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Dom Perignon P2 Vintage 2004\nSEASON\n2004, Ease \u0026amp; GENEROSITY\nWith its remarkable ease and generosity, the 2004 winemaking year stands out in the history of Dom PĂŠrignon. The year unfolded in a virtually ideal scenario. Each season segued to the next with ease and fluidity, devoid of disturbances or excess. A rather cool August was followed by a few weeks of dry heat that made the vintage. The harvest began on September 24th, providing grapes that were superbly ripe.\nRENAISSANCE \u0026amp; CALM\nAfter the syncopated rhythms of 2003, Vintage 2004 PlĂŠnitude 2 appears evident, a year of renaissance and calm. The wine balances on the edge with immediacy and surprise, evolving between tension and weightlessness.\nNOSE \u0026amp; PALATE\nAN Affirmed And Precise MINERALITY\nThe 2004 fruit remains discreet, yet more clearly defined in this second plenitude of the Vintage. Citrusy notes of pink grapefruit and blood oranges gently cede to figs. The additional time on the lees elevates the minerality of the vintage with the sublime maturity that is Dom PĂŠrignon's signature. PlĂŠnitude 2, 2004, has notes of Cocoa, mocha, roasted nuts, brioche and honey. The wine balances on the edge with immediacy and surprise, evolving between tension and weightlessness. It has an extreme, tactile precision, deep and sculptural. The sensations come together in a persistent and elegant finish, underlined by sappy, licorice notes.\nFOOD \u0026amp; Wine PAIRING\nDom PĂŠrignon Vintage 2004 PlĂŠnitude 2 offers attractive pairing possibilities, diving into concepts, ingredients, styles, to explore different recipes. The wine is vibrant, a trait that can be revealed by lobster, molĂŠ verde and cardamom. The combination of veal, dashi broth and spirulina will bring out the paradoxical facet of the wine while pigeon, pistachio and kalamanci baklava will highlight its light. The wine is tactile: a green tomato sorbet will magnify its silky, creamy character. The wine exhibits a balanced tension: a facet that can be explored thanks to roasted pineapple, candied citrus peel and aniseed. |
