Moet & Chandon makes a number of great Champagne cuvees, but the top of the line is Dom Perignon.
The 2005 growing season was challenging in Champagne, with September rains causing problems for growers. Overall production was down 50 percent from normal levels. At Moet & Chandon, only about half of the fruit was brought in, and then it was carefully sorted to ensure only Dom Perignon-quality grapes were crushed.
The result? A sparkling wine on a par with past vintages — it received a 95 rating from Antonio Galloni — but the lowest production since 1971. It’s immediately recognizable as Dom Perignon, but more expressive and approachable than in many years.
Cellarmaster Richard Geoffroy used more Chardonnay than had ever before been used in a Dom Perignon cuvee. “On the palate it is powerful, structured and dense, with an intriguingly spicy flower finish,” he says. In other words, it’s a wine worth toasting.