1964 Dom Pérignon
France
Épernay
Champagne
Sparkling White
Pinot Noir, Chardonnay (2018 vintage)
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1964
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This incredible dinner was organized around two themes; an in-depth look at several bottlings of the 1964 Dom Pérignon and a survey of Bruno Giacosa’s 1989s and 1990s, with a few bottles added for further perspective. Executive Chef Mark Ladner prepared a fabulous menu to go with our wines.
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2018
2026 - 2048
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Chef de Caves Vincent Chaperon once again presented a range of vins clairs to start the tasting, each accompanied by detailed maps of the corresponding plots. Last year, I toured several vineyard sites with the entire viticultural team. Chef de Caves Richard Geoffroy, Chaperon’s predecessor and mentor, rarely showed vins clairs. I don’t remember him ever mentioning a vineyard in all the years I tasted with him. Not once. That is not a criticism, it’s simply a reflection of how different generations of Chefs de Caves think about their roles. Chaperon has also decided to start bottling Dom Pérignon in years where quality is high but volumes are low, because he wants to document each vintage. That is another departure from the past. The 2017 Dom Pérignon, the last vintage vinified by Geoffroy, will be a tiny release that is projected to last in the market for just a few months. Chaperon has bottled Dom Pérignon in every vintage from 2018 to 2024, except for 2023. More importantly, there is a new feeling of energy at Dom Perignon today that is palpable.
00
2017
2026 - 2042
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Chef de Caves Vincent Chaperon once again presented a range of vins clairs to start the tasting, each accompanied by detailed maps of the corresponding plots. Last year, I toured several vineyard sites with the entire viticultural team. Chef de Caves Richard Geoffroy, Chaperon’s predecessor and mentor, rarely showed vins clairs. I don’t remember him ever mentioning a vineyard in all the years I tasted with him. Not once. That is not a criticism, it’s simply a reflection of how different generations of Chefs de Caves think about their roles. Chaperon has also decided to start bottling Dom Pérignon in years where quality is high but volumes are low, because he wants to document each vintage. That is another departure from the past. The 2017 Dom Pérignon, the last vintage vinified by Geoffroy, will be a tiny release that is projected to last in the market for just a few months. Chaperon has bottled Dom Pérignon in every vintage from 2018 to 2024, except for 2023. More importantly, there is a new feeling of energy at Dom Perignon today that is palpable.
00
2015
2025 - 2040
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Chef de Caves Vincent Chaperon once again presented a range of vins clairs to start the tasting, each accompanied by detailed maps of the corresponding plots. Last year, I toured several vineyard sites with the entire viticultural team. Chef de Caves Richard Geoffroy, Chaperon’s predecessor and mentor, rarely showed vins clairs. I don’t remember him ever mentioning a vineyard in all the years I tasted with him. Not once. That is not a criticism, it’s simply a reflection of how different generations of Chefs de Caves think about their roles. Chaperon has also decided to start bottling Dom Pérignon in years where quality is high but volumes are low, because he wants to document each vintage. That is another departure from the past. The 2017 Dom Pérignon, the last vintage vinified by Geoffroy, will be a tiny release that is projected to last in the market for just a few months. Chaperon has bottled Dom Pérignon in every vintage from 2018 to 2024, except for 2023. More importantly, there is a new feeling of energy at Dom Perignon today that is palpable.
00
2015
2025 - 2045
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2013
2024 - 2044
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2013
2022 - 2038
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2012
2024 - 2044
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2012
2022 - 2052
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2010
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2009
2018 - 2049
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Two thousand-eighteen is a big year for Dom Pérignon, as Chef de Caves Richard Geoffroy officially hands over the reins to his successor, Vincent Chaperone. I tasted a wide range of wines with Geoffroy and Chaperone during my annual visit. The 2008 Dom Pérignon is very hot in the market right now, but I would be looking for opportunities to pick up the 2002 and 2004 for near and medium-term drinking. In several recent verticals, both wines have been positively stunning.
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2009
2017 - 2049
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Once again I tasted a wide range of Champagnes with Chef de Caves Richard Geoffroy and his talented protégé Vincent Chaperone. Dom Pérignon is among the houses that is releasing their 2009 tête de cuvée ahead of the 2008. Notes on both vintages are included here, along with impressions on a number of other wines. Over the years, I have had the best and most consistent results with the original release of Dom Pérignon, bought on release.
00
2008
2026 - 2048
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Chef de Caves Vincent Chaperon once again presented a range of vins clairs to start the tasting, each accompanied by detailed maps of the corresponding plots. Last year, I toured several vineyard sites with the entire viticultural team. Chef de Caves Richard Geoffroy, Chaperon’s predecessor and mentor, rarely showed vins clairs. I don’t remember him ever mentioning a vineyard in all the years I tasted with him. Not once. That is not a criticism, it’s simply a reflection of how different generations of Chefs de Caves think about their roles. Chaperon has also decided to start bottling Dom Pérignon in years where quality is high but volumes are low, because he wants to document each vintage. That is another departure from the past. The 2017 Dom Pérignon, the last vintage vinified by Geoffroy, will be a tiny release that is projected to last in the market for just a few months. Chaperon has bottled Dom Pérignon in every vintage from 2018 to 2024, except for 2023. More importantly, there is a new feeling of energy at Dom Perignon today that is palpable.
00
2008
2028 - 2058
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2008
2020 - 2048
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I tasted a wide range of Champagnes with Chef de Caves Vincent Chaperon on two recent visits to Dom Pérignon. The biggest surprise was how well the 1995 P2 and P2 Rosé are aging. Ninety ninety-five has always lived in the shadow of 1996, but it is a vintage that very much deserves to be appreciated for its own considerable merits.
00
2008
2020 - 2058
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Two thousand-eighteen is a big year for Dom Pérignon, as Chef de Caves Richard Geoffroy officially hands over the reins to his successor, Vincent Chaperone. I tasted a wide range of wines with Geoffroy and Chaperone during my annual visit. The 2008 Dom Pérignon is very hot in the market right now, but I would be looking for opportunities to pick up the 2002 and 2004 for near and medium-term drinking. In several recent verticals, both wines have been positively stunning.
00
2008
2020 - 2058
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Once again I tasted a wide range of Champagnes with Chef de Caves Richard Geoffroy and his talented protégé Vincent Chaperone. Dom Pérignon is among the houses that is releasing their 2009 tête de cuvée ahead of the 2008. Notes on both vintages are included here, along with impressions on a number of other wines. Over the years, I have had the best and most consistent results with the original release of Dom Pérignon, bought on release.
