Now available from Solera (H.K.) Limited, Dom Pérignon Vintage 2018 comes from a hot summer and an early August harvest. Ripe fruit and a broad, generous texture define its profile. It is also the first Dom Pérignon vintage crafted entirely under Vincent Chaperon’s direction.
Vincent Chaperon and the 2018 vintage
Vincent Chaperon is Dom Pérignon’s chef de cave, or cellar master, responsible for guiding its winemaking and the development of each vintage. He succeeded Richard Geoffroy on 1 January 2019, after working closely with him since 2005.
Although the grapes were harvested before his formal appointment, Chaperon guided the 2018 vintage through its development and release. His decisions focused on riper Chardonnay and balance in Pinot Noir, shaping the fruit and texture of the finished wine.
A hot summer and an early harvest
Winter and spring rain replenished the soil’s water reserves. A hot, sunny summer followed, with drier conditions creating mild water stress as the grapes began to ripen. Chardonnay and Pinot Noir reached unusually high levels of maturity, and picking took place in August.
The harvest was generous in quantity as well as ripeness. Acidity was relatively low, contributing to the wine’s richer feel.
Ripe fruit and a broad palate
Dom Pérignon’s tasting notes describe juicy orchard fruit, yellow kiwi and mango, alongside green and herbal notes. The palate is broad and dense, with a rich texture, tension and a saline character.
For drinkers choosing a bottle, that combination of ripe fruit and breadth is the main point of interest. It makes 2018 worth considering if you enjoy generous, textured Champagne and want a wine to serve with a meal.
Eight years in the cellar
Dom Pérignon makes only vintage Champagne, using grapes from a single year’s harvest. It can choose not to declare a vintage when the year does not deliver the character it seeks.
The 2018 spent eight years maturing on its lees, the yeast remaining after fermentation. This long period in the cellar is part of how the wine develops its texture and complexity before release.
Serving and food
Serve at 8–10°C in a tulip-shaped glass, following Comité Champagne guidance. The rounded bowl gives the aromas room to develop, while the narrower rim helps concentrate them.
Try it with simply cooked lobster, scallops or roast chicken with a light sauce. Keep the preparation straightforward so the food does not overpower the Champagne.