Dom Perignon 2017

Description

Dom Pérignon is only available as a vintage champagne and is only produced in exceptional years. Each vintage is a creation, singular and unique, that expresses both the character of the year, and the character of Dom Pérignon. After at least eight years of lees ageing in the cellars, the wine enters its first phase of interest, Plenitude 1, showing quite youthful fruit and broad texture from the lees contact. The signature Dom Pérignon aromatic is that “hint smoky” character a result of the reductive wine-making where they go to extreme lengths to keep each step of the wine-making process free of oxygen. With every sip of Dom Perignon you always have that purity of fruit character, depending on the vintage you normally see the Pinot Noir fruit dominate, which are those red fruits like raspberry, peach and dark cherry. The Chardonnay adds a supporting layer of chalky texture and delicious fruit in the yellow spectrum like plum, apple and tropical notes of pineapple.

Weather in 2017: The year was marked by spring frosts in April, followed by very hot weather at the end of May and June. The month of August was not very sunny, with rain throughout the month, followed by warmth and good weather at the end of August for the harvest. With damp conditions the Pinot Noir & Meunier grapes were at huge risk and only small batches of Pinot Noir were picked and free from rot. Although 2017 won’t be widely declared, some individual successes will exist, several iconic prestige cuvée Blanc de Blancs were made, including Taittinger Comtes de Champagne and Dom Ruinart Blanc de Blancs. In addition Dom Perignon 2017 exists, with a significantly higher percentage of chardonnay in the blend as there was limited Pinot Noir.

Technical Information:
Vineyards: 18 Grand Cru and Hautvillers (Premier Cru)
Grape Varieties: 62% Chardonnay | 38% Pinot Noir
Lees Ageing: 7 years
Disgorged: March 2024
Dosage: 5 g/l
Alcohol: 12.5%
Drink: Now to 15 + Years

FOOD AND WINE PAIRINGS

• Oysters, shellfish, Caviar, Lobsters

• Truffle risotto, pasta with butter and shaved white truffle, or wild mushroom tart/risotto

• Roast chicken or poultry with truffle: Savory roasted bird + earthy truffle complements the wine’s fruit and brioche notes

• Duck à l’orange or roasted game birds: The citrus sauce mirrors the wine’s acidity and stone fruit, while richness is refreshed by the bubbles.

• Aged hard cheeses (e.g., Parmesan, Comté) or creamy ones (Brie): Umami and nuttiness enhance the toasty character; acidity keeps it balanced

AGING POTENTIAL

• More than 15 years