00
2006
2026 - 2056
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- By Author Name on Month Date, Year
Two thousand-eighteen is a big year for Dom Pérignon, as Chef de Caves Richard Geoffroy officially hands over the reins to his successor, Vincent Chaperone. I tasted a wide range of wines with Geoffroy and Chaperone during my annual visit. The 2008 Dom Pérignon is very hot in the market right now, but I would be looking for opportunities to pick up the 2002 and 2004 for near and medium-term drinking. In several recent verticals, both wines have been positively stunning.
00
2006
2026 - 2056
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- By Author Name on Month Date, Year
Once again I tasted a wide range of Champagnes with Chef de Caves Richard Geoffroy and his talented protégé Vincent Chaperone. Dom Pérignon is among the houses that is releasing their 2009 tête de cuvée ahead of the 2008. Notes on both vintages are included here, along with impressions on a number of other wines. Over the years, I have had the best and most consistent results with the original release of Dom Pérignon, bought on release.
00
2006
2016 - 2046
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A soft-spoken man of few words, Dom Pérignon’s longtime Chef de Caves Richard Geoffroy is one of the most provocative figures in Champagne. For years, Geoffroy has quietly pushed the envelope at Dom Pérignon with a series of thought-provoking, bold wines that have redefined what a Champagne grande marque is and can be. Between a bevy of strong new releases and a steady flow of ultra-rare and equally expensive late-disgorged releases from the P2 and P3 lines, there is little question Dom Pérignon is the most daring of the grande marques today.
I recently sat down with Geoffroy to taste through a small vertical of Dom Pérignon going back to 2002. For the first time in the maison’s history, Dom Pérignon has released five successive vintages. This tasting provides a great opportunity to see how the 2006 compares to its older siblings and also check in on the 2002 and 2004, both now established as fabulous vintages at Dom Pérignon.
00
2005
2020 - 2030
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I tasted a wide range of Champagnes with Chef de Caves Vincent Chaperon on two recent visits to Dom Pérignon. The biggest surprise was how well the 1995 P2 and P2 Rosé are aging. Ninety ninety-five has always lived in the shadow of 1996, but it is a vintage that very much deserves to be appreciated for its own considerable merits.
00
2005
2018 - 2038
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Two thousand-eighteen is a big year for Dom Pérignon, as Chef de Caves Richard Geoffroy officially hands over the reins to his successor, Vincent Chaperone. I tasted a wide range of wines with Geoffroy and Chaperone during my annual visit. The 2008 Dom Pérignon is very hot in the market right now, but I would be looking for opportunities to pick up the 2002 and 2004 for near and medium-term drinking. In several recent verticals, both wines have been positively stunning.
00
2005
2015 - 2025
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This wine was tasted as part of our 2005 Bordeaux with Stephen Tanzer and Antonio Galloni event held in October, 2015.
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2005
2015 - 2030
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A soft-spoken man of few words, Dom Pérignon’s longtime Chef de Caves Richard Geoffroy is one of the most provocative figures in Champagne. For years, Geoffroy has quietly pushed the envelope at Dom Pérignon with a series of bold wines that have redefined what a Champagne grande marque is and can be. Between a bevy of strong new releases and a steady flow of ultra-rare and equally expensive late-disgorged releases from the P2 and P3 lines, there is little question Dom Pérignon is the most daring of the grande marques today.
I recently sat down with Geoffroy to taste through a small vertical of Dom Pérignon going back to 2002. For the first time in the maison’s history, Dom Pérignon has released five successive vintages. This tasting provides a great opportunity to see how the 2006 compares to its older siblings and also check in on the 2002 and 2004, both now established as fabulous vintages at Dom Pérignon.
00
2005
2015 - 2025
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Once again, I was super-impressed with the 2005 Dom Pérignon, which showed beautifully in a mini-vertical of the last four releases. In 2005, a very challenging vintage, Moët & Chandon did not bottle a single drop of vintage Champagne. The small amount of fruit that was deemed of high quality went into Dom Pérignon, which has turned out to be stellar. Readers may also want to check out this comprehensive retrospective of Dom Pérignon Rosé, which is likely the most extensive and historical tasting of the Rosé that has even been staged.
00
2005
2015 - 2035
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- By Author Name on Month Date, Year
I tasted wide range of wines this year with Chef de Caves Richard Geoffroy. While some of the older Champagnes I tasted are sublime, the truth is they will be nearly impossible to come by and priced in the stratosphere. Those wines should be great, and they are often much more than that. Instead, though, it is the 2005 that impressed me most given how difficult that vintage was in Champagne. Moët made no vintage wines at all under their label that year, just a bit of Dom Pérignon and Dom Pérignon Rosé. From what I have tasted so far, the 2005s here will be among the wines of the vintage. Best of all, they will provide great short and medium-term drinking while the 2002s and 2004s are left in the cellar. Readers should note that with the 1998 vintage, the Oenothèque series has been re-branded as P2 and P3 which refer to the second and third plenitudes, or windows of maturity, for those wines. If anything, though, the P2 wines are being released too early. The 1996 is only now beginning to deliver real pleasure. It will be interesting to see how long the soon-to-be-released 1998 takes to reach the same place. In my view, Dom Pérignon remains one of the best relative values in high-end, collectible wine. My suggestion is to buy the wines immediately upon release (to mitigate issues that might arise with provenance) and forget about them for at least a decade.
00
2004
2022 - 2042
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00
2004
2019 - 2039
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I tasted a wide range of Champagnes with Chef de Caves Vincent Chaperon on two recent visits to Dom Pérignon. The biggest surprise was how well the 1995 P2 and P2 Rosé are aging. Ninety ninety-five has always lived in the shadow of 1996, but it is a vintage that very much deserves to be appreciated for its own considerable merits.
00
2004
2018 - 2038
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Two thousand-eighteen is a big year for Dom Pérignon, as Chef de Caves Richard Geoffroy officially hands over the reins to his successor, Vincent Chaperone. I tasted a wide range of wines with Geoffroy and Chaperone during my annual visit. The 2008 Dom Pérignon is very hot in the market right now, but I would be looking for opportunities to pick up the 2002 and 2004 for near and medium-term drinking. In several recent verticals, both wines have been positively stunning.
