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Dom Perignon 2006

Vintage Sparkling Wine from Champagne, France
  • JS97
  • V96
  • RP96
  • WS95
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Winemaker Notes

On the nose:
The immediate impression is of the mildness of the pure, airy, bright bouquet. A floral, fruity pastel tone then unfolds and quickly darkens into candied fruit, ripe hay and toasted notes, along with hints of licorice.

On the palate:
The wine's opulence – contained and succulent, round at heart – reveals itself in the mouth. The envelope slides and stretches, and the wine becomes more complex and edgy, silkier than it is creamy. The whole eventually melts into an exquisite bitterness tinged with the briny taste of the sea.

The weather in 2006 was mixed, but warm and dry overall. While July was scorching hot, August was unusually cool and wet. The almost summery weather in September made the vintage possible by drying out the few patches of botrytis and maturing the grapes far more than usual. The harvest began on September 11 and lasted nearly four weeks.

Critical Acclaim

JS 97
James Suckling

This is very lively and vibrant with a dense and rich center palate. Lots of complexity and balance with pastry, sliced lemon and light dried mango. Full yet racy and intense. A beautiful center palate. Linear. Shows potential for aging but so good right now.

V 96
Vinous / Antonio Galloni

One of the real surprises in this tasting, the 2006 Dom Pérignon comes across as very tightly wound and intense, which is probably a very good thing for its potential longevity. The sensation of tannins is quite present today. Ripe and intense but also held in check by its tannic heft, the 2006 is in no mood to show all of its cards. Stylistically, the 2006 is similar to the 2003 in its phenolic intensity, but more finessed. Readers should be in no rush with the 2006, a Champagne that has closed down quite a bit since it was first released.

RP 96
The Wine Advocate

The 2006 Dom Pérignon comes from a very rich vintage with an early ripeness that brought a lot of aromatic maturity. The white-golden prestige cuvée contains a bit more Chardonnay than Pinot Noir and opens with a deep and seductive, pretty accessible nose with intense yet fresh fruit aromas of pineapples, with peaches and tangerines. Lively and elegant on the palate, this is a full-bodied, unusually aromatic and fruity DP with a long and tension-filled expression.

WS 95
Wine Spectator

A graceful, minerally version, featuring rich notes of smoke, mandarin orange peel and chalk that lead to subtle accents of crème de cassis, toasted almond, espresso and star anise on the fine, creamy mousse. Seamlessly knit, with citrusy acidity leaving a mouthwatering impression on the finish. Drink now through 2031.

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Dom Perignon

Dom Perignon

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Dom Perignon, , France - Other regions
Dom Perignon
Dom Pierre Perignon set out his vision to "create the best wine in the world" when he became Cellar Master at the sacred Abbey of Hautvillers in 1668. Over 40 years of dedication to this mission led to him being seen by many as the 'father of champagne', due to his visionary spirit and exceptional daring approach to the wine making process - in which he effectively laid down the fundamental rules in the methode champenoise. A favored wine of the Sun King Louis XIV, Dom Perignon himself compared his wine to "drinking stars".

Dom Perignon is made through an assemblage of Pinot Noir and Chardonnay, created by using only the best grapes harvested from the 17 Grands Crus in Champagne and the Premier Cru of Hautvillers. One of the principle hallmarks of this House is its absolute commitment in only releasing in a vintage year. This commitment to vintage only requires Dom Perignon to reinvent itself every year, staying true to the daring and creative principles laid down by the Dom Pierre Pérignon himself. Today, this vision is led by Richard Geoffroy, Dom Pérignon’s Chef de Cave.

The flagship of the House – the Vintage Blanc – is a perfect example of the intricacy of Dom Perignon, expressing the perfect harmony and savoir-faire of the wine making process, while the other key pillars; Vintage Rose and P2 Blanc both bring their own different and exciting elements to be explored.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

SWS394062_2006 Item# 150397

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