Dom Pérignon Vintage 2002 - Plénitude 2
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TASTING NOTES:
Vibrant and intense, with an exotic maturity
A medium pale gold with very fine bubbles.
Complex and exotic with crystallized fruits, marzipan, sweet spices and fresh coriander. Time in the glass brings fresh saffron, a subtle saltiness and a deeper, more reserved bouquet.
An instant hit of compelling flavours, opulent and ethereal, lively yet sensual, around a core of fruit. Then comes a lusciousness, balancing salinity with hints of liquorice.

Cellar Master, Dom Pérignon

HOW TO ENJOY:
Dom Pérignon Vintage 2002 - Plénitude 2
- Service temperature - 10-12°C
- When to drink - Drink now through 2030+
- Alcohol by volume - 12.5 % Vol.
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - Brut

BLEND AND ORIGIN:
DOM PÉRIGNON VINTAGE 2002 - PLÉNITUDE 2
While overall 2012 was dry and warm in Saint-Émilion, a very wet spring and early summer meant shoot development and flowering in the vineyards was uneven.
2002 welcomed in a warm, dry spring – and in the vineyards, flowering was perfect.
In the summer, sun shone and rain fell in just the right quantities for Dom Pérignon’s pinot noir and chardonnay grapes, while September winds helped to achieve a ideal ripeness – particularly in the chardonnay.
After 15 years on its lees, the vintage now achieves a new sublimity, with great potential for aging.

FOOD PAIRING:
Let this vintage shine with succulent, salty dishes.
Explore the champagne's intensity by pairing it with creamy prosciutto. Or bring out its vibrancy with the finest oysters you can find.
Keep it simple with tuna belly, set off with a sprinkle of salt and lime. Add a little caviar for that uber-refined touch.

FOOD PAIRING:
Let this vintage shine with succulent, salty dishes.
Explore the champagne's intensity by pairing it with creamy prosciutto. Or bring out its vibrancy with the finest oysters you can find.
Keep it simple with tuna belly, set off with a sprinkle of salt and lime. Add a little caviar for that uber-refined touch.
