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Didier tells Indonesia Tatler what it takes to not only be the best but also how to keep being the best.
Champagne salon and Champagne Delamotte are known for making some of the finest and most exclusive champagnes in the world. Limited to 60,000 bottles of each vintage—of which only 20,000 bottles are available to the global market—released over three years, many will have to wait years just to get a sip. As president of both wineries, Didier Depond has the monumental task of being responsible for distribution and production of both houses. Didier tells Indonesia Tatler what it takes to not only be the best, but also how to keep being the best.
Champagne Salon and Champagne Delamotte are two neighbouring and complementary houses with their very own vineyards. Despite their different origins, the two houses share a philosophy that is to produce wines of great purity. Salon is a rare wine produced from the best grapes of the Le Mesnil-sur-Oger vineyards. The vineyard area has been given the Grand Cru rating, the highest achievable by vineyards in the region. Ever since its founding, Salon has only ever produced vintages. Over the last century, there have only been 37 wines produced by the house. Didier notes that the limited quantity and exceptional longevity make the wines very collectable and also sublime to drink.
Delamotte wines are produced from various cuvees and are meant to be opened and shared at any given day. The grapes for Delamotte wines also come from Grand Cru-rated vineyards. The Delamotte range of wines offers more approachability, while the rare variants possess the great ageing potential of Salon’s finest wines.
The factors that set both houses apart from all the other wineries begin at the very beginning of the process: the grapes. Being located in Le Mesnil-sur-Oger, Chardonnay grapes are the driving force behind the houses’ best wines, from the Delamotte Brut to the purest Blanc de Blancs. In addition to Chardonnay, the only other grapes used are Pinot Noir—which is rare for a champagne house. The region is also known for producing the deepest and most concentrated wine, with high levels of acidity and hints of austerity.
Didier then explains the extremely complex yet delicate process to create the absolute best champagnes: “We simply only hand-pick the best of the best grapes from the region to make our champagnes. The vinification in stainless steel tanks is a respectable tradition that allows us to preserve the typicity of our terroir. The 11 years of ageing that our wines go through— in order to reach the perfect balance and complexity—is also longer than most houses would take.”
When Didier first joined the Laurent-Perrier group 32 years ago, his first task was also his most challenging: to let the world know of the houses’ truly extraordinary wines. Before his arrival, the houses were very discreet and flew under the radar. Decades on, it looks like Didier has done a truly marvellous job of introducing the world to the best champagnes and in maintaining their quality.
Outside of champagnes, Didier’s biggest passions lie in gardening and the great outdoors. Whenever he is not travelling, he spends as much time as he can either in his garden or out in the serene countryside with his family. Didier ends the interview with the wisdom that life is too beautiful and too short to be drinking bad wines!
See Also: Indulge In Unique Champagne And Chinese Dish Pairing Dinner At Jia
Kevin Sjahrial is the Junior Editor of Indonesia Tatler. He covers all topics from fashion to watches to cars to travel. When he is not busy writing or doodling, he is trying really hard to be funny.
