Dom Pérignon

P2 Brut Champagne Blend

9.436 ratings
9.411 pro ratings
Champagne, France
Champagne Blend
Squash & Root Vegetables, Meaty & Oily Fish, Shellfish, Crab & Lobster, Cake & Cream, Soft Cheese, Hard Cheese, Salads & Greens, Salami & Prosciutto, Pork, Fish, Chicken, Duck, Onion, Shallot, Garlic, Nuts & Seeds, Fruit & Berries, Beans & Peas, Exotic Spices, Turkey, Pungent Cheese, Shellfish, Oyster
Top Notes For
Conrad Green

Lush open fruit. Warm brioche and corn and sweet fruit. Balance and delicious. No sign of heat

Lush open fruit. Warm brioche and corn and sweet fruit. Balance and delicious. No sign of heat

Feb 24th, 2023
Bob McDonald

At the Dom Perignon Dinner last Friday night. Amazing they made a P2 in this tough vintage - the hottest summer in 53 years and the driest in a decade. Powerful without the detail, refinement and nuance of the 2002. Still an incredible champagne with a lovely smokiness and length.

At the Dom Perignon Dinner last Friday night. Amazing they made a P2 in this tough vintage - the hottest summer in 53 years and the driest in a decade. Powerful without the detail, refinement and nuance of the 2002. Still an incredible champagne with a lovely smokiness and length.

Nov 22nd, 2021
Adam Jesberger

Slammin

Slammin

Sep 23rd, 2015
Blake Leja

Sommelier Prosecco Restaurant

8.8

Warm vintage, the roundness shows.

Warm vintage, the roundness shows.

Dec 25th, 2014
Marta Jackowska

Surprise 😱😅

Surprise 😱😅

Apr 3rd, 2022
Vivek

Restaurant Zen

Restaurant Zen

Mar 12th, 2022
Ichiro Kawachi

Tea-like tint and tannin

Tea-like tint and tannin

Sep 5th, 2017
Matt P

Almost floral when it is smelled. Lots of layers of flavor. Amazing all around with a slightly sweet finish.

Almost floral when it is smelled. Lots of layers of flavor. Amazing all around with a slightly sweet finish.

Oct 22nd, 2016
Rod Hildebrant

Beaitiful

Beaitiful

May 26th, 2016
Christina

So delicious. Sort of slightly sweet but finishes nice and tart.

So delicious. Sort of slightly sweet but finishes nice and tart.

Mar 14th, 2016