Wine detail

Dom Pérignon

Dom Pérignon Vintage

Champagne

2013

Vintage

Varietal

Champagne Blend

Peak 2023-2054

Where it is, September 2026

At Peak: inside the peak window (2023-2054), within the full drinking arc.

This bottle is in its peak window through 2054, with a drinking horizon to 2059.

The ‘13 Dom Pérignon Vintage.

Dom Pérignon Vintage 2013 is a Champagne blend of Chardonnay and Pinot Noir.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · at peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2021-2059Peak window 2023-2054

The peak window sits inside the broader full drinking arc.

Tasting note

Moët Hennessy describes the 2013 vintage through a balance of volume and acidity after long maturation. Bottle condition will shape its present expression.

The 2013 vintage

Moët Hennessy describes 2013 as a late-harvest vintage shaped by a long maturation period.

About Dom Pérignon

Dom Pérignon makes vintage Champagne from Chardonnay and Pinot Noir; the exact 2013 grape proportions are not asserted here.

From the cellar: pair with

Butter-poached lobster with lemon herb sauce

The pairing is scaled to the wine's full body.

Seared scallops with truffle risotto

The wine's fresh acidity keeps the pairing lively.

Aged Comté cheese with quince paste

The pairing also suits the wine's full body.

More from Champagne

Frequently Asked

What is Dom Pérignon Vintage 2013?

Dom Pérignon Vintage 2013 is a Champagne blend of Chardonnay and Pinot Noir.

When should Dom Pérignon Vintage 2013 be opened?

The canonical CAI full drinking arc is 2021-2059. Within that arc, the peak window is 2023-2054. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with Dom Pérignon Vintage 2013?

Pair this wine with Butter-poached lobster with lemon herb sauce; Seared scallops with truffle risotto; or Aged Comté cheese with quince paste.