Probably the best bottle of this I've had. Still light in color, with a characteristic rich profile and some orange peel notes signaling a bit of maturity. Improved over a few hours in the glass. Full. Delicious wine.
Deep golden. Quite a developed, though quite refined, nose of white fruit and hints of flower with nut butter overtones. Not over the top. Palate is high acid which requires food but the toasted hazelnuts and other development together with the usual sulfur/spice from krug brings it all together into harmony. There's still a fair amount of grip and a stony long finish but this is a nice drinking window for a food champagne.
A superb wine, nice light golden colour, this for me is coming into its drinking window now. Lovely brioche nose leads to a powerful and acidic wine that lingers for ages on the palate. This is definitely not an aperitif wine - it needed food and went beautifully with a selection of non-fish tapas-style starters.
Wooly, with a more chardonnay-forward profile. Krug autolytic notes and a very rich, orange fruit on the front. Mature, though certainly not in any danger of fading and may pick up some additional interest in time, but not a long ager as far as Krug goes. A bit angular, particularly next to the '96, but in a good place right now.
Duke's La Jolla, 4/16/16 (Duke's Restaurant, La Jolla, California): Cork stamped "V451." Clear straw yellow with persistent fine bead, gradually disappearing after an hour. Rich, generous notes of apples, Meyer lemon, quince, with appearances of flowers, limestone, ginger, butterscotch, coconut, toast, shiitake, cider, nougat, almond biscuit, and ladyfinger cake on and off throughout the evening. Magnificent wine with full body, laser-fresh acidity, creamy mouthfeel. Amazingly complex, crisp and fresh, with long finish. Outstanding at first pour and improved from there, gaining weight in the glass.
Still a young and powerful, if not overpowering, wine. Hazelnut, lemon peel, straw, orange peel. Give this another 4 or 5 years to gain some fleshiness and allow the more subtle elements to shine their brightest.
Beautiful amber straw color with tiny and intense bubbles. Nice nose of Carmel apple and a hint of toast/bread, but not quite as fragrant as I had expected/ hoped for. On the palate, this is a full bodied but with solid acidity which makes for a really nice mouth-feel. Apples and toast are predominant, with some nuttiness and maybe a little bit of honey. The finish is long and beautiful. Drinking really well right now, but I definitely don’t see any hurry. If I had another bottle (which sadly I don’t), I’d love to try it again in 5 years to see how this develops. Cheers!
Golden wild honey on the nose with a smokey backnose. On the palate, lemon curd, walnuts, a golden steeliness, low but tart backacid. Faint spice on the backpalate that transitioned to browned butter over time. Still youthful enough to develop further. Delicious.
Very good showing. Classic mature Krug notes but with vibrancy and depth still. Good bottles have years ahead but personally I would drink these now as great balance of fruit, secondary layers, and life. (This bottle was bought on release and professionally stored.)
Nose with butter, fudge, nuts, apples, mature & slightly oxidative. Palate With high acidity, sweet ripe citrus fruits, loads of lemons, red apples, fresh but a bit short and thin. Quite different from previous bottles I have had, and not really up to the same level, perhaps bottle variation or storage? (Or maybe bottle shock after a flight from Singapore to Stockholm?) Anyway, a really good wine, despite missing some of the Krug trademarks. (93 – 94, for this particular bottle, I know it can and should be much better)
Yellow color in the glass, clear looking throughout with tiny, steady beading. Nose of sherry, nutmeg and soaked pears. Flavors of crisp green apples, lemon zest and yellow pears. Bright acidity, full bodied. Drink or hold.
Light honey color, creamy mousse. Fine complexity on the nose, with notes of orange, apple, Port reduction, and vermouth spices. Excellent acidity, terrific length. Superb bottle, to sip or drink with great food.
Throwndown in Madtown; 8/27/2015-8/29/2015 (Madison, WI): Nose of white peach, cherry blossom, biscuit, mineral, hints of smoke. On the palate, clean mineral, golden apples, pear, white peach, meyer lemon which then dominates through a racy finish with a nice mineral streak. Delicious stuff.
Medium gold color with deep orange and slight toast flavors. Fine bubbles and balanced acidity. This has developed beautifully over the years. It was not a heavyweight vintage Krug like the 1990. Weightwise it resembled the 88 and 89s. Opened for our 20th anniversary. This is ready to drink for our tastes.
From a purchase at release (disgorgement code not noted).
Color has deepened since release, currently a medium gold. The mousse is fine with abundant bead. Aromas of lemon, toast, some floral elements, and apple. Palate has deep, rich toast and lemon with some berry tones and a medium-long finish. This is maturing. I may have enjoyed it more in the early years than now. Development expected but not sure development equals improvement for my present tastes. Drink or hold.
underbar näsa med gula mogna äpplen, kola karamell, marsipan, kaffe, brioche och en touch av lakrids (anis) när vinet fick stå ett tag i glaset. Man skulle kunna sitta en hel kväll och dofta på detta vin om man inte har nåt bättre för sig.
smaken är ljuvlig med brända mandlar, choklad, kaffe, rostad bröd med smält smör, apelsinskal. riktigt bra bett i syran så vinet bör kunna växa till sig lite mer? lång djup eftesmak. 95-97 nu och kanske kan den nå ändå högre om några år?
