A wine of pure and total pleasure, the 2004 Dom Pérignon Rosé is explosive and hedonistically rich, with tons of refined texture from the 28% still Pinot in the blend. In this tasting, the 2004 Rosé is excellent. I imagine it will reward readers lucky enough to own it with several decades of exceptional drinking. In a word: sublime
Drink 2019 - 2044
Antonio Galloni, Vinous.com (March 2019)
The fascinatingly copper-coloured 2004 Dom Pérignon Rosé has a beautifully delicate bouquet of red fruits and indicates incredible purity and freshness. Kept on the lees for at least nine years to smooth the tannins, the 2004 reveals a weightless power on the palate.
It has a deep and concentrated, exquisite Pinot character (though Chardonnay and Pinot are more or less 50/50) and is full of finesse and freshness. The 2004 is intense, vinous, pure, precise, and extremely fine. Adorable.
Drink 2016 - 2034
Stephan Reinhardt, Wine Advocate (June 2016)
Mid to pale orange rose (as in flower) colour. Apparently, the proportion of red wine was the highest ever, 27% of the blend. Notably, opulent rose-petal nose. Very broadly fruity and deep flavoured with massive palate impact that indeed has the power to mend sore throats. Beautiful smooth satin texture.
Richard Geoffroy said, ‘We squeezed everything out of this vintage, ‘we really worked hard on it’. This is a great wine that happens to be pink. It’s not remotely sweet but is beautifully round and complete. I suggested it was probably delicious two years ago, but it had only just been released.
Jancis Robinson MW, jancisrobinson.com (April 2015)
About this WINE
Dom Pérignon was the 17th century Benedictine monk who has gone down in history as the person who "invented" Champagne. His name was originally registered by Eugène Mercier. He sold the brand name to Moët & Chandon, which used it as the name for its prestige cuvée, which was first released in 1937.
A rigorous selection process in both the vineyard and winery ensures that only the best grapes go into Dom Pérignon champagne. Chardonnay and Pinot Noir are used in roughly equal proportions without one variety dominating the other.
In its youth, Dom Pérignon shows incredibly smooth, creamy fruit with perfect balance and weight. As it ages, it takes on wonderfully toasty aromas and a finesse equalled by very few of the other Grandes Marques.
Since 2014 Dom Pérignon has no longer been using the term oenothèque for its late-release Champagnes, but the word Plenitude. This style represents Dom Pérignon champagne that is left in contact with its lees and does not evolve in a linear fashion, but ages in a series of stages, producing “windows of opportunity, or plenitudes” when the Champagne can be disgorged and released to bring consumers a different expression of the same vintage.
There are three plenitudes in the life of a given vintage: the first plenitude spans between seven to eight years after the vintage, which is when Dom Pérignon Vintage is released, while the second one arrives between 12 and 15 years – which was previously the first oenothèque release, but from now will be branded as P2. The third window comes after around 30 years, when the Champagne has spent more than 20 years on its lees, which will now be termed as P3.
Rosé wines are produced by leaving the juice of red grapes to macerate on their skins for a brief time to extract pigments (natural colourings). However, Rosé Champagne is notable in that it is produced by the addition of a small percentage of red wine – usually Pinot Noir from the village of Bouzy – during blending.
Which grapes are included in the blend, and their proportion, is one of the key factors determining the style of most Champagnes. Three grapes are used - Pinot Noir, Chardonnay and Pinot Meunier.
26% of vineyards in Champagne are planted with Chardonnay and it performs best on the Côtes des Blancs and on the chalk slopes south of Epernay. It is relatively simple to grow, although it buds early and thus is susceptible to spring frosts. It produces lighter, fresher wines than those from Burgundy and gives finesse, fruit and elegance to the final blend. It is the sole grape in Blancs de Blancs, which are some of the richest long-lived Champagnes produced.
Pinot Noir accounts for nearly 40% of the plantings in Champagne and lies at the heart of most blends - it gives Champagne its body, structure, strength and grip. It is planted across Champagne and particularly so in the southern Aube district.
The final component is Pinot Meunier and this constitutes nearly 35% of the plantings. Its durability and resistance to spring frosts make the Marne Valley, a notorious frost pocket, its natural home. It ripens well in poor years and produces a soft, fruity style of wine that is ideal for blending with the more assertive flavours of Pinot Noir. Producers allege that Pinot Meunier lacks ageing potential, but this does not deter Krug from including around 15% of it in their final blends.