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2006 Moet et Chandon Dom Perignon

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September 25, 2022 - $250

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RATINGS

96The Wine Advocate

...opens with a deep and seductive, pretty accessible nose with intense yet fresh fruit aromas of pineapples, with peaches and tangerines. Lively and elegant on the palate, this is a full-bodied, unusually aromatic and fruity DP...

96Vinous / IWC

To be sure, the 2006 is a broad, virile Champagne, but I find it compelling because of its phenolic depth and overall intensity.

96+ Jeb Dunnuck

...offers beautiful stone fruits, toasted hazelnuts, citrus blossom, and brioche. It shows the richer side of the 2006 vintage with plenty of richness, yet it has bright acidity, a tight, reserved style...

95Wine Spectator

A graceful, minerally version, featuring rich notes of smoke, mandarin orange peel and chalk that lead to subtle accents of crème de cassis, toasted almond, espresso and star anise on the fine, creamy mousse.

93Burghound.com

...the effervescence is fine but still quite compact and the flavors are equally backward before culminating in a powerful, focused and lingering finish.

93James Suckling

A bready, lemon and fresh-melon-fruit nose. It's chalky and gently spicy – kind of skimming the surface...The palate's bright, fleshy and softly spoken with a core of gentle yellow-plum and berry-fruit flavors.

18.5Jancis Robinson

Clean and fresh. Very zesty in flavour but with a lovely creamy texture.

REGION

France, Champagne

Champagne is a small, beautiful wine growing region northeast of Paris whose famous name is misused a million times a day. As wine enthusiasts and all French people are well aware, only sparkling wines produced in Champagne from grapes grown in Champagne can be called Champagne. Sparkling wines produced anywhere else, including in other parts of France, must be called something besides Champagne. Champagne producers are justifiably protective of their wines and the prestige associated with true Champagne. Though the region was growing grapes and making wines in ancient times, it began specializing in sparkling wine in the 17th century, when a Benedictine monk named Dom Pierre Pérignon formulated a set guidelines to improve the quality of the local sparkling wines. Despite legends to the contrary, Dom Pérignon did not “invent” sparkling wine, but his rules about aggressive pruning, small yields and multiple pressings of the grapes were widely adopted, and by the 18th and 19th centuries Champagne had become the wine of choice in fashionable courts and palaces throughout Europe. Today there are 75,000 acres of vineyards in Champagne growing Pinot Noir, Chardonnay and Pinot Meunier. Champagne’s official appellation system classifies villages as Grand Cru or Premier Cru, though there are also many excellent Champagnes that simply carry the regional appellation. Along with well-known international Champagne houses there are numerous so-called “producer Champagnes,” meaning wines made by families who, usually for several or more generations, have worked their own vineyards and produced Champagne only from their own grapes.