Sure is something special. There were hardly any visible bubbles left, but they are still there on the palate. Bread, ripe apples, nuts and chocolate on the nose. The acidity was a bit stronger than I expected, and would probably have made me guess a younger vintage if not for the color of the wine. I would prefer this in a couple of years time I think, but it was still very good right now.
better than I remembered and that last bottle was amazing. Structured but mature with serious mineral balanced with acidity. Lemon bars in liquid form with amazing tiny bubbles and mousse. The yeasty autolytic pastry at the bottom of a great lemon bar with a light toasting. Really very impressive and multi layered maybe better than the 1996, which sounds impossible but it caresses the he mouth from beginning to end and slides down the throat as good as any aged Cristal.
Burgundy & Birds (il Buco): Golden color, nose filled with fresh white fruits, brioche and a touch of citrus. Palate is filled with fresh fruits and nice mineral notes, good acidity and balance, fine bubbles and a long refreshing finish. Drinking really well, seems to have some upside as this fully framed beauty ages
Ridiculously heady, thick wine! I'm a big fan of Krug and this does not disappoint. The age comes through as well integrated warm brioche, fresh bakers yeast, ginger, thyme, Bartlett pear, quince that dance on a fine bead across the palate. Finishes fresh with a touch of sea salt that keeps you coming back for another sip. Show restraint as the finish on this gem is over a minute long and actively evolves on the tongue. Don't get me wrong, this is no dainty wine, and has more power than do most premium cabernets. As such is really a study on balance of grace and power than anything else. Amazing.
Brioche and granny smith apple with just hints of oxidative mature notes. Palate here is fresh with lots of lemony acidity on the finish. Drinking really well now and the acidity will keep this going for a long time.
Served from magnum, the 1995 Krug is a beautiful vintage for this great house. The bouquet is a beautiful melange of orchard fruit, woodsmoke and doughy, autolytic notes. While wide open aromatically, the core is still firm and minerally, and that combined with the wine's impeccable balance should carry it a great deal further. Just a lovely complex, rich Champagne.
Wines Tasted at HDH Auction (Tru - Chicago IL): Lots of Krug's classic bready and toasty character with lots of acidity and slightly more muted fruit than I would prefer. Good, but not as powerful or concentrated as the best Krug can be.
A Great French Dinner (Indianapolis, IN): Light golden color. Slightly oxidative notes on the nose. Baked apples and nuts in the mouth. The acidity seems a bit high and slightly out of balance. A nice way to start.
Dinner with Friends (Sun Wah BBQ - Chicago, IL): This was a delicious bottle with lots of great savory character. Didn't necessarily have the tension that I'm fond of, but the flavors were on point. Not much toasty, doughy, notes, but lots of great lemons, apples, peaches all with a hint of salinity.
Impromptu Dinner at Sun Wah (Chicago, IL): When I first opened this, I thought it was flawed. There was absolutely nothing on the nose or palate. Then, with air and warming up, this became incredible. This was chock full of salinity and smoke and all things good about Krug, with a very strong vein of acidity to boot. The bubbles were a bit muted however.
A Week in Osoyoos; 7/5/2014-7/11/2014 (Osoyoos, BC): No formal notes. Lots of Krug-y goodness here. Loads of complexity, rich and creamy mouthfeel with a ton of bright acidity. Citrus and florals with fine bubbles on the palate. I've been lucky to have this a few times over the past year and this wine always shows up in a big way. Outstanding.
Champagne Dinner: This never disappoints. Just as I remember with lots of classic Krug aromas--toast, yeast and roasted citrus. Big in the mouth with excellent acidity and complexity. This bottle seemed a touch more advanced than my previous bottle but still an outstanding glass of bubbles.
Lovely nose of brioche and toast, typical Krug. On the palate it is a bit closed, takes some time in the glass before it gives away its creaminess. Not the best vintage, surely not up there with 1988 and 1996, but still very, very nice. Better and more ageworthy then 1998.
Det här är en stor champagne, ska inte gå ner mig i detaljer men doften innehåller alla de ingredienser som finns i en Champagne, initial mognadstoner blandat med mineralitet, honung, kryddor, kanderade äpplen etc (ni fattar :)). Vinet är fortfarande ungt, som i doften initiala mognadstoner, smörig mousse, frukt som balanseras av en syra som följer igenom hela tiden. Lång, lång eftersmak,
So…here we go again… What a great bottle of Krug. The 1995 is really open for business now, and drinks so well. On the nose the most intriguing and lovely flowers and white fruits, honey and the trademark Krug minerals and a slight touch of gunpowder. On the palate this shows beautiful and crispy with a wonderful almost too good to be true balance. Rich and deep, with nuttiness and apples, acidity and minerals just where they should be. Soft and integrated flavors, creamy and fresh. This is a gift from Bacchus. Will continue and reach even higher with time, but drink now, because it’s so lovely.
Rich and intense nose with apple jam to apricots. Saffron, caramelized citrus, ginger, cream toffee, lilacs, chestnuts, pine seeds, smoke and whatnot. Dry, rich and intense with lively moussé, vibrant ripe fruit and fine acidic bite cutting through the richness. Bitter lemon, quinine, smoke, spices and almonds. Zesty and warming at the same time. Long. A real treat and drinking very nicely. Listing all these trivial aromas seemed obligatory with this wine. Yummy.
What a revelation. Beautiful, complex nose - I could spend minutes trying to breakdown everything my nose interpreted. Palate was smooth and creamy with the multitude of flavour profiles harmoniously seeking attention but never clashing leaving a long lingering finish. What a treat!
