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Dom Perignon Oenotheque 1969

Winemaker's Notes:

The 1969 Dom Perignon OEenotheque (3rd release) provides a fascinating contrast to the 1975. The flavors are very much “brown”, which is to say on the oxidative side. Honey, spices, candied orange peel and dried apricots are just some of the nuances that emerge from this generous, ample Champagne. Here too, the balance is impeccable, although the style is very different. I had previously believed that 1969 was the last vintage of Dom Perignon to be fermented in oak, but according to Geoffroy the move to stainless steel had already taken place in the mid-1960s. Readers who want to experience a fully mature OEenotheque should consider the 1969. It is splendid. This bottle was disgorged in 2006, with minimal dosage of a just a few grams. Anticipated maturity: 2009-2014.Robert Parker's Wine Advocate*very limited, please inquire*

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Dom Perignon:
Dom Perignon is a Champagne brand often associated with luxury drinking. It has been produced since the 17th century, named after its creator, Benedictine monk Dom Pierre Pérignon, who some say is the “Father of Champagne.” It was first produced commercially in 1936. The wines are only available from certain vintages and are highly coveted. The Chef de Cave is Richard Geoff... Read more
Dom Perignon is a Champagne brand often associated with luxury drinking. It has been produced since the 17th century, named after its creator, Benedictine monk Dom Pierre Pérignon, who some say is the “Father of Champagne.” It was first produced commercially in 1936. The wines are only available from certain vintages and are highly coveted. The Chef de Cave is Richard Geoffrey, a former physician who began his wine career as the technical advisor for Domaine Chandon in Napa Valley, CA. The brand is owned by Moët Hennessy and is available in vintage blanc, vintage rosé, and Œnothéque (a blend of select vintages) blanc and rosé.  Read less

The 1969 Dom Perignon OEenotheque (3rd release) provides a fascinating contrast to the 1975. The flavors are very much “brown”, which is to say on the oxidative side. Honey, spices, candied orange peel and dried apricots are just some of the nuances that emerge from this generous, ample Champagne. Here too, the balance is impeccable, although the style is very different. I had previously believed that 1969 was the last vintage of Dom Perignon to be fermented in oak, but according to Geoffroy the move to stainless steel had already taken place in the mid-1960s. Readers who want to experience a fully mature OEenotheque should consider the 1969. It is splendid. This bottle was disgorged in 2006, with minimal dosage of a just a few grams. Anticipated maturity: 2009-2014.Robert Parker's Wine Advocate*very limited, please inquire*

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