Nice deep golden straw color with a slight syrup quality to an otherwise effervescent mouthfeel. Crisp fruit and mineral dominate with backing notes of fresh brioche. At room temperature a slight mustiness is revealed in the nose and palate. Definitely a more precise wine when served ice cold.
Fresh baked bread, cooked apples, citrus, almond and a hint of pear. Expressive! Sumptuous mouthfeel with an impressive finish. This was a great bottle and a slight improvement over the one opened 2 years ago.
This is very nice and completely ready to be drunk. It's not yet oxidative but more like sweet fruit, bread. It reminds me a bit of drinking a croissant... Best when it was cold, with warmth the dosage pokes out a bit to much for my liking. Good champagne, intensity and volume for the vintage. A good effort but the 1996 Krug is better with a strong acidity to keeps things in check.
Burgundy Dinner with Friends (Everest - Chicago IL): Lots of mature orchard fruit aromas and flavors with some nutty, bready character. Slightly more advanced that I might hope for Krug at this stage in its evolution. Perhaps best over the next 3-6 years.
Great bottle tonight, but very different from the last 3 years ago. This seemed more youthful, tighter and brighter than the last despite a richer, more oxidized color. Under all of the tension, this was very leesy on The nose. Lots of bread and citrus fruits, with a touch of oxidation/acetaldehyde. Overall, a great wine, however this did not quite reach the level of the last bottle. 2 left - will let 3 out of 4 determine wether this is a reload.
Somewhat of a disappointment when revealed. Sure this is good, and it gets a lot better after 2 hours in the glass but at first there is mainly just a lot of wood. Somwwhat developed nose of oak, raw wood, coffee, apples, orange peel, nuts, yeast, and canned corn. High acidity, very dry with a medium body, medium+ intensity and a long finish. But to be honest I wrote, "slightly tired" in my notes. Not sure if it was the very high acidity and the dryness that fooled me.
Scored it 88P blind, don't feel comfortable with official scores on Champagne anymore so I will abstain from that!
Developing, a bit funky, nose with a medium+ aroma intensity. It shows yeast, baked tropical fruits, butter, red apples and mushrooms.
Dry on the palate with a high acidity and medium+ body. It has a medium+ flavor intensity and feels a lot more youthful on the palate then on the nose. It shows truckloads of mixed citrus fruits, yeast, nougat and red apples. I got a herbal, slightly grassy, note on the very end.
A rather complex, interesting wine. I like the funky feeling to the nose but after all this has incredible bad QPR. Would love to have again but would never in my life pay for it, haha. Drinking good at this point but I't should grow a bit with further cellaring.
Starting to think '98 Champagne is woefully underrated in general. This wine served from magnum was superb. Great fruit, well delineated and precise, decent length of finish. Easy to guzzle this one...
All Stars: Wow, this was a show stopper! Very creamy, caramelised orange rind, some brioche/toast, hint of gingerbread as well as butter, meat, dried apricot, cacao powder, apples, some said cardamon. Uber balance, vinuous and admirably complex. This was probably my WOTN and it says a lot.
From magnum (13 years on the lees), complex nose, toasted brioche elements plus almost a dry marmalade, very tight palate, great and unctuous, loads of mixed citrus, bright orange, citron and yeast. Good balance between the complexity and fruit...
Otroligt trevligt att få öppna en flaska till. Detta är verkligen en magisk champagne. Mogna äpple, citron, kaffe, massor av mineral och en smörig känsla av hasselnötskräm. Vilken otrolig balans och längd. Underbart!
Giallo oro, profumi classici di Krug, mandorla tostata, fiori gialli, frutta matura, spezie dolci, bocca bolla finissima, fresco, polposo, abb sapido, finale molto lungo con richiami di liquerizia e frutta. Buono e molto equilibrato
Impromptu dinner at home (Home): There's a appealing earthy tone that lies under the lemon, toasty notes here. So much going on on the palate too, which carries richness and depth and development. The acidity which is not overdone keeps everything in check.
A Week in Osoyoos; 7/5/2014-7/11/2014 (Osoyoos, BC): Brief notes. Excellent and very Krug-y. The 95 we had yesterday seems much more than 3 years older than this 98. Thoroughly enjoyable now but this should develop positively for decades. This bottle was quite consistent with my previous note from two years ago (7/25/2012). Excellent. 92+
A typical Wednesday evening in Sydney: Very floral right from the start on the nose, there is musk, sea spray, lemon and earthy notes - it seems rich but there is plenty underneath that initial impression. The power shows through on the palate as well, but there is also finesse thanks to focussed acidity. This is a wine of serious substance and provides great enjoyment but I'm not sure how long term it is, perhaps a more medium term proposition based on this bottle.
