Dom Perignon 2008 in giftbox

The Dom Perignon 2008 is simply stunning. The silky palate and the complex aromas of toasted almonds, brioche and fruit ranging from lemon, pineapple, bloodorange, to apricot and mirabelle make it a joy to drink. It has considerable power and concentration and fabulous acidity, but there is so much elegance, freshness and harmony that you do not pay attention to these structural elements that will provide decades of life. This is a masterpiece and the best Dom Perignon since the 1996 or even the 1988.

 Dom Perignon did not invent Champagne but, on the contrary, tried to stop bottle fermentation and make still wine. However, as an experienced cellar master at Hautvillers Abbey, he promoted quality viticulture and was so well known that he appeared to be the ideal brand name for Moet et Chandon, which, together with the English importer, wanted to create the best champagne ever in the 1920s. Even rich and famous wine collectors only got a few bottles of the glorious 1921, of which there were only a few thousand bottles, most of which went to England. So it came as no small surprise that numerous crates from the Doris Duke cellar were auctioned off some time ago. Those fortunate few that have tasted it recently rave about it. 

 For a goood 50 years, Dom Perignon was probably the most powerful champagne, even before Bollinger Vintage, and it needed a lot of time to provide drinking pleasure. At the end of the 1970s, however, the small production began to be expanded and the style changed to a softer, more pleasing champagne. 1971, 75 and 1976 still show today what Dom Perignon Power means. 

  With the sale of the house to the marketing specialists of Arnault's Louis Vuitton Group, production was increased enormously in order to have an ideal product for the millennium celebrations with the 1990 vintage. Since then, the identity of Dom Perignon has been achieved through special fermentation yeasts during bottle fermentation, which produce an apparently inimitable aroma of exotic fruit, toasted bread and vanilla brioche, which, together with the silky palate, make this champagne so popular. It can therefore be enjoyed young. Even today, however, the quality of the grapes is very high because the House of Moet can select the best still wines from a very large contracted area. The longer it is stored, the more classic it becomes and the yeasts lose their influence and classic nutty, mature flavours develop.