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Dom Pérignon Rosé 2006 Bottle 750mL

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1¢-shipping in NY, CA, FL, NJ, CT and IL. Orders involving the sale of alcohol will be fulfilled by a licensed retailer on the Thirstie network.
1¢-shipping in NY, CA, FL, NJ, CT and IL. Orders involving the sale of alcohol will be fulfilled by a licensed retailer on the Thirstie network.

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Dom Pérignon Rosé 2006

Gift box with 1 bottle - 750 ml

Dom Pérignon Rosé 2006

Gift box with 1 bottle - 750 ml
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  • Product Details

    A bolder expression of its iconic blanc champagne, the 2006 rosé maintains the intensity characteristic of Dom Pérignon, with intriguing aromas of dark spices and candied fruit, and smoky accents. The maison’s 26th vintage rosé overcame challenging weather to develop an appealing salinity, with pinot noir red wine from the finest vineyards in Champagne imparting richer, darker flavors.
  • How to enjoy

    • Service temperature - 50-54°F
    • When to drink - From now to 2030+
    • Storage advice - Store horizontally in a cool (50-59°F), dark place, and away from vibrations
    • Closure - Cork
    • Additional information - Contains sulfites
    • Alcohol by volume - 12.5%
  • Blend and Origin

    Warm and dry weather characterized the 2006 vintage, though the month of August proved to be testing, with unseasonably cool and damp weather threatening to allow botrytis to develop. Grapes benefited from warm, dry weather in September, and the harvest began on 11th of the month, just a few days later than the previous vintage.


Mesmerizingly complex

Food pairing:
For rich, savory flavors

Appetizer

A luxurious portion of foie gras, served with fresh currants or a fig chutney, will complement the subtly smoky notes in this vintage.

Entrée

For the main course, try lamb, cooked sous vide with aromatic herbs like sage, fennel and rosemary, or seared and served pink, with a lemon, mint and pink peppercorn sauce.

Food pairing:
For rich, savory flavors

Appetizer

A luxurious portion of foie gras, served with fresh currants or a fig chutney, will complement the subtly smoky notes in this vintage.

Entrée

For the main course, try lamb, cooked sous vide with aromatic herbs like sage, fennel and rosemary, or seared and served pink, with a lemon, mint and pink peppercorn sauce.