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6 magnums per lot
细节
DOM PERIGNON
In 1935 Moët were asked to supply a special bottling for their British importers; Simon Bros. and Co. to celebrate the London firm's centenary. The Epernay house provided 300 specially commissioned, heavy bottomed bottles with a shield-shaped label which bore the inscription "Champagne especially shipped for Simon Bros. and Co.'s Centenary 1835-1935." The bottles were sent to the importer's 150 best customers- the vintage inside the 1926. Word of this luxury cuvée soon spread amongst affluent American society, revelling in the post-prohibition era, and there was great demand for such a Champagne. In response to requests, 100 cases were shipped to New York in November 1936, this time using the finer and more mature 1921 vintage. Not being able to use the same insctiption on the lable as used the previous year in London, Moët decided to name this cuvée Dom Pérignon after Champagne's founding father. The 1921 vintage, and subsequent vintages up to 1943, underwent secondary fermentation in a regular bottle then being transvasaged into the custom made bottles that we still know today for Dom Pérignon. The quality of Dom Pérignon lives to this day and it has been difficult to resist the urge to drink recent vintages before they are ready.
Dom Pérignon--Vintage 1969
Epernay
Level: 1cm below foil; lightly torn and bin soiled labels
In original carton
"The last vintage in oak barrels. Lighter than many of the old vintages of Dom Perignon I have tasted, with sensual acacia honey nose and hint of coffee. It dances in the mouth. Almost blanc de blancs in style. Long, pure aftertaste." Richard Juhlin, 4000 Champagnes
6 magnums per lot
In 1935 Moët were asked to supply a special bottling for their British importers; Simon Bros. and Co. to celebrate the London firm's centenary. The Epernay house provided 300 specially commissioned, heavy bottomed bottles with a shield-shaped label which bore the inscription "Champagne especially shipped for Simon Bros. and Co.'s Centenary 1835-1935." The bottles were sent to the importer's 150 best customers- the vintage inside the 1926. Word of this luxury cuvée soon spread amongst affluent American society, revelling in the post-prohibition era, and there was great demand for such a Champagne. In response to requests, 100 cases were shipped to New York in November 1936, this time using the finer and more mature 1921 vintage. Not being able to use the same insctiption on the lable as used the previous year in London, Moët decided to name this cuvée Dom Pérignon after Champagne's founding father. The 1921 vintage, and subsequent vintages up to 1943, underwent secondary fermentation in a regular bottle then being transvasaged into the custom made bottles that we still know today for Dom Pérignon. The quality of Dom Pérignon lives to this day and it has been difficult to resist the urge to drink recent vintages before they are ready.
Dom Pérignon--Vintage 1969
Epernay
Level: 1cm below foil; lightly torn and bin soiled labels
In original carton
"The last vintage in oak barrels. Lighter than many of the old vintages of Dom Perignon I have tasted, with sensual acacia honey nose and hint of coffee. It dances in the mouth. Almost blanc de blancs in style. Long, pure aftertaste." Richard Juhlin, 4000 Champagnes
6 magnums per lot