Dom Perignon is unique in that a proportion of every vintage is retained and aged within the cellars. This allows each new generation of winemakers to taste older vintages, to understand the history of wine, to ensure greater consistency of style and to observe how each vintage develops and matures with age. The cellar area dedicated to the storage of these older vintage wines is called OEnotheque (or, as the French say "en 'o' teque") which means 'Wine Library'.

Dom Perignon peaks at three distinct times during its life cycle, although the timing of the peaks may ary from vintage to vintage. The first peak ('phase de plenitude' in French) at about seven years, is the stage when the wine is at its most vibrant and the majority of the vintage is released into the market. The second peak usually occurs between fourteen and twenty years and is the stage when the wine takes on greater depth and vigour. The third, from 25 years onwards, is when the wine reaches full maturity and takes on an extra dimension of complexity.

Dom Perignon occasionally releases small quantities of the OEnotheque wines when they reach a peak in their quality. Kept undisturbed in their original bottles in the Hautvillier's cellars, these wines offer a rare opportunity to experience mature Champagne aged in perfect conditions.

Simply a wonderfully stylish and savoury champagne with dominant pinot characteristics. Scented with fragrant notes of flowers, berries, cherries and fresh bakery yeasts, it’s backed by meaty, nutty and creamy complexity with underlying spicy notes of cinnamon and cloves. Medium to full-bodied, it’s round and generous, with a smooth, vinous presence extending all down the palate. Very sophisticated and elegant, it’s underpinned by a refined extract that provides a restrained sense of strength and power. (Ambonnay, Champagne, $110 retail, approx., 19.0/96, drink 2010-2013) Jeremy Oliver

NV Brut – Tradition Grand Cru: (a 75/25 pinot and chardonnay blend disgorged October, 2006 after 39 months of aging). In typical house fashion, this is a very yeasty and full-bodied/flavored Champagne with obvious age on the complex and deep nose that introduces rich, full, intense and tangy flavors that are also fully mature. And while this could of course be aged further, I suspect that the aromas will develop discreet oxidative notes if held too long. For the present however, this is a wonderful effort that is everything one could reasonably want in a NV Brut unless your taste runs to ultra elegant examples because the Egly style is definitely not cut from that cloth. 92/now+ Burghound #28

Here's the latest edition of a wine that caused a sensation last year by winning the New York Times' tasting of luxury Non-Vintage Champagnes. Natural fermentation. Wild yeasts only. The first period of the élevage lasts almost one year - with the wine remaining on its fine lies. The wines clarify slowly, as was once typical across the region. Bottling was in 2001, without fining and without filtration. The blend is 75% Pinot Noir + 25% Chardonnay and includes 50% 2000 harvest, plus an assemblage of vins de réserve for remaining 50% of the cuvée (20% 1999 + 20% 1998 + 10% 1997). Dosage is a low 4 to 5 grams per litre. Aged on lees for 39 months and disgorged September 2004.

I loved all the Egly-Ouriet wines, and again the basic Brut Tradition Grand Cru NV was very impressive – but then it’s no ordinary NV, being grand cru and 50 per cent reserve wines from the 97, 98 and 99 vintages, with 39 months on lees. Huon Hooke – Sydney Morning Herald

And from Egly-Ouriet, I loved the richer, typically pinot noir vinosity and nuttiness of Brut Tradition and the multilayered texture and strawberry creaminess of the Cuvée Brut Non Dosée. Max Allen – The Weekend Australian Magazine June 2005:

The Brut Tradition, with its minimum dosage of 5 and 6g/l, is a wonderful expression of Pinot Noir; old gold colours; scents of warm fruits; deep, powerful, resonant flavours. Le Classement 2005: 8.5 très bon vin. Andrew Jefford, The New France

A point of difference is that Egly-Ouriet lists on their back labels the amount of time each wine was aged on lees and when it was disgorged. Egly-Ouriet is one of Robert Parker’s 13 top “5 Star” Champagne houses, along with Krug, Bollinger, Salon and other, mostly well-known names. Like Larmandier Bernier and Selosse, Egly-Ouriet has been rated as one of Champagne’s top five producers by andrew Jefford in his celebrated work, The New France, [Mitchell Beazley].

