1990 Dom Pérignon Champagne P3

Community Tasting Notes (16) Avg Score: 96.3 points

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  3/2/2024 - sdr Likes this wine: 95 Points

  A little more advanced than a previous bottle yet the 1990 P3 is still a brilliant blend of mature bread notes and lively citrus and acidity. Modest mousse, medium yellow which deepens to light gold with air. Very persistent. Gentle, mellow and charming. No reason to age this, enjoy now.

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  1/20/2023 - aquacongas Likes this wine: 97 Points

  blind, side by side 1990 P3
  The first one was the regular disgorged bottle, which I preferred. You get all the elements which I like with an aged DP. Oyster shell, toasted toast and a rounded sweetness in the finish. The P3 is at the beginning of his journey but I think the autolytic lees aroma will always cover the typical DP notes. Anyway the P3 is a great champagne. In 5 years I think I will change my mind. 97

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  4/2/2022 - sdr Likes this wine: 96 Points

  Austin’s bottle. Stunning. Minute bubble foam. A blend of some aged characters such as walnut and almond with young citric fruit, lemon and lime. Delicate and elegant. Creamy texture. Amazingly, it did the Dorian Grey thing and got younger and more reserved the longer it sat in the glass. It seems even a P3 can develop and evolve with bottle age. Drink part of your case now and save the rest for later.

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  12/10/2021 - AValdes Likes this wine: 94 Points

  Dom Perignon P2/P3 Dinner (New York City): Second P3 of the evening. Totally unique. Very different than the other 90s and the other P3s we had. It had a bit of funk to it George Clinton would be drawn to (a guest commented it was almost ganja like). In a sea of great champagne this stood out, taking a bold risk and delivering enjoyment.

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  12/10/2021 - MC2 Wines wrote:

  DP Extravaganza! (Friend's place): First impression is this is all acid and it's almost too much. Needs some time to integrate in the glass. With that you start to get almost herbal notes. Gets better, but wasn't quite there for me.

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View all 16 Community Tasting Notes

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