Klokkeklar 42-åring! Ikke antydning til ox. Lekre kaffetoner, krydder, bakte epler og svak sjokolade. Denne er bare så vital og ren som en fjellbekk. Taper seg ikke i glasset i det hele tatt. Fantastisk mousse av mikroskopiske bobler som gir den beste munnfølelsen. Moden frukt på smak. Leken men med særdeles høy konsentrasjon. Pirrende friskhet. Lettbeint - likevel muskuløs. Utrolig balansert vin. Så smooth og ingen ting som spriker. Meget lang ettersmak med syre og mineralkick. Liten bitter knekk i finish. Stor opplevelse!
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Flawless bottle. Very light and fine color. No sediment.
Extremely fresh. Great backbone of acidity. Notes of coffe, mushroom, candied orange. Concentration and length out of this world. Slight disharmony at the end of acidic curve with some sharpness in the finish. Otherwise close to perfect.
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Honey, caramell, dried apricots, peaches, figs, still very fine bubbles, vibrant acidity, for me at his peak, maybe just going over the top, some great oxidative notes not annoying giving some more compolexity, the finish is long with roasted almonds and nuts, toffee, and coffee beans, great 96-97
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Krug dinner and tasting (Netherlands): From magnum. Very intriguing wine. Dark golden colour; bruised apple, caramel, hazelnut, marzipan, honey nose. Also some sherry tones that were initially hardly noticeable, but soon came more to the foreground. Taste and finish tones like in the nose, rich, fresh, still good acidity. Finish limited at first, became longer. Many tasters decided this to be the best wine of the evening, for me the increasing sherry tones in the nose were a bit problematic. It is amazing however how well this almost 40 year old champagne is performing.
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The Eleventh Annual Stonefields Dinner (Guelph, ON, Canada): From magnum, deep gold colour. Nose is very powerful with quite complex flavours of hazelnuts, ginger, bruised apple, biscuit, spice and minerals. The palate had a subtle sherried note with bruised apple, minerals, earth, spice and an almost mushroom note. The finish was very long but to me was missing some of the complexity and power that I have come to associate with Krug and specifically this bottle. I had the 1976 from magnum in the fall of 2011 and I was over the moon scoring it 97 points. My hunch is that this experience only further underscores the adage "there are no great wines, only great bottles" as the 1976 Krug is undoubtedly one of the best champagnes that I have ever tasted.
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Once in Lifetime...: From magnum, popped and poured, deep golden colour in the glass. On first pour, tons of micro bubbles remain, however, these dissipate within the first few minutes. This shows an oxidative nose of bruised apple, earth, spice, yeast, crushed rocks, toasted hazelnuts, toffee, and some sherry type notes. The second bottle shows a little more advanced with the earthy notes in the forefront, with a bit of undergrowth and mushroom. On the palate, this is still quite rich, with terrific acidity that is very refreshing. The finish is long, and is accentuated by notes of bruised apples, mineral, hazelnut and spice. Other people really loved this, but for my preference, this was on the downward slide; I prefer my Champagne much more youthful and vibrant.
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S.F....La Paulee style! (S.F. Ca.): So great to try this...plenty fresh lemon citrus, tiny bubbles, to go along with the strawberry farm cream, nuttiness.....very complex...but the sherryness got to me at the end of the glass...wanted to go back to the '90!
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The Tenth Annual Stonefields Dinner (Guelph, ON, Canada): Served in a wide glass, this champagne exploded….notes of caramel, hazelnuts, brioche, lemon curd, lime pastry and earth. The palate shows a saline quality with rich beautifully textured mousse and stunning complexity. Sugar coated lemon pastry, hazelnuts, citrus, caramel and a touch a orange rind transition to a finish that long, complex and balanced with a multiplicity of flavours all wrapped in very fine lees character. A reference point in fine champagne. 97+pts
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amber color - clearly on the backside of life. Some smart alec called it "alcoholic orangina" which was not far from the truth but a bit harsh - this was not terrible, but clearly not fresh. Most people hated it. Sad
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per se dinner - this was slow to open but then these two bottles blossomed - Deborah commented on the "maple syrup" quality, which I thought quite apt.
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A Hillbilly selection - out of Magnum. Vibrant effervescence. This was dripping with honey covered fruit. Very rich but with the marriage of a perfect amount of acidity. Yellow fruits combined with almonds and marmalade. Served as an apertif but it was more of an amuse bouche. Staggering
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the Hillbilly started us off with this wine. Big and rich showing its vintage traits. Some hints of green apple, touches of honey and custard. Terrific acidity cuts through it like a knife. Terrific example. Staggering minus.
