Dom Pérignon P2 Vintage in Gift box 2006

Winery Background and History:

Dom Pérignon was launched in 1921 by Moët & Chandon as a prestige vintage Champagne named after a pioneering 17th‑century monk. Only produced in exceptional years, it undergoes extended cellar aging known as plénitudes. The Plénitude 2 (P2) release, typically after around 15 years on lees, represents a maturation peak of depth and complexity beyond the standard cuvée 

Producer and Wine Maker:

Led by Chef de Cave Vincent Chaperon and his cellar team, the P2 2006 is crafted from meticulously selected grapes from Grand Cru sites. Fermentation is parcel-wise in stainless steel and oak, followed by prolonged lees aging in Dom Pérignon’s historic cellars before disgorgement at peak maturity 

Vineyards and Micro Climate:

The 2006 blend, comprising 55 % Pinot Noir and 45 % Chardonnay, originates from 17 Grand Cru villages. The cool maritime Champagne climate featuring a warm September, paired with chalky soils, fostered ripe flavors alongside vibrant acidity and structure ideal for long aging 

Vinification & Aging Methods:

Parcellar fermentation in stainless steel and oak is followed by 15 years on lees, allowing time-driven transformation. Disgorgement occurs at the second plenitude stage around 15 years post-vintage, with low dosage (~4.5 g/L), emphasizing purity, texture, and minerality ()

Tasting Notes:

A radiant golden hue with toasty highlights. Aromas include brioche, orchard and stone fruits, citrus peel, honeywood, anise, and mocha. The palate offers crème brûlée, dried fruits, roasted nuts, exotic spice, and chalky minerality with powerful intensity and a persistent finish ()

Food & Wine Pairing:

Pairs exquisitely with refined seafood such as lobster bisque, scallops, sashimi, and langoustine. Also elevates creamy poultry dishes, veal with herb cream sauces, truffle risotto, and mushroom-based creations ()

Service Methods and Temperatures:

Serve at 10 °C in large tulip or fine-stem glasses to enhance aromatics and preserve mousse. No decanting is needed—gentle swirling after pouring helps unveil depth ()

Storage and Aging Potential:

When cellared at 10–12 °C with proper humidity and darkness, the wine continues to evolve beautifully well past 2040, developing tertiary layers of honey, nutmeg, smoke, pastry, and spice ()

Grape Varietals & percentage used:

Pinot Noir 55 % · Chardonnay 45 % ()

ABV (Alcohol by Volume):

12.5 %

Scores:

Wine Spectator 98 points

James Suckling 99 points

Wine Advocate 95 points

Robert Parker (included in Advocate)

Vinous (Antonio Galloni) 99 points