The maison recently revealed its latest vintage from one of the most difficult years in Champagne history
Champagne makers would agree that 2003 was one of the most challenging years in wine-making history. It was the period when climate change, though evident since the late 1980s, showed its teeth in a series of unfortunate events such as severe frost in the spring and intense heatwave in the summer, which resulted in the earliest harvesting of grapes in the history of Champagne since 1822.
As difficult as the year might have seemed, the winemakers learned to be attuned to Mother Nature and were blessed with some of the healthiest and ripest grapes harvested. These were transformed into beautiful expressions that we are able to enjoy today; such is the Dom Perignon Plénitude 2 Vintage 2003, which was recently launched in Singapore and is the best representation of the unique year in a bottle.
See also: How to Talk Authoritatively—and Interestingly—About Champagne
In order to craft the finest blend from the said period, the Champagne makers had to innovate. Thus, for the first time in the maison’s history, they let the juice oxidise and darken in the press to lighten its tannic structure. Then, pinot noir in the blend was increased to previously untried proportions to balance out the chardonnay, whose character was more akin to Burgundy than Champagne.
Time is this vintage’s best friend, and it took eight years of elaboration for the Dom Perignon Vintage 2003 to achieve its desired harmony and a total of 17 years to reach its full maturation.
The proof is in every sip. After a luscious bouquet that reveals itself in a spiral, the freshness of the lemon verbena, white pepper and rosemary comes out together with characters of dried fruits, raspberry and fig.
This bubbly is a testament to the risks and innovations of the champagne makers, who overcame a difficult year. That is why this champagne is a worthy accompaniment to all our celebrations.
Find out more about the Dom Perignon Plénitude 2 Vintage 2003 here.
See also: The Dos And Dont's of Collecting Wine, According to Tatler Asia's Resident Wine Expert