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|Dom Pérignon Plénitude 2 - P2 1995
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|Dom Pérignon Plénitude 2 - P2 1995
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Dom Pérignon Plénitude 2 - P2 1995 ChampagneMore vintages: 1993, 1998The Plénitude concept has been years in development at Dom Pérignon and they have identified the natural course of aging that Vintage Champagne takes. Rather than improving steadily as is the case with many wines, it seems to take 3 defined stages in its life. The first release (P1) comes approximately 8 years after the vintage and is the style that most are familiar with and is currently the 2006 vintage. The second stage (P2) takes roughly 15 years and really takes a profound leap to a new quality level where it will plateau for many years in terms of improvement. Finally the third Plénitude (P3) will see the champagne ageing another 20-30 years until it peaks with both previously falling under the Oenothèque banner.
The first release of the 1995 vintage was in 2002, this had a great depth and balance with incredibly ripe fruits. Now, some 21 years later since bottling, P2 1995 has flavours of complex rich and concentrated fruits. After now some 16 years on the lees in the famous Cellars in Épernay, the purpose of which is perfectly summed up by the winemaker himself: "For the Second Plénitude, we're looking for the peak of energy, intensity and vibrancy, showing the wine in high-definition," Richard Geoffroy, Chef de Cave, Dom Pérignon.
Chef de cave, Richard Geoffroy: '1995 is remembered for its exceptional summer. Spring was rather gloomy and the vines flowered late but quickly, thanks to summer weather which had reached heat-wave proportions by the end of June. For two months there was very little rain, a few isolated storms, and temperatures for the season were the highest for the last thirty years. Harvesting began on 18 September for the Chardonnay, and 25 September for the Pinot Noir.'
The 1995 harvest was a large crop and shared similar characteristics with the renowned 1998. After a previous four years of tough growing conditions, 1995 came as a relief as the first universally declared vintage since 1990. The summer was mainly hot, with some showers a few weeks before the harvest.
On the nose, a fresh bouquet of fruits combines with hints of rye, praline and smoke. On the palate hints of toasted brioche, smooth and very balanced, this champagne has abundance of apple and hints of spice. The finish is incredibly long and full of vibrancy.
Dom Pérignon P2 1995 is presented in a superb Dom Pérignon metal box. This is a very scarce release.
Grape Varieties: Chardonnay, Pinot Noir
Dosage: 6 g/L
Dom Pérignon P2 1995 Champagne: same day delivery in London, next day UK mainland & free delivery on 6+ bottles. Dom Perignon Overview Vintage Overviews Grand & Premier Crus Explained
“We had no problem polishing off two bottles of the sublime 1995 Dom Pérignon Oenothèque to start. What a wine! Our bottles were superb; clean, precise and intensely aromatic, with endless layers of fruit and phenomenal balance.”
“Mid pale gold. Quite a ripe nose. Big and bold, even toasty. Lively toasted almonds. A little dry on the finish. Some dried apricots. Exuberant, not quite as long as 1996 and 1998. Lots of fun but less complete and complex than some. ”
An interview with Richard Geoffroy, Dom Perignon Cellar Master wine-searcher.com, 20th March 2013
Dom Perignon Overview
Uniquely only available as a vintage Champagne produced in exceptional years from just two grape varieties, Chardonnay and Pinot Noir, Dom Pérignon is an iconic wine with an unrivalled heritage.
Nestled in the heart of Champagne on a hillside overlooking the Marne Valley, the Abbey of Hautvillers is the House of Dom Pérignon's historic birthplace. It was founded in around 650 by Saint Nivard, the Archbishop of Reims. It was destroyed and rebuilt on several occasions, but finally rose from its ashes in the 16th century with the help of Catherine de Médicis. It was in this exceptional place that Dom Pérignon pursued his ambition to create the "best wine in the world" for 47 years.
Dom Pierre Pérignon one of the Benedictine Monks, was appointed cellar master and charged with improving the quality of their wine, at a time when most wines of the time were red and Champagne being so northerly, it wasn't really warm enough for red wine production.
At the time this cooler area of France saw later harvests and so the wines often hadn't finished fermentation before the cold winter set in. So this meant the wines which needed bottling to prevent spoiling often still had sweetness. Spring came and warmed up the bottles and the fermentation started again in bottle, often bottles exploded and the fizz was seen as an imperfection. Dom Pierre Pérignon at the time tried hard to improve a number of vineyard practices, grape pressing techniques and brought in stronger glass from England and by default produced cleaner white wines with a light fizz, sealed with a cork, firmly tied down! The Abbey at Hautvillers became an important supplier of wine to events at Reims Cathedral and to the Royal Household.
It was nearly 100 years later in the early 1800 before this process was perfected closer to what we see today and know as Champagne, but much of the practices we see today in making Champagne trace their origins back to Dom Pierre Pérignon's time at the Abbey. In recognition of his work when Dom Pierre Pérignon died in 1715 he was granted special rights to be buried in the abbey, space normally reserved for the Abbots.
The philosophy, vision and spirit of Dom Pérignon are incarnated in his Manifesto, a document which explains the ten basic principles guiding winemaking at the House. Dom Pérignon can only be a vintage and blended. Each year, the Chef de Cave reinvents the House style with different grapes, creating a unique vintage, a perfect balance between the expression of Dom Pérignon and the expression of the vintage itself. It is made using a subtle blend of two grape varieties - Pinot Noir and Chardonnay - which are taken from the very best vineyards in Champagne.
The wines owe their complexity to the slow ripening of the grapes, which conserves freshness while revealing new aromas and new textures with the passing of time. These aromas, which develop in the wines as they are protected from oxygen during the ageing process, guarantee exceptional cellaring potential and a characteristic minerality which is an aromatic signature of the House.
Chef de Cave Richard Geoffroy makes the decision each year as to whether or not the vintage will be declared: "If the fruit we have harvested doesn't satisfy the Dom Pérignon criteria, there will not be a vintage that year." This vision is tangible through the subtle balance that characterizes the House Champagnes: an alliance of complexity and intensity. Slow maturation means that each vintage has wonderful ageing potential and can be presented in three Plenitudes.