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Gilt Dom Perignon 1993 Oenotheque

Vintage Sparkling Wine from Champagne, France
  • RP93
  • WS92
0% ABV
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Winemaker Notes

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Medium lemon-straw colour. Moderately intense nose of lemon curd, kaffir lime leaf, plenty of hot buttered toast and vague hints of chalk and crushed stone. The bubbles are calming a little in the mouth and the very crisp acidity is taking centre stage, yet this wine is drinking beautifully now, providing plenty of yeast and citrus flavour with a generous sprinkling of minerality. Long finish. Drink now – 2012. Tasted October 2008.
WS 92
Wine Spectator
Seductive graphite, candied citrus and mineral aromas and flavors, with hints of hazelnut and coffee, mark this complex, soft Champagne. Supple, caressing the palate and ending with a ginger and hazelnut aftertaste. Drink now through 2012.
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Russian River

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A standout region for its decidedly Californian take on Burgundian varieties, The Russian River Valley is named for the eponymous river which flows through the region. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, further from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

SWS1036298_1993 Item# 101317

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