Name: 2008 Brut
Brand: Dom Pérignon
SKU: FR-CMP-DOMP01-2008

Technical Specifications

Alcohol 12.5%

Calories (estimated) 105 kcal / glass

150ml glass105 kcal

750ml bottle525 kcal

Grape Varieties Pinot Noir, Chardonnay

Pinot Noir50%

Chardonnay50%

Drinking Window 2020-2058

Region Champagne

Soil Chalk and limestone

Fermentation Vessels Stainless Steel

Disgorgement Date January 2018

Dosage 5.0 g/L

Contains Added Sulfites Yes

Closure Natural Cork

Production Details 9 years aging on lees, 50% Pinot Noir and 50% Chardonnay blend from 100% Grand Cru and Premier Cru vineyards including Hautvillers. Reductive winemaking process to minimize oxygen exposure. Fermented in stainless steel. Harvest on September 15th after challenging growing season with grey overcast skies but perfect September weather. The 2008 vintage was characterized by high acidity and phenolic compounds for exceptional aging potential. This was the first time Dom Pérignon released a wine out of order - the 2009 was released before the 2008 due to the 2008 needing additional aging time.

▸ Sources (7)

Technical specifications including 12.0% ABV, blend composition, stainless steel fermentation, reductive winemaking style

Production details including 8 years lees aging, post-disgorgement aging information, harvest details, vintage characteristics including high acidity and phenolic compounds

Complete technical specifications: 12.5% alcohol, 5 g/L dosage, 9 years lees aging, disgorged January 2018, 100% Grand & Premier Cru vineyards, drinking window 2020-2040+, harvest date September 15th

Dosage information (5 g/litre), vintage characteristics including challenging summer but excellent dry autumn, one of the longest harvests close to four weeks

Blend composition, vintage quality description, drinking window recommendation from Antonio Galloni (2020-2058)

Soil and terroir information: predominantly chalk soil with limestone, thick layer of limestone and chalk providing natural water regulation and singular minerality

2008 Champagne vintage technical analysis: potential alcohol 9.8%, total acidity 8.6g/l (as sulfuric), pH 2.98 in grapes at harvest. High-acid character requiring slow aging.