Dom Pérignon 2004 is a classic, even-tempered vintage of Moët & Chandon's prestige cuvée. It has been graceful from the start, and after two decades it is silky, toasty and ready to drink.
About This Champagne
2004 was an easy year for the vines after the tiny, frost-hit 2003 crop. Growth was steady, the bunches were large and August was cool, then weeks of dry heat before harvest set the character of the vintage. Picking began on 24 September with healthy, well-ripened grapes. The blend is about 53% Pinot Noir and 47% Chardonnay. The wine was released in May 2013 after long ageing on the lees. Geoffroy called it a contemporary classic, and it favours nuance and precision over power.
Tasting Profile
- Nose: Almond and cocoa powder, white fruit and dried flowers, with classic toasty notes.
- Palate: Fine and precise, balancing density and lightness, with citrus, silky mousse and gentle crème brûlée.
- Finish: Elegant and lingering, ending on a sappy, spicy note.
Serving & Food
Open it at 10 to 12°C in a white wine glass. Drink now and over the next decade. Sea urchin, Hokkaido scallop, roast pork belly or aged Gouda all work.
How to Enjoy
A mature Dom Pérignon for a dinner party, or a gift for someone born or married in 2004.
Product Details
Producer: Dom Pérignon (Moët & Chandon)
Origin: Champagne, France
Style: Vintage Champagne
Vintage: 2004
Blend: 53% Pinot Noir, 47% Chardonnay
Volume: 750ml
About the Maison
Dom Pérignon is the prestige cuvée of Moët & Chandon in Épernay, named after the Benedictine monk who ran the cellars at the abbey of Hautvillers in the late 17th century. The first vintage was 1921, released in 1936. It is only ever made as a vintage wine, from Chardonnay and Pinot Noir, and the chef de cave can decline to declare a year if the fruit falls short.
Fruit comes from grand cru villages plus the premier cru of Hautvillers. The house works in a reductive way, protecting the wine from oxygen, which is where its familiar gentle smoky, toasty note comes from. Richard Geoffroy led the cellars from 1990 until 2018, and Vincent Chaperon has been chef de cave since 2019.