The supper club eats and drinks well in Connecticut. (Bill's.): Rather serious and lean with crisp acidity, it shows plenty of bread and yeasty aromas and flavors with tart apple, bitter orange, toast and mineral. Refined with a light mousse. Needs a little bit more flesh for my tastes, but is pleasant. A-/B+.
Wow, what a beautiful wine. Right from the get go this was stellar and very Krug-like with complex nose of citrus, floral and toast adding to the perfectly oxidative aromas. Creamy and rich on the palate with great acidity and a long, long finish. Fine bubbles and a soft mousse. This is drinking very well right now. Outstanding.
Took some time to open up, but when it did, wow! Golden coloured with very fine bubbles. Deep and rich with crisp acidity, and a slight oxidative note that is very Krug-like to me. Just bursting with fresh citrus, white fruits, flowers, and toast. Outstanding!
A bit stinky/sulphurous at first but this blew off. Quite overtly sweet on the palate. Developed surprisingly quickly in the glass, even to the extent of showing the telltale curry powder of fully mature Krug.
Return to San Anontio (Ducru Vertical); 2/21/2013-2/24/2013 (Monty): Graciously opened by CC. Almond nutty nose with a very dry mineral palate. A little austere from the acidity. Mineral finish. My note doesn't reflect it, but this was quite complex. Very refreshing taste between all the big tannic red wines. I think it still needs a few years. 93+
From Magnum: A very power laden Krug with a crisp apple and bright citrus nose that has hints of honey, toasted bread, spice, and vanilla with a rich and smooth texture, and the flavors and finish linger for 30+ seconds. In 5-10 years, this has the chance to develop immense complexity, well beyond what it displays now. Drink now, but patience will reward.
2013 New Year's Day Tasting (Marietta, GA): From magnum which made this a brutish monster. Though still a baby this is really balanced. The structure is what made this wine and will ensure its improvement with time.
Good but just a little too advanced. Nutty and oxidized on the nose. I've bought a bad 6 pack in the grey market. A mistake. I've tried this when it was considerable more fresh and energetic. Still I finished the bottle :-)
Much less toast and bread than the 1990 tasted a few weeks ago, and less than I remember from the last 4 times I have tasted the 1995. More citric notes and very fresh profile with small fizzy bubbles. However when drunk besides a Pol Roger Brut, the Krug seemed like a broad-shouldered monster of a champagne, but thats always the case comparing Krug to most other champagnes. Seems very young and capable of a very long life!
Golden color; nose of brioche, toasty, oak; lovely balance on the palate with full body, great tension between fresh acidity and slight sweetness, nice balance; palate is slightly short but still enjoyable, fine bubbles, fresh, lemon-lime; finish is slightly short. This was excellent overall and a great wine, and it's one of the only Krugs that I've tried. Doesn't quite reach stratospheric heights though. 92-93
The first of my six bottles, and this is good. nose was apples and cinnamon. The palate was granny smith green apple and brioche and it was very long. On the negative side (at this stage only) it is very dry and has a chalky note to it that I am sure will disappear with a little more age and resolution of the various parts. Try the next bottle in 2+ years.
Breaking in my new place (My place, Chicago IL): nose: deep and layered nose filled with tones of brioche, white fruits, acacia flowers, red apples, and citrus tones as well. Beautifully balanced and very expressive with the tones just flowing together.
taste: Medium/full bodied with medium+ acidity that is more refreshing than overbearing. Well layered with plush and polished tones of brioche, white fruits, acacia flowers and citrus tones.
overall: This was a killer bottle of champagne. Still has youth but is starting to hit it's stride. A completely classy and polished Champagne that is showing great layers right now. A real treat.
House Warming for Keith (Keith's Apartment - Chicago, IL): A killer bottle of Champagne. Upon opening, the nose was a bit closed down but soon tones of apple, pear, toast and mousse burst forth. Aromatically, this was just a treat. It was expressive, bright, and nuanced. The flavors on the palate were incredibly layered and deep. Wonderful orchard fruit, flint, and baked bread swim together in the glass creating one of the finer champagnes I've had. This has great energy and verve on the palate with powerful fruit and equally powerful acidity.
nose - rich nose, honey (per Aysha), i get a slight oxidative nose mouth - rich oxidative style, beeswax, followed by substantial tangerine tart. Cheers to Brian for sharing this with me, big pedigree but somehow slightly more oxidative than my preferred style.
Deep golden colour. Drank with white wine glass. Excellent Champagne. Very complex though it still comes with good acidity. Toasty, nutty and full bodied. Drinking much better than 12 months ago and 1998 currently. Not as good as 1996 but much cheaper.
Farewell to Blu Dinner (Blu, Shangri-La, Singapore): Quite brilliant, only overshadowed by a stupendous bottle of 1990 on the same flight, but poured by itself, this would have been a winner. Like the other three Krugs served together, this had a wonderful nose. Probably the prettiest of the lot too, with a nice whiff of chrysanthemum flowers, dried petals and a pinprick of sweet spice on first sniff that slowly yielded to more savoury, umami-led aromas of loamy earth, broiled white chicken meat, touches of soy sauce, and even a suggestion of Cantonese fermented bean-paste to go along with sweeter notes of over-ripe apples, stone fruit and hints of caramel and toffee. Really complex, wonderful stuff. I was so intrigued by that bouquet that I found myself coming back to sniff at this wine more than any of the others on the flight. I thought the palate was slightly less developed than the nose though. Still tremendous, but perhaps lacking the same depth of complexity. What it did have was a lovely freshness and verve to it, with still rather energetic mousse and an abundance of bright, citrussy acidity running through primary notes of lemons and green and red apples on a very full attack. This was a rich, fleshy wine with lots of depth and breadth, especially on its very appley midpalate, yet it also had laser-like definition and a lovely ring of purity to it. Wonderful stuff. The only thing that prevented it from approaching greatness at this stage was that the finish left a bit to be desired, showing a hollow-gap on the back-palate just before a final waft of pure apple flesh and stony minerality drifted in. It did open up and flesh out slightly with time, but it was never completely convincing on the back-end. Still though, absolutely solid stuff. This is a brilliant Champagne with a long life ahead of it. While great to drink now, I would leave it aside for another 3 to 4 years on the evidence of this 750ml for best effect.
