Whether it is because of his exceptionally bold character, or his great vision or just because of the vicissitudes of life, you cannot avoid referring to the most famous Benedictine monk the world of wine has ever known, Father Pérignon, when speaking to an audience of wine lovers about the benefits that second fermentation has brought to the still wines of Champagne since the seventeenth century. It was this young priest who discovered secondary fermentation in bottle, i.e. la methode champenoise. Since 1921, in honour of this great figure, the Maison Moët & Chandon has produced this superb cuvée, joined by the Rosé version in 1959. The rosé is usually produced in much more limited quantities and is more exclusive than the original white version. A magnificent, glamourous icon and the most aristocratic, festive champagne in the world.
Pale coppery pink with orange highlights. Very atypical.
Shy and subtle, needs time to express itself. Touches of fresh red fruit, hints of nectarine. Light spicy notes from the carbon dioxide.
Powerful, with great intensity and depth. Really vinous but very well balanced. Nice subtle hints of fruit. Citrusy, elegant and with a lot of life left in it.
With an inimitable bottle, the outstanding rosé version of DOM has been described as a symbol of contemporary luxury since its creation and its prices show it, making it the fetish champagne of the LVMH group’s faithful followers. But don’t be fooled by appearances. Beneath all these frilly benefits lies a technically flawless and truly bold champagne. Its “rosé” designation is wiped out by its paradoxical coppery hue. It has noticeable vinous density and is probably cellar master, Richard Geoffroy’s, finest creation It is great now and will be even greater in the future because we wouldn’t hesitate to lay it down in the cellar for many more years. Keep it for that special seductive occasion.