White, Ready, but will keep

2005 Champagne Moët & Chandon, Dom Pérignon

2005 Champagne Moët & Chandon, Dom Pérignon

White | Ready, but will keep | Dom Perignon | Code:  33192 | 2005 | France > Champagne | Champagne Blend | Medium-Full Bodied, Brut | 12.5 % alcohol

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Please note:

Wines sold "In Bond" (including BBX) or “En Primeur” are not available for immediate delivery and storage charges may apply.

Duty and VAT must be paid separately before delivery can take place.

Bottle 6 x 75cl 1cs

£650.00
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Scores and Reviews

GALLONI

95

SUCKLING

97/100

WA

93+/100

GALLONI - The 2005 Dom Pérignon opens with the classic Dom Pérignon bouquet. Warm toasty notes meld into expressive fruit in a supple, silky Champagne endowed with stunning depth, nuance and complexity. Sweet floral notes add lift as the wine opens up in the glass. Overall, the 2005 is a relatively delicate, gracious DP, but what it lacks in depth it more than makes up with persistence and its open, totally inviting personality. Today it's hard to see the 2005 making old bones, but it is a gorgeous wine to drink while the 2004 ages. In 2005, the release is scheduled to last about six months, which means production is down around 50% over normal levels. All I can say is the 2005 is fabulous, especially in a vintage that required considerable sorting to eliminate rampant rot in the Pinots.
Antonio Galloni - Vinous Media.

SUCKLING - I always look forward to tasting the new release of Moêt & Chandon Dom Pérignon, and 2005 was just released on the market. I can’t think of a more iconic Champagne, and considering the large production, the wine is usually superb quality. I 

They had just taken delivery of few hundred cases of the stuff, and even the owner, Fabio Cattaneo, hadn’t tasted it. I believe that the 2005 DP is the best since 2002, which remains the best recent vintage and is probably only eclipsed by the amazing 100-point 1996. The 2005 is a full-bodied DP with so much richness and loads of ripe fruit such as pineapple and papaya. It has a wonderful, creamy texture and a long and intense finish. It’s a Champagne that fully satisfies but at the same time challenges you with its strength, depth and persistence on the palate. I rate it 97 points.
James Suckling - jamessuckling.com - June 5th 2015

WA - The 2005 Dom Prignon has a brilliant white-golden color and is intense on the yeasty nose, where vegetal aromas along with almond and rather discreet fruit flavors are displayed, before they intensify and become more rich. Firm, fresh and elegant, this is a full-bodied, complex and pretty rich, well concentrated and creamy-textured DP with a tightly woven structure; it has a still somewhat edgy finish. There is bit more Pinot Noir than usual in this blend, whereas the produced quantity is relatively low. Due to strict selections, just the half of the normal quantity was produced.
Stephan Reinhardt - 30/06/2016

The Producer

Dom Perignon

Dom Perignon

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.

The Grape

Champagne Blend

Champagne Blend

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.


The Region

Champagne

Champagne

Our wine buyers leave no stone unturned in their quest to find the best Champagnes, and Berry Bros. & Rudd takes particular pride in its eclectic range of artisan Champagnes that represent a real sense of terroir, original winemaking, labour-intensive viticulture (often organic/biodynamic) and the uncompromising excellence of the end product.

Grand Marques Artisan Champagnes
 Ayala Perrier Jouët Alfred Gratien Lancelot-Pienne
 Billecart-Salmon, Pol Roger Bonnaire Lahaye
 Bollinger Pommery Cédric Bouchard R&L Legras
 Dom Perignon Louis Roederer Gaston Chiquet Marguet
 Krug Ruinart Guy Larmandier Paul Bara
 Lanson Salon Eric Rodez Pierre Péters
 Laurent-Perrier Taittinger Janisson Baradon René Geoffroy
 Moët & Chandon Veuve Clicquot Ponsardin Jacquesson Vergnon
    Larmandier-Bernier Vilmart & Cie


How Champagne is made 

In 1668, in the village of Hautvillers, the monk turned cellar master, Dom Pérignon, is said to have discovered how to make sparkling wine; while the same technique is used all over the world today, the region of Champagne continues to make some of the finest.

