I wish you all a happy 2011! Let’s raise our glass to health, love and dreams fulfilled!
The adventure will continue here in the same spirit as in 2010, which means your participation is not only welcome, but encouraged!
Photo: Guido Mocafico (Katja Martinez Agency)
Went to the gallery where they were having a little exhibition of the glittery Shoes, and had to do interviews and pics for the German newspaper and then we had to go back to the hotel and be picked up by the “2,000” people – it’s a club of twenty guys who got together and they’re going to buy 2,000 bottles of Dom Pérignon which they will put in a sealed room until the year 2,000 and then open it up and drink it and so the running joke is who will be around and who won’t…
The Andy Warhol Diaries
March 8, 1981
I have always loved this anecdote shared by Andy Warhol in his diaries… More than 20 years after leaving us, Warhol’s presence has rarely been felt so strongly. I am pleased that Dom Pérignon is now paying an homage to him through a limited edition release of the 2002 vintage. Andy Warhol is a true icon who broke and reinvented every rule in the artistic field. He was unique in his ability to show it all, yet retain his own world of inviolable privacy.
Gathering stars around Dom Pérignon was the idea for the European launch on Oct 6 of our new campaign: Never Stop Reaching For The Stars. Such a star-studded event found a perfect setting with the Paris Observatory—the former Royal Observatory created by Louis the Sun King a few years before Dom Pérignon took up his duties as the cellarer of the Abbey of Hautvillers.
I selected five stars in the world of French Gastronomy to create a dinner for 100 guests, proposing one dish alongside every single vintage featured in the new campaign of Dom Pérignon: 1962, 1976, 1996 with the addition of the current vintage of 2002. Jean-François Piège, contributing an homage to the 60s and the Nouvelle Cuisine of the 70s; Bernard Antony, master cheese maker and affineur; Christophe Michalak, winner of the World Pastry Cup in 2005, with a futuristic dessert; Christophe Vasseur, baker extraordinaire and his Pain des Amis; and finally Gérard Basset MW, the World’s Best Sommelier 2010.
We are now past midway through the harvest, with the good news of much higher ripeness than expected, and this across the board. The sanitary conditions are good for Chardonnay, whereas there is some botrytis affecting the Pinot Noirs. However this has been so far easily handled with careful sorting of the grapes and I consider it is a non-issue. There are a few sectors left to harvest, most notably Verzenay and Mailly. I plan to give you a fuller account of the harvest once the global picture becomes clearer.
In the meanwhile I would like to introduce you to Mi-Hyun Kim, a very talented photographer with whom I have already worked a few years ago. I have invited her to Dom Pérignon to experience the 2010 harvest. She will be your guide on the blog for the next couple of weeks, sharing her thoughts and her fantastic pictures with all of us.
Richard Geoffroy, Creator and Chef de Cave of Dom Pérignon since 1990
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From @r_geoffroy of Dom Pérignon: Vintage 2003: A challenge to create http://t.co/91xDX1jV
Trireme Imports - 1 month, 4 weeks agoRT @TriremeImports @r_geoffroy of Dom Pérignon on Vintage 2003 http://t.co/TnlIEXeM
Jafajems - 2 months, 1 week agoRT @TriremeImports @r_geoffroy of Dom Pérignon on Vintage 2003 http://t.co/pUutBJxk
Fancy That - 2 months, 1 week agoDom Pérignon vintage 2003: a challenge to creation http://t.co/hJxxyP4e #CantWaitToTaste
Dom Perignon - 2 months, 2 weeks agoTribute to Andy Warhol | Making Dom Perignon http://t.co/U70aEBNC
PamelaGuerra - 4 months ago
