Dom Pérignon : Plénitude P3 1992

Characteristics and tasting advice for Dom Pérignon's Plénitude P3 1992

Tasting

Nose
The nose opens with delicate notes of anise and fresh almond, before gradually revealing more exotic aromas of ripe mango and dried fig. This aromatic bouquet is subtly enriched by hints of roasting, bringing depth and complexity.

Palate
On the palate, the attack reveals an airy and silky texture. The mouth is full and balanced, giving way to a lively and persistent finish marked by flavors of candied grapefruit enhanced with a peppery note. A tasting full of finesse and elegance.

Food and wine pairings

Champagne with a strong character, Dom Pérignon's Plénitude P2 2002 reveals itself in the most daring gastronomic pairings that, like a game, will allow you to explore the multiple facets of its personality.

The new dimension of a longevity prodigy

The property

The Dom Pérignon champagne owes its name to the famous monk and procurator of the Abbey of Hautvillers in 1668, Pierre Pérignon, known as Dom Pérignon. According to legend, Pierre Pérignon discovered what is now called the Champagne method. For the anecdote, he taught this method in 1669 to the Benedictine Thierry Ruinart, thus allowing Ruinart to historically become the first Champagne house in 1729. Since January 1, 2019, Vincent Chaperon has succeeded Richard Geoffroy as Cellar Master of Dom Pérignon.

The vineyard

An emblematic cuvée recognized for its excellence by the finest connoisseurs, each Dom Pérignon Vintage magnifies the pure and authentic expression of a vintage in Champagne.

The wine

"Time is at the heart of Dom Pérignon's equation". It is thanks to the former Cellar Master of the House, Richard Geoffroy, who embodied the soul of Dom Pérignon for 28 years, that the concept of "Plénitude" was born.

Produced in limited quantities during exceptional vintages, each edition captures the fascinating personality of a year that marks the history of Champagne.

The vintage

After three years marked by spring frosts, the vines benefited from favorable conditions for their bud break. The flowering, early and homogeneous, began at the end of May in some plots of the Côtes des Blancs and continued until mid-June in the pinot meunier vineyards. The summer, hot and sunny, was punctuated by a few episodes of localized hail. The harvest began on September 14 for the chardonnay and September 15 for the pinot noir. The harvest stood out for its optimal maturity, offering musts of great finesse and beautiful roundness.