Champagne AOC Vintage 2013 Dom Pérignon

What kind of wine is it

Dom Pérignon's Champagne Brut is produced with the Traditional Method from a blend of Pinot Noir and Chardonnay. The secondary fermentation in the bottle and the extended aging on the lees help define the aromatic profile and texture of this wine.

Where it comes from

This wine originates in the Champagne region, an area with a long winemaking tradition that has fostered the development of both cultivation and vinification practices.

How it is produced

Production begins with manual harvesting at the end of September, followed by gentle pressing and fermentation in stainless steel. After assembling the blend, the wine follows the Traditional Method with secondary fermentation in the bottle. Aging on the lees lasts about 72 months, enhancing aromatic complexity and depth. The typical processing phases of the Traditional Method complete the process and define the final profile.

Tasting notes

It appears a brilliant straw yellow with golden highlights. On the nose, fresh almond, spicy hints of cocoa, and subtle smoky nuances from extended lees contact emerge. The palate offers robust structure, persistent body, and an intense finish that combines velvety creaminess with delicate savory notes. Balanced freshness enhances the complexity and makes each sip energetic and enveloping.

Pairings

Champagne is an excellent match for raw fish dishes such as tuna carpaccio and salmon tartare, as well as shellfish like prawns and lobster. It can also be paired with aged hard cheeses and French specialties like oysters. In Italian cuisine, it complements seafood risotto or a starter of gratinéed scallops, highlighting the freshness of the ingredients.

When to serve

It is recommended to serve chilled to enhance freshness and structure. This wine is suitable for celebrations and elegant dinners and can continue to evolve with proper cellaring. Consuming it within its optimal maturity window allows for the best appreciation of its aromatic and structural qualities.