Egly-Ouriet’s Champagnes are so good that I have begun buying them to drink chez moi. Robert Parker - The Wine Advocate

What Larmandier Bernier achieves with Chardonnay, so Egly Ouriet manages for Pinot Noir: wines of riveting concentration and purity. Andrew Jefford - The New France exceptional.

This is the first time Francis Egly has made this cuvée of 100% Pinot Meunier from 40+ year old vines in Vrigny (located on the ‘Petite Montaigne de Reims’). Egly’s vineyard is a terrific southeast-facing, chalky hillside. Pinot Meunier in Egly’s hands is like nothing else - low yields, old vines, and a late harvest make this the most intense and complete Meunier we’ve tasted, and rare as well. Soft, creamy yet very dry with delicious red jube fruit. Although not listed on the label this is in fact a 2000 vintage wine. Dosage is a low 4 gr per litre.

Freixenet is the World’s No.1 selling sparkling wine, sold in over 150 countries. Freixenet is pronounced fresh-Annette, referred to everywhere as the bubbly in the black bottle. The winemaking however is anything but ordinary, Freixenet adheres fully to Methode Champenoise, fermentation has taken place in the very bottle, a painstaking process. Cordon Negro Brut is crisp, clean and well balanced, the doseage is very dry, but the acidity is lower than most sparkling wines for a softer, smoother flavour, idyllic with good faire

Cordon Negro is a blend of three white Spanish grape varieties called Macabeo (35%), Xarel-lo (25%) and Parellada (40%). All the grapes are harvested by hand and only the fresh free run juices are used. Macabeo produces a light aromatic wine of medium-high acidity. Xarel-lo yields a robust, high-acid wine and contributes power and depth. Parellada is the star of all sparkling blends. It has both beautiful demonstrative fruit and finesse. The wine goes through two fermentations with the second fermentation taking place in the bottle. Cordon Negro Brut is then aged for up to eighteen months in the fifty four kilometres of caves under the Freixenet winery in Sant Sadurni d’Anoia just south of Barcelona.

Freixenet is a fresh and fruity blend of Macabeo grapes which give the wine a delicate, fruity aroma. Xarel-lo grapes contribute to the required strength and acidity, and Parellada grapes, recognised for their delicate, subtle tones add a distinctive floral aroma. A pleasingly dry medium-bodied sparkling wine with heightened flavour profiles, truly intense aromas, and a moderately long and clean finish. Freixenet has lower residual sugar acid levels than most sparkling wines, it is best enjoyed with good foods and is the perfect aperitif.

Aromas of pear and honeysuckle perfume the bouquet. This is a beautifully balanced champagne with a long, expressive finish. Gosset only uses juice from the first and best pressing of grapes, and unlike most other producers, initial fermentation is still carried out in small oak barrels. Riddling and disgorgement are performed by hand. Significantly, and in contrast to virtually all other houses, Gosset Champagnes do not undergo a malolactic fermentation, resulting in a heightened acidity, slower maturing wines and that inimitable Gosset style – powerful and full-bodied, of unrivaled richness and staying power – in other words, some of the world's most legendary Champagne.

A broad Champagne, featuring nice definition and flavors of pear pastry, black licorice and smoke on a delicately textured, creamy mousse. Shows fine length, with a lingering ginger note. Drink now through 2013. 90 Points; Wine Spectator

The NV Brut Excellence is a terrific effort at this level. A fragrant, open bouquet leads to deep, layered core of fruit. The wine shows gorgeous complexity, nuance and a multi-dimensional personality that is simply compelling. The Brut Excellence is 45% Pinot Noir, 13% Pinot Meunier and 42% Chardonnay. The significant presence of red grapes gives the wine much of its breadth and richness on the palate. This is Lot # L745-1422, disgorged 1st week of December, 2008. Anticipated maturity: 2009-2014. 90 Points The Wine Advocate

A robust and classically styled Champagne, this is rich and creamy in the middle, braced by steely acidity. It feels clean and polished, a fragrant wine for plump littleneck clams. 90 Points Wine & Spirits

Since 1886, Grandin has produced an excellent quality sparkling wine from the Loire Valley, home to the world's finest sparkling wines. At a reasonable price, Grandin produces exclusively by the “Méthode Traditionelle.” Identical to the method used in Champagne, the "Méthode Traditionelle" requires rigorous grape selection , constant quality, and a minimum 12 month second fermentation.

