94
Robert Parker
96
Wine Spectator
DOM PÉRIGNON P2, 2003
CHAMPAGNE
" The bouquet reveals itself in a spiral. Out of the floral softness of lime tree emerges the grey, toasted, ashy minerality to typical of Dom Pérignon. A taste of dried fruit – apricot – appears, then the candied fruitiness of raspberry and fig. Unexpectedly, the freshness of lemon verbena, white pepper and rosemary rises for an instant, before plunging into the darkness of spices and liquorice root." - Dom Pérignon
CHARACTERISTICS
| CLASSIFICATION | - |
| GRAPE VARIETIES | Chardonnay, pinot noir |
| AROMAS |
Linden, dried apricot, fig, verbena, white pepper, spices, liquorice, iodine |
| FOOD AND WINE PAIRING | Caviar, veal and oyster pie, passion fruit entremet |
| Winemaking | Alcoholic and malolactic fermentation in steel vat and a second fermentation in bottle with disgorgement using the champagne method |
| BOTTLE SIZE | 75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
Regular price
519,00 € T.T.C.
Regular price
Sale price
519,00 € T.T.C.
Unit price
per
Tax included.
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Wine En Primeur - Delivery beginning of 2024
Wine En Primeur - Delivery beginning of 2025
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DOM PÉRIGNON P2, 2003
Vineyard Detail
| AGRICULTURE | Sustainable |
| GRAPE VARIETIES | Pinot noir, chardonnay, meunier |
| VINEYARD SURFACE AREA | - |
| ANNUAL PRODUCTION | 300,000 bottles |
| HARVEST | Manual |
| SOIL | Limestone, chalk |
History and anecdotes
According to the legend, the monk Pierre Pérignon from the Hautvillers Abbey would be the one to originate the champagne method: storage in a cellar, better pressure-resistant bottle, cork, and blending of the three Champagne signature grape varieties. In 1669, he would have passed his knowledge to the Benedictine Thierry Ruinart who founded the first Champagne House in 1729.
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | - |
| GRAPE VARIETIES | Chardonnay, pinot noir |
| AROMAS |
Linden, dried apricot, fig, verbena, white pepper, spices, liquorice, iodine |
| FOOD AND WINE PAIRING | Caviar, veal and oyster pie, passion fruit entremet |
| Winemaking | Alcoholic and malolactic fermentation in steel vat and a second fermentation in bottle with disgorgement using the champagne method |
| BOTTLE SIZE | 75 CL |