Intesnse yellow colour. Florals and citrus predominant on the nose. Intensely powerful and focussed palate of lemon, grapefruit, baked apple, minerals and a spicy/toasty oak. Hints of honey. The line of this wine is quite amazing. Lingering flavours. Top shelf.
1998 Burgundy Grand Cru Dinner (Cheng Hu Tien, Keong Saik Road, Singapore): Very nice – this is finally starting to show some signs of development. The nose had typical accents of cream and brioche, with a touch of smoke and earthy mineral drifting across a core of sweet apples and lemon aromas. Very attractive. The palate had a nice generosity to it, as well. It was full, rich, and deeply textured, with matured flavours of honey, kumquats and limes stretching from a fleshy attack into a moreish midpalate with just the slightest oxidative twang to it. Past that, the more matured fruit lifted to show a bright citrussy base that drove the wine into its long finish, where little draws of smoky spice and a long pull of minerality made a very solid end. Very nice. I liked this on the night, but while it is starting to show signs of maturity, it was still blessed with quite a bit of stirring acidity and a fine mousse and will grow nicely in the bottle for a good many years yet.
Lot LLLMFU 00031, opened at Atwater's during dinner with R&D. Deep golden yellow color with aromas of cashew, apple, brioche, toast, marshmallow and melon. Picks up a honey quality later on. Deep and rich with flavors of toasted marshmallow, caramel and apple with a long finish. Though this particular bottle was excellent, it fell just a bit short of previous examples.
Har haft förmånen att dricka det här vinet många gånger och det fortsätter att imponera på mig. Väldigt ung flaska denna gång. Mer återhållsam men dofterna finns där, smör, brioche, mineraler och exotiska frukter. Även smaken är ganska återhållsam, bra syra, balans i vinet. Naturligtvis vinner det med luft och värme. Eftersom det dricks direkt efter Henriot Enchanteluers 1981 är det intressant att jämföra de två. Trots skillnad i år så delar de många egenskaper och det får mig osökt att tänka på Krug 1981, också det ett stort, lite bortglömt vin.1998an kommer att utvecklas många år framåt.
Drank the Krug 1990 and 1998 for lunch before new years eve. Fun comparison where the age difference really shows. The 98 is tighter both on the nose and palate with minerals, less toast and depth but with a great freshness and staying power. I think it will become very much a the 90 with age though, same profile and vintage characteristics. The 90 has one more layer on top pf the 98. It is really in a great spot now! Burnt butter and that typical oxidized Krug nose which is really broad and expansive. The 90 outshines the 98 today.
From magnum. Even fresher and more vibrant than the last magnum I had of this. Toasty Apple and citrus notes. Rich on the palate, but showing wonderful balance due to the great acidity and minerality. Fantastic.
Outstanding. Fresh and extremely young. Beautiful apples, ginger, and some nut tones. Very bright, fresh, and minerally. Superfine mousse. Had this with a matsutake tasting menu at Altura and it was amazingly versatile with the various dishes, including the white truffle course. Fabulous!
Vintage Krug is one of my favorite champagnes when it comes to the big houses. This is full bodied, and triumphed the spicy shrimp, and also paired great with the grilled scallops and Maryland crab bisque. This is a food champagne, and will only get better over the next decade, but doubt I'll be able to keep my hands off the last bottle.
Great Dinner Wines (Healesville Victoria): The N.V was much better than this. Seemed to have an aged character which was undesirable. Too grand for its own good. Lacks freshness and just another disappointing expensive Vintage Champagne.
Appearance: Bright yellow, slightly golden hue. Nose: Ripe yellow apple, some winter apple, honey, some development, toasted hazelnuts. Palate: Apple and in particular green apple, citrus, yellow fruit, high acidity, strong minerality, full-bodied. Summary: More developed that expected but can take more, 93 p.
I've got through a 6pk in the past two years or so and this has yet to disappoint. Rich and toasty aromas with the same coming through on the palate as well. Notes of baked apple with some lemon peel in the background as well. Very giving on the palate, even with a good bit of structure. Long finish.