00
2004
2017 - 2037
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Once again I tasted a wide range of Champagnes with Chef de Caves Richard Geoffroy and his talented protégé Vincent Chaperone. Dom Pérignon is among the houses that is releasing their 2009 tête de cuvée ahead of the 2008. Notes on both vintages are included here, along with impressions on a number of other wines. Over the years, I have had the best and most consistent results with the original release of Dom Pérignon, bought on release.
00
2004
2015 - 2044
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- By Author Name on Month Date, Year
A soft-spoken man of few words, Dom Pérignon’s longtime Chef de Caves Richard Geoffroy is one of the most provocative figures in Champagne. For years, Geoffroy has quietly pushed the envelope at Dom Pérignon with a series of bold wines that have redefined what a Champagne grande marque is and can be. Between a bevy of strong new releases and a steady flow of ultra-rare and equally expensive late-disgorged releases from the P2 and P3 lines, there is little question Dom Pérignon is the most daring of the grande marques today.
I recently sat down with Geoffroy to taste through a small vertical of Dom Pérignon going back to 2002. For the first time in the maison’s history, Dom Pérignon has released five successive vintages. This tasting provides a great opportunity to see how the 2006 compares to its older siblings and also check in on the 2002 and 2004, both now established as fabulous vintages at Dom Pérignon.
00
2004
2015 - 2044
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- By Author Name on Month Date, Year
Once again, I was super-impressed with the 2005 Dom Pérignon, which showed beautifully in a mini-vertical of the last four releases. In 2005, a very challenging vintage, Moët & Chandon did not bottle a single drop of vintage Champagne. The small amount of fruit that was deemed of high quality went into Dom Pérignon, which has turned out to be stellar. Readers may also want to check out this comprehensive retrospective of Dom Pérignon Rosé, which is likely the most extensive and historical tasting of the Rosé that has even been staged.
00
2004
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This wine was tasted during the Festa del Barolo at the Four Seasons Restaurant in New York City, February 2015.
00
2004
2014 - 2044
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- By Author Name on Month Date, Year
I tasted wide range of wines this year with Chef de Caves Richard Geoffroy. While some of the older Champagnes I tasted are sublime, the truth is they will be nearly impossible to come by and priced in the stratosphere. Those wines should be great, and they are often much more than that. Instead, though, it is the 2005 that impressed me most given how difficult that vintage was in Champagne. Moët made no vintage wines at all under their label that year, just a bit of Dom Pérignon and Dom Pérignon Rosé. From what I have tasted so far, the 2005s here will be among the wines of the vintage. Best of all, they will provide great short and medium-term drinking while the 2002s and 2004s are left in the cellar. Readers should note that with the 1998 vintage, the Oenothèque series has been re-branded as P2 and P3 which refer to the second and third plenitudes, or windows of maturity, for those wines. If anything, though, the P2 wines are being released too early. The 1996 is only now beginning to deliver real pleasure. It will be interesting to see how long the soon-to-be-released 1998 takes to reach the same place. In my view, Dom Pérignon remains one of the best relative values in high-end, collectible wine. My suggestion is to buy the wines immediately upon release (to mitigate issues that might arise with provenance) and forget about them for at least a decade.
00
2004
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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00
2004
2016 - 2034
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- By Author Name on Month Date, Year
Richard Geoffroy, ably assisted by his right-hand man, Vincent Chaperone, continues to set the bar high at Dom Pérignon. Even with all the bling that accompanies big-brand Champagne, these are very serious wines to the core. During my most recent visit I tasted a number of wines from magnum. It is generally understood that wines age better and more gracefully in larger formats. That is even truer with Champagne. I wish I could tell you I had scientific evidence (I don't) but my instincts tell me that because the bottle is also a fermentation vessel for Champagne, bottle size deeply impacts the overall quality and personality of wines aged in large formats.
00
2003
2021 - 2038
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00
2003
2020 - 2040
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- By Author Name on Month Date, Year
I tasted a wide range of Champagnes with Chef de Caves Vincent Chaperon on two recent visits to Dom Pérignon. The biggest surprise was how well the 1995 P2 and P2 Rosé are aging. Ninety ninety-five has always lived in the shadow of 1996, but it is a vintage that very much deserves to be appreciated for its own considerable merits.
00
2003
2018 - 2043
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Two thousand-eighteen is a big year for Dom Pérignon, as Chef de Caves Richard Geoffroy officially hands over the reins to his successor, Vincent Chaperone. I tasted a wide range of wines with Geoffroy and Chaperone during my annual visit. The 2008 Dom Pérignon is very hot in the market right now, but I would be looking for opportunities to pick up the 2002 and 2004 for near and medium-term drinking. In several recent verticals, both wines have been positively stunning.
00
2003
2015 - 2033
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
A soft-spoken man of few words, Dom Pérignon’s longtime Chef de Caves Richard Geoffroy is one of the most provocative figures in Champagne. For years, Geoffroy has quietly pushed the envelope at Dom Pérignon with a series of bold wines that have redefined what a Champagne grande marque is and can be. Between a bevy of strong new releases and a steady flow of ultra-rare and equally expensive late-disgorged releases from the P2 and P3 lines, there is little question Dom Pérignon is the most daring of the grande marques today.
I recently sat down with Geoffroy to taste through a small vertical of Dom Pérignon going back to 2002. For the first time in the maison’s history, Dom Pérignon has released five successive vintages. This tasting provides a great opportunity to see how the 2006 compares to its older siblings and also check in on the 2002 and 2004, both now established as fabulous vintages at Dom Pérignon.
00
2003
2015 - 2043
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Once again, I was super-impressed with the 2005 Dom Pérignon, which showed beautifully in a mini-vertical of the last four releases. In 2005, a very challenging vintage, Moët & Chandon did not bottle a single drop of vintage Champagne. The small amount of fruit that was deemed of high quality went into Dom Pérignon, which has turned out to be stellar. Readers may also want to check out this comprehensive retrospective of Dom Pérignon Rosé, which is likely the most extensive and historical tasting of the Rosé that has even been staged.
00
2003
2013 - 2038
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Richard Geoffroy, ably assisted by his right-hand man, Vincent Chaperone, continues to set the bar high at Dom Pérignon. Even with all the bling that accompanies big-brand Champagne, these are very serious wines to the core. During my most recent visit I tasted a number of wines from magnum. It is generally understood that wines age better and more gracefully in larger formats. That is even truer with Champagne. I wish I could tell you I had scientific evidence (I don't) but my instincts tell me that because the bottle is also a fermentation vessel for Champagne, bottle size deeply impacts the overall quality and personality of wines aged in large formats.
