2018 Champagne Dom Perignon Damien Hirst Limited Edition
De specificaties zoals vermeld bij de wijn (o.a. wijnjaar) en in de titel zijn leidend en er kunnen geen rechten worden ontleend aan de afbeelding die wordt getoond. Lees meer in onze Frequenty asked questions
- 54%
- 46%
- Enjoy now or cellar until 2050
- Serve at 8-10°C
- 4.5 g/l residual sugar
- Perfect with Schelp- en schaaldieren
Ordering in bulk? Log in to request a quote
In stock
10 items available
- 54%
- 46%
- Enjoy now or cellar until 2050
- Serve at 8-10°C
- 4.5 g/l residual sugar
- Perfect with Schelp- en schaaldieren
How does this wine taste?
How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: full-bodied. 12.5% alcohol.
Sweetness. 4.5 g/l residual sugar.
Acidity: fairly high. 54% and 46% from the cool climate of Champagne.
Aromas: earthy notes, flowers and red fruit, typical of
Made: in , with a second fermentation in the bottle, as a millésime aged at least 3 years
Nothing noted for this wine yet. What do you smell, and how long does the taste linger?
Have you tasted this wine?
Save your rating and notes.
Save your rating and notes.
Have you tasted this wine?
Log in to save your tasting note.
Log in to save your tasting note.
Log inThe Dom Pérignon 2015 x Takashi Murakami Limited Edition is an exclusive creation where tradition and modern art collide. This one-of-a-kind edition embodies the collaboration between the iconic champagne house Dom Pérignon and Japanese artist Takashi Murakami , known for his colorful, anime-inspired style and signature smiling flowers. A bottle that symbolizes not only exceptional champagne but also artistic expression.
An artistic collaboration
In this limited End of Year Edition, two worlds collide. Dom Pérignon and Murakami share three core values: creative heritage , nature as their heart , and eternal creation . Murakami's iconic flowers bring a playful, optimistic energy to the bottle, while the champagne inside remains true to Dom Pérignon's style – a constant quest for harmony and perfection.
The character of Dom Pérignon Vintage 2015
The 2015 vintage was characterized by a sunny and balanced growing season in the Champagne region. The grapes reached excellent ripeness, resulting in a wine of remarkable depth and precision. In the glass, the 2015 Dom Pérignon reveals aromas of white fruit, citrus, brioche, and subtle mineral notes. The palate is rich and layered, with an elegant balance between freshness and creaminess – typical of Dom Pérignon.
About artist Takashi Murakami
Born in Tokyo in 1962, Takashi Murakami is considered one of the most influential contemporary artists. He is the founder of the Superflat movement, which combines traditional Japanese techniques with modern media. His work explores themes such as consumerism, globalization, and pop culture. Murakami's collaboration with Dom Pérignon literally brings art to life—in the form of a bottle as unique as the champagne itself.
Limited availability
The Dom Pérignon x Murakami 2015 is a limited edition, available between October and March. Each bottle is a collector's item—a fusion of artistic vision and champagne value, perfect for collectors and lovers of fine champagne.
Sommelier advice & wine and food pairing
Serve this champagne at around 10°C in a large glass to fully appreciate its complexity. It pairs beautifully with dishes featuring refined textures and pure flavors, such as oysters, scallops, sushi, or light poultry dishes . An ideal choice for festive occasions or as a striking gift.
Order from Grandcruwijnen
The Dom Pérignon 2015 x Takashi Murakami Limited Edition can be ordered online at Grandcruwijnen.nl – your specialist in exclusive champagnes. You can have your order delivered or simply collect it from our Wine Warehouse in Dordrecht . A unique opportunity to bring a masterpiece of taste and style into your home. You'll also receive a generous discount on collections.
