Moët & Chandon : Grand Vintage 1998

Characteristics and tasting tips for the Grand Vintage 1998 from Moët & Chandon

Tasting

Appearance

The appearance reveals a brilliant golden hue, reflecting the maturity acquired over the years.

Nose

The nose opens immediately with aromas of maturity, featuring warm notes of golden brioche, beeswax and acacia honey. These fragrances are accompanied by touches of marzipan and candied fruits evoking apricots and peaches. With aeration, the bouquet reveals a mineral dimension marked by iodine and sun-warmed stone, along with delicate floral nuances of jasmine and linden blossom.

Palate

On the palate, this vintage champagne stands out for its remarkable cohesion and perfectly controlled generosity. The attack is supple and elegant, unveiling a texture of exceptional finesse, light and airy like silk. The finish remains fresh and pure, lingering with notes of lemon zest, licorice and spearmint that bring vitality and freshness.

Food and wine pairings

The Grand Vintage 1998 pairs harmoniously with rich and intense preparations. It magnificently accompanies roast duck and full-flavored poultry, particularly when served with fruit or berry sauces. Long-aged cheeses such as Parmesan, Comté or aged Cheddar also make remarkable pairings. Smoked products such as smoked salmon, smoked tuna or Iberian ham create savory harmonies. Caviar, whether black or red, forms an exceptional pairing with this champagne. Finally, sushi and Japanese cuisine, especially with fatty fish or spicy touches, offer particularly successful contemporary pairings.

Serving and storage

The Grand Vintage 1998 can be enjoyed until around 2032. It is recommended to serve it at a temperature between 50 and 54°F to fully appreciate its aromatic complexity and finesse.

A champagne of remarkable complexity and elegance

The estate

Founded in 1743 by Claude Moët in Épernay, Moët & Chandon stands today as the world's largest champagne producer. Owned by the LVMH group since 1987, the House has been led since July 2023 by Sibylle Scherer. It boasts the largest vineyard in Champagne, spanning 1,300 hectares, of which 50% are classified as grand cru and 25% as premier cru. Under the direction of cellar master Benoît Gouez since 2005, Moët & Chandon perpetuates a tradition of excellence while committing to sustainable viticulture through its Natura Nostra program launched in 2021. The House also possesses the famous Épernay cellars, which extend over 28 kilometers beneath the city.

The vineyard

The Grand Vintage 1998 is sourced exclusively from parcels classified as grand cru and premier cru, located across the five main production areas of Champagne: the Montagne de Reims, the Côte des Blancs, the Vallée de la Marne, Sézanne and the Aube. These vineyards benefit from chalky and limestone soils dating back to the Cretaceous era, providing excellent water retention and optimal drainage. The Champagne climate, influenced by both continental and oceanic characteristics, brings the freshness necessary for crafting champagnes of great finesse and remarkable acidity. The breadth and diversity of Moët & Chandon's terroirs give the cellar master access to an exceptional palette of 282 crus out of the 319 that make up Champagne.

The vintage

The year 1998 began with an unusually sunny winter, followed by a wet spring that replenished the soils' water reserves. The summer proved contrasting, with frosts in May and a particularly hot August. Significant rainfall in early September preceded a return to favorable conditions, allowing the harvest to be completed with grapes displaying an excellent balance. The 1998 vintage produced champagnes characterized by high acidity and fine concentration of natural sugars, offering the ideal profile sought for a vintage declaration by the House.

Winemaking and aging

The Grand Vintage 1998 was crafted using traditional Champagne methods. The standard version benefited from six to eight years of aging on lees before disgorgement. A Collection edition was produced with an extended 14 years of aging on lees, allowing the yeast autolysis process to fully develop the aromatic complexity and silky texture characteristic of this champagne. This exceptional maturation fostered the emergence of brioche, honey and mineral notes while preserving the wine's freshness.

Grape varieties

Chardonnay (40%)
Pinot Noir (35%)
Pinot Meunier (25%)