00
2003
2013 - 2053
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Richard Geoffroy, ably assisted by his right-hand man, Vincent Chaperone, continues to set the bar high at Dom Pérignon. Even with all the bling that accompanies big-brand Champagne, these are very serious wines to the core. During my most recent visit I tasted a number of wines from magnum. It is generally understood that wines age better and more gracefully in larger formats. That is even truer with Champagne. I wish I could tell you I had scientific evidence (I don't) but my instincts tell me that because the bottle is also a fermentation vessel for Champagne, bottle size deeply impacts the overall quality and personality of wines aged in large formats.
00
2003
2016 - 2038
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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00
2002
2022 - 2042
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2002
2019 - 2038
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I tasted a wide range of Champagnes with Chef de Caves Vincent Chaperon on two recent visits to Dom Pérignon. The biggest surprise was how well the 1995 P2 and P2 Rosé are aging. Ninety ninety-five has always lived in the shadow of 1996, but it is a vintage that very much deserves to be appreciated for its own considerable merits.
00
2002
2015 - 2042
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A soft-spoken man of few words, Dom Pérignon’s longtime Chef de Caves Richard Geoffroy is one of the most provocative figures in Champagne. For years, Geoffroy has quietly pushed the envelope at Dom Pérignon with a series of bold wines that have redefined what a Champagne grande marque is and can be. Between a bevy of strong new releases and a steady flow of ultra-rare and equally expensive late-disgorged releases from the P2 and P3 lines, there is little question Dom Pérignon is the most daring of the grande marques today.
I recently sat down with Geoffroy to taste through a small vertical of Dom Pérignon going back to 2002. For the first time in the maison’s history, Dom Pérignon has released five successive vintages. This tasting provides a great opportunity to see how the 2006 compares to its older siblings and also check in on the 2002 and 2004, both now established as fabulous vintages at Dom Pérignon.
00
2002
2015 - 2037
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Once again, I was super-impressed with the 2005 Dom Pérignon, which showed beautifully in a mini-vertical of the last four releases. In 2005, a very challenging vintage, Moët & Chandon did not bottle a single drop of vintage Champagne. The small amount of fruit that was deemed of high quality went into Dom Pérignon, which has turned out to be stellar. Readers may also want to check out this comprehensive retrospective of Dom Pérignon Rosé, which is likely the most extensive and historical tasting of the Rosé that has even been staged.
00
2002
2014 - 2042
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I tasted wide range of wines this year with Chef de Caves Richard Geoffroy. While some of the older Champagnes I tasted are sublime, the truth is they will be nearly impossible to come by and priced in the stratosphere. Those wines should be great, and they are often much more than that. Instead, though, it is the 2005 that impressed me most given how difficult that vintage was in Champagne. Moët made no vintage wines at all under their label that year, just a bit of Dom Pérignon and Dom Pérignon Rosé. From what I have tasted so far, the 2005s here will be among the wines of the vintage. Best of all, they will provide great short and medium-term drinking while the 2002s and 2004s are left in the cellar. Readers should note that with the 1998 vintage, the Oenothèque series has been re-branded as P2 and P3 which refer to the second and third plenitudes, or windows of maturity, for those wines. If anything, though, the P2 wines are being released too early. The 1996 is only now beginning to deliver real pleasure. It will be interesting to see how long the soon-to-be-released 1998 takes to reach the same place. In my view, Dom Pérignon remains one of the best relative values in high-end, collectible wine. My suggestion is to buy the wines immediately upon release (to mitigate issues that might arise with provenance) and forget about them for at least a decade.
00
2002
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This wine was tasted at La Festa del Barolo 2011 at Del Posto, New York, in March 2011
00
2002
2013 - 2032
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Four new releases of the flagship Dom Pérignon are the highlights among these Champagnes from Moët & Chandon. There is a timeless elegance about Dom Pérignon that I find comforting and reassuring, like a favorite restaurant or food. For that reason, nothing could have prepared me for the Champagnes I tasted recently with Chef de Caves Richard Geoffroy. While the 2002 Dom Pérignon and 1996 Dom Pérignon Œenothèque are both for the most part representative of what readers have come to expect from this house, the 2000 Dom Pérignon Rosé and 1990 Dom Pérignon Rosé Œenothèque are wines that push the envelope and push it hard. I can't think of another winemaker at a Grande Marque who is willing to take these kinds of risks by turning well-established conventions on their head. Much of what I tasted reminded me of the experimental, searching spirit that defines so many of the smaller-production, artisan Champagnes being made today. As the saying goes ‘no guts no glory' and there is plenty of both here. These wines are nothing short of magnificent.
00
2002
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00
2002
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This wine was tasted over dinner at Pazo Restaurant in Baltimore, MD.
00
2002
2013 - 2032
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I was blown away by these four new releases from Moët et Chandon. I confess I have long admired the flagship Dom Pérignon. There is a timeless elegance about Dom Pérignon that I find comforting and reassuring, like a favorite restaurant or food. For that reason, nothing could have prepared me for the Champagnes I tasted recently with Chef de Caves Richard Geoffroy. While the 2002 Dom Pérignon and 1996 Dom Pérignon Œenothèque are both for the most part representative of what readers have come to expect from this house, the 2000 Dom Pérignon Rosé and 1990 Dom Pérignon Rosé Œenothèque are wines that push the envelope and push it hard. I can't think of another winemaker at a Grande Marque who is willing to take these kinds of risks by turning well-established conventions on their head. Much of what I tasted reminded me of the experimental, searching spirit that defines so many of the smaller-production, artisan Champagnes being made today. As the saying goes ‘no guts no glory' and there is plenty of both here. These wines are nothing short of magnificent.
00
2000
2019 - 2034
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I tasted a wide range of Champagnes with Chef de Caves Vincent Chaperon on two recent visits to Dom Pérignon. The biggest surprise was how well the 1995 P2 and P2 Rosé are aging. Ninety ninety-five has always lived in the shadow of 1996, but it is a vintage that very much deserves to be appreciated for its own considerable merits.