Krug Vintage tasting (Stockholm): Appearance: Bright yellow, slightly golden. Nose: Smokey, discretely fruity with ripe yellow fruit, citrus and some winter apples, some honey. Palate: Rather fruity, oranges, grapefruit, peach, high acidity, some spice, good concentration, some mineral. Good length, fruity and fresh aftertaste. Summary: Rather mature, but can definitely take more cellaring. Definitely more smokey than those from 1985-1990.
Friggin loved this! Bright crisp, very fine bubbles...to go along with the creamy fine mousse....caramel apple, lemon chiffon, shaved truffle, mineral dust. Plenty of sharp alive citrus....and just the right amount of oxidized character, especially after it was decanted,.....just a huge mouthfull of pure pleasure!
Bright, deep and rich golden color with bubbles rapid spirited and minuscule. The nose is incredible soft hitting, delivering layers of complexity. Still developing this bubbly tickles my nose hairs with a big dose of Burgundy chardonnay-fruit, brioche creaminess, lemon peel, oxidative tones (in a good way), milk chocolate, a nuttiness and why not, minerals. Wonderful intricacy that seems to come into a new stage each time I sniff it. The palate is dry, the acidity is razor sharp and the body is buttery and highly concentrated. The high flavor intensity that this wine has is clearly indispensable for the notes of ripe fruit, a mineral touch, walnut and lemon peel. Creamy pleasant mousse and long aftertaste of mandarin. Complexity and finesse are both keywords here. Outstanding quality, with a body and fruit that weights up the almost volatile acidity. Can drink now, but this wine is very long-lasting. Drink now through 2025. http://quaffable.org/?p=64
nose; lemon zest, toasted almonds, wet slate, and floral perhaps lilac. palate; brioche, white truffles, green apples, and spicy brown mustard. medium bodied. high acidity. 75 plus second finish. very fine bubbles. really makes your mouth salivate. this will last for another two decades easily. I am again moved by the massive quality of KRUG.
Tasted blind to start with. Amazing toasty depth, and fantastically fine and vigorous fizz on entry, which tailed off rapidly. Russell thout it Krug and that seemed about right, but I'd have put this much older than the 95. Spectacularly.
Colore dorato chiaro e brillante, con perlage finissimo. Il naso è il punto dolente: la nota krughiana tipica, con nocciola e un tocco di ossidazione classica, c'è ma è accompgnata da una nota acetica-evoluta e una piccola muffettina. In bocca l'acidità e tagliente e sferzante, con un bel finale e grande persistenza che ritorna.
Among the better Champagnes I've had, I thought it was incredibly intense especially to begin with on the nose. It certainly mellowed but it has a lot of life left. Intense flavors, crisp, solid bubbles and strong finish.
Acker BYO 2011 (Tribeca Grill): Brought by Josh K. Elegant and restrained nose - yeast, minerals - very racy, almost some dry mustard. Sweet and complex on the palate - really amazing. Bits of apples, cocoa, vanilla, a touch of malt ball. Really yummy and it has lots of the elements I look for in a mature champagne. Great mouthfeel - gets better and sappier as the finish progresses. Thanks Josh! Nose - 5/6, Palate - 5.5/6, Finish - 6/6, Je Ne Sais Quoi - 2/2 = 18.5/20.
Restaurant outing, no detailed notes. A good wine, no.... a great wine..... that suffered from a wicked markup. Nice nose, body and finish. Everything this wine should be. Orders of magnitude better than the Armand Aces I had earlier in the evening. If I paid $200 for this, I'd be over the moon. One of the top Champagnes I've ever had, but ouch!
Krug Masterclass at Decanter Fine Wine Experience (London): Bright to golden yellow colour, discrete mousse with small bubbles. Very bready nose, nutty with toasted hazelnuts, almonds and other nuts, some honey and marzipan, yellow apples with some winter apples, aromatic oils, some flowery and perfume notes. On the palate ripe citrus fruits, some herbal notes, noticeable minerality with mint, pronounced acidity, yellow and red apple, orange, noticeble spice. Comes across as ready to drink and complex, can take many more years in the cellar, but I don’t expect too much improvement. 94-95 p.
More bright yellow hue compared to the 1996 when tasted at the same time, less powerful nose, less fruit concentration, but more nuanced.
Decanter Krug Masterclass (Landmark Hotel London): Golden colour. Nose is somewhat heavy and mature. Chocolate notes, coffee, comppote of citrus fruit and grilled notes as well as citrus and florality. Palate with brioche, wet bread, quince, toast, coffee. Has a metallic feel, also oxidative notes, chocolate and walnuts. Very intense with creamy mousse.
