2004 Moet & Chandon, Dom Perignon P2

2004 Moet & Chandon, Dom Perignon P2

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  • Type: Sparkling White
  • Grape: Chardonnay, Pinot Noir
  • Style: Mellow and Flamboyant
  • Alcohol: 12.5%
  • Region: Champagne
  • Subregion: Epernay
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The name Dom Perignon, a registered but unused brand under the ownership of Champagne Mercier, came into the possession of Moët et Chandon in 1927 by marriage. In 1936 a short-release of older-vintage wine caused a stir in the press, and Marketing Director Robert-Jean de Vogüé struck upon the idea of releasing an expensive prestige cuvee under the Dom Perignon brand. This cuvee was, initially, simply a re-bottling of the Moet 1921 vintage, but from 1943 the brand became increasingly separate from the rest of the company. Vineyards, some of the finest in the region, have been purchased exclusively to produce Dom Perignon. P2 is a late-bottle vintage from the famous Champagne house, with about 15 years in the cellar before bottling. 

With its remarkable ease and generosity, the 2004 winemaking year stands out in the history of Dom Pérignon. A rather cool August was followed by a few weeks of dry heat that made the vintage. The wine balances on the edge with immediacy and surprise, evolving between tension and weightlessness.

Citrusy notes of pink grapefruit and blood oranges gently cede to figs. The additional time on the lees elevates the minerality of the vintage. You'll find notes of Cocoa, mocha, roasted nuts, brioche and honey. The sensations come together in a persistent and elegant finish, underlined by sappy, licorice notes.

The wine is vibrant, especially when paired with lobster, molé verde and cardamom. The combination of veal, dashi broth and spirulina will bring out the paradoxical facet of the wine while pigeon, pistachio and kalamanci baklava will highlight its levity. The wine is tactile: a green tomato sorbet will magnify its silky, creamy character. The wine exhibits a balanced tension: a facet that can be explored when paired with roasted pineapple, candied citrus peel and aniseed.

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