00
2000
2013 - 2019
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When I was a child my father gave his best customers bottles of Dom Pérignon as a holiday gift. From an early age, to me Dom Pérignon was virtually synonymous with fine Champagne. I imagine many people feel the same way, as Moët et Chandon has done a remarkable job in building Dom Pérignon's prestige around the globe. While some of the large production Champagnes often give emphasis to style over substance, there can be no denying that at its best Dom Pérignon is more than just a brand. There is something quite magical about Dom Pérignon, especially in strong vintages. This recent tasting with Chef de Caves Richard Geoffroy and Winemaker Vincent Chaperone provided a great opportunity to check in on handful of new and past releases. It was quite fitting that on this cold day we tasted in the abbey at Hautvillers, where the Benedictine monk and cellarmaster, Dom Pérignon, advanced a number of viticultural and oenological techniques that were incredibly forward-thinking for his era, some 300 years ago. One of the things that is most remarkable about Richard Geoffroy is his artistic, introspective personality. While so many winemakers in Champagne consistently rave about how great their wines are, Geoffroy is not afraid to talk about mistakes and lessons learned along the way, something that makes him rather rare among his colleagues. Geoffroy describes Dom Pérignon as a wine of paradoxes. “Dom Pérignon is perceived as quite traditional and classic in the minds of consumers,” says Geoffroy “but the reality is quite different. As opposed to the traditional, oxidative style some houses pursue, Dom Pérignon is made in a more modern, reductive style aimed at maintaining acidity and freshness.” Although Geoffroy uses only natural yeasts for Dom Pérignon, he says the real secret is in the blending of vineyards and grape varieties, much of which remains top-secret, as do production numbers. Geoffroy describes his winemaking as striving to bring out what he calls “grey” tones that remain an element of freshness rather than the more oxidized, honeyed aromas and flavors, which he classifies as “brown.” He talks about the Pinot elements requiring time to emerge, while the Chardonnay components are rather evident from the outset. Over the years, Geoffroy has also moved to lower dosage levels for his wines. For example, the 2000 Dom Pérignon saw just 6 grams of dosage, which is decidedly towards the lower end of the spectrum for the large production Champagnes.
00
2000
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This wine was tasted over lunch in December 2008.
00
2000
2013 - 2018
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Moët & Chandon is one of Champagne's giants when it comes to the sheer number of bottles that emerge from its cellars each year. The house's top wine, Dom Pérignon, is quite possibly the most iconic wine in Champagne, and perhaps the world. Production numbers are always kept close to the vest, but that notwithstandind, it is impossible to ignore the exceptional quality that the best vintages offer. At its best Dom Pérignon is also an extremely ageworthy wine. In recent years chef de caves Richard Geoffroy has instituted a program of re-releasing newly disgorged wines under the Œnothèque program. Younger vintages see a second release (also known as second plenitude), while some of the older, classic vintages from the 1970s are on their third release (also known as third plenitude). While the Œnothèques, particularly the third releases, can be very pricey at their finest they offer an extraordinary, otherworldly drinking experience matched by few wines in the world. Although Moët & Chandon doesn't disclose disgorgement dates, Geoffroy is considering adding that information in the near future. An article covering a number older vintages of Dom Pérignon will appear soon on this site.
00
2000
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00
1999
2013 - 2024
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When I was a child my father gave his best customers bottles of Dom Pérignon as a holiday gift. From an early age, to me Dom Pérignon was virtually synonymous with fine Champagne. I imagine many people feel the same way, as Moët et Chandon has done a remarkable job in building Dom Pérignon's prestige around the globe. While some of the large production Champagnes often give emphasis to style over substance, there can be no denying that at its best Dom Pérignon is more than just a brand. There is something quite magical about Dom Pérignon, especially in strong vintages. This recent tasting with Chef de Caves Richard Geoffroy and Winemaker Vincent Chaperone provided a great opportunity to check in on handful of new and past releases. It was quite fitting that on this cold day we tasted in the abbey at Hautvillers, where the Benedictine monk and cellarmaster, Dom Pérignon, advanced a number of viticultural and oenological techniques that were incredibly forward-thinking for his era, some 300 years ago. One of the things that is most remarkable about Richard Geoffroy is his artistic, introspective personality. While so many winemakers in Champagne consistently rave about how great their wines are, Geoffroy is not afraid to talk about mistakes and lessons learned along the way, something that makes him rather rare among his colleagues. Geoffroy describes Dom Pérignon as a wine of paradoxes. “Dom Pérignon is perceived as quite traditional and classic in the minds of consumers,” says Geoffroy “but the reality is quite different. As opposed to the traditional, oxidative style some houses pursue, Dom Pérignon is made in a more modern, reductive style aimed at maintaining acidity and freshness.” Although Geoffroy uses only natural yeasts for Dom Pérignon, he says the real secret is in the blending of vineyards and grape varieties, much of which remains top-secret, as do production numbers. Geoffroy describes his winemaking as striving to bring out what he calls “grey” tones that remain an element of freshness rather than the more oxidized, honeyed aromas and flavors, which he classifies as “brown.” He talks about the Pinot elements requiring time to emerge, while the Chardonnay components are rather evident from the outset. Over the years, Geoffroy has also moved to lower dosage levels for his wines. For example, the 2000 Dom Pérignon saw just 6 grams of dosage, which is decidedly towards the lower end of the spectrum for the large production Champagnes.
00
1999
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00
1998
2013 - 2019
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When I was a child my father gave his best customers bottles of Dom Pérignon as a holiday gift. From an early age, to me Dom Pérignon was virtually synonymous with fine Champagne. I imagine many people feel the same way, as Moët et Chandon has done a remarkable job in building Dom Pérignon's prestige around the globe. While some of the large production Champagnes often give emphasis to style over substance, there can be no denying that at its best Dom Pérignon is more than just a brand. There is something quite magical about Dom Pérignon, especially in strong vintages. This recent tasting with Chef de Caves Richard Geoffroy and Winemaker Vincent Chaperone provided a great opportunity to check in on handful of new and past releases. It was quite fitting that on this cold day we tasted in the abbey at Hautvillers, where the Benedictine monk and cellarmaster, Dom Pérignon, advanced a number of viticultural and oenological techniques that were incredibly forward-thinking for his era, some 300 years ago. One of the things that is most remarkable about Richard Geoffroy is his artistic, introspective personality. While so many winemakers in Champagne consistently rave about how great their wines are, Geoffroy is not afraid to talk about mistakes and lessons learned along the way, something that makes him rather rare among his colleagues. Geoffroy describes Dom Pérignon as a wine of paradoxes. “Dom Pérignon is perceived as quite traditional and classic in the minds of consumers,” says Geoffroy “but the reality is quite different. As opposed to the traditional, oxidative style some houses pursue, Dom Pérignon is made in a more modern, reductive style aimed at maintaining acidity and freshness.” Although Geoffroy uses only natural yeasts for Dom Pérignon, he says the real secret is in the blending of vineyards and grape varieties, much of which remains top-secret, as do production numbers. Geoffroy describes his winemaking as striving to bring out what he calls “grey” tones that remain an element of freshness rather than the more oxidized, honeyed aromas and flavors, which he classifies as “brown.” He talks about the Pinot elements requiring time to emerge, while the Chardonnay components are rather evident from the outset. Over the years, Geoffroy has also moved to lower dosage levels for his wines. For example, the 2000 Dom Pérignon saw just 6 grams of dosage, which is decidedly towards the lower end of the spectrum for the large production Champagnes.