Character
The wine
- 54%
- 46%
Origin
Bottle
Wine features
Parker
The Wine Advocate
RP 94
Reviewed by:
Kristaps Karklins
Release Price:
NA
Drink Date:
2027 - 2042
The 2018 Dom Pérignon, born of a dry, solar year and an August harvest, is a lighter-footed, less concentrated rendition when considered alongside the 2017. It opens with a moderately complex bouquet of clementine, fresh apricot and cardamom, mingling with notes of nectarine, iris and freshly baked bread, offering rather little in the way of reductive character. On the palate, it is medium- to full-bodied, ample and enveloping, with a sweet, fleshy core of fruit and a pillowy mousse. Its acids are ripe—and softer than those of the 2017, yet racy—carrying the wine toward a long, delicately phenolic finish. Even if it starts its life somewhat less expressive, as it evolves on its fruit and the extract derived from its ripe skins, it may well, in time, render my initial assessment on the conservative side. A blend of 54% Chardonnay and 46% Pinot Noir, it was disgorged in March 2024 and finished with a dosage of about seven grams per liter.
With its instantly recognizable label and global presence, Dom Pérignon is one of Champagne’s most powerful brands; it is also one of the world’s most notable examples of a wine that combines quality and consistency with considerable quantity.
Today, the wines are produced under the direction of Vincent Chaperon, who became cellar master in 2019, succeeding Richard Geoffroy. A native of Bordeaux, Chaperon studied agronomy with a specialization in viticulture in Montpellier, an institution from which Moët & Chandon has long recruited talent, eventually bringing him on board in 2000. After five years in the firm, he joined Geoffroy’s team, working closely with him until taking over the reins. While his work stretches back nearly two decades, Chaperon regards the 2018 vintage as his true first—marking a transitional year between the two chefs de cave.
Today, Dom Pérignon owns and cultivates 900 hectares of vineyards, which on average supply around 70% of the grapes used in its blends, with the remainder sourced from their suppliers. Two-thirds of the estate’s holdings are situated in grand cru villages—14 of Champagne’s 17—as well as across 15 premier crus. While Champagne’s classification system is based on entire communes—unlike Burgundy, which classifies vineyards themselves—the significance lies in the placement of their vines: primarily mid-slope, in prime locations. Certain vineyards boasting the most favorable pedoclimatic conditions—situated in villages such as Chouilly, Cramant, Verzenay, Le Mesnil-sur-Oger, Avize, Mareuil-sur-Aÿ, Aÿ, Sillery, Oger, Bouzy, Hautvillers, Verzy and Dizy, amounting to some 350 hectares—feature more frequently in the blends than others. It is nevertheless rare for the house to draw upon more than half of the 900 hectares theoretically available to it. Selections vary widely with each vintage’s conditions, so such figures should be understood as indicative rather than definitive.
Since 2002, Dom Pérignon has been produced in nearly every vintage, with the exceptions of 2007, 2011, 2014 and 2016. This reflects a decision to embrace the personality of each vintage, however challenging the growing season. This is exemplified by the forthcoming 2017 release—the smallest vintage by volume in the maison’s history, yet one that has nevertheless turned out very well in bottle. Whereas the 2017 is expected to remain on the market for some three months, the forthcoming 2018—born of an abundant harvest and with a somewhat less concentrated profile—was produced in quintuple the quantity. While some skeptics may argue that releasing wines so often carries obvious commercial motivation, the wines have largely vindicated the approach—and in the past 20 years, there have been far fewer weak vintages than in the past, even if some are obviously stronger than others.
Viticultural practices—once rather conventional and reliant on chemicals, as was the case across much of Champagne for decades—began to shift in the late 1990s, with a meaningful acceleration over the past decade. Roughly 25 years ago the house began phasing out herbicides, and since 2014, none have been used on estate’s productive vineyards. The only exceptions are co-planted parcels incorporating very young vines, but they will not contribute to the blends until they are at least 10 years of age. And when replanting is carried out, it relies on the estate’s own massal selections.
