In the Dom Pérignon universe, it is often said that time is a friend, not an enemy. The release of the Vintage 2006 marks the fifth successive vintage champagne under the Dom Pérignon label. The year 2006 saw a warm and dry weather overall, thus making it possible to proceed with the harvest which lasted nearly four weeks, one of the longest harvests ever on record.
At an exclusive dining experience in Kuala Lumpur, Pierre-Louis Araud, Brand Development Manager of Dom Pérignon, describes the wine’s immediate impression as floral and fruity before unfolding and darkening into candied fruit, ripe hay and toasted notes along with hints of licorice. On the palate, the champagne’s splendour transforms into a more complex and silkier taste before melting into an exquisite bitterness tinged with the briny taste of the sea.
Before noon strikes, hors-d’oeuvres of buttery croissants stuffed with cream cheese and topped with caviar, an opulent French breakfast, are served before we indulge in a tasting menu specially curated by Chef Darren Chin and his team at DC Restaurant. The tasting menu, which composed of rich sea offerings such as Cold Capellini with Sea Urchin, Wholesome Mud Crab Congee and Norwegian Halibut Fillet, showcases the full ripeness of the Vintage 2006 in its complex characteristic.
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