00
1998
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Previously reviewed: 1995 Cuvee Dom Perignon Rose Brut ().
00
1996
2014 - 2030
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This wine was part of a retrospective tasting 1996 Champagne – For The Ages.
00
1996
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Over the last few months I have had the chance to revisit a number of Champagnes from the celebrated 1996 vintage. My first retrospective on the 1996s, published last year, found many of the wines in great shape. Today, only a year later, a number of bottles are finally beginning to show hints of their ultimate potential. Many of these wines have been on the market for some time but only now, fourteen years after the harvest, is it possible to taste a complete range of the tête-de-cuvées from all of the major houses.
00
1996
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This wine was tasted during collector Bruce Fingeret's birthday party, July 2010
00
1996
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1996 remains one of the great modern-day vintages for Champagne. The wines possess a combination of bright acidity and high sugars that is extremely rare. The best 1996 Champagnes are bold, racy and exuberant, in both absolute and relative terms, something that has also come across in numerous recent tastings, including verticals of Dom Pérignon, Cristal, Krug and Dom Ruinart. For all of these houses 1996 is one of the more powerful, extroverted vintages of the last 15 or so years. To be sure, the vintage also has its critics. Those who are skeptical of the vintage claim that some producers harvested too early and that a number of wines possess excessively austere and lean personalities that will never soften. My experience with the Champagnes below and others, however, has mostly been extremely positive and I am convinced the best wines have enough balance of fruit and acidity to age gracefully, in some cases for decades.
00
1996
2013 - 2029
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When I was a child my father gave his best customers bottles of Dom Pérignon as a holiday gift. From an early age, to me Dom Pérignon was virtually synonymous with fine Champagne. I imagine many people feel the same way, as Moët et Chandon has done a remarkable job in building Dom Pérignon's prestige around the globe. While some of the large production Champagnes often give emphasis to style over substance, there can be no denying that at its best Dom Pérignon is more than just a brand. There is something quite magical about Dom Pérignon, especially in strong vintages. This recent tasting with Chef de Caves Richard Geoffroy and Winemaker Vincent Chaperone provided a great opportunity to check in on handful of new and past releases. It was quite fitting that on this cold day we tasted in the abbey at Hautvillers, where the Benedictine monk and cellarmaster, Dom Pérignon, advanced a number of viticultural and oenological techniques that were incredibly forward-thinking for his era, some 300 years ago. One of the things that is most remarkable about Richard Geoffroy is his artistic, introspective personality. While so many winemakers in Champagne consistently rave about how great their wines are, Geoffroy is not afraid to talk about mistakes and lessons learned along the way, something that makes him rather rare among his colleagues. Geoffroy describes Dom Pérignon as a wine of paradoxes. “Dom Pérignon is perceived as quite traditional and classic in the minds of consumers,” says Geoffroy “but the reality is quite different. As opposed to the traditional, oxidative style some houses pursue, Dom Pérignon is made in a more modern, reductive style aimed at maintaining acidity and freshness.” Although Geoffroy uses only natural yeasts for Dom Pérignon, he says the real secret is in the blending of vineyards and grape varieties, much of which remains top-secret, as do production numbers. Geoffroy describes his winemaking as striving to bring out what he calls “grey” tones that remain an element of freshness rather than the more oxidized, honeyed aromas and flavors, which he classifies as “brown.” He talks about the Pinot elements requiring time to emerge, while the Chardonnay components are rather evident from the outset. Over the years, Geoffroy has also moved to lower dosage levels for his wines. For example, the 2000 Dom Pérignon saw just 6 grams of dosage, which is decidedly towards the lower end of the spectrum for the large production Champagnes.
00
1996
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00
1995
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This wine was tasted during collector Bruce Fingeret's birthday party, July 2010
00
1995
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This magical evening continued into a delicious dinner blessed with a stunning array of wines. The menu, prepared by Grissini Restaurant and served al fresco, was simple, tasty and very nicely done, as always.
00
1995
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00
1993
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00
1993
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00
1992
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00
1990
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00
1988
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The best 1996 Champagnes remain epic, benchmark wines. From magnum, they are especially thrilling.
00
1988
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This magical evening continued into a delicious dinner blessed with a stunning array of wines. The menu, prepared by Grissini Restaurant and served al fresco, was simple, tasty and very nicely done, as always.
00
1988
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This wine was tasted over dinner at Eleven Madison Park in June, 2009.
00
1985
2024 - 2040
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00
1982
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This wine was tasted over at The Modern, New York, in late December 2013 as part of a charity dinner to support the Mayor’s Fund to Advance New York City.
00
1982
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This wine was tasted during collector Bruce Fingeret's birthday party, July 2010
00
1976
2017 - 2027
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One of the most fascinating aspects of Champagne is its ability to transform over time. This remarkable tasting provided a truly once in a lifetime opportunity to compare the three principal releases of Dom Pérignon across a number of iconic vintages of the 1960s and 1970s.
I have had many unforgettable tastings during my annual visits to Dom Pérignon, but I don’t think I have ever had an opportunity to taste so many of the house’s Champagnes in a single sitting. This retrospective was organized and hosted by a collector from the Midwest for the simple pleasure of sharing the wines with a group of close friends. We tasted the Champagnes over dinner at Michael White’s Marea. Wine Director Francesco Grosso did a fabulous job looking after the wines. Every aspect of service was spot on.
