James Suckling 99
This shows incredible depth of fruit with strawberry, cherry and phenolics. Full-bodied and layered with an incredible, three-dimensional element to the wine. This is so transparent and dynamic with dark fruit, yet it remains vivid and bright. Refined and precise, it goes on and on. Really savory, fresh and incredibly pinot-noir-like. What a wine. 13 years of maturation in the bottle. So drinkable now, but it will age for many years ahead.
Wine Spectator 97
An impeccably balanced and graceful sparkling rose, with a plushly creamy mousse. It’s hard to tell where the firm spine of well-honed acidity and the expressive range of pureed raspberry, candied ginger, tangerine and lemon thyme flavors begin or end. A rich hint of smoky toasted brioche plays on the finish. Drink now through 2033.
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.