Dom Perignon : Plenitude P2 2003
Marks and reviews
A fresh, mineral and iodised vintage
Dom Pérignon champagne owes its name to Pierre Pérignon, the famous monk and cellar master of Abbey de Hautvillers in 1668, who was also known as Dom Pérignon. Legend says that Pierre Pérignon discovered what is known today as the Champagne method. As a point of interest, he taught this method to Benedictine monk, Thierry Ruinart, in 1669, which allowed Ruinart to become the first Champagne house in 1729. Since 1st January 2019, Vincent Chaperon has succeeded Richard Geoffroy as Dom Pérignon’s Cellar Master.
“Time is at the heart of Dom Pérignon’s equation.” It is thanks to the House’s former Cellar Master, Richard Geoffroy, who was the soul of Dom Pérignon for 28 years, that the concept of “Plénitude” was born. Since the expression of a vintage is not fixed in time and evolves in stages, P2, or Deuxième Plénitude, offers a new vision of champagne after more than 15 years of development. A limited numbers of bottles is reserved for Plénitude 2, intended for a longer ripening process.
A year forever etched in the history of Champagne, the climatic conditions during which enforced the earliest harvest in the region’s history since 1822. 18 years of ripening were necessary to achieve a much sought-after harmony, giving this vintage a wonderful freshness.
Plénitude P2 2003: Characteristics and tasting tips
Plénitude P2 2003 by Dom Pérignon seduces by its aromatic intensity, its precision as well as its exceptional freshness.
Food and wine pairing
The fruity and slight smoky elegance of oysters amplifies the precise, intense and vibrant character of the Vintage 2003 Plénitude 2. The delicious combination of ham with the iodised essence and aromatic brilliance of caviar unleashes the instant and precise freshness of this vintage. Accompanied by the sweetness and acidity of passion fruit, the tasting of this Vintage 2003 Plénitude 2 is remarkably intense.