A lovely golden yellow color. Notes of roasted almonds, fresh baked bread, ripe white fruits and a hint of flower. Medium to full bodied, with a lush mouthfeel, impressive balance and layers of flavor. Good grip and focus on the long and complex finish.
Bottle had lot code LLLHWY01395 laser etched onto it. Cork code V561. Medium yellow color; medium bead. Aromas of lemon, lime zest, green apple, bread dough, and flowers. Initially served a bit warm, this was all apple and bread with a coarse mousse. As it chilled a bit more, the citrus and floral elements emerged and joined the melee. Strong flavors kept up with strong flavors on the plate this was served with, but there wasn't a tremendous amount of harmony with the dish, so this bottle seemed to underperform relative to the past couple of experiences with this wine. The long, acidic finish leaves me believing that this wine is still on the upswing, but delivers good drinking (generally) now. Drink or hold.
Lots of fresh baked bread elements on the nose but on the palate this drinks like a zippy young still white (with extra bubbles).. In fact, I'd opt for a white wine glass if you served this to me in a big skinny flute. A really great bottle of Champagne that should continue to improve with age.
Beats the hell out of any competition as always (tasted against Taittinger Comte de Champagne 1996 and Cristal 2002). Krug has the most expressive nose of brioche, toast and warm ryebread. Full bodied and perfect balance, so easy to drink.
Ones more - great champagnes do taste good. Dark, heavy and charmy. What a big and generous nose. If you would like to know what smoked shellfish smells like, sniff this one. On top of that dark fruit, chocolate and truffels... This was also one of the few times the taste matched the smell. Great! What an acidity still. Top 3 champagne I've had so far. Not the tastiest but maybe the biggest. If I can have a wish, I would like to give it some more freshness. 95-96 p.
Bottle had lot code LLLHWY01389 laser etched onto it. Cork code V561. Bright yellow color, medium-fine, abundant bead. Bright lemon-lime, floral, sweet baked bread, and pecan notes on the nose. Lemon custard, brioche, apple, vanilla, and flowers on the palate with a medium-long finish that shows some slightly nutty-yeasty notes. Really pleasant drinking right now, but seems to be still getting itself fully integrated and not yet at peak. Will it make profound? Perhaps not, but a worthwhile drink. Drink or hold.
Starter for New Years Eve. Again, a very open and forward Krug. Needs 15-20 minutes in the glass to open up and reveal its broad, toasty, brioche nose. Cuts through any other champagne (and we had 6-7 different ones on the table) and stands out as the best bottle time after time. But you need to understand Champagne/wine to love it. "Beginners" don't seem to rave about it (served blind af course) as much as "experienced" wine buffs. That is good news! Enough acidity to pair well with food, although not up there with 1988 and 1996.
Only in contrast to the 02 Dom did this seem somewhat evolved, otherwise, this was remarkably youthful and energetic. Loads of crisp citrus and stone, with a fine effervescence that clears to reveal lingering brioche and nutty notes. Very fine, engaging young wine. Loved it.
Classic Krug nose with ryebread, toast, and controlled oxidation. ACtually the nose of the 1995 is very similar to the 1996 I tasted last week, but perhaps even a bit more "together" than the 1996 which was more all over the place. Lovely mouthfeel as always, fatter than expected from this year. All in all, a nice surprise,and a vintage which I think will come very close to 1996 (which in my view is sligthly overrated and will mature quicker than expected).
A beautiful yellow-golden color. Notes of brioche, apples, and crushed stones. Medium-bodied, with impressive structure -- this will surely age and improve for decades -- a generous and inviting texture, great depth and expansiveness on the palate. Incredible precision on the finish, which was long and stimulating. This improved significantly over the 2 hours that it took us to consume the bottle, which is no doubt a positive sign for futher cellaring. Bravo!
I have to say that I have NEVER had a wine that smelled more like a fresh baked baguette than this at the first opening. Wonderfully complex nose and palate with brisk acidity and bright fruits. This really should be something special in another 5-10 years...but right now it's just not living up to it's potential.
Does it get any better than this? This was all autolytic creaminess, brioche, marzipan, lemon meringue pie, cardamom, honeysuckle, roses, lilacs and wet limestone. Super precise bubbles with ridiculous texture and mouthwatering acidity. This has it all, in my opinion.
Just love the terrific acidity; beautiful light golden yellow color, yeasty, very lemony, minerals, long, long finish. This bottle is more ready than the ones I have tasted in the past several years. Perfect pairing with the squid ink pasta at Hatfield's. Yum!
Very fine, persistent mousse. Notes of lemon blossom, butterscotch, apples, fresh bread dough. Initially had a scent reminiscent of a stuffy attic, but this dissipated quickly. Fresh, crisp, complex, subtle, delicious. Improved steadily over 90 minutes.
Blind Sparkler 1 - Yeasty biscuit dough nose. Medium bodied...served a bit warmer than I would have liked...with dry lemon fruit. I admit I didn't love this, but after its unveiling I would have appreciated spending some more time with it at a cooler temp based on its reputation. NR.
All'inizio note ossidative e mature, sembra vecchio e molto ben terziarizzato. Poi si fa strada inarrestabile il krug style, naso perfetto e pulito, stavolta con tocchi di crema pasticcera e crosta di pane, frutta di bosco, poi escono le erbe, bocca di grande acidità (ma equilibratissima) e lunghezza, ottimo. Dopo due ore dominano erbe fini e "cognac" leggero.
