DP 64, 66, 71 and Oeno 66: A gorgeous quartet of DP. Started of with 64 and 66 originals. Both were good, but the 66 was fantastic. Interestingly, this parcel of 66 has shown very golden and mature looking, but has drunk insanely well. The 66 Oeno is a terrific champagne, but in the company of these originals it was hard for it to shine. However it really did open up, and is among my favorite Oeno's. Our final DP was a 71 original, and this was simply smoking. The best of the night, and the best 71 I've ever had.
DRank it 28/05/2011, great to fish cakes and Gillardeu oysters, the 1966 started a little bit slow after one hour nuts, honey, coffee, toffee and sherry, great length, for me better than the 1976, very winey, fine perlage. great!
KYD - The Killing Fields (Søllerød Kro): Still had bubbles and was quite similar in flavor to the 64 but just not as deep but the bubbles pushed it into the same league. Plenty of brown apples and quite refined and refreshing acidity. Classic popcorn and butter in both nose and palate. Very impressive and an immense pleasure to taste this amazing bottle.
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(Dom Perignon) Class and style, they do not always go together. Tonight, they were both at the dinner table and on it. We started with a slightly affected bottle of 1966 Dom Perignon. It was ‘a touch maderized,’ as The Distinguished Gentleman observed. While mature and forward, it was still drinkable and with good spritz. Overall, it was a bit dirty, with bread and white cola flavors, each covered in more dirt (93A).
(Dom Perignon) Bad Boy burst on the scene with one of the best bottles of Dom Perignon that I have ever had. It was just one of those bottles that was pure magic and ecstasy, delivering everything I could possibly want in an old Champagne and then some. This bottle of 1966 Dom Perignon was recenty disgorged in 1995, which leads me to believe that everyone needs to wait fifteen years after disgorgement before drinking. The size and stature of this bottle was huge and larger than life; its power and length were extraordinary. Now it wasn’t the first time that I have had this Champagne, but it certainly was the best. Unreal (98).
(Dom Perignon) Bad Boy Bruce kept the Champagne torch lit very brightly on this evening, beginning with a perfect 1966 Dom Perignon. The ’66 was clean, clear, fresh, dusty, limy and vigorous. It was hitting on all cylinders and still had plenty of life to go. Its great balance, long finish and bubbles were not to be ignored.
(Dom Perignon) which had a bready and yeasty nose and touches of nut, caramel, geyser, soy and white chocolate. The palate was smooth and fresh, mature with its bready flavors but still possessing nice spriteliness and length. A touch of old wood and orange rind flavors emerged, and its sneaky acidity held it together beautifully. It even got racier and meatier over time; in fact, it is one of the few Champagnes where I remember it significantly improving with more time in the glass. '5 stars' was Rudy's verdict, and we were on the same page
(Dom Perignon) .it still has acidity but is Sauternes-like at the same time!. He was absolutely right on with that comment, as I got the honey, musk, apricot and leather with touches of wild herbs and forest. Sabrina pegged this .mint/basil thing,. and there was a touch of rye as well. It was smooth, supple and delicious, with a golden raisin edge, and a nice lingering quality. Bernard commented that it was .so much more wine than Champagne, almost like a White Burgundy. You can see the evolution.. He also explained that on average, Dom Perignon is 55% Chardonnay and 45% Pinot Noir, although the 1996 was 50/50
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