Dom Pérignon Rosé Vintage 2010

A magnetic élan.

Dom Pérignon Rosé Vintage 2010 conveys a feeling of self-confidence, refinement, elegance, and majesty. The Vintage incarnates the tension between light and darkness.

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 vineyard’s 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 cinerea 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 bouquet is mesmerizing, ripe, and complex. The opening notes are a blend of dark spices and cocoa which develop very quickly into fruit aromas. Fruit reigns supreme, with roasted fig and apricot and candied orange. The overall effect exudes smoky accents.

ON THE PALATE

The fullness of the wine is immediately striking. Its intensity and succulence set the tone through the sweetness and crisp punch of the flavors. The silky mouthfeel melts into a smooth, tight, and grainy structure with just a hint of vegetable flavors. The wine expresses an appealing brininess and saline character.

FOOD PAIRINGS

Rosé Vintage 2009 demands a simple cuisine, modest, pure, authentic, a traditional cuisine from southern Europe, originating from Italy, Spain or France. 
One can play on mellow and rich textures which the wine integrates perfectly.

STORING THE BOTTLE

Champagne is a living being; it evolves over time. In addition to storage conditions, which have a direct impact on the quality of the wine and how it develops, the blends (vintage) it contains, as well as the shape of the bottle also determine how the champagne develops as time goes by. The cellaring time for vintage champagnes is longer. They may be opened between 7 and 10 years after purchase, or even later than that. There is no benefit in keeping champagne longer than the recommended time. All the bottles of champagne that we sell have been aged in our cellars and they can be opened as soon as they are purchased. Keeping bottles longer may bring about changes in taste (more pronounced), colour (darker) and effervescence (less). In addition, the cuvées will probably develop into a style that is different from the one our oenologists wanted to convey.