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(Dom Perignon) The 1926 Dom Perignon, however, was worth $5k and then some. It had a honeycomb nose, along with cream, light toast, vanilla sugar and ‘petrol’ per Gentleman Jim, ‘like an old Alsatian Riesling.’ It was also Montrachet-like and Wendy found ‘honeysuckle,’ while another found ‘honey’ as well. The palate took it up another notch with its rich and thick personality. It was lush, long and honeyed, dry yet creamy with caramel flavors. There was excellent viscosity in a wine-like way, with just a light touch of spritz to remind everyone that it was still Champagne. It was outstanding stuff, and clearly the Champagne to drink and finish first (96).
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