Dom Pérignon 1998 in a 6-litre Methuselah is a large-format bottle of Moët & Chandon's prestige cuvée from a year of extremes. It is a broad, generous vintage, well suited to a big bottle and a big occasion.
About This Champagne
1998 was marked by two opposite events: a scorching spell in August that burned some grapes, then heavy rain in September. The first release came out in 2005, and a later P2 release of the same vintage followed after extra years on the lees. Critics describe the 1998 as ripe and opulent rather than sharply chiselled, with almond, citrus peel and toasty richness. The slow ageing of a Methuselah suits the vintage and helps keep it fresh.
Tasting Profile
- Nose: Fresh almond and grapefruit, then cashew, spice, honeysuckle and lightly toasted brioche.
- Palate: Round and creamy, with orange peel, ripe pear and a salty, iodine note over a soft mousse.
- Finish: Persistent, with citrus zest and toast.
Serving & Food
Chill thoroughly to about 10°C and let it warm a degree or two as the evening goes on; it grows broader and nuttier in the glass. Crab, lobster thermidor or white truffle risotto match its richness.
How to Enjoy
A large party where one generous, ripe vintage carries the whole meal.
Product Details
Producer: Dom Pérignon (Moët & Chandon)
Country: France
Region: Champagne
Vintage: 1998
Grape Variety / Blend: Chardonnay and Pinot Noir
Style: Prestige vintage Champagne
Format: 6L Methuselah
About the Maison
Dom Pérignon is the prestige cuvée of Moët & Chandon in Épernay, named after the Benedictine monk who ran the cellars at the abbey of Hautvillers in the late 17th century. The first vintage was 1921, released in 1936. It is only ever made as a vintage wine, from Chardonnay and Pinot Noir, and the chef de cave can decline to declare a year if the fruit falls short.
Fruit comes from grand cru villages plus the premier cru of Hautvillers. The house works in a reductive way, protecting the wine from oxygen, which is where its familiar gentle smoky, toasty note comes from. Richard Geoffroy led the cellars from 1990 until 2018, and Vincent Chaperon has been chef de cave since 2019.