Dom Pérignon Champagne – The Distinctive Style

The world’s most popular prestige Champagne · Exclusively vintage cuvées · 8–9 years on the lees

Dom Pérignon is considered the world’s most popular prestige Champagne. The palate is silky, yet never lacking in minerality and freshness. The aroma profile of lemon, exotic fruits, vanilla and toasty notes reminiscent of toast bread develops during an exceptionally long lees ageing of eight to nine years.

This combination makes it irresistible even when young. With further bottle ageing, notes of nuts, nougat and roasted coffee emerge – the Champagne gains complexity, depth and harmony. It is therefore an excellent choice for both a wide audience and demanding connoisseurs.

The Great Dom Pérignon Vintages at a Glance

• 2013 Fine fruit, mineral energy · Fresh aromatics, medium-term ageing now – 2040
• 2012 Fresh, elegant, approachable · Immediate enjoyment, gift now ideal
• 2010 Mature, warm, balanced · Warm style, good ripeness now – 2038
• 2008 Intense, mineral, structured · Collectors, long-term cellaring now – 2050+
• 2004 Intensely fruity, silky · Immediate enjoyment, excellent price-pleasure ratio now ideal
• 2002 Silky, multi-layered, complex · Mature style, connoisseurs now ideal
• 1996 Power, minerality, intense fruit · Mature style, connoisseurs now – 2040
• 1988 Mature, complex, last classical style · Historical style, collectors drink now

Of the more than 45 declared vintages to date, 1961, 1964 and 1966 are considered particularly legendary. However, bottles from private cellars that appear on the market are often no longer in optimal condition – caution is advised with auction bottles.

The Plénitude System: P1, P2 and P3

Dom Pérignon describes the development of its Champagnes in three stages of maturity, known as Plénitudes. Each edition contains the same base wine – the decisive difference lies in the duration of lees ageing and the disgorgement timing.

Note: Thanks to the long lees ageing, P2 and P3 often taste particularly fresh for a few years after disgorgement. After that, the standard bottles (P1) are usually at their most beautiful.

The Style Evolution of Dom Pérignon

The style of Dom Pérignon Champagne has undergone several fundamental changes over the decades.

How is Dom Pérignon Champagne Produced?

Grape Varieties and Vineyards

Dom Pérignon is made from equal parts Pinot Noir and Chardonnay – in some years the Pinot Noir proportion can reach up to 60% (2017 is an exception with 62% Chardonnay). All grapes come exclusively from Grand Cru and Premier Cru vineyards: Pinot Noir from Aÿ, Bouzy, Mailly and Verzenay; Chardonnay mainly from Avize, Cramant and Chouilly.

Harvest, Pressing and Fermentation

The harvest is carried out exclusively by hand. Only the must from the first pressing is used. Since 1970, the primary alcoholic fermentation has taken place in stainless steel tanks – a deliberate decision to preserve freshness, precision and fruit.

Malolactic Fermentation and Assemblage

Since the early 1990s, Dom Pérignon has consistently performed malolactic fermentation: the sharper malic acid is converted into milder lactic acid, contributing to the soft, creamy texture typical of Dom Pérignon. After the base wines have been aged, hundreds of different parcels are available for assemblage – the final cuvée requires sensory precision, experience and intuition.

Lees Ageing and Dosage

After bottle fermentation, Dom Pérignon matures for eight to nine years on the lees. The dosage is deliberately kept low at 4–6 g/l to maintain the tension between fruit and minerality.

Dom Pérignon Rosé

Since 1959, the rare Dom Pérignon Rosé has been produced with approximately 10% Pinot Noir red wine – shifting the ratio to around 60% Pinot Noir and 40% Chardonnay. Aromatically, it displays red fruits and fine spice. It was first publicly launched in 1971 at the 2,500th anniversary celebration of the Persian Empire.

The History of Dom Pérignon

The Monk and the Myth

The historical Dom Pérignon was a monk at the Abbey of Hautvillers and an important pioneer of viticulture in Champagne. He created cuvées from white and red varieties and was one of the first to recognise the possibility of making white wine from red grapes. However, he neither invented nor produced Champagne – on the contrary: he tried to prevent bottle fermentation, as the bottles and corks of his time could not withstand the pressure.

The Birth of the Brand

The Dom Pérignon brand originally belonged to the house of Mercier. With the marriage of Francine Durang-Mercier to Paul Chandon in 1927, it passed to Moët. In 1935, only 300 bottles of the 1926 vintage were shipped to England – for the 100th anniversary of the English agent Simon Brothers – in a special 18th-century-style bottle, but still without the name Dom Pérignon.

Demand was so great that director Robert-Jean de Vogué first used the Dom Pérignon brand in 1936 – for the 1921 vintage, of which 2,000 bottles were produced. This created the world’s first prestige Champagne. Starting with the 1947 vintage, Dom Pérignon has been produced as a distinct wine from particularly high-quality grapes.

Frequently Asked Questions about Dom Pérignon Champagne