00
1976
2017 - 2026
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Held this past February, La Festa del Barolo brought together producers, sommeliers and wine lovers from around the world for a memorable weekend of wine, food and conversation. Guests shared an unreal number of rare and collectible bottles at the Gala Dinner, while the 2012 Barolo Masterclass provided a great opportunity for attendees to taste new releases while hearing directly from the growers in an intimate and highly interactive setting. Del Posto proprietors Mario Batali, Joe Bastianich, Lidia Bastianich and their team pulled out all the stops to help make La Festa del Barolo a great success. Jeff Porter, Wine Director for the Batali & Bastianich group, and a group of this country’s top sommeliers did an exceptional job with wine service at all three events.
00
1976
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This wine was tasted over a dinner at Del Posto that was so amazing I hardly know where to start. The collection of wines we tasted was mind-boggling. Our initial theme was a complete vertical of Bruno Giacosa’s mythical Barolo Collina Rionda, which we managed to pull off, save the 1968. All the reason to make another attempt in a few years’ time. Before we knew it, a desire to taste a few older Champagnes turned into a full-fledged second theme of 1970s Dom Pérignons. The food and service were both superb and fully befitting of Del Posto’s recent 4-star rating by The New York Times. In particular, I adored the wood-grilled lobster (always outstanding here) and the stinco di vitello. On this night, the service was especially stellar. As readers can see by the number of wines we opened, ours was not an easy table to take care of, but Del Posto anticipated our every need (including a sprained ankle I sustained earlier in the day) with the highest level of professionalism.
00
1976
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These wines were tasted over dinner at Babbo Restaurant in New York during June of 2009.
00
1976
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It was time for a palate cleanser, so we moved into a semi-blind flight of Champagnes as we knew which wines we were tasting, but not the order. This magical flight of Roederer Cristal included an absolutely brilliant bottle of the 1976 Dom Pérignon. Kudos to Ray Tuppatsch for correctly identifying it!
00
1975
2025 - 2038
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00
1975
2017 - 2027
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One of the most fascinating aspects of Champagne is its ability to transform over time. This remarkable tasting provided a truly once in a lifetime opportunity to compare the three principal releases of Dom Pérignon across a number of iconic vintages of the 1960s and 1970s.
I have had many unforgettable tastings during my annual visits to Dom Pérignon, but I don’t think I have ever had an opportunity to taste so many of the house’s Champagnes in a single sitting. This retrospective was organized and hosted by a collector from the Midwest for the simple pleasure of sharing the wines with a group of close friends. We tasted the Champagnes over dinner at Michael White’s Marea. Wine Director Francesco Grosso did a fabulous job looking after the wines. Every aspect of service was spot on.
00
1975
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The first [Italian Wine Weekend[ (http://vinous.com/articles/italian-wine-weekend-at-del-posto-nov-2009) was held in New York City on November 12-14, 2009. The event, loosely based on Daniel Johnnes’s La Paulée, was held to benefit the Slow Food University of Gastronomic Sciences in Pollenzo, Italy. As might be expected for any event in its first year, there were some rough spots, but both dinners I attended at Del Posto were packed. The charity auction raised almost $400,000 for the University, a great achievement by any measure. I am particularly grateful to the generous bidders who purchased the two dinner lots I was involved with. I hope the organizers, participating restaurants and wineries will make Italian Wine Weekend an annual tradition.
00
1975
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This wine was tasted as a part of wine collector Bruce Fingeret's 50th Birthday Party, July 2008.
00
1973
2017 - 2020
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One of the most fascinating aspects of Champagne is its ability to transform over time. This remarkable tasting provided a truly once in a lifetime opportunity to compare the three principal releases of Dom Pérignon across a number of iconic vintages of the 1960s and 1970s.
I have had many unforgettable tastings during my annual visits to Dom Pérignon, but I don’t think I have ever had an opportunity to taste so many of the house’s Champagnes in a single sitting. This retrospective was organized and hosted by a collector from the Midwest for the simple pleasure of sharing the wines with a group of close friends. We tasted the Champagnes over dinner at Michael White’s Marea. Wine Director Francesco Grosso did a fabulous job looking after the wines. Every aspect of service was spot on.
00
1973
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This wine was tasted over dinner at Carbone in New York City.
00
1973
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This wine was tasted over a dinner at Del Posto that was so amazing I hardly know where to start. The collection of wines we tasted was mind-boggling. Our initial theme was a complete vertical of Bruno Giacosa’s mythical Barolo Collina Rionda, which we managed to pull off, save the 1968. All the reason to make another attempt in a few years’ time. Before we knew it, a desire to taste a few older Champagnes turned into a full-fledged second theme of 1970s Dom Pérignons. The food and service were both superb and fully befitting of Del Posto’s recent 4-star rating by The New York Times. In particular, I adored the wood-grilled lobster (always outstanding here) and the stinco di vitello. On this night, the service was especially stellar. As readers can see by the number of wines we opened, ours was not an easy table to take care of, but Del Posto anticipated our every need (including a sprained ankle I sustained earlier in the day) with the highest level of professionalism.
00
1973
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- By Author Name on Month Date, Year
This wine was tasted over a dinner at Del Posto that was so amazing I hardly know where to start. The collection of wines we tasted was mind-boggling. Our initial theme was a complete vertical of Bruno Giacosa’s mythical Barolo Collina Rionda, which we managed to pull off, save the 1968. All the reason to make another attempt in a few years’ time. Before we knew it, a desire to taste a few older Champagnes turned into a full-fledged second theme of 1970s Dom Pérignons. The food and service were both superb and fully befitting of Del Posto’s recent 4-star rating by The New York Times. In particular, I adored the wood-grilled lobster (always outstanding here) and the stinco di vitello. On this night, the service was especially stellar. As readers can see by the number of wines we opened, ours was not an easy table to take care of, but Del Posto anticipated our every need (including a sprained ankle I sustained earlier in the day) with the highest level of professionalism.
00
1973
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This wine was tasted at the Second Annual Truffle Charity Dinner in December 2008.
00
1971
2021 - 2030
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00
1971
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One of the most fascinating aspects of Champagne is its ability to transform over time. This remarkable tasting provided a truly once in a lifetime opportunity to compare the three principal releases of Dom Pérignon across a number of iconic vintages of the 1960s and 1970s.