French bubbly made from outside Champagne but still in the traditional method. Pale straw color with gold reflection and persistent bubbles. Delicate almond fragrance with undertones of hazelnut, subtle touch of clove and lime tree. Crisp and elegant.

Everything is done with great attention to detail, including traditional pressing methods and fermentation and storage of reserves in oak. The style throughout the range is one of intricacy and finesse, built on relatively complex blends; the wines age well. Perfection is the modestly titled Brut non-vintage, a wine with more concentration than most of its rivals (though some way short of its name); the company begins to approach perfection with the best of its Signature vintage range (like the complete and stately 1990 or the arrestingly intense 1988) and with its Degorgement Tardif series of late releases. The labels are as elegant and refined as the wines (which is surprisingly rare in Champagne). Andrew Jefford – The New France

In Champagne, one of the most northerly of wine growing regions, the concept of a consistent tasting non-vintage cuvée was developed as it can help a producer disguise any problems caused by a difficult growing season; however, this also means that in great years the better qualities in the raw materials that are available to the winemaker have to be sacrificed in order to maintain a House blend. At Jacquesson, we were not happy with this state of affairs and several years ago we decided to cease making non-vintage cuvées that aimed for the same taste from year to year. Thanks to the quality of our terroirs, all Premiers and Grands Crus from La Grande Vallée de la Marne and the Côte des Blancs, thanks to our traditionalistic viticulture where we completely eschew the use of herbicides, and thanks to our using only the cuvée from each pressing, but also because we have absolutely no hesitation, in difficult vintages, in rejecting juice which doesn’t meet our standards, our non-vintage wines retain the best of every harvest and we are able to say that they faithfully refl ect the characteristics of the base vintage whilst benefiting from the addition of some vins de réserve.

This cuvée is based upon the 2006 vintage (73%) and was released in March, 2010, following Cuvée 733 which had been released the year before. The growing season was rather neurotic, beginning with a cold winter, a mild spring, then a heat wave in July followed by a wet, cold August—most of which put viticulturalist Sylvain Leblanc’s extensive vineyard work to the test, and it passed admirably. September began hot and dry, and Jacquesson began harvesting under sunny skies on September 11th. On the 20th, rain returned, and the harvest was quickly wrapped up. A severe selection was made, and the final blend resulted in 54% Chardonnay, 26% Pinot Meunier, and 20% Pinot Noir. The reserve wine used came from the 2005 vintage (22%) and the 2004 vintage (5%). Less than 30,000 cases produced.

This is a NV release but edition 734 mostly comes from the 2006 vintage. It’s made with 54 percent chardonnay, 26 percent pinot meunier, and 20 percent pinot noir. Such a fragrant wine. Powerful, aldehydic, oxidative style but perfumed and strawberried too. Palate is pippy and earthen and charismatic. Love/hate style of wine in many ways. I’ve always enjoyed the Jacquesson style and I really enjoy this release. Drink soon-ish. Lots to see here. Rated : 93 Points; Price : $75; Drink : 2010 - 2012; By Campbell Mattinson; The Wine Front

Jérôme Prévost has been described as a man of rare artistic sensibilities; painter, sculptor, poet, thinker and a perfectionist winemaker. He makes just one wine, from predominantly Pinot Meunier, and it’s sought after everywhere. It is, without question, the best Pinot Meunier we’ve tasted.

Prévost has fast become one of the finest small growers in Champagne. He was introduced to us by Pierre and Sophie Larmandier who pointed us in the direction of his tiny plot in the village of Gueux, just west of Reims. The 40 year old vines here were inherited from Prévost’s grandmother in the mid 80’s. The soils are riddled with sand, shell and countless fossils (i.e. limestone). In the field Prévost practises the type of ‘living soil’ viticulture that we have come to expect from the finest growers – biodynamic preparations, no pesticides, no herbicides, no chemicals of any sort. This minimalist approach is carried through to the winemaking - natural yeast fermentation, no fining or filtration, very low dosage and barrel fermentation in 450-600 litre barrels. It is an approach more reminiscent of Burgundy than Champagne. Prévost’s methodology evolved while working with his friend Anselme Selosse - he made his wine at Selosse’s winery in the early days.

