Dom Prignon. Mot & Chandon the worlds most recognized prestige Champagne cuve, produced exclusively in exceptional vintages and named for Dom Prignon, the 17th-century Benedictine cellar master at the Abbey of Hautvillers who is credited with codifying many of the techniques that define Champagne production.

Dom Prignon is Mot & Chandons prestige cuve released only in years where the estates vineyards produce grapes of sufficient quality to meet the standard. Unlike non-vintage Champagne produced every year, Dom Prignon documents exceptional individual harvest years, making each release a specific vintage expression that reflects the conditions of that growing season in the Champagne region.

The blend draws on grand cru Pinot Noir and Chardonnay from Mots extensive vineyard holdings across the most prestigious Champagne appellations pernay, A, Cramant, and others aged a minimum of 7 years on lees before release.

Tasting Notes

• Nose: Ripe fruit, smoke, toastiness, tar, brioche, citrus
• Palate: Rich, generous, balanced sweetness and acidity, fine bubbles
• Finish: Long, complex, expanding over time

Specs

• House: Mot & Chandon (LVMH), pernay, Champagne, France
• Style: Vintage Brut Champagne Pinot Noir and Chardonnay
• Release: Vintage-only exceptional years only
• Aging: Minimum 7 years on lees
• Size: 750ml

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Frequently Asked Questions

• Was Dom Prignon a real person? Yes Pierre Prignon (16381715) was a Benedictine monk and cellar master at the Abbey of Hautvillers in Champagne. He is credited with developing techniques including blending grapes from multiple vineyards, using cork rather than wood stoppers, and improving bottle strength foundational contributions to Champagne production.
• Why is Dom Prignon only produced in certain years? It is a vintage-only Champagne released only in years where the growing conditions meet the estates quality threshold. In years that dont meet the standard, no Dom Prignon is produced. This vintage selectivity is what distinguishes prestige cuves from non-vintage blends.

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