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(Dom Perignon) The auction saw fireworks out of the glass and on the sales floor. Numerous wines were sampled and consumed during the auction, and two stood out for me above all the rest. Wendy had brought a 1955 Dom Perignon which was in perfect condition. It was just delicious. The nose had straw, hay, vanilla, cream, caramel, rain, wheat, crackers, musk…there was a lot going on. It was rich and tasty, very saucy and still with a lot of pop to it. There was great balance, a youthful personality but mature flavors. It was everything one could want in a vintage Champagne (97).
(Dom Perignon) like the wineslinger that he is in the Wild, Wild East. The '55 was amazingly bubbly and fresh out of the bottle, 'so fucking fresh' is how I actually put it, uncouth New Yorker that I am. The nose was unreal and intensely nutty with additional aromas of cracked bread sprinkled with incredible spices. Vanilla sex came to mind with its white earth and chocolate qualities and fresh and smooth style. While not as deep as the '64 Krug, the '55 DP was more effervescent and still rich in its own right, very bright with kinky lime flavors
(Dom Perignon) The evening started fast and furiously, as the Hillbilly needed to get his drink on and started popping DP’s. The 1955 Dom Perignonwas alive although maybe a hint mature, as in more mature than a perfect bottle would be. It was still excellent, still coming across with some freshness and a hint of cement around a classic core of sweet caramel and vanilla cream. The palate was rich and round with similar flavors of sweet caramel, vanilla and cement. Bad Boy Bruce hit the nail on the head when he said that this was a DP that ‘would benefit from food’
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