Lily-of-the-valley perfume and scents of lightly toasted brioche and almond rise from the glass of Moet’s 2004 Brut Dom Perignon, along with hints of the apricot, pear and grapefruit that then inform a luscious and creamy yet strikingly delicate as well as consummately refreshing palate.
Sweet-saline savor of scallop – also already intimated in the nose – lends compulsive saliva-inducement to a ravishingly rarified and persistent finish, joined by alkaline, nutty, liquid-floral, and nori seaweed notes for a performance of head-scratching subtlety and intrigue. (In case my description hasn’t already made clear, we have here inter alia a fantastic sushi wine.)
This will be worth following for at least the next 6-8 years, in the course of demonstrating that iconic status as a luxury brand, and elevated (albeit secret) production numbers by no means preclude a wine of understated as well as profound beauty.
THE 2004 HARVEST
The 2004 vintage leaves its mark on the history of Dom Perignon for its ease and generosity. In contrast with the year before, vine growth was regular and progressed wihtout incident, while the bunches were of a significant number and size.
While the weather remained moderate for sometime with the month of August particularly cool. the vintage was defined by the dry heat of the final weeks before the harvest. The harvest began on 24th September with the grapes desplaying excellent ripeness and health.
ON THE NOSE
On the nose, aromas of almond and powdered cocoa develop gradually into white fruit with hints of dried flowers.Classic toasted notes give a rounded finish and denote a fully realized maturity.
ON THE PLATE
On the palate, the wine instantly traces an astoundingly fine line between density and weightlessness. Its precision is extreme, tactile, dark and chiselled. The full taste lingers with the utmost elegance on a sappy, spicy note.