2010 Dom Perignon Vintage (6 x Bottle)
Very ripe style of Dom Perignon with some tropical notes on the nose. Very open already, the palate starts rich and generous then closes in with a tense finish that has a sensation of dryness typical of the vintage.
2010 Dom Perignon Vintage (6 x Bottle)
Very ripe style of Dom Perignon with some tropical notes on the nose. Very open already, the palate starts rich and generous then closes in with a tense finish that has a sensation of dryness typical of the vintage.
| Producer | Dom Perignon |
|---|---|
| Region | Champagne |
| Country | France |
| Grape Variety | Champagne Blend |
| Vintage | 2010 |
| Colour | White |
| ABV | 12.00% |
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Robert Parker Wine Advocate
The 2010 Dom Pérignon is already expressive, wafting from the glass with aromas of crisp green apple, peach, iodine, freshly baked bread, orange oil and smoke. Medium to full-bodied, pillowy and charming, it’s soft and round, with ripe acids, a moderately concentrated core of fruit and a pearly mousse, concluding with a saline finish. Open-knit and pretty, this is a giving Dom Pérignon that readers might think of as reminiscent of a less reductive version of the 2000 vintage.
92 Points / Drinking 2020 - 2035
By William Kelly / May 2020
Vinous
The 2010 Dom Pérignon is hard to get a read on today. I have tasted it four times over the last few months, and my feeling is that it is still not totally put together. Apricot, pastry, chamomile, mint and light tropical notes are all signatures of a hot vintage with a very fast final phase of ripening that trails only 2002 and 2003 in terms of sugars. Of course, the year had plenty of challenges. The first part of the year was marked by cold and very dry weather during the winter and spring. June saw heat and some stress in the vines. July and August were quite warm, with heavy rains on August 15 and 16 that caused a widespread outbreak of botrytis that accelerated rapidly in the days leading up to harvest. Chef de Caves Vincent Chaperon explained that Chardonnay was favored over Pinot because better aeration within the clusters helped fend off rot, while parcels that had been less stressed by the June heat also suffered less from the effects of botrytis. Perhaps because of the unevenness in the season, there is also something disjointed about the 2010. While sugars were high, so were acidities, just behind 2008 in the decade of the 2000s. It will be interesting to see where the 2010 goes over time. It is the first vintage made under the direction of Vincent Chaperon, who worked alongside outgoing Chef de Caves Richard Geoffroy for many years.
93 Points / Drinking 2012 - 2035
By Antonio Galloni / August 2020