Brut

The Dom Pérignon 2013 pairs beautifully with refined dishes such as lobster, scallops, and caviar. It also complements rich cheeses and delicate desserts like fruit tarts​.

The 2013 vintage experienced challenging weather conditions with a cold winter, wet spring, and delayed vine growth. However, a late summer heatwave followed by east winds preserved the grapes' health, resulting in a late harvest that took place between September 28 and October 15. The grapes, sourced primarily from Grand and Premier Cru vineyards, benefited from the chalky soils of the Champagne region, which helped maintain acidity and structure​.

This vintage can be enjoyed now but has a long maturation potential, with suggested cellaring up to 2035, allowing the flavors to evolve and deepen further.

Dom Pérignon 2013 was produced using the traditional méthode champenoise, undergoing a secondary fermentation in the bottle. The wine was aged on its lees for nearly a decade, which enhanced its complexity and texture. The final blend consists of 51% Chardonnay and 49% Pinot Noir, balancing elegance with structure​.

Dom Pierre Perignon, a French Benedictine monk, set out his vision to "create the best wine in the world" when he became Cellar Master at the sacred Abbey of Hautvillers in 1668. Dom Perignon dedicated over 40 years to this mission, employing a visionary spirit and daring approach to the wine making process. Over that time, he became known as the ‘father of champagne’ for laying down the fundamental rules for the traditional Champagne production method (La Methode Champenoise or Traditionelle). A favored wine of the Sun King Louis XIV, Dom Perignon himself compared his wine to "drinking stars".