The minerality of Dom Pérignon P2

Wine Philosophy

When I met Alexandre Schmitt, we first tasted the five consecutive vintages between 2002 and 2006. We then moved on to the exploration of Dom Pérignon’s second plénitude with Dom Pérignon P2 1996 and Dom Pérignon P2 1998.

I consistently notice that Dom Pérignon’s minerality is magnified by the additional maturation in our cellars as the wine reaches its second plénitude. Dom Pérignon P2 sings higher and stronger, with renewed intensity and energy, and it affects the expression of minerality in various ways.

On the nose of Dom Pérignon P2 1998, minerality displays its tactile, powdery character. It brings out an unexpected freshness, and provides the perfect counterpoint to the ripe fruit.

In Dom Pérignon P2 1996 minerality becomes gustatory. It interacts with the wine’s acidity to form a sapid, saline taste creating a welcome appetence. This salinity on the palate is the bridge between the earth and the sea, between minerality and marine notes.

So much as been said about minerality: it is a complex and sophisticated concept that can be difficult to grasp in its entirety. At its peak, minerality can be as much tactile as gustatory or aromatic. I hope you can discover it through the tasting of Dom Pérignon’s second plénitude.

Richard Geoffroy

Richard Geoffroy, Creator and Chef de Cave of Dom Pérignon since 1990.