Average rating 4.9/5 stars across all Google and external reviews
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Bought directly from Moet Hennessey UK Ltd, the bottles are stored in bond at London City Bond Eton Park, in ideal conditions at a constant 13°C. For same-day deliveries, small quantities are kept in our office cellar, where the temperature is maintained between 11–13°C. We source all our bottles directly from the Maison or their official UK office, eliminating the risk of poor storage. This is crucial, as champagne quality is highly sensitive to heat: temperatures above 18°C accelerate maturity significantly, which compromises quality.
Dom Pérignon Plénitude 2 P2 Vintage 1998 reflects the meticulous evolution of this celebrated cuvée, having undergone 16 years of ageing on the lees on cork, it is that closure that sets it apart from the P1 release. A tighter closure holds back the development and you get this burst of energy after 16-20 years after bottling. Disgorged in 2015, it offers a refined complexity supported by a dosage of 6.5 g/l. Blend: 55% Chardonnay, 45% Pinot Noir.
Dom Pérignon is only available as a vintage champagne and is only produced in exceptional years. Each vintage is a creation, singular and unique, that expresses both the character of the year, and the character of Dom Pérignon. After at least eight years of lees ageing in the cellars, the wine enters its first phase of interest, Plenitude 1, showing quite youthful fruit and broad texture from the lees contact. The signature Dom Pérignon aromatic is that "hint smoky" character a result of the reductive winemaking where they go to extreme lengths to keep each step of the winemaking process free of oxygen. With every sip of Dom Perignon you always have that purity of fruit character, depending on the vintage you normally see the Pinot Noir fruit dominate, which are those red fruits like raspberry, peach and dark cherry. The Chardonnay adds a supporting layer of chalky texture and delicious fruit in the yellow spectrum like plum, apple and tropical notes of pineapple.
The Plénitude (originally Oenothèque) concept has been years in development at Dom Pérignon. After studying the natural course of ageing that vintage champagne seems to undertake, the winemaking team found that, rather than improving steadily and linearly (as is the case with many wines), it develops and matures through three defined stages in its life.
The first release (P1) comes approximately 8 years after the harvest and is the style that most consumers are familiar with. The second stage (P2) takes roughly 15 years, during which time the cuvée takes a profound leap to a new quality level where it will plateau for many years in terms of improvement. Finally, the third Plénitude (P3) will see the champagne ageing another 20-30 years until it reaches its ultimate peak. Initially these mature vintages were made available under limited release called “Oenothèque” but were re-branded in 2014 as “Plénitude”. Read more about the Plénitude concept here.
Weather: The 1998 season was marked by extremes: few grapes, a spectacularly hot August and grey, rainy weather during the first two weeks of September. Dom Pérignon held back from harvesting and were able to take advantage of the miraculous spell of good weather that followed - a decision that transpired to be the making of the vintage. The 1998 vintage was first released as the 'standard' Dom Pérignon (P1) labelling back in 2005. The second release, Plénitude 2, was then launched in 2015 after an additional ten years of ageing.
Technical Information:
Vineyards: 100% Grand & Premier Cru
Grape Varieties: 55% Chardonnay, 45% Pinot Noir
Ageing: 16 years on the lees
Disgorged: 2015
Dosage: 6.5 g/l
Drink: Now to 2032
Tasting Note: Medium gold colour. Loads of honey character and burnt sugar notes on the nose. P2 1998 is appearing quite mature at this stage, but still has great acidity. Has undergone 100% malolactic fermentation adding complexity and a slight buttery personality. Very evolved and masses of complexity.
Uniquely only available as a vintage champagne produced in exceptional years from just two grape varieties, Chardonnay and Pinot Noir, Dom Pérignon is an iconic wine with an unrivalled heritage. Often considered one of the founding fathers of Champagne itself, the Benedictine Monk Dom Pierre Pérignon spent forty-seven years working between 1668 and 1715 in the historic Abbey of Hautvillers pursuing his ambition to create the "best wine in the world".
