The 1998 Dom Perignon P-2 (formerly Oenotheque) is quite reticent today. What else is new? These second -plenitude wines are often very tight when they are first released, which is very much the case here. Still, it is quite evident the 1998 is a bit more tender and pliant than the 1996. Today, the 1998 still hasn’t turned the corner, but it is quite pretty and expressive. This is a terrific offering.”
The 1998 Dom Pérignon P2 is superb. Just starting to soften, the 1998 is beautifully layered in the glass, with a translucent, vertical sense of structure that is compelling and an attractive top note of reduction that adds freshness. Vibrant and yet wonderfully complex, the 1998 is a gorgeous wine for drinking now and over the next two decades or so. This is a very strong showing. With more and more time, the 1998 seems to have acquired an additional dimension of nuance. This is an especially majestic bottle of the 1998.
This is a very stylish wine which (as usual) has gained a lot by the deferred disgorgement. This is a velvety, mineral-embossed aristocrat that sounds loud and clear like a symphony by Dvôrak.
Moët Chandon has been producing the world's most loved champagne since the house was founded in 1743 by Claude Moët (pronounced mow-ETT). The house now owns some 1500 acres and produces over 2 million cases of champagne. It was the first champagne house to list on the stock market and also holds the royal warrant in Britain to supply the Queen. Their best-known label, Dom Pérignon, is so named after the legendary Benedictine monk who is said to be the "father of champagne".
Champagne, the world's greatest sparkling wine, needs little introduction - with imitations produced in virtually every country capable of growing grapes, including such unlikely candidates as India and China. The Champagne region, to the north of Paris, has the most northerly vineyards in France, with vines grown on slopes with a southerly exposure to maximise sunlight. The soil is chalky, providing an excellent balance of drainage and water retention. The key to the wine is in the cellar - the bubbles result from a second fermentation in the bottle and the rich toasty flavours in great Champagne come from extended bottle ageing on the yeasty lees. Until the eighteenth century, the wines produced in the Champagne area were light acidic white wines, with no hint of sparkle. However glass and closure technology developed at that time and it was not long before Dom Perignon, a Benedictine monk at the Abbey of Hautvilliers, started experimenting with blends and produced the first recognisable champagne. In a world accustomed to still wines, the advent of champagne was almost a flop. It was saved when it became fashionable at the French court as a result of Louis XV's mistress Madame de Pompadour commenting "Champagne isthe only wine that lets a woman remain beautiful after she has drunk it." And the rest is history, with famous (or infamous) champagne lovers including Casanova, Dumas, Wagner, Winston Churchill, James Bond and Coco Chanel.