Description & elaboration
The P2 2008 cuvée by Dom Pérignon embodies the second Plénitude of this exceptional vintage — the peak stage at which the wine reaches its most vibrant expression. This is a champagne of candied lemon, bergamot and roasted coffee notes, with a silky, enveloping texture on the palate. Presented in its gift box, it calls for a grand table of connoisseurs. A rare cuvée, released in limited quantities by a House whose standards for ageing are unrivalled in Champagne.
The blend for this vintage draws on grapes from Premier and Grand Cru classified terroirs. The village of Hautvillers, the birthplace of Dom Pérignon, brings its distinctive character through its unique exposition. Several Grand Cru communes complete the sourcing, notably the terroirs of Aÿ and Bouzy. With south-east-facing slopes, they enrich the wine's profile with a dense, concentrated substance. The soils of Cramant and Avize reinforce the chalky identity of the wines. This singular geology imparts a persistent salinity to this champagne.
The winemaking
The blend comprises fifty-three per cent Pinot Noir and forty-seven per cent Chardonnay. The musts are drawn exclusively from the first pressing of Champagne's traditional presses. The cuvée benefits from a prolonged maturation of 180 months on the lees.
This slow autolysis (the gradual breakdown of spent yeast cells, a source of brioche and toasted bread aromas) in the cellars underpins the concept of successive Plénitudes that is unique to Dom Pérignon. Corking under natural cork — a method that promotes slower evolution and greater bubble finesse — is followed by manual riddling and hand disgorgement.
The 2008 vintage
Grey, overcast skies characterised the 2008 growing season. Spring temperatures fell below ten-year averages, slowing budburst and flowering across the vineyards. The lack of sunshine persisted throughout the summer over the entire Marne wine-growing area.
The turning point came in the first half of September. Harvest began in mid-September under a stable high-pressure system, accompanied by constant north-easterly winds that cleansed the bunches during this late harvest.
The technical team spread the picking over nearly four weeks, optimising the maturity of each selected plot. This precise schedule preserved a remarkable taut, nerve-driven acidity — the vintage hallmark of a sugar-acidity balance unlike any seen at harvest time.
Tasting notes
Appearance
The P2 2008 cuvée shows bubbles of creamy, velvety finesse. Deep golden highlights illuminate the wine at the heart of the glass.
Nose
The nose blends bergamot and white peach with notes of roasted coffee. A gentle swirl releases delicate wafts of warm, buttery brioche.
Palate
On the palate, this champagne opens up with an enveloping, full-bodied texture. The chalky finish lingers long, trailing off on hints of pink grapefruit.
Food pairing suggestions
- Oscietra caviar
- Roasted langoustines
- Seared scallops
- Roasted blue lobster
- Poached wild turbot
- Veal sweetbreads with morels
- 36-month aged Comté
- Aged old Parmesan
- Truffle Brie
The Plus de Bulles expert's opinion
Why I love it
What moves me is its silky, iodine-tinged freshness, weaving together candied lemon and roasted coffee. Its enveloping palate won me over with a delicately coiled acidic backbone wrapped in bitter notes.
My recommendation
Serve this champagne at 10–12 °C, ideally in a wine glass to allow its texture to fully unfold.
Advice
How to store this champagne?
Plus de Bulles ships this bottle (75 cl) in reinforced cartons specially designed for champagne. Once received, we recommend storing it on its side, away from light — ideally in a cellar, or failing that, in a cool, not too dry place with a stable temperature.
The original gift box also provides appreciable thermal insulation for short-term storage.
Ageing potential
The Dom Pérignon P2 2008 cuvée has an exceptional ageing potential, with approximately twenty further years of cellaring from the date of disgorgement.
- Until 2030: the cuvée will display a vibrant tension marked by bergamot and candied lemon.
- From 2035: the champagne will evolve towards a more mellow profile of pastry and warm fig aromas.
- Around 2048: the P2 2008 will enter its tertiary maturity, marked by deep smoky and spiced notes.
Serving advice
The P2 2008 cuvée is best enjoyed at a temperature of 10–12 °C. A tulip-shaped glass channels the fine streams of bubbles and concentrates the aromas of toasted brioche. A few minutes of gentle aeration before the first sip reveals the full vinous depth of the Pinot Noir.
An anecdote about this cuvée
The commercial release of the Vintage 2008 marked a major transition for the House: cellar master Richard Geoffroy handing over to Vincent Chaperon — a passing of the baton that sealed Dom Pérignon's technical style for the following decade.
This dedication to longevity is echoed in the rosé interpretation from the same House, where similar ageing methods are applied.
Also worth discovering: a great rosé champagne from Pinot Noir.
