Dom Perignon 2015 & Plenitude P2 2008

【Dom Pérignon——世界頂級香檳品牌之一】

經過陳年嘅紅酒味道會變複雜同醇厚，陳年香檳都有類似效果。普通年份嘅香檳王係經過7-8年嘅酵母浸泡再除渣先推出市面，今次我地就為大家介紹香檳王嘅第二階段版本－P2。哩款係經過長達12-15年嘅酵母浸泡加酒窖熟成先推出市面。所以對比一般嘅香檳哩款P2味道更深厚複雜，果味非常豐富，而且泡泡更細滑同澎湃，係口腔嘅香味久久不散，係一枝非常有活力嘅香檳。

2008年是公認的香檳界「世紀大年」，一個涼爽、緩慢成熟的年份，賦予了酒款銳利的酸度骨架與活力。許多酒評家都將2008年置於傳奇的1988年與1996年之上！

2008年的Plenitude P2在酒泥上陳釀16年，於2024年3月除渣，補糖量為每公升五克，現在可以說是發展得極為出色。展現茉莉、薰衣草與橙花的馥郁花香，中段口感美妙，酒體中等，水果風味深邃綿延，帶有乾蘋果、萊姆與花朵的氣息，餘韻可持續數分鐘。

TASTING NOTE BY WINE CRITICS

A wine I’m inclined to call “long-range,” the 2008 Dom Pérignon Plénitude 2—an equal blend of Chardonnay and Pinot Noir, disgorged in March 2024 with a dosage of five grams per liter—has fulfilled its considerable promise. Born of a cool, slow-ripening season that endowed the wine with its incisive acid spine and raciness, perfected through the selection of origins that contribute the texture and plenitude only real maturity can impart, it wafts from the glass with aromas of orange, nashi pear, honeysuckle and toasted hazelnut, mingling with brioche and a touch of smoky reduction. On the palate, it is full-bodied, multifaceted and vividly bright, with a layered, concentrated core of fruit, its ripe yet racy acids and pinpoint mousse carrying it to a long, searingly chalky finish.

If the 1996 Plénitude 2 was a success at Dom Pérignon, then the 2008 Plénitude 2 appears to surpass that, ranking among the greatest achievements of Richard Geoffroy, the house’s former cellar master. All in all, it is more energetic and incisive than the 2002 Plénitude 2 was on release, and anyone fortunate enough to secure a bottle will have no difficulty finishing it.

RATING BY WINE CRITICS

97+ Points by Kristaps Karklins, The Wine Adovocate, 2025