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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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This is a Champagne made from a blend of 53% Pinot Noir grapes, mainly harvested on Montagne de Reims, 22% Chardonnay grapes, and 25% Pinot Meunier grapes, all exclusively harvested in 2008. This 2008 vintage was shipped after a minimum of 12 years' cellar aging.
The color of this Champagne is a deep old gold.
Aromas and flavors, we can discover notes of spring white flowers, citrus, fruit Secs, roasted almonds, hazelnuts, meringue, as well as hints of Corsican or California mandarin.
On the palate, flavors develop around nougatine, frangipane, meringue and Menton lemon, with a finish featuring Florida pink grapefruit.
To accompany this exceptional Champagne, it is recommended to enjoy it with a chicken tajine with lemon, mutton chops and ratatouille, a vegetable tian, or duck with orange and currants.
To fully appreciate all its flavors and fragrances, it is advisable to serve it between 12 and 14°C, but no lower, so as not to alter the delicious gustatory explosions on the palate.