Each vintage is a creation, singular and unique, that expresses both the character of the year, and the character of Dom Pérignon. After at least eight years of lees ageing in the cellars, the wine enters its first phase of interest, Plenitude 1, showing quite youthful fruit and broad texture from the lees contact. The signature Dom Pérignon aromatic is that "hint smoky" character a result of the reductive winemaking where they go to extreme lengths to keep each step of the winemaking process free of oxygen. With every sip of Dom Perignon you always have that purity of fruit character, depending on the vintage you normally see the Pinot Noir fruit dominate, which are those red fruits like raspberry, peach and dark cherry. The Chardonnay adds a supporting layer of chalky texture and delicious fruit in the yellow spectrum like plum, apple and tropical notes of pineapple.
Based on Grand Cru villages plus one premier cru villages of Hautvillers, a wine of tension, power and long-ageing endurance and has been the vision of talented Chef de Cave, Vincent Chaperon, for over two and a half decades.
Vincent Chaperon 2019 to current | Joined Moët & Chandon in 1999 then in 2005 he joined Dom Pérignon as head of red winemaking for Dom Pérignon Rosé. The 2009 Dom Pérignon Rosé saw a reduction in the still Pinot Noir content to about 10%, down from previous levels that reached up to 28% in earlier vintages like 2004 and 2005. This adjustment aimed to create a Rosé with greater finesse and a more harmonious profile, aligning with Chaperon's vision for the wine. His meeting with Richard Geoffroy proved decisive, the beginning of a thirteen-year apprenticeship during which the two engaged in an ongoing dialogue with one another. The handover took place on January 1, 2019 when Vincent Chaperon became Chef de Cave of Dom Pérignon.
Richard Geoffroy 1990 - 2018 | Joined the Moët & Chandon winemaking team in 1985, working with Dominique Foulon, chef de cave across both Moët and Dom Pérignon Champagnes at the time. Geoffroy's talents were quickly recognized; in 1990, he was named chef de cave of Dom Pérignon, mentored by Foulon until Foulon's retirement in 2000. Geoffroy was known for his 15 vintages of Dom Pérignon.
Dominique Foulon 1975 - 1990 | Under Foulon's guidance, Dom Pérignon produced several acclaimed vintages, including the 1975, which has been recognized for its quality and longevity. Foulon was known for his adherence to traditional Champagne-making techniques and his focus on creating wines with balance and aging potential. His approach laid the groundwork for the innovations that Geoffroy and subsequent Chefs de Cave would introduce. He played a crucial role in mentoring Richard Geoffroy.
André Bavaret 1940s – 1950s | One of the earliest cellar masters linked to the refinement of Dom Pérignon’s early vintages.
Expert Reviews
94/100
Antonio Galloni
“The 1998 Dom Pérignon P2 is clearly heading into its next plateau of maturity, as evidenced by a host of coffee, roasted almond, butter, brioche, caramel, lemon confit and pastry notes. Even so, there is a good bit of freshness to play off a generally mature set of aromas and flavors. Readers who enjoy mature Champagne will find quite a bit to like in the 1998. Today, it is especially open-knit and giving. Two recent bottles have been terrific. ”
18.5/20
Jancis Robinson MW
“Richard Geoffroy calls this ‘athletic’ and is proud of having picked later than most. Released in 2014. Delicate but very concentrated too. Round and rich. Quite opulent. Broad and muscular; meaty. Drink 2014-2024”
97/100
Antonio Galloni
“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. ”
96 → 98/100
Essi Avellan MW
“An absolute charmer. Rich, open, generous, notably evolved nose. Honeycomb, sweet spices, ripe fruit and créme brûlée. Big, fleshy but crisp, mouth-filling palate with caressing, fluffy mousse. But so much energy! Long, concentrated, mellow yet driven length. Here and now, already surprisingly developed but post-disgorgement time seems to be doing it good, as my points have risen by every tasting. Still, it is a surprise the 1998 was released after the 1996 and not the other way around.”
