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.
Just a faint prickle from the bubbles remains but the wine is still relatively fresh. The dosage is sweet and there are notes of caramel, baked apple, preserved citrus and toast. It is full and round in the mouth with good intensity and a lick of mineral/citrus acidity to the finish.
Sunday Night Dinner (Paris Club - Chicago, IL): A beautiful bottle of champagne that had wonderful aged notes of mushroom, pears, minerals, and lemon zest. There was still a really nice energy to the wine that was the perfect juxtaposition to its older character. Super wine.
From a magnum where the cork sheared off, leaving half in the bottle, causing some initial concern. This bottle had been an original release in the US. The bubbles were still vibrant at first but then calmed down to show more age appropriate moderate vigor. The wine was fresh, rich and vibrant - delicious! Had beautiful caramel and nutty notes - the classic baked apple notes you see with well-aged champagne. (The Simone)
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(Dom Perignon) The 1971 Dom Perignon began a monster streak of six killer Champagnes in a row from Big Boy, much like Derek Jeter delivers during World Series. Rob added six runs scored and twelve RBIs on top with the array that followed. The DP was classic with its sugary, vanilla wafer nose. It was rich and delicious, full of granulated sugar flavors to the point where I thought about it making one heck of a Bollini Royale or whatever mixed drinks they make with bubbly. I happen to always drink it straight, so I don’t really know these things. Although a touch sweet, all in all, it was outstanding
(Dom Perignon) A six-pack of 1996 Krug was the aperitif, and when that’s the aperitif, you know it’s going to be a good night. I didn’t take a note for that, as I was too busy meeting and greeting. The first official flight was one of Dom, beginning with a 1971 Dom Perignon. Aromas of cracked wheat and honey jumped out of its seductive nose. The palate was rich, long, dusty and spiny with great fizz. It was fresh, zippy and long, with excellent acidity. This was a superb bottle, absolutely delicious, brimming with white cola and honey flavors
(Dom Perignon) We started with a gorgeous magnum of 1971 Dom Perignon. It had a vanilla sugared nose, baked brulee if you will, and was hazelnutty, toasty and fresh. Its palate was also fresh and zippy with hints of Dr. Brown’s celery soda. The palate was delicious; meaty, rich and fresh with great focus, a long finish and singular in its drive. It grew on me more and more, and hints of Asian orange blossom rounded out this immensely pleasurable Dom
(Dom Perignon) A gorgeous magnum of 1971 Dom Perignon was next, and it was about as good as it gets. Clean and so fresh, it was balanced, still young, yet just starting to show some traces of mature flavors. Bread, seltzer, minerals, light toast and nuts were all in harmony in this exquisite Champagne
(Dom Perignon) It was time for another Champagne intermezzo, and the 1971 Dom Perignonwas another great Dom. It had a perfect nose, similar to the bottle I had just had with the Hedonist Jay. It was all about the vanilla and granulated sugar in the nose. The palate was rich, lemony, zippy and great
(Dom Perignon) Inspired by the 1990, Jay dug deep into the cellar early on, pulling out a pristine bottle of 1971 Dom Perignonfrom his cellar. The bottle lived up to its appearance, as it was practically perfect. Jay pegged, ‘apple cider and armagnac.’ I wrote, ‘so complex, what a wonderful nose.’ There were warm, mature notes in its aromas and flavors despite its youthful character, and I could see the consistency of the style of Dom Perignon travel back in time from the ’90 to the ’71, which was impressive. The apple, the bread and the crackers were joined by a dash of sea salt. Its flavors were meaty and full of vanilla oil, musk and citrus jam. Despite its creaminess and more secondary nature, it was still almost as fresh as the 1990! What a bottle
(Dom Perignon) the first bottle with a noticeable gold color, and was the only non-Oenotheque bottling between 1983 and 1964. It has an herbal edge in the beginning that integrated into its complex bread aromas. There was some lime there as well, with some delicious vanilla ice cream soda flavors. The 1971 was great . very smooth with mature malted flavors
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