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Jen's birthday; 11/9/2008-11/10/2008 (Chicago, IL): This was textbook Krug with a heady bread, white chocolate, and honeyed citrus nose. Thick, viscous palate with a sherried edge while still quite alive. Oxidative profile - coffee/toffee type notes. Liqueur-like texture. Integrated mousse. A bit advanced for where this should be, but very nice.
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Krug-athon (Sydney, Australia): Deep golden colour. Rich nose of butterscotch and caramel, honey, grilled nuts, toast and apricot. A lovely honeyed, sweet rich flavour to the long palate that is balanced out by the excellent acid structure. This bottle was in great condition, but it requires no further age, drink now and enjoy!
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12/28/2023 - Floral Likes this wine: 90 Points
This is far over the hill, but still a fascinating and enjoyable experience.
The color is between sherry and port.
Brownie, dark chocolate, bourbon, roasted candided nuts, and salt. Mouth is all super complex sherry.
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11/16/2023 - hprphf wrote: 93 Points
Premier Cru Table (The Fifth Avenue Hotel): Next to 76 DP. High acidity with enough ripeness, barely showing any age, a delicate rendition. 93-94+
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4/24/2021 - WIBA Likes this wine: 93 Points
EOW Dinner - Very mature and nice. no bubbles but still showed great freshness.
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4/24/2021 - fcxj wrote: 92 Points
Orange hue. Ripe fruit.
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12/12/2019 - MC2 Wines Likes this wine:
Acker's 1970's Holiday Champagne Dinner (Atera - 77 Worth Street in NYC): Also really delicious, all tartness and brioche and well structured and overall a very tasty wine. It's beautiful.
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5/10/2019 - fcxj wrote: 92 Points
Greg. Rich still wine, much depth.
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9/29/2018 - hajoha wrote: 97 Points
Klokkeklar 42-åring!
Ikke antydning til ox.
Lekre kaffetoner, krydder, bakte epler og svak sjokolade.
Denne er bare så vital og ren som en fjellbekk.
Taper seg ikke i glasset i det hele tatt.
Fantastisk mousse av mikroskopiske bobler som gir den beste munnfølelsen.
Moden frukt på smak.
Leken men med særdeles høy konsentrasjon.
Pirrende friskhet.
Lettbeint - likevel muskuløs.
Utrolig balansert vin.
Så smooth og ingen ting som spriker.
Meget lang ettersmak med syre og mineralkick.
Liten bitter knekk i finish.
Stor opplevelse!
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9/28/2018 - Jowh Likes this wine: 97 Points
Flawless bottle. Very light and fine color. No sediment.
Extremely fresh. Great backbone of acidity. Notes of coffe, mushroom, candied orange. Concentration and length out of this world. Slight disharmony at the end of acidic curve with some sharpness in the finish. Otherwise close to perfect.
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2/22/2018 - tinybubbles Likes this wine: 95 Points
Rich but lighter on the oxidation than other bottles I have had. 95+
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2/1/2018 - tinybubbles Likes this wine: 94 Points
Second bottle. Golden and creamy with oxidation just beginning to intrude on the edges. 94-
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2/1/2018 - tinybubbles wrote: 91 Points
First bottle. Somewhat blocky with a sharp finish.
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2/3/2017 - candyman wrote:
incredible amazing
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9/11/2016 - MauriceE wrote:
Spectacular bottle. Still sparking, fresh. Great wine.
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2/15/2016 - aquacongas Likes this wine: 96 Points
Honey, caramell, dried apricots, peaches, figs, still very fine bubbles, vibrant acidity, for me at his peak, maybe just going over the top, some great oxidative notes not annoying giving some more compolexity, the finish is long with roasted almonds and nuts, toffee, and coffee beans, great 96-97
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8/31/2015 - Burgaddict wrote: 93 Points
Krug dinner and tasting (Netherlands): From magnum. Very intriguing wine. Dark golden colour; bruised apple, caramel, hazelnut, marzipan, honey nose. Also some sherry tones that were initially hardly noticeable, but soon came more to the foreground. Taste and finish tones like in the nose, rich, fresh, still good acidity. Finish limited at first, became longer. Many tasters decided this to be the best wine of the evening, for me the increasing sherry tones in the nose were a bit problematic. It is amazing however how well this almost 40 year old champagne is performing.
