2010 (No Box)

Dom Pérignon has never produced a non-vintage release in its entire history — if a harvest falls short, no wine is made. The 2010 is a P1 expression, meaning it spent a minimum of eight to nine years undisgorged on lees in the chalk cellars beneath Épernay before release, a reductive environment that is the architectural core of the house's identity.

Grapes are drawn from a fixed core of nine crus: Chardonnay from Chouilly, Cramant, Avize, and Le Mesnil-sur-Oger on the Côte des Blancs, and Pinot Noir from Aÿ, Bouzy, Mailly-Champagne, Verzenay, and Hautvillers — all on deep chalk and limestone, which functions as a moisture reservoir, sustaining vine hydration and delivering the house's signature chalky tension.

Winemaking is defined by an intensely reductive philosophy: whole-cluster Coquard pressing, separate stainless-steel vinification by variety, malolactic fermentation conducted, and oxygen contact minimised at every stage. Chef de Cave Vincent Chaperon deploys

two distinct yeast strains for primary fermentation and two further strains for the in-bottle prise de mousse, a deliberate four-strain protocol engineered for long-term ageing capacity rather than early aromatic expressiveness.

No oak is used at any stage. The 2010 vintage in Champagne delivered cool-season precision — expect the house's characteristic smoky, reductive minerality alongside stone fruit and citrus, with the extended lees contact adding brioche depth and a taut, chalky finish. Dosage approximately 4.5–5 g/L. Drink now through 2032+.