Champagne Dom Pérignon 1996

Winery Background and History

Dom Pérignon, produced by Moët & Chandon, is a prestigious vintage Champagne named after the Benedictine monk Dom Pierre Pérignon, a pioneer in Champagne production. First released in 1936 with the 1921 vintage, Dom Pérignon is crafted only in exceptional years, reflecting the unique character of each harvest. The house is renowned for its commitment to excellence, blending tradition with innovation to create wines of remarkable complexity and elegance.

Producer and Winemaker

The 1996 vintage was crafted under the guidance of Chef de Cave Richard Geoffroy, who served from 1990 to 2018. Geoffroy’s philosophy emphasized expressing the character of each vintage, leading to the creation of wines that balance intensity with finesse. His meticulous approach ensured that the 1996 Dom Pérignon captured the essence of its exceptional harvest year.

Vineyards and Microclimate

Dom Pérignon sources grapes from Grand Cru and Premier Cru vineyards in the Champagne region, including the renowned villages of Hautvillers, Aÿ, and Bouzy. The 1996 growing season was marked by a warm summer and cool harvest period, resulting in grapes with high sugar levels and vibrant acidity. This unique combination contributed to the vintage’s remarkable balance and aging potential.

Vinification & Aging Methods

The 1996 Dom Pérignon underwent traditional Champagne vinification, with primary fermentation in stainless steel tanks to preserve freshness. The wine was aged on its lees for approximately eight years, enhancing its complexity and texture. A dosage of around 6 g/L was added before final corking, resulting in a Brut style that highlights the wine’s purity and structure.

Tasting Notes

The 1996 Dom Pérignon exhibits a luminous golden hue with fine, persistent bubbles. On the nose, it offers an intricate bouquet of candied lemon, white peach, praline, and toasted brioche. The palate is full-bodied and creamy, revealing layers of tropical fruit, honey, and a distinctive minerality. A vibrant acidity provides structure, leading to a long, harmonious finish.

Food & Wine Pairing

This vintage Champagne pairs elegantly with a variety of dishes. Its richness complements seared scallops, lobster thermidor, and creamy risottos. The wine’s acidity balances the flavors of roasted poultry, while its complexity enhances the experience of aged cheeses like Comté or Brie de Meaux.

Service Methods and Temperatures

Serve the 1996 Dom Pérignon chilled at 10–12°C (50–54°F) in a tulip-shaped Champagne glass to concentrate its aromas and preserve the effervescence. Allowing the wine to breathe for a few minutes after pouring can help it open up and reveal its full bouquet. Avoid decanting to maintain its delicate bubbles.

Storage and Aging Potential

Stored under optimal conditions—cool, dark, and with stable humidity—the 1996 Dom Pérignon has demonstrated remarkable aging potential. Even after nearly three decades, well-cellared bottles continue to evolve, developing deeper complexity and tertiary notes of hazelnut, coffee, and dried fruit. It is expected to remain at its peak for several more years.

Grape Varietals & Percentage Used

Approximately 50% Chardonnay, 50% Pinot Noir

ABV (Alcohol by Volume)

12.5%

Scores

• Wine Advocate (Robert Parker): 98

• Wine Enthusiast: 96

• Wine Spectator: 93

• John Gilman: 95