This wasn't as open and ready as the first bottle I had almost two years ago (same store/purchase) which had a bunch of caramel and sweetness to go with the wine but this was in a damn good place and will only hold for significantly longer.
Doneret af Martin efter jeg gav den i gave sidste år. Fed og magtfuld. Et smørret, smårøget, balanceret og magtfuldt udtryk med brune og grønne æbler, citrus og vådt korn i næsen, fulgt op af samuraisværdsskarp æblesyre i munden. Stor vin.
Innkjøp den dagen jeg ble tatt opp på MBA-programmet, åpnet den dagen jeg var ferdig med siste eksamen... så dette var en merkedag.
Nydelig kraftig nese, sitrus, nøtter, noe floralt, brød. I munnen lang og skarp, frisk. Pen balanse, kremete. Men jeg savner "det lille ekstra" som jeg har opplevd med både 88,89 og 98 tidligere. Denne lekre fylden som fyller midtpartiet i smakskurven med magi. Det ble litt for klinisk til å oppfylle kriteriene for en topp Krug, etter min litt begrensede erfaring. Men godt; indeed.
Laser-etched lot code on bottle: LLLHWY01387 Bright yellow color. Aromas of citrus - lemon, lime, tangerine - and floral/mineral notes. Palate shows deep citrus with lemon custard being the primary impression. Notes of pecan, baked bread, and a deep minerality emerge with time in the glass. Deep, impressive and merits its reputation even now. Should improve with time. Drink or hold.
Surprisingly anonymous for a Krug. Certainly attractive orchard fruit, balance, weight and length .. lacking an added dimension(s), really just good plus. Have such respect for the name I feel like I missing something - I've drunk champanges well before their appropriate time but you had a clear sense what they would become. I don't get any sense of this with the 95 Krug. Just flat out odd.
Beautiful gold color, fine bubbles, pastry nose, when we first tasted it it was a bit drier than we thought it was going to be - then tasted after 20 min. and it seemed to open up a bit more. A good and tasty champagne - but I wasn't blown away.
Burgs and Champagne at Heidi's: Tasted beside the '90 Krug, and surprisingly youthful by contrast. Bright gold color. Subdued nose gives mainly aromas of mineral and dough/yeast. On the palate this feels weightless due to the creamy mousse, but there is nice fruit concentration here -- it's just holding back a little right now. Well balanced with great acidity. Other's had tasted this previously and indicated they felt this was just closed down tight. Compared to the '90 this is just less of everything, but a nice wine nonetheless.
Tasting Group Dinner - Burgs at Heidi's (Heidi's, Minneapolis): Third time tasted. Medium copper color. This bottle was really grumpy all evening and never came around. Consensus was that this was not corked, but just totally closed down. Some promising flavors, but a gaping hole on the midpalate and finish. Note to self: hold off on opening for at least 5 years (ideally 10+).
New Year's Eve 2009-2010 (Our House (2033 Brandywine St., Philadelphia)): I did not love this wine on this night. Two bottles are held in storage. Hopefully they will show better. Oxidized character on nose was a bit surprising. Apple cider vinegar. Red apple. Round and full. Nice mid-palate development. Reminded me of an aged white Burgundy, but lacked some of the weight and concentration that I expected. Moderate finish.
New Years Eve (Collingswood and Philadelphia): slight oxidative character was offputting to some. red delicious apple, spice, and ginger notes. very sophisticated mouthfeel with a medium(+) body. I really liked the fullness on the palate.
Dinner at Galileo (Sydney, Australia): Pear, nutty, vanilla and apple aromas. Steely palate, though the acid is less searing than a couple of years ago. Great power as well, though I still think it needs more time.
Greg's bottle, purchased on release and perfectly stored. Obviously very fine, but still very backward as well. Some ginger, spice and citrus. Firm acidity. Relatively light weight for Krug, but I'm sure it will develop well. Krug always does.
Light golden with effusive super fine mousse. Yeasty/nutty nose with a hint of sherry. Wonderful citrus, grapefruit, minerals and a slight sherried touch to the taste. Yes, another fantastic Krug. Great wine to celebrate the Longhorns victory over the hated sooners.
Brought 2 bottles with me just in case and sure enough this one was oxidized. Gave both bottles to the wine steward and he opened this one first. Gave me a glass to try first and when I looked at it I assumed either something was wrong with it or I mistakenly brought a '55 Krug with me. Color was almost honey yellow, nothing on nose and palate was bitter. I asked the wine steward if he had tried it and he said no, which meant that he would not know the difference anyways. I was fighting a cold and the wine was a little warm, so I asked him to ice it and I would try it again when cold enough to serve. When I tried it again, I still thought it was off and while I was debating whether it was my cold or the wine, he served the bottle to everyone else and no one picked up on any problems and some complemented me on the wine. I told the steward to open the next bottle and sure enough the second bottle was about 2 shades lighter in color and drinking like '95 Krug. BTW - both bottles were from the same 6-pack.
Hiro’s: Light brilliant yellow; Stunning elegant nose of white flowers, angel food cake, white pit fruit; elegant but concentrated mouth, expansive in the mouth, but delicate at the same time, with a long finish. Great, but such a contrast to the lighter Ruinart style--seemed almost musky/with lots more barrel-aged notes. From Bonnie and Joe
This was preceded by a '93 Comtes de Champagne and a '95 Salon. Was not all that impressed with this, the non-vintage seems to be better. But this also seemed quite young still--a little out of balance. The nose was muted and the palate showed the pinot influence (a good thing), but the finish, although long, seemed a bit too acidic. I will wait at least 5 years before the next one.
a huge wine that packs a punch. while the 96 is super young and gives up almost nothing, the 95 roars out of the bottle and continues to unveil more over the short 45 minutes it took to finish the bottle.
