Dom Pérignon Vintage 2015

Winery Background and History:

Founded in 1921 and first released commercially in 1936, Dom Pérignon is Moët & Chandon’s vintage prestige Champagne. Named after the 17th‑century monk credited with major Champagne innovations, the house emphasizes meticulous vineyard selection from Grand Cru sites, blending heritage with modern craftsmanship. The 2015 vintage continues its legacy of balancing power and precision while reflecting the unique climatic conditions of its year.

Producer and Wine Maker:

Cellar‑master Richard Geoffroy, succeeded by Vincent Chaperon, oversaw the 2015 release. Grapes are hand-harvested, whole-bunch pressed, and quietly fermented in stainless steel and oak. The team meticulously blends 51 % Pinot Noir and 49 % Chardonnay, with disgorgement in January 2023, reflecting the signature finesse and structure of Dom Pérignon.

Vineyards and Micro Climate:

Grapes are sourced from eight Grand Cru villages (Ay, Bouzy, Verzenay, Chouilly, Cramant, Avize, Le Mesnil, Hautvillers). The 2015 season featured a cool spring, intense summer heat with late rains in August, yielding optimal ripeness with maintained acidity—ideal for crafting a Champagne of both fruit vibrancy and structural tension.

Vinification & Aging Methods:

After gentle pressing, base wines ferment separately in stainless steel and oak. The vintage is blended with reserve wines, benefiting from extended lees aging. Disgorged after a minimum eight years in cellar, the Champagne possesses deep complexity alongside creamy texture and verticality.

Tasting Notes:

Pale straw hue with chalky mousse. Aromas of citrus peel, white flowers, mint, smoke, white pepper, slate and iodine emerge. The palate offers bright orchard fruit, pastry, subtle smoke, saline tension, and enduring minerality framed by refined acidity and structured elegance.

Food & Wine Pairing:

Perfect as an aperitif and elevated pairing with oysters, caviar, langoustines, sushi, grilled shellfish, white meats, creamy dishes, mild cheeses, and lightly spiced Asian cuisine. Its layered texture and freshness complement a broad range of refined dishes.

Service Methods and Temperatures:

Serve at 9–11 °C in a tulip or white‑wine glass to accentuate aromatics and mousse finesse. No decanting is required. Allow the wine to rest for a few minutes post-pour to evolve fully.

Storage and Aging Potential:

Cellar from release to 2045+ under conditions of 10–12 °C and 70–85 % humidity. This vintage will gain tertiary characters of honeyed pastry, flint, orchard, and mature notes with graceful evolution.

Grape Varietals & percentage used:

Pinot Noir 51 % Chardonnay 49 %

ABV (Alcohol by Volume):

12 %

Scores:

James Suckling: 97

Antonio Galloni (Vinous): 96

Wine Spectator: 96

Falstaff: 96

Robert Parker (Wine Advocate): 95