Sign In

1990 Moet et Chandon Dom Perignon

Light label condition issue

Removed from a temperature and humidity controlled wine cellar; Obtained by inheritance

Ends Sunday, 7pm Pacific
Have a 1990 Moet et Chandon Dom Perignon to sell?
Get a Free Estimate


98The Wine Advocate

(Lisa Perrotti-Brown MW) ...jasmine, cinnamon buttered toast, stewed apples and preserved ginger... firm, fine structure... remarkably frisky and, in harmony with the crisp backbone of acid... elegant and exquisitely balanced....

96Robert M. Parker Jr.

The profoundly rich 1990 Dom Perignon is a creamy-textured, full styled offering that loses none of its elegance in spite of its flavor authority...

19Jancis Robinson

...Extremely powerful, spicy nose –almost a hint of curry spice. Mushroom spectrum of mature Pinot flavours which stood up beautifully...

93+ Stephen Tanzer

Youthful aromas of lemon, quince, pear, toast, spice, chalk and red berries. A powerful, very young wine whose fruit builds slowly in the mouth and explodes on the finish.

90Wine Spectator

..bracing, dry fruit flavors and a robust but smooth texture.


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.