Dom Pérignon : Plénitude P3 1992

Characteristics and Tasting Notes for Dom Pérignon Plénitude P3 1992

Tasting Notes

Nose
The nose opens with delicate notes of anise and fresh almond, before gradually revealing more exotic aromas of ripe mango and dried fig. This aromatic bouquet is subtly enriched by hints of toasted notes, adding depth and complexity.

Palate
On the palate, the attack reveals an airy, silky texture. The palate is full and balanced, leading into a lively, lingering finish marked by flavours of candied grapefruit lifted by a touch of pepperiness. A tasting experience defined by finesse and elegance.

Food and Wine Pairing

A champagne of assertive character, Dom Pérignon Plénitude P3 1992 truly comes into its own with the boldest gastronomic pairings, which, like a game of discovery, reveal the many facets of its personality.

The new dimension of a prodigy of longevity

The Estate

The Dom Pérignon champagne house owes its name to the famous monk and cellarer of the Abbey of Hautvillers in 1668, Pierre Pérignon, known as Dom Pérignon. According to legend, Pierre Pérignon is said to have discovered what is known today as the traditional method. As an interesting side note, in 1669 he taught this method to the Benedictine monk Thierry Ruinart, who in turn enabled Ruinart to become, historically, the very first Champagne house in 1729. Since 1 January 2019, Vincent Chaperon has succeeded Richard Geoffroy as Dom Pérignon's Cellar Master.

The Vineyard

An emblematic cuvée recognised for its excellence by the most discerning connoisseurs, every Dom Pérignon Vintage magnifies the pure and authentic expression of a vintage year in Champagne.

The Wine

“Time lies at the heart of Dom Pérignon's equation”. It is thanks to the House's former Cellar Master, Richard Geoffroy, who embodied the soul of Dom Pérignon for 28 years, that the concept of “Plénitude” was born.

Produced in limited quantities in exceptional vintage years, each edition captures the fascinating personality of a year that has left its mark on the history of Champagne.

The Vintage

After three years marked by spring frosts, the vines benefited from favourable conditions for budbreak. Flowering, early and even, began in late May in certain plots of the Côte des Blancs and continued until mid-June in the Pinot Meunier vineyards. The summer, warm and sunny, was punctuated by a few localised hailstorms. Harvest began on 14 September for Chardonnay and 15 September for Pinot Noir. The crop stood out for its optimal ripeness, yielding musts of great finesse and lovely roundness.