© Alexandria Rae Cubbage, 13th July 2019
Early July this year, we received in 2002 Dom Pérignon P2, and I had the opportunity to taste it with the new Chef de Cave for Dom Pérignon, Vincent Chaperon. I like the original cork 2002 DP, so I was super excited to have the opportunity to try the Plénitude version with extended ageing on its lees. The team at Moët & Hennessey are incredible when it comes to creating an experience and brand image, and for the 2002 – it’s all about elevation. More specifically, elevating the wine beyond its first release and elevating the ageing potential. This wine has seen 15 years of ageing for its P2 release.
When I tasted the 2002 P2 what struck me was its aromatic intensity combined with laser-like precision, minerality and vibrancy on the palate; these components are everything I want in a glass of Champagne. On the nose, I found aromas of brown butter as it’s in the warm pan before it starts to really caramelize and still has toasty and nutty notes more than sweet aromas. In addition, flavours of Granny Smith apple, thyme, sage, lemon citrus and poached pear.
I liked this Champagne even more when combined with food as the dishes chosen to match highlighted its strengths. My favourite pairing during the lunch was the Akamutsu. It was steamed with seaweed in a Dutch oven which allowed you to fully appreciate the delicate, natural sweetness of this fine white meat fish from Yamaguchi. And when paired with the 2002 P2, the refinement and earthy minerality came out. If you are a Champagne lover, the 2002 P2 is one you will want in your cellar. Consider doing a side by side comparison of the 2002 DP original cork with the 2002 P2 at your next dinner, or maybe another P2 as well!