At present, fully organic farming—without certification—is practiced on approximately 100 hectares, monitoring both quality and impact on yield. Yet, like many in Champagne, Chaperon questions the long-term consequences of the large doses of copper copper hydroxide and sulfur use that organic farming tends to require. Lightweight tractors are increasingly deployed, and for the past seven years, cover crops of varying functions—such as radish for soil decompaction and others for nutrition—have been systematically sown and rotated seasonally.
In keeping with Geoffroy’s approach, Chaperon has leaned toward picking riper fruit, choosing to harvest late by the standards of the region and targeting 11% potential alcohol to build concentration, flesh and depth into the vins clairs. He regards Chardonnay as virtually limitless (for now, that is), but it is Pinot Noir that troubles him, as it can evolve rapidly and risk heaviness. For a cuvée produced in the millions, this represents boldness and a willingness to take risks.
If the decades from the 1960s to the 1990s marked the era of enological dominance, the past 20 years have brought viticulture decisively to the fore—a rebalancing that rightly recognizes the vineyard as the true origin of characterful wines. Though the results of their most recent efforts remain to be seen, the house continues to grapple with the challenge of managing such large vineyard holdings without reliance on chemical treatments, especially in demanding vintages.
As readers will know, the winemaking at Dom Pérignon is quite reductive, with oxygen uptake controlled at every stage. From the end of fermentation to bottling, exposure to oxygen is almost nonexistent, enabling the use of far lower doses of sulfur dioxide than some cynics might assume. In practice, sulfites are employed only at settling of juices and at disgorgement. Vinification of the vins clairs takes place in large stainless steel tanks on the lees with full malolactic fermentation, the house relying on proprietary yeast strains—identified from their own fields and propagated in a laboratory—for both primary fermentation and prise de mousse.
All wines age extensively sur lattes before disgorgement. Depending on the intended Plénitude, bottles are sealed either with crown caps lined with plastic—introduced in the late 1990s to replace less reliable cork liners—or with cork, which is reserved for Plénitude 2 and Plénitude 3. Chaperon believes (as did Ruinart’s Frédéric Panaïotis) that cork closures better preserve the wines’ vibrancy and subtly reductive character over long aging and that they are best suited to the house’s late-disgorgement program, originally known as Oenothèque.
Dom Pérignon continues to deliver wines that are elegantly muscular, textural yet precise. While they fully embrace the character of each vintage, they are unmistakably cut from the same cloth and tend to offer a decidedly broad and long enjoyment period. The dosage has gradually been reduced—from around eight grams not so long ago to approximately five grams per liter in most recent releases—which, to my palate, gives them the edge over their predecessors in terms of energy and aromatic definition.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
James Suckling
Score
99
Avg Price (ex-tax)
$ 208
Dom Pérignon Champagne 2018
Tuesday, Jul 15, 2025
Color
Sparkling
Country
France
Region
Champagne
Vintage
2018
Download Shelftalker
Very floral aromas with jasmine, honeysuckle, lemons and subtle apples. Lavender as well. The medium-bodied palate has super-integrated bubbles, a touch of fine phenolics and a racy, lively finish. Weightless and refined for the vintage. The aftertaste includes ginger, dried apples, lychees, bitter lemons and minerals. 54% chardonnay and 46% pinot noir. Dosage 4.5 g/L. Mid-2026 release. A new style for Dom Perignon? Drink now.
James Suckling
Senior Editor
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
98
Drinking Window
2028 - 2058
From: Champagne: The 2026 Spring Preview (May 2026)
The 2018 Dom Pérignon is explosive, bright and so vibrant in the glass. Medium in body, with layers of understated depth, the 2018 dazzles from start to finish. Lemon peel, chalk, mint and white pepper all open with a bit of coaxing. Readers will find a Dom Pérignon of unreal precision and class.