In short, Prévost makes one wine from predominantly one grape (there are tiny quantities of Chardonnay, Pinot Noir and Pinot Blanc) from a single vineyard (Les Béguines) and from a single year. He doesn’t make very much at all and, for the first time, we’ve managed to get our hands on a tragically small amount. International Fine Wines

Extra Brut Rosé. We were delighted, and a little surprised to be offered a parcel of this remarkable and idiosyncratic Rosé. Our first shipment comprises just 72 bottles, however we were excited, as always, to get any. Prévost produced this Rosé Champagne for the first time in the 2007 vintage. This is the second release. As mentioned above, it is made with the addition of a red wine from a small section of les Béguines that is prone to be affected by court-noué – a degenerating wine malady (aka fan-leaf virus) which stunts the flowering and concentrates the juice in the small quantity of grapes that remain. Only around 160 dozen was produced in total. Bibendum

Prévost has fast become one of the finest small growers in Champagne. He was introduced to us by Pierre and Sophie Larmandier who pointed us in the direction of his tiny plot in the village of Gueux, just west of Reims. Prévost inherited his vineyard known as les Béguines from Prévost’s grandmother in the mid 80’s. His friend Anselme Selosse, encouraged him to make the wine himself and the early releases were made and bottled in Selosse’s cellar. Les Béguines is a 2 hectare site with 40 year old Meunier vines. The sedimentary soils here are some of the most distinctive in Champagne with some 20 metres of sandy soil that is fully of shell and countless fossils (i.e. limestone), before the solid chalk for which the region is more renowned. This uncommon terroir produces one of Champagne’s most singular wines. Prévost also has a tiny parcel of land next to les Béguines that he has co-planted to Pinot Meunier, Chardonnay, Pinot Noir and Pinot Blanc. For the moment this is blended into the main wine but may one day produce a separate cuvee. In the field Prévost practises the type of ‘living soil’ viticulture that we have come to expect from the finest growers – biodynamic preparations, no pesticides, no herbicides, no chemicals of any sort. This minimalist approach is carried through to the winemaking - natural yeast fermentation, no fining or filtration, very low dosage and barrel fermentation in 450-600 litre barrels. It is an approach more reminiscent of Burgundy than Champagne. In short, Prévost makes one superb wine from predominantly one grape, from a single vineyard and a single year. He doesn’t make very much at all and so we receive a tragically small amount. Bibendum Wines

We are offering the 2008 vintage here which is, by all accounts an outstanding year across Champagne. There is no vintage listed - a code at the base of the label gives the clue. As always, the wine has had virtually no dosage added and was disgorged after 18 months on lees. It’s tightly wound, as you would expect of a young les Béguines, while the aromas and flavours blend the spicy, mineral, appley edginess of the Meunier with the warmth of freshly baked things and some malty notes. The balance, complexity and length are impressive. Previous releases have proven the potential of this wine to age very well and, to be frank; this is a wine that is always better with time on cork. If you have the chance to hold it, even for 12 months, you will be well rewarded for your patience. The 2007 is a very different wine today to when we released it a year ago. If you can’t wait, well, that’s life - try to give it a few months to settle.

Jerome Prevost produces just one wine, from old Pinot Meunier vines.  The result is often the most intense and exotically spicy Meunier Champagne in the region. Michael Edwards; The Finest Wines of Champagne

Today there are a handful of wines from elite, artisanal grower-estates in Champagne that have attracted a nearly cult-like following. One of the most sought-after of these is the meunier of Jerome Prevost ... Selling a Prévost wine, or ordering one at a wine bar or restaurant, has become almost a badge of honor, a secret sign that affirms your initiation into an exclusive club of those in the know. Unfortunately, with an annual production of only about 13,000 bottles, Prévost’s wine is not always easy to obtain...Needless to say, if you do happen across a bottle you ought to buy it, as Prévost’s champagne is an experience not to be missed. Peter Liem, World of Fine Wine & Champagne Guide.net

Jerome Prevost is a man of rare artistic sensibilities; painter, sculptor, thinker and a perfectionist winemaker. He makes just one wine, from predominantly Pinot Meunier, and it’s sought after everywhere. It is, without question, the best Pinot Meunier we’ve tasted, and a superb single vineyard Champagne.

