2010 Moet & Chandon, Dom Perignon

2010 Moet & Chandon, Dom Perignon

Regular price £162.00 Save £-162.00
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ABOUT THE WINE
Established in 1743 by Claude Moët, Moët et Chandon is one of the most prominent producers in Champagne, producing around 28 million bottles annually. They were the first Champagne house to produce only sparkling wines, and worked tirelessly to promote the style both in the royal court of France and internationally. The name Dom Perignon, a registered but unused brand under the ownership of Champagne Mercier, came into the possession of Moët in 1927 by marriage. In 1936 a short-release of older-vintage wine caused a stir in the press, and Marketing Director Robert-Jean de Vogüé struck upon the idea of releasing an expensive prestige cuvee under the Dom Perignon brand. This cuvee was, initially, simply a re-bottling of the Moet 1921 vintage, but from 1943 the brand became increasingly separate from the rest of the company. Vineyards, some of the finest in the region, have been purchased exclusively to produce Dom Perignon; production quantities, a closely-guarded secret, are likely in excess of 2 million bottles from each vintage.

TASTING NOTES
Following the rapier freshness of the 2008, the 2010 is almost a relief, with its broad, fruit-driven character and mellow presence on the palate. Toasty, with a hint of smoke on the aromas, and pineapple, peach, pear, cooked apple and praline flavours on the palate. Low-dosage at only 5g/l, the lack of sweetness balancing the natural exuberance of the vintage.

FOOD PAIRING
The superb drinkability of the 2010 doesn't really need a food pairing, but it would certainly go very well with scallops, prawns or any other kind of seafood, especially if a great deal of butter is involved!

FRIARWOOD SAYS
Dom Perignon was a Benedictine monk, a cellar-master at the Abbaye Saint-Pierre d'Hautvilliers. His job, ironically enough, was to keep the bubbles out of the delicate, slightly sweet red wines Champagne was famous for, French glass could not withstand the build-up of pressure and could explode, in extreme cases, if secondary fermentation in the bottle took place. Dom Perignon did excellent work for winemaking in the region of Champagne, but he did not invent the Champagne method.
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