Dom Pérignon started producing Champagne Brut Rosé in 1959, using the assemblage method, in which red wine is vinified separately before being blended with the white base wines and bottled for secondary fermentation. The result is a Champagne that possesses the same impeccable balance and textural finesse as the white Dom Perignon, yet also gains from the addition of Pinot Noir aromatic qualities, an exquisite fruitiness, power, and ability to stretch the palate on the finish.
Notes Vintage: 1996 was full of contrasts and the summer was changeable, but in the month before grape picking, it was as much the spells of hot weather as the influence of north-easterly winds that led to the maturity of the vintage.
Nose: The aroma of malt rapidly leads into well-ripened fruit, nectarine and wild strawberries, complemented by smoky, peaty accents.
Palate: In a paradox that typifies the vintage, concentration and movement vie each other with an affirmation of boldness and authority. The tastes progress with strength – tense, radiant, and sharp. The finish is firm, underscored with a slightly vanilla-spicy note.