Dom Perignon Champagne P3

It was emotional to be able to taste P3. My first. I never had a bad Dom Pérignon or P2, it show how well and consistent the wine is. P3 is another step up with min 25 years on lees, however theres debate on the effectiveness of lees after 15 years. Pronounced nose intensity with biscuit, cream, vanilla, apricot, pear, flora, toast. High acidity. Long finish. Truly pinnacle of aged champagne.

1985 vintage

Champagne & Sushi Chef's Table Event. Wow, wow, wow! Best glass of Champagne I have ever tasted. Fully mature, tiny bubbles, intoxicating nose and a finish that goes on for over 60 seconds. This is a wine that was made for Kings and Queens and it was an absolute treat to taste it. Paired with a delicious Uni Risotto, a ChuToro Tataki, and a melt in your mouth three part OToro sashimi.

1985 vintage

Dinner at RPM Seafood (Chicago, IL) : Stunning champagne -- how does it manage to stay so fresh yet feel so mature at the same time? More autolytic and yeasty than I typically think of for Dom, but plenty of the classic Dom reduction as well. Very full-bodied, thickly, and generously textured. Almost oily with the amount of richness here. Absolutely delicious stuff.

1985 vintage

This is what P3 does - combine extraordinary aged complexity with a hint of freshness. Medium deep burnished gold with a gentle stream of minute bubbles but not enough to prickle the tongue. Smells like dark bourbon without the alcohol. Smoky. Deeply flavorful with just enough acidity. Very challenging. Demands intense concentration to appreciate fully.

1985 vintage

Dom Perignon P2/P3 Dinner (New York City) : (En Mag) This is amazing stuff with many many years ahead of it. It didn’t have the almost drug-like qualities of the 1990 P3, it just showed a very high level of balance in flavors, fruit and acid. Had a nice little edge to it, like a fresh croissant with a golden brown edge.

1985 vintage

DP Extravaganza! (Friend's place) : From a magnum. Again really fresh, kindof toasty, this was lovely but in magnum format felt like the wine needs more time. We love the regular P1 of this which has been in a great drinking window these last few years.

1985 vintage

Not sure if this bottle is flawed or not. Monotone and reserved aroma of yellow fruits, cooked fruits, some honey and cooked chestnut. Good acidity. After aeration, more cookies but still cooked fruits and cooked vegetable. Drinking with 90 Krug, a well aged champagne shouldn't be like this. If it's not flawed, 91-92.

1985 vintage

Fully developed and most certainly in the midst of its apogee. Beautifully bright acidity. Aromas of cocoa powder, sweet spices, buttered brioche, quince, pear, applesauce, toasted almond and mirabelle plum with just a hint of honey and forest floor. Flavors of sweet spices, butter, cocoa, quince, mirabelle plum, brioche, apple, lemon and honey, with a touch of of salt and sweet tobacco. Both the nose and palate evolved immensely over the course of the tasting, which I stretched across two …

1985 vintage

St. Genevieve Minneapolis : I've generally liked the 85 DP better than most, and bought some of the P3's a few years back. First crack at it. It's in the very good camp, and is an excellent version of a "good" vintage of DP. As with all the late releases, it's wonderful to get perfect provenance bottles.

1985 vintage

MEA Celebration at St. Genevieve (St. Genevieve) : Pop and pour. Tasted over about an hour. Pretty gold color in the glass. Alluring and expressive nose with no one smell dominating. Big burst of fruit on the palate. Fruit, mineral, orange peel, more. Balanced, with good acidity that builds to a long, lingering finish. A complete Champagne and quite thrilling. Definitely a great way to kick off the dinner. Re-tasted at the end of the meal, and this was still …

1985 vintage

Served along side a '75 Dom Pérignon Oenothèque and a '88 Krug Brut Collection. A darker gold color then the '75 Oenotheque but still amazingly fresh and energetic. This too started out semi austere with a mountain pass rock slide of minerality and just a hint of orange zest. Opening more as the evening went along this never showed as much fruit as its two table mates. Still, a beautiful example of aged champagne placidity and their beguiling balance between …

1985 vintage

The last of a vertical of 10 DP's this was a cut above the 1995 P2, which was itself a cut above the rest of the flight, and without doubt the finest champagne I have ever tasted, and possibly the finest wine of any type. So concentrated, complete, complex and yet so fresh, mineral and focused, with a finish that just went on and on. The only thing I could write at first was "OMG" !!

1985 vintage

Dom Perignon Masterclass, " Les Plenitudes of Dom Perignon " with Richard Geoffroy (Decanter FWE, The Landmark hotel, London) : From Magnum. 1985 was a vintage that Richard Geoffroy called not the most classic with a small crop. But the wine is one that demands respect. Gold in color, young, glossy color. On the nose is touch yeasty but also very much a youthful nose too. The palate is perfect. Simply perfect. So much energy and it actually felt very …

1985 vintage

From magnum. Complex and layered on the nose - almonds, dried fruit, cut apples, curry spices at times. Evolved but still very precise and energetic on the palate - great concentration, minerality, freshness. Very long and absolutely wonderful, but not quite as intense and complete as the 1995 P2 tasted before. 96-98

1985 vintage

With Jim, Mannie, Rob, Bill and friends at Charlie Bird. Incredibly special. This did not kill me at first but as time oassed it got better ad better with amazing vitality and complexity that only came out with time. I would like to spend an evening with this bottle. also from Mag

1985 vintage

From magnum. Funk and an initial salinity on the nose, transitioning to fresher fruit aromas and light petrol notes. Fantastic balance on the palate. Held back somewhat by limited depth of fruit and minerality on palate and a shorter finish.

1985 vintage

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Dom Perignon Champagne P3

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