The sensations are immediate on the palate, with a tactile precision that balances between tension and weightlessness. Brioche, cocoa and roasted nuts come in faintly with a whirl of honey. On the nose, it opens with citrus notes of ripe grapefruit and blood orange that gently cede to creamy figs. On its own, the P2 04 is best described as elegant and delicate, with an energy that is understated yet distinctively radiant. It did not take much for our company of French, Italian and Malaysian food lovers - table etiquette and formalities had waned by this point - to mop up the delicious whipped mariniere sauce and foamy clam jus with bread delivered at the beginning of the meal. We want it to shine through and allow our clients to really taste the different layers of this great champagne.” Sitting atop a bed of autumn peas with white balsamico and air-dried beef cecina and blanketed with a sheet of marble gluten-free pasta, the scallops were served with a bit of watercress for a touch of bitterness. “It’s all seafood-centric, as you can see,” says Chin. The dish enhanced the mystery and minerality of the Vintage 2012, an explosive and elaborate champagne imbued with vigour. And that’s accentuated with the dashi,” says Chin. We steamed the abalone for close to four hours to really tenderise it and give it an unctuous texture. “The smokiness gives it a kind of opulence and elevation to the taste profile of the wine. The four-course dinner, held at DC Restaurant’s beautiful Moonbar, started with South African abalone with smoked French Ratte potatoes, charred Swiss chard and abalone dashi. It’s not a normal vintage DP - it carries a different level of expression.” He shares that the menu of the evening will also feature one of his favourites, the Vintage 2012. He says: “There is lightness, strength and powerful notes of freshness. Chin, who is also Dom Pérignon’s Malaysian ambassador, enjoys the multi-layered taste profile of the P2 04. The task was entrusted to chef Darren Chin, whose DC Restaurant recently earned a Michelin star. You need weightlessness with the 04.”Ĭhin (right) curated a four-course dinner for the event For example, the 02, which is more of a Mediterranean vintage, pairs well with spices and Asian dishes.” What about the star of the night? “The 04 is versatile also, but it cannot work with fattiness. Terlay says: “It still depends on the vintage of course. What was once a clink-only bubbly is increasingly dedicated to gastronomy. The way champagne is appreciated has also evolved over the years.

We’re all about adaptation, adaptation, adaptation.” We have to cover the soil and help the plant adapt - because when we plant a vine, it’s for the next 50 years. “The sun has a very strong impact on the soil because it’s activating oxidation. Now that the summers are drier, it’s a good thing for the vine.”īut the same cannot be said for the soil.

“The enemy of champagne is too much humidity.

Terlay remarks, however, that rising temperatures may not be too detrimental to champagne. “The 04 is a fantastic vintage because we had a wonderful, perfect season.”īut this is not always guaranteed, considering the effects of climate change. After a tumultuous season of heatwaves and frost, 2004 was declared a time of renaissance and calm, and it yielded a generous harvest. In retrospect, the foundation of the harmony attained by Dom Pérignon wines was built many years ago. Jean-Baptiste Terlay was in Kuala Lumpur to launch the maison’s Plénitude 2 2004 And a good way to learn about the future is to look at the past.” “In fact, it was more like a collection or patrimony for the winemakers because when you arrive at Dom Pérignon, you need to learn how the wines evolve. “In the beginning, the Plénitude was not supposed to be sold,” Terlay discloses. While the Vintage 2004 may be exquisite on its own, one would undoubtedly find the P2 04 superlative. The decision to disgorge, of course, is also at the discretion of the chef de cave, Vincent Chaperon. Plénitude 2 champagnes release 15 to 18 years later and Plénitude 3, over 25 years, when the energy develops and complexity evolves. “You know, I used to say if we combined wine and music, the instrument would be the terroir the notes, the cuvée the player, the chef de cave and the acoustics would be time,” says Dom Pérignon winemaker Jean-Baptiste Terlay, who arrived in Kuala Lumpur to launch the maison’s Plénit(P2 04).įor those who are unfamiliar, Dom Pérignon’s Plénitude offerings are late-release vintages matured for an extended number of years.

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