So what makes wine sparkle? Adding a solution of sugar and yeast to a white wine starts another fermentation in the bottle which results in the bubbles. Once the yeasts have done their job, a sediment known as ‘lees’ collects on the side of the bottle; contact with this deposit during maturation gives the wine its characteristic flavours of freshly-baked bread, toast and biscuit. Once this sediment is isolated (remuage) and removed (dégorgement), the Champagne is topped up with a sugar solution to make it dry or sweet

The Champagne Wine Region

Champagne is the most northerly wine region in France and is situated north-east of Paris. There are three main vineyard areas: Côte des Blancs, Vallée de la Marne and Montagne de Reims.
 
Ripeness of the grapes is often a problem, which is one reason why a blend of grape varieties is usually used: the white Chardonnay to give fruit and elegance, and two reds – Pinot Noir (particularly to provide a ‘backbone’) and Pinot Meunier.

In Champagne there are around 15,000 growers and 290 Champagne houses. Traditionally, growers have sold their grapes to the Champagne houses which account for 70 percent of production and 90 percent of exports. Recently, increasing numbers of growers are making growers’ Champagnes themselves, using their own grapes.
 
The Champagne houses used to be organized into a Syndicat des Grandes Marques, which had 28 members, not all of them of equal quality. That has now been superseded by the Club des Grandes Marques, with 24 participants: Ayala, Billecart-Salmon, Bollinger, Canard- Duchêne, Deutz, Dom Pérignon, Heidsieck & Co. Monopole, Henriot, Krug, Lanson, Laurent-Perrier, Moët & Chandon, G.H. Mumm, Perrier Jouët, Joseph Perrier, Piper-Heidsieck, Pol Roger, Pommery, Ch. & A Prieur, Louis Roederer, Ruinart, Salon, Taittinger, Veuve Clicquot-Ponsardin.
 
Champagne Styles

Vintage Champagne
Made exclusively from grapes grown in a single year, this is produced only in the best years, and is released at about six years of age.
 
Non-Vintage Champagne
Most of the Champagne produced today is Non-Vintage, comprising the blended product of grapes from multiple vintages. Typically grapes from a single-year vintage will form the base of the blend, ranging from 15 percent to up to 40 percent.

Rosé Champagne
Typically light in colour, rosé Champagne is produced either by leaving the clear juice of black grapes to macerate on its skins for a brief time (known as saigneé), or by adding a small amount of Pinot Noir red wine to the sparkling wine cuvée. The saigneé method is more elaborate and costly, requiring highly-skilled winemaking, hence only a few houses still use it – among them Laurent Perrier and Louis Roederer.

Luxury (Prestige) Cuvée
Top of the range, this is vintage-dated. Famous examples include Louis Roederer's Cristal, Laurent-Perrier's Grand Siècle, Moët & Chandon's Dom Pérignon, Duval-Leroy's Cuvée Femme and Pol Roger's Cuvée Sir Winston Churchill.

Demi-Sec (Rich) Champagne
Demi-Sec or Rich is a medium-dry to medium-sweet style which occupies the other end of the spectrum from the standard dry "Brut" style. Brut Natural or Brut Zéro contains less than three grams of sugar per litre, Extra Brut has less than six grams of sugar per litre, and Brut less than 12 grams of sugar per litre. 

Recently Disgorged Champagne
R.D. (Recently Disgorged) style was introduced for the first time by Madame Bollinger in 1961, on the 1952 Bollinger Grande Année vintage. Late disgorgement allows the Champagne to retain its freshness, vivacity and fruity expression, despite the ageing.

Blanc de Blancs Champagne
Blanc de Blancs denotes a Champagne made exclusively from Chardonnay grapes.

Blanc de Noirs Champagne
Blanc de Noir Champagnes are made exclusively from black grapes, Pinot Noir (typically) and Pinot Meunier grapes. Bollinger's prestige cuvée Vieilles Vignes Françaises is the lead example.

Storage Details
 
Storage in BB&R Warehouses
 

  Wines bought from Berry Bros. & Rudd can be stored
in our temperature controlled warehouses.
We can only accept orders for unmixed cases.
Storage Charges:
£12.00 (inc. VAT)
per case per annum
Customer Reserves For wines purchased In Bond,
Duty & VAT charges become payable upon withdrawing from your reserves.
BBX wines can only be bought In Bond.
More information on wine storage
£10.20 (inc. VAT)
per case per annum
for Cellar Plan Members
Customer Reviews
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