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Dom Pérignon, Vintage, 2013 - Magnum

Dom Pérignon, Vintage, 2013 - Magnum

Regular price £447.00
Regular price £0.00 Offer price £447.00
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The Dom Pérignon 2013 has that classic Dom Pérignon balance of richness and precision. Fresh citrus, green apple and pear lead on the nose, with touches of stone fruit, almond and a faint smoky edge. The palate is taut and energetic, driven by bright acidity, but there’s depth too, with layers of fruit and a long, mineral finish.

2013 certainly kept growers on their toes. A cool, damp spring slowed things down, but then the weather turned and 2013 became the sunniest summer on record in Champagne. The heat gave great ripeness, though it also meant yields were lower than expected – the harvest ended up the same size as 2012 and came in about two weeks later than usual.

It’s a vintage that combines generosity with freshness – approachable now but clearly built to age.

What the critics say:

98/100James Suckling

"A driven and serious DP with aromas of chalk, biscuits, apricot stones and lemons. Some spice and dried flowers, too. So sleek and sophisticated. Elegant. Yet, it’s long and powerful, with a sharp minerality. Tight and precise. Reminds me of bottles from the 1980s, such as 1988. It really takes off. Disgorged October 2021. Drinkable on release in January 2023, but better in a couple of years. A DP for the cellar."

18.5/20Jancis Robinson

"Intense, lightly spicy nose and then on the palate very smooth-textured, gentle and lifted, with light bitterness on the finish – grapefruit peel? Some lightly vegetal notes and very long. Seamless texture and already very agreeable."

96/100Wine Spectator

"Vivid acidity and a chalky underpinning make a crystalline frame for finely detailed notes of ripe melon, mandarin orange, toasted brioche and candied ginger in this harmonious Champagne, which is expressive and expansive on the palate, but with a sense of finesse and restraint. Long and creamy on the mineral-laced finish. Drink now through 2037."

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OUR GROWERS

Dom Pérignon

“We do not talk about wine ageing,” said the former chef de cave, Richard Geoffroy, “ageing is dying. Maturation is an active, vital process of evolution.”

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