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Moet & Chandon Cuvee Dom Perignon Champagne 2003
On the Nose: The bouquet spirals through sweet, bright floral notes and the lively minerality so typical of Dom Pérignon, then notes of candied fruit, plants, the incredible freshness of camphor leaf and finally the dark hints of spices and liquorice root. On the Palate: The wine is currently still physical. It is compelling, tactile and vibrant rather than aromatic. The rhythm and tempo are more dominant than the melody. At first mild and delicate, then strongly, confidently mineral, persistent, precise, with a refined bitterness, and an iodine, saline tang.
Very, very creamy wine with very intense floral tastes. Almost a lemony feel. Very good, very flashy. Not subtle at all with vanilla and butter coming out in the end.
still don't like champagne
External Reviews for Moet & Chandon Cuvee Dom Perignon Champagne
The 2004 Dom Pirignon continues to develop beautifully. A vibrant focused Champagne the 2004 clearly reflects the personality of the year. Freshly cut flowers white peaches and pears are woven together in a Champagne that impresses for its focus and energy. Chiseled saline note support the crystalline finish. I imagine the 2004 will always remain relatively bright and linear but at the same time each time I have tasted it over the last two years the 2004 seems to have a little more body and broader shoulders. The 2004 will appeal most to readers who find the 2002 and 2003 too exuberant. There is a lot to like in the glass. Antonio Galloni.
Vivid yellow. High-pitched mineral-accented aromas of pear Meyer lemon quince and jasmine with smoke and toasted grain qualities adding bass notes. Spicy penetrating and pure boasting impressive vivacity to its fresh orchard and citrus fruit flavors. Gains weight and breadth with air while maintaining vivacity picking up a gingery nuance that carries through a long smoky finish. I d bet on this taut youthful Champagne rewarding many more years of patience. Stephen Tanzers IWC.
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. 94+ Robert Parkers Wine Advocate.
One of the most intriguing wines ever made here the 2003 Dom P
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 Pe
Food Pairings for Moet & Chandon Cuvee Dom Perignon Champagne
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