Dom Perignon Vintage 2010 was a bold wager, the fruit of an unwavering commitment to expressing nature, coupled with the freedom that makes audacious endeavors possible. Dom Perignon Vintage 2010 is a wager that has been won thanks to inspiration and to the mastery that comes from experience. The passage of time has revealed the grandeur of this vintage of which Dom Perignon is among the very few to bear witness.

THE VINTAGE

With the lowest temperatures since 1996, the first part of the year contrasted with the entire decade. Winter frosts and a cool spring were reminders of the vineyards northerly latitude. The summer was hot, but not excessively so, and infrequent rain confirmed a particularly dry year.

Suddenly, in mid-August, everything changed. The equivalent of two months of rain fell in just two days. With the heat and the water, maturation was fast and generous, but the harvest began with botrytis mold attacking the pinot noir grapes.

As in 1995, the grapes had an elevated balance, at the same time sweet and acidic, but some parcels had to be left out and others sorted in order to bring out the best in a vintage rich in contrasts.

TASTING NOTES

On the nose: The luminous sweetness of tropical fruit green mango, melon, pineapple instantly shines. It then cedes to more temperate notes, the tingle of orange zest, the mist of a mandarin orange. The wine breathes, revealing its freshness. The bloom after the rain. A tactile sensation of peony, jasmine and lilac.

On the palate: The wine immediately imposes its ample presence, full and massive. A sappy sensation dominates as the tactile is rapidly overtaken by the aromatic. The body unfolds: generous, firm and controlled. Then it contracts, letting the wine vibrate with spices and pepper. The energy is sustained to a scintillating, saline finish.

PAIRING

Dom Perignon pairs beautifully with seafood and fish such as oysters, scallops, and sea bass; and meats such as veal, quail, and foie gras. It also pairs well with cheese such as parmesan, vegetables such as leeks, truffles, and mushrooms, and herbs and spices including ginger, cumin, and saffron.