1999 Champagne

The Salon 1999 Brut Le Mesnil disgorged already in 2011 and dosed with a pretty typical six grams of residual sugar displays faintly fusil and quarry dust notes as well as hickory nut, almond, walnut and toasted wheat piquancy on the nose. Polished and subtly creamy in texture yet brightly juicy with apple and lemon, this displays an uncanny sense of lift and refinement, perfectly complementing the honeysuckle and heliotrope perfume that waft inner-mouth. You could lose yourself in the ineffability of this wines floral diversity and in its resonantly nut and grain low tones. Hints of apple pip lend subtle additional piquancy on a long and at once soothing as well as stimulating finish, with suggestions of oyster liquor becoming prominent as the bottle stands open for a few minutes, and serving to milk the salivary glands for all that they are worth. Follow this for at least a decade.
David Schildknecht - 30/11/2013

Dom Pérignon was the 17th century Benedictine monk who has gone down in history as the person who “invented” Champagne, and the name Moët & Chandon uses 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.

From the ripe and approachable 1999 vintage, this has typically encyclopaedic notes of angelica, hazelnut, cinnamon and tobacco; how it manages to do all this is a well-guarded mystery, courtesy of the Chef de Cave, Richard Geoffroy. Exotic elements are harnessed by hints of peppery spice with notes of brioche, peach and quince all vying for attention. A powerful wine and one that will continue to develop over the next decade but which can also be enjoyed now.