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Dom Perignon Plenitude 2 - P2 1998 Champagne 75cl
|Mix 12||Mix 6||Single||Bottles|
|Dom Perignon Plenitude 2 - P2 1998 - 75cl||Dom Perignon Plenitude 2 - P2 1998 - 75cl||£394.00
|Size||bt per case||In Bond|
|Dom Perignon Plenitude 2 - P2 1998
Price per Case
The first release (P1) comes approximately 8 years after the harvest and is the style that most consumers are familiar with. The second stage (P2) takes roughly 15 years, during which time the cuvée 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 reaches its ultimate peak. Initially these mature vintages were made available under limited release called “Oenothèque” but were re-braned in 2014 as “Plénitude”. Read more about the Plénitude concept here.
Weather: The 1998 season was marked by extremes: few grapes, a spectacularly hot August and grey, rainy weather during the first two weeks of September. Dom Pérignon held back from harvesting and were able to take advantage of the miraculous spell of good weather that followed - a decision that transpired to be the making of the vintage. The 1998 vintage was first released as the 'standard' Dom Pérignon (P1) labelling back in 2005. The second release, Plénitude 2, was then launched in 2015 after an additional ten years of ageing.
News Article: At our Launch Event in November 2014, Richard Bampfield MW guided guests through a horizontal tasting of a range of prestige cuvées from 1998. Watch his six minute video about Dom Pérignon Plénitude 2 1998 here.
Vineyards: 100% Grand & Premier Cru
Grape Varieties: 55% Chardonnay, 45% Pinot Noir
Ageing: 16 years on the lees
Dosage: 6.5 g/l
Drink: Now to 2032
Tasting Note: Medium gold colour. Loads of honey character and burnt sugar notes on the nose. P2 1998 is appearing quite mature at this stage, but still has great acidity. Has undergone 100% malolactic fermentation adding complexity and a slight buttery personality. Very evolved and masses of complexity.
Dom Pérignon Plénitude 2 - P2 1998 is presented in a high-quality metalled Dom Pérignon gift box (as shown in the bottom left picture).
Delicate but very concentrated too. Round and rich. Quite opulent. Broad and muscular; meaty.
Rich and vanilla and broad now, the nose has really opened out. Creamy. Tiny bead and still lots of acidity but now it’s lime sherbet and dancing away. Quite an impact on the palate. Neat, firm impact on the finish. Very long and vibrant. Really builds towards the end. Hint of putty. Definitely firm.
Slightly paler than the earlier disgorged version of the 1998. Light hint of torrefaction on the nose but not that struck-match reduction, and actually smells fresher, more citrus and orange peel and it is definitely fuller, broader in the mouth and has more power (as the P in P2 might suggest since it is an abbreviation for plénitude). Creamier and yet the acidity shoots through the middle. A much more extreme wine. Not sure if it is better, just different. Less well integrated, for now. Acidity seems higher. Very long finish.”
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
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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.