Dom Perignon - P2 Brut Champagne 2003 (750ml)
Price: $445.00
| Producer | Dom Perignon |
| Country | France |
| Region | Champagne |
| Varietal | Champagne Blend |
| Vintage | 2003 |
| Sku | 3403 |
| Size | 750ml |
James Suckling: 98 Points
This is a very thick dense DP with layers of ripe fruit. Dried apple pineapple and pie crust with some nougat undertones. Dense and layered with chewy tannins and a juicy finish. Umami undertone. This has the highest percentage of pinot noir ever. 15 years on the lees in bottle. 62% pinot noir and 38% chardonnay. Drink or hold.
Vinous: 96 Points
The 2003 Dom Pérignon P2 takes all the natural intensity of the first release and turns the dial up to eleven. Power generosity and volume are all exalted. The P2 balances richness with a greater sense of creaminess that comes through extended time on the cork. Readers should expect a ample heady Champagne that is very much built for the dinner table. I can't say I am especially surprised by how well the P2 shows even in this freakishly hot dry year as the first release continues to be terrific. -- Antonio Galloni
Wine Spectator: 96 Points
A supple backbone of citrusy acidity provides fine definition for this still fresh and lightly mouthwatering 2003 which is soft and creamy on the palate offering heady aromas and flavors of marmalade baked white peach white truffle and coffee liqueur underscored by minerally brine and smoke accents. This is finely detailed and well-meshed on the verbena- and spice-laced finish. Drink now through 2028.?A.N.
John Gilman: 94 Points
I last tasted the 2003 Dom Pérignon with Richard Geoffroy in the spring of 2018 in Hautvillers but that bottle was the original disgorgement rather than the soon to be released P2 version which has spent longer resting on its fine lees prior to disgorgement. I had been unaware before tasting the P2 version that the 2003 crop of chardonnay in the Côte des Blancs has been reduced by seventy percent by spring frost damage so that this vintage of Dom Pérignon included the highest percentage of pinot noir in the blend at sixty-two percent of any vintage ever produced of this cuvée. The cellar team also took the unprecedented decision in 2003 to ?brown? the juice ahead of fermentation to allow some phenolics to precipitate out before the fermentation got rolling in a manner that was first championed by Jean-Marc Roulot in Meursault. In any event the 2003 Dom Pérignon 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.
