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Dom Pérignon Champagne Vintage 2009 Tokujin Yoshioka Limited Edition

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15% off on orders above £100 with the code 'CELLAR15' + free nominated day delivery on orders above £140

15% off on orders above £100 with the code 'CELLAR15' + free nominated day delivery on orders above £140

Dom Pérignon Vintage 2009 Tokujin Yoshioka Limited Edition

Gift box with bottle - 75 cL

Dom Pérignon Vintage 2009 Tokujin Yoshioka Limited Edition

Gift box with bottle - 75 cL
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15% OFF ON ORDERS ABOVE £100 WITH THE CODE 'CELLAR15'
except Krug, Dom Perignon, Ruinart Blanc de Blancs, Château d'Yquem, Château Cheval Blanc and Experiences

  • Product Details

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    Award-winning Japanese artist and designer Tokujin Yoshioka captures the energy of Dom Pérignon’s 2009 vintage with this limited-edition bottle featuring holographic imagery.

    Building on the experience the maison gained during the challenging 2003 vintage, the 2009 perfectly showcases how obstacles are overcome, and ambitions fulfilled.
  • How to enjoy

    • Service temperature - 10-12ºC
    • When to drink - Drink now through 2035+
    • Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
    • Closure - Cork
    • Health warning - Contains sulphites
    • Alcohol by volume - 12.5%
  • Blend and Origin

    Dom Pérignon Blanc 2009

    Winemakers had to overcome many obstacles and take risks on their way to encouraging the chardonnay and pinot noir grapes of the 2009 harvest to reach their fullest expression. A harsh winter was followed by a mild and rainy spring, and inclement weather in July raised fears for the grapes’ health. A perfect August, however, helped the fruits to emerge magnificently mature and healthy.


Calling out for salty foods with texture

Starter

Try a saffron-scented fish soup with a sprinkling of toasted almonds for added bite.

Main

Octopus marinated in orange juice and roasted in butter, served alongside a peppery rocket salad, is an ideal main course.

Dessert

Match the ripeness of this vintage with a dish of caramelized pineapple with honey ice cream.

Calling out for salty foods with texture

Starter

Try a saffron-scented fish soup with a sprinkling of toasted almonds for added bite.

Main

Octopus marinated in orange juice and roasted in butter, served alongside a peppery rocket salad, is an ideal main course.

Dessert

Match the ripeness of this vintage with a dish of caramelized pineapple with honey ice cream.