Moët & Chandon : Grand Vintage 1998

Characteristics and tasting notes of Moët & Chandon Grand Vintage 1998

Tasting

Appearance

The robe reveals a brilliant golden hue, a testament to the maturity acquired over the years.

Nose

The nose opens immediately on aromas of maturity with warm notes of golden brioche, beeswax and acacia honey. These fragrances are accompanied by hints of marzipan and candied fruit evoking apricots and peaches. As it aerates, the bouquet reveals a mineral dimension marked by iodine and sun-warmed stone, along with delicate floral nuances of jasmine and linden.

Palate

On the palate, this vintage champagne stands out for its remarkable cohesion and perfectly mastered generosity. The attack is supple and elegant, unveiling a texture of exceptional finesse, light and airy as silk. The finish remains fresh and pure, prolonged by notes of lemon zest, liquorice 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 characterful poultry, particularly when served with fruit or berry sauces. Long-aged matured cheeses such as Parmesan, Comté or aged Cheddar also make remarkable pairings. Smoked products such as smoked salmon, smoked tuna or Iberian ham create flavourful harmonies. Caviar, whether black or red, forms an exceptional pairing with this champagne. Finally, sushi preparations and Japanese cuisine, particularly with oily fish or spicy touches, offer particularly successful contemporary pairings.

Serving and cellaring

The Grand Vintage 1998 can be enjoyed until around 2032. It is recommended to serve it at a temperature between 10 and 12 °C 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 largest champagne producer in the world. Owned by the LVMH group since 1987, the House has been led since July 2023 by Sibylle Scherer. It has the largest vineyard in Champagne, with 1,300 hectares, 50% of which is 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 a sustainable viticulture approach through its Natura Nostra programme launched in 2021. The House also owns the famous Épernay cellars, which extend over 28 kilometres beneath the town.

The vineyard

The Grand Vintage 1998 comes exclusively from plots classified as Grand Cru and Premier Cru, located in 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, offering 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 extent 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 soil's water reserves. Summer proved contrasted, with frost in May and a particularly hot August. Heavy rainfall in early September preceded a return to favourable conditions that allowed the harvest to be completed with grapes showing an excellent balance. The 1998 vintage produced champagnes characterised by high acidity and a 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 according to traditional Champagne methods. The standard version benefited from six to eight years of ageing on the lees before disgorgement. A Collection edition was produced with extended ageing of 14 years on the lees, allowing the yeast autolysis process to fully develop the aromatic complexity and silky texture characteristic of this champagne. This exceptional maturation favoured the emergence of brioche, honeyed and mineral notes while preserving the wine's freshness.

Grape varieties

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