“The P2 2000 is essentially more Dom Pérignon. What the Vintage 2000 flaunted, the P2 2000 amplifies. It’s a champagne bottled from the second plénitude, where the wine has matured further, entering a stage where there is a lot of ion intensity, and minerality. With time, the flavours change and still exudes an incredible freshness,” explained Araud.

Extolling the virtues of the 2009 vintage, he said the singularity of 2009 is a step closer to achieving the ideal Dom Pérignon harmony. There is tension and reciprocity; the more vintage there is in Dom Pérignon, the more Dom Pérignon there is in the vintage. 

“The vintage 2009 is exotic. Its mouthfeel is the most surprising, and the fleshy depth of flavor and impressive aromatic persistence are unique. We needed the experience of every past vintage to find the courage to produce 2009, to dare to create a maturity that sets a new standard,” he said.

Our compliments to the chef and Moët Hennessy Diageo Malaysia for a memorable dining experience.

Amuse-bouche consisted of beautifully assembled wild french oysters, cucumber & yuzu kosho; beetroot cloud; light smoked cured butterfish and charcoal rice cracker, pla la aioli & semut flowers.

First course was Chef Darren Chin’s signature Takao cold somen with ogawa murasaki uni, paired with Dom Pérignon Vintage 2009.

Second course comprised Scottish langoustines ala mi cuit with fermented juices, burrata, fresh horseradish and ikura, paired with Dom Pérignon Vintage 2009.

Third course arrived in the form of Galician octopus with mango curry cream, winged bean salad and squid oil, paired with Dom Pérignon Vintage 2009.

The main consisted of French quail (Label rouge) with braised chayote, tamarind and jus de viande, paired with Dom Pérignon P2 2000.

Dessert was a lovely symphony of fine pear tart with pistachio frangipani, wild Tualang honey gelato and caramel with black olives, courtesy of Chef Han.

Photos: Moët Hennessy Diageo Malaysia

For more information, visit www.domperignon.com and www.mhdm.com.my.