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11/24/2012 - Dave Canada wrote: 91 Points
The Eleventh Annual Stonefields Dinner (Guelph, ON, Canada): From magnum, deep gold colour. Nose is very powerful with quite complex flavours of hazelnuts, ginger, bruised apple, biscuit, spice and minerals. The palate had a subtle sherried note with bruised apple, minerals, earth, spice and an almost mushroom note. The finish was very long but to me was missing some of the complexity and power that I have come to associate with Krug and specifically this bottle. I had the 1976 from magnum in the fall of 2011 and I was over the moon scoring it 97 points.
My hunch is that this experience only further underscores the adage "there are no great wines, only great bottles" as the 1976 Krug is undoubtedly one of the best champagnes that I have ever tasted.
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11/24/2012 - alittle wrote: 90 Points
Once in Lifetime...: From magnum, popped and poured, deep golden colour in the glass. On first pour, tons of micro bubbles remain, however, these dissipate within the first few minutes. This shows an oxidative nose of bruised apple, earth, spice, yeast, crushed rocks, toasted hazelnuts, toffee, and some sherry type notes. The second bottle shows a little more advanced with the earthy notes in the forefront, with a bit of undergrowth and mushroom. On the palate, this is still quite rich, with terrific acidity that is very refreshing. The finish is long, and is accentuated by notes of bruised apples, mineral, hazelnut and spice. Other people really loved this, but for my preference, this was on the downward slide; I prefer my Champagne much more youthful and vibrant.
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9/5/2012 - rnellans wrote: 96 Points
Like the 90 served alongside, but more intense in all parameters. Toast, caramel, nuts, with a palate very complex. Still nice acid. Great wine.
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9/4/2012 - Mrbuzz Likes this wine: 93 Points
S.F....La Paulee style! (S.F. Ca.): So great to try this...plenty fresh lemon citrus, tiny bubbles, to go along with the strawberry farm cream, nuttiness.....very complex...but the sherryness got to me at the end of the glass...wanted to go back to the '90!
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2/25/2012 - rnellans wrote: 94 Points
Nutty, toast. Great depth of flavor with very good acidity.
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12/3/2011 - Dave Canada wrote: 97 Points
The Tenth Annual Stonefields Dinner (Guelph, ON, Canada): Served in a wide glass, this champagne exploded….notes of caramel, hazelnuts, brioche, lemon curd, lime pastry and earth. The palate shows a saline quality with rich beautifully textured mousse and stunning complexity. Sugar coated lemon pastry, hazelnuts, citrus, caramel and a touch a orange rind transition to a finish that long, complex and balanced with a multiplicity of flavours all wrapped in very fine lees character. A reference point in fine champagne. 97+pts
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9/10/2011 - lepetitchateau wrote: 87 Points
amber color - clearly on the backside of life. Some smart alec called it "alcoholic orangina" which was not far from the truth but a bit harsh - this was not terrible, but clearly not fresh. Most people hated it. Sad
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2/26/2011 - lepetitchateau wrote: 93 Points
per se dinner - this was slow to open but then these two bottles blossomed - Deborah commented on the "maple syrup" quality, which I thought quite apt.
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11/11/2010 - 60ouvrees wrote:
Another outstanding bottle of this. Started off a bit muted but by the last sip it was really singing.
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1/18/2010 - 60ouvrees wrote:
An outstanding bottle. Fresh, youthful and surprisingly delicate, with excellent length and great acidity.
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12/9/2009 - King Angry wrote:
A Hillbilly selection - out of Magnum. Vibrant effervescence. This was dripping with honey covered fruit. Very rich but with the marriage of a perfect amount of acidity. Yellow fruits combined with almonds and marmalade. Served as an apertif but it was more of an amuse bouche. Staggering
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10/28/2009 - King Angry wrote:
the Hillbilly started us off with this wine. Big and rich showing its vintage traits. Some hints of green apple, touches of honey and custard. Terrific acidity cuts through it like a knife. Terrific example. Staggering minus.
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11/10/2008 - psmith wrote:
Jen's birthday; 11/9/2008-11/10/2008 (Chicago, IL): This was textbook Krug with a heady bread, white chocolate, and honeyed citrus nose. Thick, viscous palate with a sherried edge while still quite alive. Oxidative profile - coffee/toffee type notes. Liqueur-like texture. Integrated mousse. A bit advanced for where this should be, but very nice.
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3/14/2007 - CamWheeler wrote: 95 Points
Krug-athon (Sydney, Australia): Deep golden colour. Rich nose of butterscotch and caramel, honey, grilled nuts, toast and apricot. A lovely honeyed, sweet rich flavour to the long palate that is balanced out by the excellent acid structure. This bottle was in great condition, but it requires no further age, drink now and enjoy!
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