Yeasty, strawberry nose when opened and lemon, green apple on palate. After about 30 minutes opens nicely to reveal toasted almonds/cashews flavors. Long, smooth apple/pear finish and not overly acidic. Near the end of bottle, the nose evolved to roasted hops/malt like you find in a micro-brewery.
Wow, still young - but in a young adult (not adolescent) kind of way.
Opening opening, strong prominence of yeast and acidity. Over time, the acidity recedes and the yeastiness blows off.
Notes of toast, green apple, lemon, lemon peel, almond, oak (yummy Kug oak barrels). Yet it lacks some massiveness, a multiplicity of layers expected for superior (95+) champagne. To drink now while your 96s, 90s, and even 88s get to the level you want.
The Big "Four-O": 40+ Wines for 40 Years: I did not try this time, but I served 2 bottles for people to drink during the Derby while waiting for the '96's to open up. They must have been good because nothing was left. I also gave a bottle to Chef Loryn for doing such a wonderful catering job.
Had as an aperitif after a bottle of Schramsberg Blanc de Blanc and the body of this was almost overwhelming after the other light champagne. Saved for after dinner when everyone was gone and the wife and I enjoyed it a bunch!
Unbeleivably awesome powerful brut that has a well balanced mix that relies heavily on the great harvest of the chardonnay in 1995. Excellent boquet of citrus and nuts, perhaps pecans. Upon drinking my mouth was coated with lemon curd, candied lemon rind with a long finish of butter and pecans. 2nd best champagne to date after the 1996 Dom Perignon Brut
Pizza night - that means Champagne. Consistent with previous tasting notes, except a little more green apple with this bottle, but still the toasted almond on the finish. Glad that I recently picked up a case at auction for what most retailers are charging for the NV. Needs an hour to open up.
Intense and yeasty aromas of green apples, nectarines, candied lemon rind, melted butter, and salted pecans. Juicy and nervy on the palate with zesty notes of nectarines, lemon rind, caramel, and pretzels. This wine comes at you like an unbroken colt but you can see the potential here. 94-95 points.
Krug, Krug, Comtes: Tight to start with slight sulfur aromas. After an hour open it starts to bring out a strong nectarine component on the nose. Apples and pit fruits on a still very young palate. Some tartness and the trade mark powerful Krug acidity. I'm not as enamored with this vintage of Krug as many are as I don't see the power and deep complex fruit that usually mark it to me. This is still an excellent wine though that I would recommend leaving alone for a few more years or open it and leave it alone for an hour or more before drinking.
Brought to Neil's B-Day dinner. Much better than the bottle I had on release. Nice nutty aromas on the nose, which is backed up by toasted almonds on the palate. Nice refreshing finish. Great start to the meal.
Powerful, bold, characteristic Krug nose with rich dark citrus fruits, nuts, and bready notes. Somewhat of a disconnect between the front and back, as the wine really wraps up into an austere, acid and dosage driven shell that comes across rather hard and out of balance. Very good wine, but a mediocre Krug unless this resolves.
Impressive wine. Honey oak color. Lots of pear, yeast, oak, and a touch of peach skin on the nose. On the palate, an unctous mix of fresh yeasty breads, pear, wild honey with a hint of salinity as one might detect in a dry cheese. well balanced with tight bubbles and a warm salted butter on toast finish.
Champagne brunch (My place): Light straw yellow color. Wheat baguettes, nuts, walnuts, newly grinded butter or buttered milk on the nose. Very sexy mousse covers the mouth. Notes of maribelles, sweet lemons, wheat bread, walnuts, varnish, lanoline and minerals. Leaves impressions of a good white burgundy. Great length, body and balance. Overall a very nice wine.
Decanted for about 20 minutes. Sweet fragrant candied green apple with some lemon on the nose. High acidity with a big bold body with hints of honey but loaded with really bright pineapple and lemon with some hay sprinkled on top. Incredibly long finish that goes on and on filled with sour green apples. I don't think i've ever had a champagne this intense in flavor and acidity. I drank it over the course of the night slightly chilled in a BUrgundy glass (after the initial taste/notes) and the grannie smith apple really stands out and the acidity dies down a bit.Kind of sad that this is my last bottle, i think it'll be even better with time (hopefully if the acidity dies down).
(champagne tasting): In a flight w/the Mesnil and d'Ambonnay, this was pale/clear, very crisp/acidic with a lemon zest. Clearly the best food wine of the 3 ... but still too intense and (in my opinion) too young.
G7 (Dave): Golden color. Notes of apples on the nose. Tastes of pear, apple, wheat, bread and mocha. Nice balance and grace. Soft elegant finish. Not showing anywhere near as good as the NV Grand Cuvee Brut tonight but a very good wine nonetheless. 12% alcohol.
First Krug. Nose is a nervy mix of yeasty apple core and sweet pear. Chewy and substantial body, loaded with biscuit, lemon-lime, Parmesan cheese nuttiness, and lychee. Grew in complexity and presence through the evening. Not just a delightful Champagne for opening the festivities, but a sterling wine for the entire night. Wow.
