The 2003 Dom Pérignon P2 is rich and demonstrative, wafting from the glass with aromas of stone fruits, honeycomb and buttered toast that leave more space for the wine's generous fruit tones than the more overtly yeasty original disgorgement. Full-bodied, broad and textural, it remains very youthful despite its below-average acidity, with notable precision to its ripe fruit tones and chalky structuring extract that provides, to some extent, a compensating sensation of freshness; it's actually evolving more slowly than its 2002 counterpart. Given the wine's richness, it works best with food. Chaperon relates that then-Chef de Caves Richard Geoffroy rejected any musts with a pH exceeding 3.3, the only time this metric has been used as a basis for selection for Dom Pérignon, and that the juice was allowed to oxidize before vinification. I'm looking forward to seeing the 2003 in its P3 incarnation, as I suspect that the wine will really come into its own when it develops more tertiary notes.
The 2000 Dom Pérignon P2 opens in the glass with aromas of waxy citrus oil, warm bread, dried fruits, fresh peach and iodine. On the palate, it's medium to full-bodied, satiny and textural, with a sweet core of mature fruit, ripe acids and a sapid, elegantly toasty finish. As I wrote earlier this year, the 2000 vintage delivered a precocious Dom Pérignon, and this recently disgorged rendition has really benefited from the additional time sur lattes, acquiring notably more complexity—while retaining more energy—than the original disgorgement.
Dom Pérignon - P2 - Plenitude - Brut
Dom Pérignon is a world-renowned champagne producer, known for their exceptional quality and taste. The P2 - Plenitude - Brut is a vintage champagne that has been aged for at least 16 years, resulting in a complex and rich taste profile.
The champagne has a delicate aroma of white flowers, citrus fruits, and toasted brioche. On the palate, it is full-bodied and creamy, with notes of honey, almond, and vanilla. The finish is long and elegant, with a hint of minerality.
The history of Dom Pérignon dates back to the 17th century, when the Benedictine monk Dom Pierre Pérignon became the cellar master at the Abbey of Hautvillers. He was responsible for developing the techniques that are still used today to produce champagne, such as blending different grape varieties and using cork stoppers to seal the bottles.
The P2 - Plenitude - Brut is best enjoyed on special occasions, such as weddings, anniversaries, or birthdays. It pairs well with seafood, such as oysters or lobster, as well as with creamy cheeses like brie or camembert. Serve it chilled, at a temperature of around 8-10°C, in a flute glass to fully appreciate its aroma and taste.