I have had many unforgettable tastings during my annual visits to Dom Pérignon, but I don’t think I have ever had an opportunity to taste so many of the house’s Champagnes in a single sitting. This retrospective was organized and hosted by a collector from the Midwest for the simple pleasure of sharing the wines with a group of close friends. We tasted the Champagnes over dinner at Michael White’s Marea. Wine Director Francesco Grosso did a fabulous job looking after the wines. Every aspect of service was spot on.
00
1971
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
This wine was tasted over a dinner at Del Posto that was so amazing I hardly know where to start. The collection of wines we tasted was mind-boggling. Our initial theme was a complete vertical of Bruno Giacosa’s mythical Barolo Collina Rionda, which we managed to pull off, save the 1968. All the reason to make another attempt in a few years’ time. Before we knew it, a desire to taste a few older Champagnes turned into a full-fledged second theme of 1970s Dom Pérignons. The food and service were both superb and fully befitting of Del Posto’s recent 4-star rating by The New York Times. In particular, I adored the wood-grilled lobster (always outstanding here) and the stinco di vitello. On this night, the service was especially stellar. As readers can see by the number of wines we opened, ours was not an easy table to take care of, but Del Posto anticipated our every need (including a sprained ankle I sustained earlier in the day) with the highest level of professionalism.
00
1971
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
This was my first dinner at Asiate, the restaurant located in New York’s Mandarin Oriental Hotel. We were seated in a corner table that provided spectacular views of Central Park West as late afternoon melded into night. The tasting menu created by Chef Toni Robertson to match our wines was fantastic
00
1971
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Tasted over lunch at Del Posto Ristorante in New York City, December 2007.
00
1969
2017 - 2022
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One of the most fascinating aspects of Champagne is its ability to transform over time. This remarkable tasting provided a truly once in a lifetime opportunity to compare the three principal releases of Dom Pérignon across a number of iconic vintages of the 1960s and 1970s.
I have had many unforgettable tastings during my annual visits to Dom Pérignon, but I don’t think I have ever had an opportunity to taste so many of the house’s Champagnes in a single sitting. This retrospective was organized and hosted by a collector from the Midwest for the simple pleasure of sharing the wines with a group of close friends. We tasted the Champagnes over dinner at Michael White’s Marea. Wine Director Francesco Grosso did a fabulous job looking after the wines. Every aspect of service was spot on.
00
1969
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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This wine was tasted during collector Bruce Fingeret's birthday party, July 2010
00
1969
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This wine was tasted as a part of wine collector Bruce Fingeret's 50th Birthday Party, July 2008.
00
1969
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
This was my first dinner at Asiate, the restaurant located in New York’s Mandarin Oriental Hotel. We were seated in a corner table that provided spectacular views of Central Park West as late afternoon melded into night. The tasting menu created by Chef Toni Robertson to match our wines was fantastic
00
1966
2017 - 2020
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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One of the most fascinating aspects of Champagne is its ability to transform over time. This remarkable tasting provided a truly once in a lifetime opportunity to compare the three principal releases of Dom Pérignon across a number of iconic vintages of the 1960s and 1970s.
I have had many unforgettable tastings during my annual visits to Dom Pérignon, but I don’t think I have ever had an opportunity to taste so many of the house’s Champagnes in a single sitting. This retrospective was organized and hosted by a collector from the Midwest for the simple pleasure of sharing the wines with a group of close friends. We tasted the Champagnes over dinner at Michael White’s Marea. Wine Director Francesco Grosso did a fabulous job looking after the wines. Every aspect of service was spot on.
00
1966
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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This wine was tasted at the Fourth Annual Truffle Charity Dinner in November 2011.
00
1966
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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This wine was tasted as a part of wine collector Bruce Fingeret's 50th Birthday Party, July 2008.
00
1966
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
This was my first dinner at Asiate, the restaurant located in New York’s Mandarin Oriental Hotel. We were seated in a corner table that provided spectacular views of Central Park West as late afternoon melded into night. The tasting menu created by Chef Toni Robertson to match our wines was fantastic
00
1964
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
This incredible dinner was organized around two themes; an in-depth look at several bottlings of the 1964 Dom Pérignon and a survey of Bruno Giacosa’s 1989s and 1990s, with a few bottles added for further perspective. Executive Chef Mark Ladner prepared a fabulous menu to go with our wines.
00
1964
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
This incredible dinner was organized around two themes; an in-depth look at several bottlings of the 1964 Dom Pérignon and a survey of Bruno Giacosa’s 1989s and 1990s, with a few bottles added for further perspective. Executive Chef Mark Ladner prepared a fabulous menu to go with our wines.
00
1964
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
This incredible dinner was organized around two themes; an in-depth look at several bottlings of the 1964 Dom Pérignon and a survey of Bruno Giacosa’s 1989s and 1990s, with a few bottles added for further perspective. Executive Chef Mark Ladner prepared a fabulous menu to go with our wines.
00
1964
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
This incredible dinner was organized around two themes; an in-depth look at several bottlings of the 1964 Dom Pérignon and a survey of Bruno Giacosa’s 1989s and 1990s, with a few bottles added for further perspective. Executive Chef Mark Ladner prepared a fabulous menu to go with our wines.
00
1964
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This magical evening continued into a delicious dinner blessed with a stunning array of wines. The menu, prepared by Grissini Restaurant and served al fresco, was simple, tasty and very nicely done, as always.
00
1964
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This was my first dinner at Asiate, the restaurant located in New York’s Mandarin Oriental Hotel. We were seated in a corner table that provided spectacular views of Central Park West as late afternoon melded into night. The tasting menu created by Chef Toni Robertson to match our wines was fantastic
00
1962
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1962
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This was my first dinner at Asiate, the restaurant located in New York’s Mandarin Oriental Hotel. We were seated in a corner table that provided spectacular views of Central Park West as late afternoon melded into night. The tasting menu created by Chef Toni Robertson to match our wines was fantastic
00
1961
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This was my first dinner at Asiate, the restaurant located in New York’s Mandarin Oriental Hotel. We were seated in a corner table that provided spectacular views of Central Park West as late afternoon melded into night. The tasting menu created by Chef Toni Robertson to match our wines was fantastic
00
1955
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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This wine was tasted during collector Bruce Fingeret's birthday party, July 2010
00
1955
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This wine was tasted at the Second Annual Truffle Charity Dinner in December 2008.
00
1952
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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This wine was tasted during collector Bruce Fingeret's birthday party, July 2010
00
1952
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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This wine was tasted at the Second Annual Truffle Charity Dinner in December 2008.
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