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2000 Moet et Chandon Dom Perignon P2

Removed from a professional wine storage facility; Purchased from a private collector

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97Wine Spectator

A beautiful nose of baked peach, lime blossom and graphite draws you into the glass of this stunning 2000... brioche, salted almond and spun honey... sleek, mouthwatering acidity and a streak of smoke-tinged mineral... hard to stop sipping.

97James Suckling

...very fine texture with dried pineapple & lemon... complex & flavorful... length & beauty. Pie crust, cooked apple & lemon rind continue on the finish... combination of finesse & strength. It’s very, very minerally to a point of sea salt.

96Vinous / IWC

Slate, crushed rocks, apricot jam, mint, honeysuckle and mint... Open-knit, racy and seductive, the 2000 is a rare P2 that will drink well right out of the gate... creamy, seamless finish... sheer appeal. What a gorgeous wine this is.

94The Wine Advocate

On the palate, it's medium to full-bodied, satiny and textural, with a sweet core of mature fruit, ripe acids and a sapid, elegantly toasty finish.

The clean and markedly crisp flavors possess excellent complexity along with a notably fine bead before culminating a finish that is markedly dry in the context of what is typical for P2.

18.5Jancis Robinson

A little darker than the regular 2000. Richer than the regular 2000 on the nose – and on the palate too. Smoky nose. Pungent. Very long and vibrating on the palate. Highly luxurious finish.


France, Champagne, Epernay

Champagne is a small, beautiful wine growing region northeast of Paris whose famous name is misused a million times a day. As wine enthusiasts and all French people are well aware, only sparkling wines produced in Champagne from grapes grown in Champagne can be called Champagne. Sparkling wines produced anywhere else, including in other parts of France, must be called something besides Champagne. Champagne producers are justifiably protective of their wines and the prestige associated with true Champagne. Though the region was growing grapes and making wines in ancient times, it began specializing in sparkling wine in the 17th century, when a Benedictine monk named Dom Pierre Pérignon formulated a set guidelines to improve the quality of the local sparkling wines. Despite legends to the contrary, Dom Pérignon did not “invent” sparkling wine, but his rules about aggressive pruning, small yields and multiple pressings of the grapes were widely adopted, and by the 18th and 19th centuries Champagne had become the wine of choice in fashionable courts and palaces throughout Europe. Today there are 75,000 acres of vineyards in Champagne growing Pinot Noir, Chardonnay and Pinot Meunier. Champagne’s official appellation system classifies villages as Grand Cru or Premier Cru, though there are also many excellent Champagnes that simply carry the regional appellation. Along with well-known international Champagne houses there are numerous so-called “producer Champagnes,” meaning wines made by families who, usually for several or more generations, have worked their own vineyards and produced Champagne only from their own grapes.