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Overlooked as one of the jewels of the Champagne region, embodies the art and passion of creating exceptional Champagnes for over 170 years.
Founded in 1843 by Johann-Joseph Krug, this family-run house has earned a legendary reputation for its relentless pursuit of excellence.
The story is one of dedication to the art of Champagne. Johann-Joseph Krug, originally from Mainz, Germany, moved to Reims, France, to pursue his dream of creating an exceptional Champagne. He founded his own house, and since then, six generations have succeeded each other at the head of the company, each bringing their unique expertise.
The Domaine is located in Reims, in the heart of the Champagne, and its vineyards cover around 20 hectares. What sets the house apart is its commitment to creating prestigious Champagnes using artisanal winemaking methods and an uncompromising approach to quality. The vineyards are located in the region's Grands Crus, providing grapes of the highest quality for the production of their cuvées.
In contrast to many Champagne houses that focus on the consistency of one cuvée style, Krug is famous for its bold blending of different harvest years and grape varieties. Each cuvée is crafted from over 120 wines from Réserve, giving each bottle exceptional complexity and richness.
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Krug Grande Cuvée 172ème Édition embodies Joseph Krug's dream of creating a Champagne beyond the vagaries of climate, blending 146 wines from 11 years, the oldest dating back to 1998. The extreme weather of 2016 produced Chardonnays with bright citrus notes, expressive Pinots Noirs and subtle Meuniers, enriched by 42% wines from Réserve, guaranteeing the signature depth and complexity of Maison Krug.
To the eye, this cuvée has a pale gold color and fine, dynamic bubbles.
The nose is rich in floral aromas, candied citrus and gourmand notes of almond and gingerbread.
On the palate, we discover an explosion of flavors: hazelnut, nougat, candied fruit and brioche.
This Champagne lends itself to a variety of pairings, from simple dishes such as Jabugo ham or Comté cheese, to refined dishes such as turbot with truffles. It also excels with desserts such as Tarte Tatin.