Krug Clos du Mesnil is the one exception to the Krug rule of blending, since it is the product, not merely of a single grape variety and a single year, but of a single historic vineyard. In this enchanting champagne, the purity of Chardonnay and the mineral aromas of the terroir are balanced by a discreet yet distinctive taste of honey, which is a particular characteristic of Krug Clos du Mesnil.

To the elegance and purity of the Chardonnay grape and the mineral accents characteristic of the Mesnil-sur-Oger plot, Krug Clos du Mesnil 1996 brings a dramatic new dimension. Constantly surprising, always sublime, Krug Clos du Mesnil 1996 is a sensational interpretation of this exceptional vintage. Honey – Nougatine – Candied citrus

100% Chardonnay grapes from the clos du Mesnil, a single vineyard covering just 1.85 hectares nestling within the village of Mesnil-sur-Oger in the renowned Côte des Blancs. Enclosed by a stone wall since 1698, the Clos du Mesnil is blessed with an ideal microclimate, being situated on a gentle southeast-facing slope and sheltered from the weather by its wall and the surrounding houses.

The Krugs purchased the Clos du Mesnil in 1971 as part of a total of six hectares of excellent vineyards. However, it was not until after the purchase, when they visited it for the first time, that they realized its full potential. What they found was a beautiful 1.85 hectare vineyard that dated back to 1698, as testified by a plaque on one of its walls.

At the time of the purchase, the Clos du Mesnil had been neglected for some years. The Krugs took the decision to restore the “garden plot” to its former glory by replanting it with Chardonnay vines. The simple solution would have been to replant the whole vineyard at once, but Henri Krug decided to replant the vines in stages, knowing that a champagne has more character when it is made with grapes picked from vines of different ages.

The vineyard was secretly replanted over eight years, and it was not until 1979 that the first harvest was deemed to fulfil expectations. When the wine was tasted, it proved so outstanding that the Krugs decided to bottle it on its own. There would be no “assemblage” – a bold decision amply justified by the exquisite quality of the single ingredient.

Krug Clos du Mesnil is the one exception to the Krug rule of blending, since it is the product, not merely of a single grape variety and a single year, but of a single historic vineyard. In this enchanting champagne, the purity of Chardonnay and the mineral aromas of the terroir are balanced by a discreet yet distinctive taste of honey, which is a particular characteristic of Krug Clos du Mesnil.

To the elegance and purity of the Chardonnay grape and the mineral accents characteristic of the Mesnil-sur-Oger plot, Krug Clos du Mesnil 1996 brings a dramatic new dimension. Constantly surprising, always sublime, Krug Clos du Mesnil 1996 is a sensational interpretation of this exceptional vintage.  Honey – Nougatine – Candied citrus

100% Chardonnay grapes from the clos du Mesnil, a single vineyard covering just 1.85 hectares nestling within the village of Mesnil-sur-Oger in the renowned Côte des Blancs. Enclosed by a stone wall since 1698, the Clos du Mesnil is blessed with an ideal microclimate, being situated on a gentle southeast-facing slope and sheltered from the weather by its wall and the surrounding houses.

The Krugs purchased the Clos du Mesnil in 1971 as part of a total of six hectares of excellent vineyards. However, it was not until after the purchase, when they visited it for the first time, that they realized its full potential. What they found was a beautiful 1.85 hectare vineyard that dated back to 1698, as testified by a plaque on one of its walls.

At the time of the purchase, the Clos du Mesnil had been neglected for some years. The Krugs took the decision to restore the “garden plot” to its former glory by replanting it with Chardonnay vines. The simple solution would have been to replant the whole vineyard at once, but Henri Krug decided to replant the vines in stages, knowing that a champagne has more character when it is made with grapes picked from vines of different ages.

The vineyard was secretly replanted over eight years, and it was not until 1979 that the first harvest was deemed to fulfil expectations. When the wine was tasted, it proved so outstanding that the Krugs decided to bottle it on its own. There would be no “assemblage” – a bold decision amply justified by the exquisite quality of the single ingredient.

