Dom Perignon


P2 Vintage '00|Prestige|2000

Descriptors & Texture

Descriptors & Texture


Rich Creamy

Earth

Earth


Mineral

Foods

Foods


Toasty Brioche Butter Malt Biscuit

Orchard Fruit

Orchard Fruit


Pear

Reims

Reims

What to expect


"The year was characterized by challenging contrasts between cold and rainy periods, and warm and stormy weather.  Summer was uncertain and often gloomy, the weather brightened up miraculously during the last few days of August, and the fine days continued right up until the end of the harvest.

While the Dom Pérignon Vintage 2000, first presented in 2008, revealed a combination of freshness and ripeness, of effervescence and harmony, it now projects a new expression. 
This Second Plenitude, P2 2000, draws from new energy, intensity, vitality and depth. 

The bouquet is ripe, lively and generous. The warm aromas of hay and brioche mingle with those of bergamot orange and russet stone fruit. The overall effect exudes smoky grey accents.

The vibrant opening strikes the first chord, a prelude to a complexity that is more tactile than plump, and only gives of itself gradually. The distinguished viscosity is understated and simply fits around the contours of the wine. The length is exquisitely bitter and abounds with sap, a mingling of liquorice and toasted malt."

Richard Geoffroy - Chef de caves

 

$699.00

Club Price $664.05 (?)

Descriptors & Texture

Descriptors & Texture


Rich Creamy

Earth

Earth


Mineral

Foods

Foods


Toasty Brioche Butter Malt Biscuit

Orchard Fruit

Orchard Fruit


Pear

What to expect


"The year was characterized by challenging contrasts between cold and rainy periods, and warm and stormy weather.  Summer was uncertain and often gloomy, the weather brightened up miraculously during the last few days of August, and the fine days continued right up until the end of the harvest.

While the Dom Pérignon Vintage 2000, first presented in 2008, revealed a combination of freshness and ripeness, of effervescence and harmony, it now projects a new expression. 
This Second Plenitude, P2 2000, draws from new energy, intensity, vitality and depth. 

The bouquet is ripe, lively and generous. The warm aromas of hay and brioche mingle with those of bergamot orange and russet stone fruit. The overall effect exudes smoky grey accents.

The vibrant opening strikes the first chord, a prelude to a complexity that is more tactile than plump, and only gives of itself gradually. The distinguished viscosity is understated and simply fits around the contours of the wine. The length is exquisitely bitter and abounds with sap, a mingling of liquorice and toasted malt."

Richard Geoffroy - Chef de caves

 

About the house 

About the house 


Food Suggestion 

This iconic house posses the name of the man who is believed to be the god father of Champagne. Lead by enigmatic winemaker Richard Geoffroy, he has continued to prove that he is a force to be reckoned with and has been turning out great vintages and even far more superlative second release cuvees in the P2 range.  Geoffroy believes that champagnes age in plenitudes. This super talented winemaker has a theory that champagnes in the wine-makers cellars head off on a period of change and development then reach a plateau before heading off on another journey of increased complexity and development. As such, great vintages of Dom Perignon are held back in the cellar with the yeast inside the bottle to allow the wine to take on another stratosphere of complexity and depth. Enter P2 - a wine that must be enjoyed at least once in your lifetime and more if you can justify it!   

Food Suggestion 


We would first recommend having this wine on its own without cuisine. It is a fascinating wine of considerable depth, layers and complexity. Please do not serve this wine in a narrow flute, it must be in an Emperor Champagne Tulip or a white wine glass. After you have slowly enjoyed a glass you could add cuisine to the experience. We are in caviar country, the house suggests "fried artichokes, sea bass, peach salad and Kombu; grilled potato chips, milk foam and caviar."