Wilfred Wong 99
COMMENTARY: Dom Prignon a luxury brand that needs no introduction is going to get even better as it moves through the generational changes with the changing of the guard. While this wine has always sparkled in a class by itself since its inception in 1921, the soon-to-be-released 2008 vintage reflects a transition in the winery's Chef de Cave. After nearly three decades as Cellar Master, Richard Geoffroy is turning the reins over to Vincent Chaperon, and the new guy gets to begin his Dom Prignon career with one of Champagne's best vintages. I enjoyed the fortune of tasting this wine twice (9/24/18 and 9/26/18). In the first tasting, the wine seemed young and impenetrable. Time aided it, and it opened up spectacularly. Two days later, in a new situation (and a different bottle, of course), the wine seemed to be even more evocative. In both cases, there is no question this is one of the winery's best efforts. I took more than my usual sip, studying a wine of this magnitude sometimes needs patience. TASTING NOTES. This wind deftly exhibits richness and elegance. Its aromas and flavors of bright apples, light chalk, and yeast autolysis come to the fore along with its and persistent, yet delicate palate presence and long finish should pair it superbly with the fresh toro you bring onto your palate. (Tasted: September 26, 2018, San Francisco, CA)
James Suckling 98
The best Dom since 2002. A vintage with very restrained, powerful style that has been released non-sequentially after the 2009. This has a lighter stamp of highly curated, autolytic, toasty aromas than many recent releases. Instead, this delivers super fresh and intense aromas of lemons, grapefruit and blood-orange peel. Incredible freshness here. The palate has a very smoothly delivered, berry-pastry thread with light, sweet spices, stone fruit and fine citrus fruit. This really delivers. Drink now or hold.
Jeb Dunnuck 98
The 2008 Dom Prignon is the first time the estate has released a wine out of order (the 2009 was released before the 2008) but the estate loved the wine so much they felt it warranted additional aging. This is a rich, powerful wine that still shows incredible purity and elegance, with a stacked, concentrated feel on the palate. Its rare to find such a mix of ripe, pure, concentrated fruit paired with this level of purity, focus, and precision. This is a legendary Dom that surpasses all the great vintages of Dom I have experience with, including the 1990, 1996, and 2002.
Wine Spectator 96
There's power to this graceful Champagne, with the vivid acidity swathed in a fine, creamy mousse and flavors of toasted brioche, kumquat, pastry cream, candied ginger and poached plum that dance across the palate. An underpinning of smoky mineral gains momentum on the lasting finish. Drink now through 2033.
The super-fresh nose combines notions of smoky flint, lemon and wet chalk, yet hints at generosity. Minuscule bubbles create immense creaminess on a palate that dances on its light feet and channels freshness into poise. Theres a promise of future richness and depth, always with ozone freshness and lasting length. Drinking Window 2020 - 2035
Dom PerignonView all from Dom Perignon
Dom Pérignon (1638–1715) was a monk and cellar master at the Benedictine abbey in Hautvillers. He pioneered a number of winemaking techniques around 1670--being the first to blend grapes in such a way as to improve the quality of wines, balance one element with another in order to make a better whole, and deal with a number of their imperfections; perfecting the art of producing clear white wines from black grapes by clever manipulation of the presses; enhancing the tendency of Champagne wines to retain their natural sugar in order to naturally induce secondary fermentation in the Spring; being a master at deciding when to bottle these wines in order to capture the bubble. He also introduced corks (instead of wood), which were fastened to bottles with hemp string soaked in oil in order to keep the wines fresh and sparkling, and used thicker glass in order to strengthen the bottles (which were prone to explode at that time). The development of sparkling wines as the main style of production in Champagne occurred progressively in the 19th century, more than a century after Dom Pérignon's death.