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Flat front label of wine
Flat front label of wine

Dom Perignon (6 Liter Bottle) 1998

Vintage Sparkling Wine from Champagne, France
  • WE95
  • W&S94
  • RP92
12.5% ABV
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12.5% ABV

Winemaker Notes

Pale yellow with golden highlights. On the nose, the initial notes of fresh almond and grapefruit gradually lead into cashew nut and spices complemented by lightly toasted brioche. On the palate, texture unfurls on the palate, embracing and caressing it. Momentary weightlessness with a vibrating finish arouses the taste buds with controlled ardor. The persistence is remarkable, with the slightest undertone of tartness (citrus zest and buds.)

The Dom Pérignon Vintage 1998 has a special way of holding its final note on and on. It's as if it doesn't want to let go. It's surprising, unique and magnicent.

Critical Acclaim

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WE 95
Wine Enthusiast
This is a wine that thrives on tension between its structure, opulence, elegance and poise. It is certainly ripe and opulent, but it is so well balanced and layered with acidity, and flavors of almonds, orange peel and kiwi fruits. It will certainly age.
W&S 94
Wine & Spirits
This young wine has a potent mousse and equally brisk acidity. Its flavors are bright white, from chalk to fresh cream; they take some time to meld with the vibrant structure, coming together with air, lithe and refined. Richness develops in scents of brioche, mouthwatering with a fat Belon oyster, built to age.
RP 92
Robert Parker's Wine Advocate
The 1998 Dom Perignon comes across as somewhat two–dimensional and lacking the sheer cut of the 2000. There is plenty of ripeness in the fruit, but not quite the definition and verve of the finest vintages. This looks to be a relatively early-drinking Dom Perignon. Geoffroy adds that the estate may have waited a bit too long to pick certain parcels in 1998.
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Dom Perignon

Dom Perignon

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Dom Perignon, Champagne, France
Video of winery

Dom Pierre Perignon set out his vision to "create the best wine in the world" when he became Cellar Master at the sacred Abbey of Hautvillers in 1668. Over 40 years of dedication to this mission led to him being seen by many as the 'father of champagne', due to his visionary spirit and exceptional daring approach to the wine making process - in which he effectively laid down the fundamental rules in the methode champenoise. A favored wine of the Sun King Louis XIV, Dom Perignon himself compared his wine to "drinking stars".

Dom Perignon is made through an assemblage of Pinot Noir and Chardonnay, created by using only the best grapes harvested from the 17 Grands Crus in Champagne and the Premier Cru of Hautvillers. One of the principle hallmarks of this House is its absolute commitment in only releasing in a vintage year. This commitment to vintage only requires Dom Perignon to reinvent itself every year, staying true to the daring and creative principles laid down by the Dom Pierre Pérignon himself.

The flagship of the House – the Vintage Blanc – is a perfect example of the intricacy of Dom Perignon, expressing the perfect harmony and savoir-faire of the wine making process, while the other key pillars; Vintage Rose and P2 Blanc both bring their own different and exciting elements to be explored.

Champagne

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Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

SWS193438_1998 Item# 121521