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Dom Perignon P2 2003 Moet & Chandon
Dom Perignon P2 is the second life of the Dom Perignon Vintage, born of the intuition of Moet & Chandon's chef de cave Richard Geoffroy, who realised that after the 7-8 years of ageing on the lees of the classic Vintage, Dom Perignon continues to improve, entering a new Plénitude, after 15 years, and a third after 25 years. Hence the birth of two new labels, P2 and P3.
Dom Perignon P2 is produced with the same grapes as the classic cuvée, a blend of Pinot Noir and Chardonnay, from the best Grand Cru vineyards owned by the Maison in the communes of Ay, Bouzy, Verzenay, Mailly and Hautvillers for the Pinot Noir, and from those of Cramant, Choully, Avize and Le Mesnil, for the Chardonnay. The grapes used in the cuvée are selected in the vineyard and harvested by hand before being brought to the cellar as quickly as possible. After pressing, the must is fermented in stainless steel for a few weeks to produce the base wines of the vintage. After the addition of Liquer de Tirage and the taking of the foam, the wine is left to re-ferment in the bottle, where it remains to age on the lees for 15 years, before Degorgement and the addition of Liquer d'Expedition.
The 15 years of ageing have not at all affected the colour of this great Champagne, which appears in the glass in a brilliant golden yellow colour with a very fine and elegant perlage. The nose is a wide kaleidoscope of scents and complex aromas, in an instant you go from ripe fruit to floral notes, from herbs to hay, from citrus to sweet spices, from butter to hints of iodine on the background of the crunchy toasted notes of hazelnut and bread crust. What strikes you on the palate is its incredible freshness despite its age, creamy and energetic, very mineral, perfectly balanced.
A myth.
DENOMINATION: Champagne AOC
REGION: Champagne (France)
GRAPES: Pinot Noir 48%, Chardonnay 52%
VINIFICATION: Alcoholic and malolactic fermentation in stainless steel tanks and secondary fermentation in the bottle, maturation on the lees for 15 years with disgorgement according to the Champenoise Method.
