Dom Perignon


Dom Pérignon Vintage 1990 Oenothèque P2 |Prestige |1990

Dom Perignon

Dom Pérignon Vintage 1990 Oenothèque P2

Prestige 1990

$1,750.00

- An exceptional vintage from a famous Grande Marque.

- The P2 is aged for 20 years on lees and a highly sought after vintage 1990.

- For simplicity, have on it's own or pair with Caviar. 

Complex aromas of roasted coffee and woody spice quickly merge with notes of barley sugar and dried citrus peel. On the palate: A penetrating, harmonious, precise richness without opulence. Persistent notes of candied citrus peels affirm themselves, becoming a vigorous and silky blend. 

In the rarefied world of prestige cuvée Champagne, Dom Pérignon Oenothèque is held with special reverence. Extremely rare, it is produced only in the very best vintages and is released 15 to 20 years after harvest after extensive ageing on lees. This 1990 Dom Pérignon Oenothèque is a masterpiece with which to savour life’s greatest occasions.

The Harvest in 1990

In 1990, after a particularly rapid spurt in vegetation growth, the Champagne region is hit hard by spring frosts in April. Blossoming is therefore difficult in the cold and rainy conditions. Blossom drop and uneven grape development are only compensated by the large number of bunches and the wide branches. A heat wave summer then sets in and remains until the generous downpours in the days leading up to the harvest, (on September 11). The musts boast an exceptional composition and homogenous quality; throughout the Champagne region.

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 cuvées 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 Pérignon 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!   

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." 

About the house 

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 cuvées 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 Pérignon 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 Pairing

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." 

Descriptors & Texture


Rich Creamy

Earth


Mineral

Foods


Toasty Brioche Butter Malt Biscuit