18.5/10
Jancis Robinson MW
“Chef de cave, Richard Geoffroy: 'The wine-growing season was marked by extremes, with a few grapes burned by the sun in a spectacularly hot August, and especially grey, rainy weather during the first two weeks of September. Postponing the harvest allowed us to take advantage of the miraculous spell of good weather that followed. That decision defined the creation of the vintage. When the harvest began on 21 September, the grapes were perfectly ripe and healthy.' Disgorged late 2009 and early 2010. Rich and vanilla and broad now, the nose has really opened out. Creamy. Tiny bead and still lots of acidity but now it’s lime sherbet and dancing away. Quite an impact on the palate. Neat, firm impact on the finish. Very long and vibrant. Really builds towards the end. Hint of putty. Definitely firm. Drink 2015-2030”
94/100
Essi Avellan MW
“Medium-deep golden colour. Rich, open, generous, notably evolved nose. Honeycomb, sweet spices, ripe fruit and créme brûlée. Big, fleshy but crisp, mouth-filling palate with caressing, fluffy mousse. Long, concentrated, mellow length. Here and now, already surprisingly developed but post-disgorgement time seems to be doing it good, as my points have risen by every tasting. Still, it is a surprise the 1998 was released after the 1996 and not the other way around.”
95/100
Antonio Galloni
“The 1998 Dom Pérignon P2 is open and beautifully expressive today. Unusually open for a young P2, the 1998 drinks well upon release, especially compared to the 1996, which was virtually unapproachable for the first few years after release. That is not at all the case with the 1998, which is quite open at this stage. Hints of apricot, almond, white flowers and chamomile add texture on the fleshy, resonant finish. The added time on the lees has given the P2 an added dimension of texture.”
18/20
Julia Harding MW
“Disgorged end of 2013. 55% Chardonnay, 45% Pinot Noir. Dosage 6.5 g/l. Slightly paler than the earlier disgorged version of the 1998. Light hint of torrefaction on the nose but not that struck-match reduction, and actually smells fresher, more citrus and orange peel and it is definitely fuller, broader in the mouth and has more power (as the P in P2 might suggest since it is an abbreviation for plénitude). Creamier and yet the acidity shoots through the middle. A much more extreme wine. Not sure if it is better, just different. Less well integrated, for now. Acidity seems higher. Very long finish.”
97/100
James Suckling
“A P2 release indicating it has been matured to the 2nd Plenitude, the middle stage of Dom Perignon's three-phase life as defined by Richard Geoffroy. This is a wine with some real tension between complexity and freshness that makes for incredibly engaging drinking. The nose offers up a little white peppery edge from the pinot; oyster shell saline freshness, red florals, sweet smelling woody spices and brioche, spiced biscuits and subtle roasted coffee notes - impressively complex. The phenolics register on the palate as a discreetly mineral, saline character, there's sorbet-like texture through the middle before finishing with comet-like line and length.”
95/100
Antonio Galloni
“The 1998 Dom Pérignon P-2 (formerly Oenothèque) 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 newly released Dom Pérignon 2018 is the first of what promises to be a fascinating trilogy of great, solar-driven vintages – 2018, 2019 and 2020 – and importantly, it is Vincent Chaperon’s first creation as Cellar Master.
Dom Pérignon 2017 looks set for an intriguing evolution and is unlikely to remain on the market for long as attention turns to the 2018 release. Some great scores from wine writers.
Read Jancis Robinson's review of our recent Dom Pérignon Retrospective tasting - including scores, tasting notes and a league table of all 23 champagnes tasted, spanning 1990-2009. Full article on JancisRobinson.com.
Our once-in-a-lifetime champagne tasting celebrating Richard Geoffroy's magnificent achievements over his 28-year career was a roaring success, with guests sampling 23 champagnes from 1990-2009. Read the review from Simon Field MW and browse photos from the event here.
A comparison of eight vintages of Moët & Chandon and Dom Pérignon, from newly released 2009 to very old 1995 with their respective winemakers, Benoît Gouez and Richard Geoffroy.
