History
Dom Pérignon (1638–1715) was a
monk and cellar master at the
Benedictine abbey in
Hautvillers. He pioneered a number of winemaking techniques around 1670—being the first to blend grapes in such a way as to improve the quality of wines, balance one element with another in order to make a better whole, and deal with a number of their imperfections; perfecting the art of producing clear white wines from black grapes by clever manipulation of the presses; enhancing the tendency of Champagne wines to retain their natural sugar in order to naturally induce secondary fermentation in the Spring; being a master at deciding when to bottle these wines in order to capture the bubble. He also introduced corks (instead of wood), which were fastened to bottles with
hemp string soaked in oil in order to keep the wines fresh and sparkling, and used thicker glass in order to strengthen the bottles (which were prone to explode at that time). The development of sparkling wines as the main style of production in Champagne occurred progressively in the 19th century, more than a century after Dom Pérignon's death.
Dom Pérignon was the first prestige
cuvée Champagne introduced, an idea proposed by Englishman Laurence Venn.The first vintage of Dom Pérignon was 1921 and was only released for sale in 1936, sailing to New York in the liner
Normandie.
[4] The brand, not exploited, was given by Champagne Mercier to Moët in 1927 for a wedding between the two families.
The first buyers of Dom Pérignon 1921 were 150 customers of Simon Bros. & Co., the company that imported Moët in the United Kingdom, which ordered the first 300 bottles. The wine got immediate attention in the marketplace and 100 boxes were shipped to the United States shortly thereafter. James Buchanan Duke, the billionaire who had founded the
American Tobacco Company, ordered 100 bottles for himself. The 17 bottles sold at an auction in
Christie's in New York City in June 2004 were part of that order (Doris Duke, the billionaire’s daughter, had kept them in her cellar). According to current Dom Pérignon cellar master Richard Geoffroy (2012), who has been Chef de Cave for Dom Pérignon since 1990, the 1921 vintage had a "distinctive bouquet comprising
sandalwood,
vanilla and
praline".
Until the 1943 vintage, Dom Pérignon was produced from regular vintage Moët & Chandon Champagne that was transferred to the special 18th century-style bottles after extended cellaring. It was, thus, effectively an "oenothèque" release of Moët & Chandon Vintage Champagne in a different bottle. From the 1947 vintage, Dom Pérignon has been produced separately from the start.
In 1981, Dom Pérignon was chosen for the wedding of
Lady Diana Spencer and
Prince Charles. The magnums of Dom Pérignon Vintage 1961 served on that July 29 carried a special insignia created just for the ceremony