There is Champagne; then there is Krug. Krug Grande Cuvée is the timelessly stylish signature of Krug, a breathtaking champagne that effortlessly balances richness and freshness, power and finesse. Out of contrast, harmony – a sensational taste experience.

A gleaming gold colour, an extravagantly expansive bouquet, an almost creamy texture. Then, an explosion of flavours, at once mellow and mature, crisp and clean. Toast – Soft spices – Dried fruit – Candied fruit

Krug Grande Cuvée is the supreme demonstration of the Krug art of blending. No recipe can define its intricate harmony, so every year the Krug family works from taste and memory alone to recreate this most complex of champagnes. Typically, Krug Grande Cuvée is blended from as many as 50 wines from three grape varieties, 20 to 25 growths, and six to ten different years.

Krug Grande Cuvée is the ultimate expression of the Krug style – so much so that all other Krugs may be said to have something of the Grande Cuvée in them. Krug Rosé, for example, takes the spicy notes of the Grande Cuvée to a new peak, while Krug Clos du Mesnil is more mineral. According to Rémi Krug: “If Johann-Joseph Krug tasted today’s Grande Cuvée, he would no doubt say that it was exactly what he dreamt of when he founded Krug in 1843”.

As the name suggests, this is 100 per cent Chardonnay (from Vertus 1er cru, and grands crus Cramant, Avize and Oger), a classic aperitif style - in the best sense of that term. The blend is predominantly 60 per cent 2005 and 40 per cent reserve wine from 2004 and 2002, and a dosage of 4gm

Simply put, this is gorgeous juice.- 91 Points, Antonio Galloni, The Wine Advocate, December 2008

Yields are kept very low by Champagne standards, 50 hl/ha on average. In the winery the approach is classic “minimalist” with indigenous yeasts, long, slow ferments of up to two months and very little sulphur. A mixture of fermenting vessels are utilised including large oak vats and even barriques. Very low dosage levels too and the dosage is designed to be as neutral as possible. Sometimes, as is the case in the “Terre de Vertus” and the Rosé, there is no dosage at all. In other words, everything is designed to maximise the expression of the vineyard, commune and vintage. The resulting wines are wonderful expressions of their origins, fine and delicate, yet with and a mineral intensity that keeps you coming back, sip after sip. They are also remarkably good food wines! Like Egly-Ouriet and Selosse, Larmandier-Bernier has been rated as one of Champagne’s top 5 producers by Andrew Jefford in his celebrated work, The New France

Yields are kept very low by Champagne standards, 50 hl/ha on average. In the winery the approach is classic “minimalist” with indigenous yeasts, long, slow ferments of up to two months and very little sulphur. A mixture of fermenting vessels are utilised including large oak vats and even barriques. Very low dosage levels too and the dosage is designed to be as neutral as possible. Sometimes, as is the case in the “Terre de Vertus” and the Rosé, there is no dosage at all. In other words, everything is designed to maximise the expression of the vineyard, commune and vintage. The resulting wines are wonderful expressions of their origins, fine and delicate, yet with and a mineral intensity that keeps you coming back, sip after sip. They are also remarkably good food wines! Like Egly-Ouriet and Selosse, Larmandier-Bernier has been rated as one of Champagne’s top 5 producers by Andrew Jefford in his celebrated work, The New France, [Mitchell Beazley].

The same maker’s Brut Tradition Premier Cru NV, which includes 20 per cent pinot noir also grown in Vertus, has more colour and a smoky, straw-like pinot aspect that turns strawberry-like in the mouth, while retaining great finesse and harmony, and extroadinary persistence. Huon Hooke – Sydney Morning Herald

Brut Tradition ($65) is the house blend (85% chardonnay and 15% pinot noir) that has a fabulous bouquet of lemon-butter and toasted brioche, a complex, layered, minerally texture, and some serious length. Tony Harper - Brisbane Courier Mail

Strikes a clear house note with fine mineral-salt depths.  Andrew Jefford – The New France

A blend of 2000, 2001, & a little 1999. 85% Chardonnay and 15% Pinot Noir. 6gm dosage.