Dom Pérignon Rosé Vintage 2009
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TASTING NOTES:
A true embodiment of fruit
After fleeting aromas of rose, orange oil and saffron, the bouquet becomes warmer, dominated by red fruit followed by touches of cassis and fig and sweet notes of gingerbread and liquorice.
On the palate, the fruit is ripe and fleshy, while the initial mouthfeel is smooth and rounded. Despite the dominant fruit, it has a solid structure with an acidic framework and tannins.
Cellar Master, Dom Pérignon
HOW TO ENJOY:
Dom Pérignon Rosé 2009
- How to serve - Enjoy in a Dom Pérignon glass or white wine glass to fully explore the depth of aroma and flavour
- Service temperature - 10-12°C
- When to drink - Ready to drink
- Alcohol by volume - 12,5 % Vol.
- Storage advice - Store horizontally in a cool (10-15°C), dark place away from vibrations
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - Brut
BLEND AND ORIGIN:
Dom Pérignon Rosé 2009
In 2009, the year began with a lengthy stretch of unfavourable conditions in the vineyards – winter was harsh followed by a warm and rainy spring.
Flowering proved difficult, the vines faced an attack of mildew and a series of storms in July raised concerns about their health.
Then August turned out to be absolutely perfect – the weather remained warm and dry all the way to harvest, except for an unexpected hailstorm that hit Hautvillers, Verzenay and Chouilly in early September.
The resulting harvest of healthy pinot noir and chardonnay grapes was then blended to elevate their different flavours and strike the optimum balance of full-bodied and acidic.
FOOD PAIRING:
Dom Pérignon Rosé Vintage 2009
Look for ingredients that will bring out the rosé's aromatic nuances (courgette, clementine, sumac); exalt the enveloping and voluptuous sensation of the rosé in the mouth (langoustine, duckling, Wagyu beef, figs); and reveal the acidity and tannic structure hidden behind the dominant fruit (octopus, pork belly, kale, cabbage, chilli pepper).
FOOD PAIRING:
Dom Pérignon Rosé Vintage 2009
Look for ingredients that will bring out the rosé's aromatic nuances (courgette, clementine, sumac); exalt the enveloping and voluptuous sensation of the rosé in the mouth (langoustine, duckling, Wagyu beef, figs); and reveal the acidity and tannic structure hidden behind the dominant fruit (octopus, pork belly, kale, cabbage, chilli pepper).