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Dom Perignon 2002 Champagne 75cl
|Mix 12||Mix 6||Single||Bottles|
|Dom Perignon 2002 - 75cl||Dom Perignon 2002 - 75cl||£189.95
|Size||bt per case||In Bond|
|Dom Perignon 2002
Price per Case
Weather: The 2002 vintage shaped up ideally over the spring, with no significant frost and near-perfect flowering. Then followed a summer marked by long, sunny periods interspersed with regular cloudy and rainy spells. The vines were in good health and the dehydration of the grape berries helped them reach new heights of ripeness.
News Article: Dom Pérignon 2002 performed well in our comprehensive Prestige Cuvées from 2002 blind tasting in October 2016 with Jancis Robinson MW. Read the full write-up here.
Vineyards: 100% Grand & Premier Cru
Grape Varieties: 51% Chardonnay, 49% Pinot Noir
Ageing: 7 years on the lees
Disgorged: July 2009
Dosage: 6 g/l
Drink: Now to 2028
Tasting Note: On the nose, the first hints of fresh almond immediately open up into preserved lemon and dried fruits, rounded off by darker smokey and toasted qualities. On the palate, it is creamy, energetic and warm, focusing on the fruit, then gradually taking on more profound bass notes. Dom Pérignon 2002 is a magnetic, still-elusive wine that fully reveals the nature of this legendary House.
The 75cl bottles of Dom Pérignon 2002 do not have an individual branded gift box.
Tasted blind. Very alluring nose. Very complex. Heady nose. Rich and really rather beautiful. Very complete. Rich but not sweet. Love the reverberation. Long and throbbing. Rich but appetising. Winston?”
Much deeper gold than the P2 2002. Great tightness and lots of savoury character. Very long and tense. Savoury white burgundy character. Beautiful stuff!
Today, that legacy lives on. Produced in amazing volumes yet retaining its sheer class, Moët & Chandon's prestige cuvée is so distinguishable, the two brands are best considered autonomous. Based on a core of Grand Cru villages and the oldest vines of the Premier Cru of Hautvillers, 'The Dom' is a wine of tension, power and long-ageing endurance and has been the vision of talented Chef de Cave, Richard Geoffroy, for over two and a half decades. Geoffroy's unique winemaking philosophy is to allow the personality of each vintage to express itself and compliment it with the famous House style, rather than simply re-creating an identical blend each year.
Cellar Master: Richard Geoffroy
Winery Location: Épernay | Champagne, France
Champagne Region: Côte des Blancs
Annual Production (bottles): Undisclosed
Anthony Rose on Dom Perignon 2002 anthonyrose.com, 18th July 2010
An interview with Richard Geoffroy, Dom Perignon Cellar Master wine-searcher.com, 20th March 2013
Vintage Overviews Grand & Premier Crus Explained
Gift Wrapping & Cards - choose these at checkout.
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Dom Pierre Pérignon, one of the Benedictine Monks, was appointed Cellar Master and charged with improving the quality of their wine. At this time, most wines were red but with Champagne being so northerly, it wasn’t really warm enough for red wine production. This cooler region of France saw later harvests and so the wines often hadn’t finished fermentation before the cold winter set in. Spring then came, warmed up the bottles and the fermentation started again - this time in the bottles, which often exploded and the fizz was seen as an imperfection. Dom Pierre Pérignon tried hard to improve a number of vineyard practices and grape pressing techniques and even brought in stronger glass from England, producing cleaner white wines with a light fizz (sealed with a cork and 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 1800s that this process was perfected closer to what we call champagne today, but much of the practices still used in champagne production 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, a 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 each year the Chef de Cave reinvents the house style with different grapes, creating a unique champagne: 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 – Chardonnay and Pinot Noir – which are taken from the very best vineyards in Champagne.
The champagnes 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.
Current 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 characterises the champagnes: an alliance of complexity and intensity. Slow maturation means that each vintage has wonderful ageing potential and can be presented in three Plénitudes.