Produced only during years of exceptional quality, the champagne house of Dom Perignon is iconic and has its founding father Benedictine Monk Dom Perignon to thank for this legacy.  Whilst legend has it that Dom Perignon created the art of the second fermentation in the bottle it is a known fact that he was instrumental in introducing many vineyard practices that are still in place today. Amongst them, the art of severe pruning, low yields and careful harvesting.  Incidentally, you can visit the church in Hautvillers where his tombstone lies – at the foot of the church altar. A fitting resting place for someone so significant to the history of Champagne. 

The first vintage of Dom Perignon Rose was produced in 1959.  The 2009 vintage marks 50 years of this radiant cuvee and the third rose vintage for Chef de Cave Vincent Chaperon who has been with the Maison for over 25 years, with the last 5 as Chef de Cave.

This vintage was sourced from the grand cru vineyards of Ay, Bouzy, Verzenay, Mailly, Chouilly, Cramant, Avize and Les Mesnil as well as from the premier cru vineyard of Hautvillers.

Marked by a warm and dry summer, the grapes were allowed to mature to full richness before being harvested.  Challenged by winter frost and a rainy spring and hailstorms in September, the harvest continued in good weather conditions.  

A blend of 56% Pinot Noir (of which 13% is red wine) and 44% Chardonnay, the Rose wine is made using the assemblage method whereby red wine is added to the white wine before second fermentation takes place.  This is a traditional technique that the house of Dom Perignon has maintained throughout the years.  This Dom Perignon Rose has been aged for almost 12 years. 

Lovely aromas of dark cherries, raspberry, spice, toast, apricot and herbal flowers greet you on the nose. On the palate, though muted and shy in its flavours, lovely fruitiness, acidity, and balance can be found. Allow time in the glass if you wish to enjoy it now.  However, as the Rose was released recently, time in the cellar would be advisable.   This champagne pairs well with grilled beef, sushi, tempura and even Sri Lankan and Southern Indian cuisine (tried and tested).  An extremely versatile sip, perfect for the season.