Dom PérignonPlénitude 2 Vintage 2006 Bottle (0.75L) | Box
Plénitude 2 is the second life of Dom Pérignon, patiently elevated to a new peak of expression. During nearly 17 years of slow, controlled transformation, Dom Pérignon Plénitude 2 Vintage 2006 with boxed set increases its energy to reach an assumed, elevated maturity, a paroxysm of vitality. It unfolds in every dimension, becoming fuller, longer, deeper and more intense.
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This Vintage matured for 17 years in the cellar, from 2006 to 2023.
On the nose
At first, the complexity is soft, warm, reassuring and nuanced. The floral and mineral tone quickly opens up to vine peach, citron, calisson and mocha.
In the mouth
Restrained and tender at its core, the fullness settles on the palate. The thick envelope becomes firmer and the complexity grows, skin-deep, progressively saline. The whole finally blends into a finish of exquisite bitterness and glorious ripeness: dried fruit, cocoa, roasted hazelnut.
Dom Pérignon Plénitude 2 Vintage 2006 makes tasting a singular experience. It reveals a champagne that derives its intensity from its precision. This precision is asserted in a gastronomic dialogue where food and ingredients illuminate each of the champagne's facets.
To appreciate all its finesse and aromas, champagne should be enjoyed chilled (but not iced). Depending on the cuvée, the ideal serving temperature is between 8 and 12°C.
Like all wines, champagne can be kept for varying lengths of time, depending on the type. Under optimal storage conditions, champagne can be kept for 1 to 2 years for Brut cuvées, and up to 4/5 years or even longer for vintage and prestige champagnes. Whatever happens, rest assured that you'll never be able to open your champagne too early, as the Champagne Houses only release their cuvées when they have reached perfect ripeness and are ready for immediate consumption.
Chardonnay, Pinot Noir.
Vintage 2006: The weather in 2006 was generally hot and dry, albeit with contrasts. While July was scorching, August was unusually cool and wet. It was the near-summer character of September that made the Vintage, drying out the few outbreaks of botrytis and bringing a much higher-than-average level of ripeness. Harvesting began on September 11 and lasted almost three weeks.
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