Pale yellow. Fine mousse. Loads of fresh, tropical fruit, citrus, green apple, fresh baked bread and a touch of that Krug nuttiness. Intensely concentrated, almost painfully so, but much more approachable than the 96 Krug. Long, apple dominated finish. This wine is a baby - don't touch until 2015!
Made the mistake of serving it too cold from bottle. Eddie froim the Wine Boutique, Miami Beach corrected me and said with Krug he decants it, and lets it warm up for 20 minutes. The last 3rd of the bottle properly aerated and warmed was classically Krug with toasty flavors.
Had with the same meal as last year on New Year's Eve...Stone Crabs, Baked Potato, salad and garlic bread. What an awesome combination. The sweetness of the crab is balanced nicely with the acidity of the wine and the biscuit and citrus compliment and clean the palate after the garlic bread. Together, all of this adds up to a fantistic dinner. Happy New Year!!!
Christmas dinner with family. Fantastic stuff. Zesty, multi-dimensional flavors of lemon, apples, honey, and minerals. Bright, deep, and intensely flavored, with wonderful supporting acidity and effervescence. Super-long finish.
This was perfect -- but so tight, it was a shame to drink it. Very light on its feet with lemon chiffon, and pear. Sweet enough, but not too sweet. Clean finish, no aftertaste, no burn of alcohol. The carbonation was also lovely, very fizzy with super tiny bubbles. The only complaint was that there was not quite enough body and one felt as if it were a tad trifling. Not a complaint really -- the lack of body was a trade off for the total lack of any harshness or astringency. I only wonder what it would be like in ten years.
2007 Champagne Tasting (part 2): $240 at this tasting. I was debating whether I liked Krug Grand Cuvee or this wine better. In the end I liked the Grand Cuvee slightly better. Nutty and almond paste notes. Very deep and complex. This had a solid bead and a long vibrant finish. 94 points.
Tasted November 23, 2007. No formal notes. Purchased from retail and popped and poured in the wine bar. Light yellow color in the glass, clear hue throughout with a light to medium mousse. Slightly closed nose of yellow and citrus fruits. Flavors of citrus fruits dominate with a fairly high level of acidity. Wine seems a little closed to me versus expected so no rating.
Crisp, clean and dry as a bone. Green apples dominates. Almost painfull. But what an elegant mistress with a whip, that delivers the precise, dry long aftertaste, that leaves you with small droplets of sweat under your eyes. Should improve over the next 5 or 10 yrs. Huge wine.
I don’t have much experience with vintage Champagne, but this is by far the best I have ever had (over La Grande Dame and Dom P). Amazing concentration on the nose and palate, this is the kind of Champagne that would really pair well with food. This is one of my wines of the year.
Very very very young. It's really great but not delicious at this moment. Full-bodied, tannic and strong. Krug 1995 needs aging time same as Chateau Latour. To save your money, leave it lay down until 2012. If you need it, go for 1988, 1989 or 1990 instead. Trust me, I never telling lie.
My first experience with vintage Krug and a very nice one as well! Deep yellow hue with tiny bubbles. The wine is much fuller-bodied than any other champagne I've tasted. Nose of citrus fruits...bold and rich...hints of yeast. Nice lingering finish with some toasted brioche. Overall, a very nice bottle - much better than the '96 La Grande Dame I had a few weeks back.
The only reason I didn't give this a 100 rating is that I believe 1990 was a better vintage - although, this is actually available - does that make it better by definition? Pale gold in the glass with microscopic bubbles. Passion fruit with vanilla and toast notes - maybe a hint of pear. The flavors linger on the pallete. Just excuisite to enjoy at Cyrus in Healdsburg with, what else, caviar and my wife celebrating our 9th anniversary. The caviar was accompanied by lightly fried potato cakes, mayo and chives. With each variance of food this champagne delivered nuances of flavor. Wow.
A nose of vanilla, floral notes, lime, honey, green apples and lemon rind. Lovely intensity of flavour on the palate. The acid on the palate is prominent, but the richness of the fruit just keeps this in check. It was too early to have drunk this, but it was good to have tried it. It has a lot of potential for improvement over the next 10 years.
1995 Krug: So intense, tight and youthful at this point that it was hard to do any sort of absolute critique of the wine. Of course, it is fantastic in aromatics and texture and the flavors seem to hint at what one would expect from Krug but really drinking this right now was folly. Nonetheless one of the best and most promising 1995 Champagnes I have had. I would expect it to last a long, long time.
Clean and crisp flavors, delicious youthful green apple notes. Some oxidative Krug notes, but probably less in this style than other recent vintages. Fluffy young mousse and good acidity. After hearing some negative comments on this I didn't know what to expect, but I think it's a very impressive young Krug with good aging potential.
Not surprisingly, Krug does it again - another masterpiece. That inviting brioch smell and those teeny, tiny bubbles make for an invitation impossible to resist. Medium-full weight, beautifully balanced; a treat to drink now although obviously young. The '95 seems to be built more along the lines of the '82 and '89 rather than the more backward style of the '85 and '88.
Immediately from the bottle the very high acidity was evident. After the bottle was open for a while and glasses poured it became unmistakably vintage Krug, albeit in a very young stage. Stylistically this Krug is like the younger sister to the big brother 1990. Large bubbles but was more restrained than the 1990. These are going into the deep cellar to sleep until we've gone through some of our previous vintages. For comparison purposes this Krug was not as good on that night as the 1996 Dom Perignon but has the long-term potential. [$$$; Drinking OK now but should go into storage; Our next bottle 2010]