vintages, production is significantly reduced.
Dom Pérignon is typically a balanced blend of Pinot Noir and Chardonnay, with a slight dominance of Pinot Noir (around 55–60%, depending on the year). All grapes come exclusively from prestigious Grand Cru and Premier Cru sites: the Pinot Noir from Aÿ, Bouzy, Mailly and Verzenay, and the Chardonnay primarily from Avize, Cramant and Chouilly.
The grapes are harvested exclusively by hand to ensure only perfectly ripe fruit is selected. Only the first pressing (cuvée) is used for production.
The alcoholic fermentation takes place in stainless steel tanks – a deliberate choice to preserve the freshness, precision and fruit purity of the wines.
Since the early 1990s, legendary cellar master Richard Geoffroy has consistently applied malolactic fermentation. This process converts the sharper malic acid into softer lactic acid.
This results in a fuller palate and fruitier aromas, making the Champagne more approachable and rounded in youth. However, this advantage comes at the cost of slower long-term evolution – Champagnes made without malolactic fermentation tend to have more structure and age more slowly.
After the base wines have been made, hundreds of individual components are available from which the final blend (assemblage) is composed. This requires not only sensory precision but also experience and intuition. Only through the perfect combination of components does the unmistakable Dom Pérignon style emerge.
After secondary fermentation, the wine spends eight to nine years on the lees. The dosage is low and precisely calibrated to the acidity, ensuring a round, harmonious style – typically around 4–6 g/l.
Read reviews on Cellar Tracker about Dom Pérignon 2008.
12.5
Champagne
Pinot Noir & Chardonnay
Sulphites
Frankrike
Moet & Chandon 9 Avenue de Champagne 51200 Epernay France