Photo by Johnny Cheung 

Last time I tasted DPR 96 was in Oct 2009 – that bottle was terribly closed and tough with the combined astringency of minerality and tannin (while all the fruits were in deep sleep…), of course, we were thrilled by its great potential, but that bitter drink was still way too tough to swallow…(I didn’t find any clue on the bottle/label for disgorgement date, but I believe it to be a fairly recent disgorgement say in 2007 or 2008 as it’s a fresh purchase from Singapore in 2009)

One year has passed and now I decide to open a bottle bought in China with back label clearly stating disgorgement date of June 28, 2005. With post-disgorgement bottle age of 5 years now, it ought to open its shell a little bit and let out some fruit and evolved opulence? Yes, it turns out to be much more drinkable than the previous trial, but still tightly coiled and supremely focused, with mineral magnificence dominant over fruity charm. Its arrogance today not only promises us an unparalleled height of complexities when fully mature in many years’ time, but also reminds us not to touch it again in near future (Myself will TRY to keep my hands off it till, say, 2016…)

Tasting note:

Served upon uncorking. Copper-orange robe. Vigorous effervescence. 

The nose is surprisingly tender and exquisite at the very beginning, with gentle touches of naturally sweet red berries and cream.

But with just a couple of minutes in the glass, the nose takes on a wave of intense, almost pungent minerality, which muscles out the exquisite red berry fruit to take over the driver’s seat. This is tough but truly thrilling!

The taste is equally thrilling: the bubbles are surprisingly nervy and explosive (considering its age and post disgorgement bottle age), which further magnify the pungent minerality in the mouthfeel. I think the best word to describe the palate is simply ‘electrified’!

10 minutes after uncorking: more fleshy raspberries and cherries on the palate as the bubbles subside a bit (with more time in the glass), but the finish is still charged with mineral finesse, or rather, astringency.

15 minutes (fresh poured): nuances of mint and black tea now join the bouquet of red berry fruit and chalky minerality. When fresh poured, the bubbles are still nervy and minerality dominates the palate with a fine bitter finish.

This arrogant bubbly keeps its restrained poise, especially on the palate, throughout our 2 hours’ tasting, towards the end of which an enchanting perfume of sandalwood joins the aromas of preserved red berries and still tough minerality.

It is not just an excellent rose champagne, but a truly great one indeed, with terrific power, depth and extracts -- surely it' s also a big test for your patience…