P2 Vintage brut in gift packaging
The 2003 Dom Pérignon P2 is rich and demonstrative, wafting from the glass with aromas of stone fruit, honeycomb and buttered toast that leave more room for the wine's generous fruit tones than the overtly yeasty original disgorgement. Full-bodied, broad and structured, it remains very youthful despite its below-average acidity, with remarkable precision in its ripe fruit tones and its chalky, structuring extract that, to a certain extent, provides a balancing sensation of freshness; it actually evolves more slowly than its 2002 counterpart. The wine's richness means it pairs best with food. Chaperon recounts that then-Chef de Caves Richard Geoffroy rejected all musts with a pH higher than 3.3, the only time that metric was used as a basis for selecting Dom Pérignon, and that the juice was allowed to oxidise before vinification. I look forward to seeing the 2003 in its P3 incarnation, as I suspect the wine will really come into its own as it develops more tertiary notes.
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Characteristics
Expansion:
14 years on the fine lees and another two years in the bottle
Grape varieties:
58% Chardonnay and 42% Pinot Noir
Ready to drink:
Now-2030
Alcohol:
12.5% Vol.
Allergens:
Contains sulphites
Manufacturer / Importer:
MHCS, 9 Avenue de Champagne, 51200 Epernay, France
Nährwertangaben pro 100 ml:
winery
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