Dom Pérignon P2 2003 is the second release of a vintage made in extreme conditions, launched in 2021 at the same time as the 2012. It has one of the highest shares of Pinot Noir of any Dom Pérignon.
About This Champagne
April frosts destroyed around 70% of the crop on the Côte des Blancs, then came a scorching summer. When the team measured the grapes on 15 August they realised picking had to start within five days. Richard Geoffroy rejected any must with a pH above 3.3, a one-off use of that measure to decide selection at Dom Pérignon, and let the juice oxidise before fermentation to shed excess phenolics. The blend is 62% Pinot Noir and 38% Chardonnay. The P2 spent 15 years on lees and was disgorged in September 2019 with 5 g/l dosage.
Tasting Profile
- Nose: Peach, baked apple and apricot, with hazelnut, pastry and a streak of iodine.
- Palate: Full, broad and textural, with honeycomb and ripe stone fruit, and a chalky grip that keeps it fresh despite the low acidity.
- Finish: Long and savoury, with spice, earth and a light umami note.
Serving & Food
Serve at 10 to 12°C in a Burgundy white glass. Its richness makes it a wine for the table: think Peking duck, pork belly with preserved mustard greens or a mature Comté. Drinking now and developing slowly.
How to Enjoy
Anyone curious about how Dom Pérignon handled the heat of 2003, and dinners built around rich, savoury dishes.
Product Details
Producer: Dom Pérignon
Cuvée: P2 / Plénitude 2
Vintage: 2003
Region: Champagne, France
Grape Variety: 62% Pinot Noir, 38% Chardonnay
Disgorged: September 2019
Dosage: 5 g/l
ABV: 12.5%
Volume: 750mL
About the Maison
The house takes its name from Dom Pierre Pérignon, the Benedictine who ran the cellars at the Abbey of Hautvillers until his death in 1715.
The story that he invented sparkling Champagne was started more than a century later by one of his successors, and the records do not support it: the 1724 treatise in which his pupil Frère Pierre set down his methods never mentions bubbles. What he did champion was careful vineyard work and blending, and Hautvillers remains an important source of Pinot Noir for the wine.