- By Antonio Galloni, May 2026
Dom Pérignon fans have plenty to look forward to, as the maison will be releasing wines from several important vintages soon. My enthusiasm for the 2018 and 2017, on which I first reported last year, is unchanged. If anything, the 2017 has improved since then. Turning to the P2 series, the 2008 is truly spectacular. It takes all the qualities of the original release and dials them up an extra touch. Chef de Caves Vincent Chaperon and his team are doing an incredible job reimagining Dom Pérignon for the future, starting with an ambitious project to rebuild ecosystems in the vineyards. I was able to see much of this work on my most recent visit, and it is impressive to say the least.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Moët & Chandon is one of the largest and, last but not least, the most famous Champagne houses in the world. Moët & Chandon was founded in 1743. Dom Perignon and Brut Imperial are two of the champagne house's best-known labels. Moët & Chandon has built up a very good reputation for its consistent quality and recurring style. The holding company LVMH (Louis Vuitton Moët Hennessy) owns the champagne house.
Moët & Chandon Champagne is now one of the largest producers of sparkling wines in the world. The company has 34,041 hectares in Champagne, 48,000 hectares in Burgundy, and 120,000 hectares in Bordeaux and California. Only 13% of these are privately owned; the rest are vineyards owned by owners under contract. In Champagne, 39% of the vineyards are Pinot Noir, 32% Pinot Meunier and 29% Chardonnay. Of the Champagne's vineyards, 1150 hectares, the majority (of course) have grand cru or premier cru status. In short: the best quality. Grapes come from all areas of Champagne: the Vallée de la Marne, Montagne de Reims, Aube and Côtes de Blancs.
Moët & Chandon aims to offer the same taste and quality for the Impérial wines every year. That is why the blend of wines is different every year! In this way, influences of the vintage are eliminated. To get that taste the same every year, basic wines are used. The grapes of each plot at the disposal of the company are vinified separately. This is done in press houses near the vineyards, one of which has recently opened in Epernay, with a capacity of 356,000 hectolitres. In total, after the harvest, the company can dispose of 6000 bits of wine from one year; those 6000 'little' bits are combined with 100-150 base wines. Add to that the wines they have leftover from older years, which can also be used for blends, and you now understand what a gigantic task the nine winemakers of the company have. It usually takes about four to five months for the final blend to be tuned for an Imperial! The nine winemakers are also helped by measuring equipment and chemical analyses.
MEET is the best-selling and best-known champagne worldwide. Every one and a half seconds, a bottle of Moët & Chandon Impérial Brut is uncorked somewhere in the world. Not surprising, even completely deserved, when you taste the consistently excellent quality. The Impérial Brut is composed of about 150 different wines, extracted from chardonnay, pinot noir, and pinot meunier, and all parts of Champagne. It is champagne without a vintage because the assembly also contains an important part of vins de réserve - beautifully matured wines from older years. Imperial Brut refers to the pleasant
dry taste (Brut) and the long-standing preference of Emperor Napoleon for the champagne of Moët & Chandon (Impérial).
18 Avenue de Champagne, 51200 Épernay, France
De 2018 Champagne Dom Pérignon Damien Hirst Limited Edition toont rijp wit en geel fruit zoals perzik en abrikoos, frisse citruszeste, delicate bloemtonen, subtiele toast en een fijne minerale, licht fenolische afdronk met een zijdezachte mousse. Door die combinatie van rijpte en knapperige frisheid snijdt de wijn goed door de rijkdom van schelp- en schaaldieren en complementeert hij de pure, delicate smaken van sushi en sashimi, terwijl de mousse en toastigheid ook prachtig harmoniëren met romige kazen en feestelijke gerechten. Extra geslaagde bereidingen zijn licht gegrilde coquilles met citroenboter, sushi van pure, vette vis of sashimi met een vleugje yuzu, en fluweelzachte camembert of burrata op korte warmte zodat zowel textuur als frisheid van de champagne tot hun recht komen.
Choose a category to discover dishes that pair well with this wine.
Do you already have a dish in mind?
Let Sommy find wines to pair with your meal.
Discover Wine Trivia
Sign in to unlock fascinating facts about this wine and expand your knowledge.
Sign In
