P2 stands for Plénitude Deuxième, which in turn means the Second Life of the Vintage. In the recent past, this type of Dom Pérignon, which has been on the lees for a few more years, was not called P2 but Oenothèque. The first batch of a Dom Pérignon Vintage – P1, but that is not how it is stated on the label – has as its main goal harmony in power and refinement. So harmony. The second life of a Dom Pérignon. After having been on the lees for a few more years, it produces more intensity, more energy, more complexity and more length. The definition of Dom Pérignon Vintage P2 is therefore harmony again and then in intensity, energy, complexity, depth and length. It is a great sparkling wine.
Richard Geoffroy, the master chef de cave of Dom Pérignon, believes that every Vintage of Dom Pérignon goes through three distinct phases. He calls these phases plénitudes. So there is a second and a third plénitude – P2 and P3. Geoffroy firmly believes in the great qualities of an ‘active maturation’ in the bottle. An ‘active maturation’ sur lies – on the depot of the-second-fermentation-in-the-bottle. The disgorgement is therefore postponed until a carefully chosen later moment. In this case, the wine has been able to mature for more than 15 years on its depot – ‘active’.
The 2006 Dom Pérignon P2, composed of 55% Pinot Noir and 45% Chardonnay with a modest dosage of 4.5 grams, is currently showing itself exceptionally well. The wine unfolds a complex, deep bouquet of smoke, ripe orchard fruit, mango, exotic fruit and spices. Medium to full-bodied, rich and expressive, it is harmonious and enveloping and has developed more structure and tension compared to the original 2006 Dom Pérignon. The palate is perfectly balanced with delicate gastronomic bitterness and chalky dry extracts that contribute to the long, mineral-driven finish. This wine goes well with refined dishes.
This version comes in a beautiful gift box.
Dom Pérignon P2 Brut is a Champagne of the highest level. Not only very exclusive, but also very exquisite. This superior sparkling wine calls for an equally superior refined gastronomic dish. That could be sole and turbot in a refined cream sauce and also a beautiful farm chicken with morels stuck under the skin or a fine sauce with morels. This royal Champagne should be savoured like a great white burgundy, like a Montrachet. So a large glass, so that the wine can get the necessary air. And at a slightly chilled rather than a cold temperature. Ideal is 12° Celsius or even a little more.
| Alcohol: | 12.5% |
| Volume: | 75cl |
