Reviews 94 points Wine Advocate "The 2003 Dom Perignon P2 is rich and demonstrative, wafting from the glass with aromas of stone fruits, honeycomb and buttered toast that leave more space for the wine's generous fruit tones than the more overtly yeasty original disgorgement. Full-bodied, broad and textural, it remains very youthful despite its below-average acidity, with notable precision to its ripe fruit tones and chalky structuring extract that provides, to some extent, a compensating sensation of freshness; it's actually evolving more slowly than its 2002 counterpart. (WK)" 94 points John Gilman "In any event, the 2003 Dom Perignon is drinking beautifully in its new P2 guise, wafting from the glass in a complex blend of dried apricot and apple, lovely botanical overtones, still a classic foundation of DP minerality, dried flowers, menthol and plenty of upper register smokiness. On the palate the wine is deep, full-bodied and quite broad-shouldered in personality, with plenty of mid-palate stuffing, elegant mousse, bright acids and a long, powerful and complex finish that closes with customary mineral notes. This is an outstanding wine that is drinking very well and is really one of the recent vintages of Dom Perignon that performs best at the table. (JG)"
About Dom Perignon
Dom Pérignon is the iconic tête de cuvée for Champagne’s celebrated Moët & Chandon house, taking its name for the famous 17th century monk said to have pioneered la méthode champenoise and made in the same historic abbey near Epernay where he worked. Only available in vintage years, from a blend of the estate’s finest grapes, “Dom” generally releases of no more than six vintages per decade due to its exceptionally high standards.
Winemaker Vincent Chaperon uses cultured house yeast strains for both primary and malolactic fermentations to best achieve the house style. He and his team then separately ferment the grapes, then create the blend of roughly 50% Pinot Noir and 50% Chardonnay, adjusting to the needs of the vintage. The wines then rest on their lees for a striking seven years in bottle before riddling. Once disgorged, the team lets the wines rest for another six months, while the 2008 vintage was held for four years before release. Fresh aromas, mineral complexity and a chiseled structure define the house style, inspiring critics to consistently award the wines high praise.