|Vine and Table||USD 154.99 $139.97 750ml|
|Sunfish Cellars||USD 139.99 $139.99 750ml|
Dom Perignon 2003
"The Moet & Chandon Brut Champagne Cuvee Dom Perignon 2003, [just] released, displayed rich aromas of honey, brioche and hints of vanilla. Though round and sumptuous, there was bright citrus, peach and a focus on the finish that retained elegance, freshness, finesse and complexity (94 points, non-blind). With air, it became more textural, with a ginger note and a distinctive mineral streak."Wine Spectator"The 2003 is an atypically, rich, powerful, vinous Dom Perignon loaded with fruit, structure and personality.The 2003 Dom Perignon is a big, broad shouldered wine. It does not have the seductiveness of the 2000, nor the power of the 2002. It is instead very much its own wine.Wine Advocate (94 Points)
(Past tasting 14 May 2013) Beautiful golden sheen, with fine beads. Tasted light.
Not a fan of sparklers but I enjoyed it. Now it was after a gig at the Whiskey while celebrating at The Rainbow and adrenaline was still high so I probably would have liked anything.
Three and a half glasses
External Reviews for Dom Perignon
The initial notes of fresh almond and grapefruit gradually lead into cashew nut and spices .
Dom Perignon is the prestige cuvee of the Moët et Chandon Champagne house. It is named after the famous monk, who was the most important early influence in the development of Champagne into the sparkling wine we know today. It was not the first Champagne to use his name, as early in the last century small farmer-growers at Hautvilliers, employed it for their wine. Unfortunately for them they did not register the name, Dom Perignon. Sometime around the late 1920s, Champagne Moët adopted his name for their new luxury prestige cuvee of Champagne. Helped in part by Hollywood glamour, this extremely well renowned brand has developed a widespread reputation in countries across the globe. In most vintages it has proved to be excellent quality and is in huge demand. This champagne usually requires no introduction, as there are few wines that can equal it. Vintage: 2002 Appearance: Pale yellow with gold highlights Nose: Tones of brioche and honey combined with almond and apricot. Taste: After the upfront intensity and roundness, there is a gradual tension which becomes persistent, vibrant, pure, mineral and fruity.
Unfortunately there is only one new release from Dom Perignon this year. The 2003 is one of the most unusual Dom Perignons I have ever tasted, going back to 1952. Readers will remember that 2003 was a torrid vintage across northern Europe, especially during the critical month of August, when temperatures remained very hot for well over a month. The harvest was the earliest on record, until 2011, that is. I suppose its not that surprising Chef de Caves Richard Geoffroy chose to make a 2003 Dom Perignon, given his penchant for risk-taking, an approach that has yielded so many memorable wines that stretch the perception of what big brand Champagne is and can be. The 2003 Dom Perignon is a big, broad shouldered wine. It does not have the seductiveness of the 2000, nor the power of the 2002. It is instead very much its own wine. In 2003 Geoffroy elected to use more Pinot Noir than is typically the case, and that comes through in the wine’s breath and volume. The 2003 is a big, powerful Champagne that will require quite a bit of time to shed some of its baby fat. The trademark textural finesse is there, though. I expect the 2003 to be a highly divisive Champagne because of its extreme personality, but then again, many of the world’s legendary wines were made from vintages considered freakish at the time. The 2003 is an atypically, rich, powerful, vinous Dom Perignon loaded with fruit, structure and personality. It is not for the timid, but rather it is a wine for those who can be patient. No one has a crystal ball, but personally I will not be surprised if in 20 years’ time the 2003 is considered an iconic Champagne. Anticipated maturity: 2016–2038.
The whole is greater than the sum of the parts in this harmonious version. A delicate bead caresses the mouth, while flavors of currant pâte de fruit, dried apricot, pastry and pickled ginger expand on the palate. Subtly floral, with a fine frame of acidity driving this to the mouthwatering finish of smoky mineral and dried fruit. Drink now through 2030.
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