Personal advice
Produced from small, concentrated grapes, it seduces with a creamy, opulent palate and complex aromas. The rich mouthfeel envelops a precise, sparkling minerality that will gain even more importance in the great future. This tension between creamy fullness and mineral freshness, further supported by perfectly integrated acidity, makes it an exceptional vintage. It combines the lush fruit richness of 1990 with the perfect structure of 1996.
Dom Perignon 2002 has a legendary reputation. It is among the 14 champagnes out of thousands that received 20 out of 20 points from Jancis Robinson. Antonio Galloni captures it perfectly on vinous.com: 98 Two thousand-two was a year marked by extreme ripeness in the Chardonnays, and that opulence has always been a big part of the wine’s profile. Today, what strikes me most about the 2002 is its timelessness. That youthful opulence remains, yet the 2002 is still vibrant, almost shocking in its freshness. Apricot, ripe peach, tangerine oil, butter and dried flowers all build towards a captivating crescendo of aromas and flavors that saturates the finish. Readers can look forward to another two decades of exceptional drinking.
What can you expect when you buy this champagne?
The intense bouquet is initially dominated by lemon, apple, jasmine and lilies. With some time in the glass, apricot and peach take over. Added to this is the scent of roasted nuts, brioche, lavender honey, coffee and ginger. Another of the many layers of aromas is enlivened by toasted bread, smoky notes and vanilla.
Dom Perignon almost always has a silky texture. The 2002 vintage champagne expresses this feature on an even higher level: the mouthfeel is full of lavish, creamy richness. The Chardonnays from the Grands Crus of the Côte des Blancs achieved astonishing ripeness. Yet balance and structure are not lacking. This richness is supported by remarkable freshness and the concentration of small yields. It combines opulence with the structure of 1996. The assemblage of the cuvée from the grape varieties and vineyard sites was particularly important in 2002. The structure comes especially from the somewhat cooler Pinot Noir sites in the Montagne de Reims. One thinks of the Grand Cru Verzenay. The terroirs of Verzy and Mailly also provided grapes that balanced the ripe Chardonnay. The acidity is perfectly integrated, not pronounced but, for 2002, at a high level. The low dosage is perfectly tuned.
On the palate, Dom Pérignon 2002 presents itself as opulent, full-bodied and perfectly balanced. The silky, creamy texture is carried by a lively, finely integrated acidity that extends into the long, mineral finish. The fruit of apple, lemon, apricot and peach is accompanied by spicy nuances such as ginger and a delicate note of vanilla, which transition into roasted notes like coffee in the second half of the palate. The finale is long, salty-mineral and leaves a lasting impression of freshness and elegance.
Dom Pérignon is fermented in tanks. The last vintage that was aged in oak barrels was 1969. In the first ten to twenty years, it is characterized by the aromas developed during the lees storage. With airing of several days or long cellaring the influence of the flavours of yeast autolysis recede.
2002 is unfortunately one of the vintages of Dom Perignon where Moët & Chandon has not succeeded to supply lots that are all of the same high standard. There is considerable variation.
The year 2002 in Champagne was marked by a hot, dry summer, which caused the grapes to shrink and led to exceptionally ripe and concentrated fruit. The cuvée consists of 51% Chardonnay, contributing freshness, minerality and structure, and 49% Pinot Noir, providing body and silky texture. Dom Pérignon 2002 is now at the beginning of its peak, and the optimal drinking window should remain open for another fifteen years.
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