เข้าสู่ระบบเพื่อดูภาพ฿฿฿฿
Rated 96/100 by Wine Spectator (top 8% of their reviews).
Wine Enthusiast Wine Vintage Chart 2026 Edition rates Champagne 2009.
เกรดวินเทจประเมินสภาพฤดูเพาะปลูกในแหล่งผลิตของไวน์นี้ — ไม่ใช่การประเมินขวดนี้โดยเฉพาะ แหล่งข้อมูล.
ทีมของเราค้นข้อมูลจากผู้ผลิตและแหล่งอิสระ ไม่ใช่ข้อมูลที่ผู้ขายให้มา
A vintage rosé Champagne blending roughly 56% Pinot Noir and 44% Chardonnay, showing ripe red fruit (raspberry, cherry, blood orange), floral and toasted-brioche notes, with a powerful, structured palate and long finish characteristic of Dom Pérignon's house style.
Dom Pérignon Rosé is produced by blending in a separately vinified still red Pinot Noir wine — sourced from black-skinned Pinot Noir macerated on the skins for a short period (roughly 3-4 days) and picked at lower potential alcohol — into the base cuvée, with the red-wine portion having made up as much as a quarter or more of the total Pinot Noir in some vintages (e.g. around 27% of the 55% Pinot Noir in the 2005).
This is the same still-red-wine blending method used by many rosé Champagnes, not an alternative to it; the house frames the goal as creating tension between the red-wine character of the Pinot Noir and Dom Pérignon's classic white-wine identity. [CORRECTED: the original text claimed DP Rosé is made via skin-contact/saignée vinification and does NOT blend in still red wine — this was factually backwards.
Verified via https://www.the-buyer.net/tasting/wine/dom-perignon-rose-2005-launch, which documents the still-red-wine blending method explicitly.]
Dom Pérignon takes its name from Dom Pierre Pérignon (1638-1715), a Benedictine monk who served as cellar master of the Abbey of Hautvillers near Épernay from 1668 until his death, and who is credited with major advances in winemaking and blending in the Champagne region during his lifetime, though the popular legend that he "invented" sparkling champagne is not historically accurate.
In 1823 the Hautvillers abbey estate was purchased by Pierre-Gabriel Chandon (son-in-law of Jean-Rémy Moët) and its vineyards restored; in 1937 Moët & Chandon acquired the Dom Pérignon name and later launched it as the house's prestige cuvée, a line it continues to produce today.
Roasted duck breast with cherry reduction
The wine's red-fruit character and structured palate mirror the richness of duck and a fruit-based sauce.
Sushi with toro (fatty tuna) (とろ)
High acidity and fine mousse cut through the fattiness of toro while the wine's depth matches the richness of the fish.
Wild strawberry and rose petal dessert
The wine's own red berry and floral notes echo a light fruit-forward dessert without competing with heavy sweetness.
ข้อมูลสินค้ารวบรวมจากผู้ผลิต ผู้นำเข้าและแหล่งข้อมูลอ้างอิง
ไวน์สปาร์กลิงจากแชมเปญ · บอดี้ปานกลางถึงเต็ม · แห้ง · เข้ากับหอยและสัตว์น้ำเปลือกแข็ง
** ปีวินเทจอาจเปลี่ยนแปลง โปรดยืนยันกับทีมของเรา
ตัวเลือกของซอมเมอลิเยร์: Grilled langoustine with bisque butter and tarragon · Duck breast à l'orange with wild cherry jus · Tuna tataki with yuzu kosho and micro shiso
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