Served blind. No question about exactly what this was, I nailed it. And this is a great Krug. I can only agree with my own previous notes on this great Champagne. Perhaps the least Krug like Krug I have experienced, but that is not bad in any way. On the nose there is minerals, a touch of gunpowder, lemon and apples. Very long and has a great spectrum of complex nuances on the palate. Creamy nuttiness, a touch of coffee, apples, toast and minerals. Simply lovely, with great balance! Exceptional!
Does it get any better? That's not possible. Deep intense straw color with yesty baked bread aromas. Hints of chalk, yellow fruit and minerality wash thru with precise effervence and layers and layers of complexity. Brilliant balance and acidity hormoniously enhance this experience. Everything is there. Even if you don't like it (really?), it is perfection in a glass.
nose; lemon zest, minerals, saddle leather, and cream. palate; spices, buttered toast, almonds, and citrus. high acidity. very nice bubbles. enjoyed this before going to see Anthony Bourdain, who is also a avid KRUG fan. a outstanding adventure in drink, food, and conversation.
Medium lemon gold. Steady stream of persistent bubbles; very complex chardonnay dominated nose. Golden aromas, white flowers, subtle caramel; like a Montrachet on the palate. Dry, serious. Very floral and savoury. So dry. Supreme length.
A very light bodied Krug. It is a very lean and lovely autolytic nose. It is drinking very well. I would keep it some years, as the freshness that it still has is about perfect, but could deliver a more complex wine in a few years. A very good wine.
The best champagne I've had yet! A rich golden yellow color with deep yeast and much more in the nose. Mouth-filling on the tongue with a lot going on --- rich notes of bread (of course), light citrus, earth, a bit of dust, subtle apple, etc., etc., etc., superbly balanced. the finish goes on and on...
A blockbuster champagne. Still crisp and powerful with strong citrus tones. Green apple also dominates with some hints of vanilla, mushroom, and cinnamon. The structure and complexity are amazing on this wine. This will easily accommodate most appetizers and would hold up to many main courses, particularly chicken and fish. There is absolutely no hollowness in the mid-pallet with a robust finishing length. Some may even find this too strong. This is not a delicate prosecco summer sipper. Serious champagne for wine connoisseurs. This is still a youngster. Will benefit from more years in the cellar if you can be patient. Slightly out of balance which might account for a young tasting.
This was my first taste of this vintage from Krug and I was surprised it was showing so well in its youthfulness and for the vintage although I should know better when it comes to Krug; full bodied, mouthful of honeyed citrus and peach, creamy and rich, toasty and doughy, all in multiple layers coming together by mid palate and beyond; marvelous.
this took 3 hours to really open and show it's stuff. initially very tight. with time, though - lovely. stone fruits, baked red apple, minerals, and tart dough. why is the last glass always the best...
2002 Champagne Tasting (Jan's House): Good but not outstanding. Dark in color. Biscuit, spice, nuts and grapefruits. On the palate it picks up darker fruits such as cherry and blackberries. Complex with a medium to long finish. Maybe just a bit young as it was not showing the depth of the other top offerings.
Top Rated 2002 Champagne Tasting (Jan's Place, St. Paul, MN): Medium gold color. Drank 1 glass over an hour. Nose shows citrus, lemon, lychee, minerals, nutty. The palate is dense, almost klunky, very tart, citrus, some berry, hazelnut, very mineraly. This is really tightly wound and needs several years to come around.
Baked apple, toasted brioche and lemon on both the nose and palate. A bit of (almost) candied ginger too. Very giving on the palate with great balance. Really the only nit I have is that I'd like to see a little more acidity, but overall a great bottle of Champagne.
La la la and Chris Ringland wine dinner (Jade Palace Restaurant): Light golden yellow with lots of fine beads. Starting to age but it is nice & approachable now. Very expressive nose with green apple, yeast & biscuity and some toastiness. Powerful palate, nice bread dough flavour with plenty of citrus fruits and vibrant acidity. Long aftertaste. The palate has soften since I last tasted it but it is drinking so well now
France 2012 - Champagne; 7/24/2012-7/25/2012 (Epernay): Tasted at Krug. Slightly darker in colour than the 2000. Toasty nose with bready and yeasty aromas too with apple, citrus and nutty notes as well. As this developed in the glass it seemed to gain complexity and energy all while maintaining a creamy and rich mouthfeel. A bit tighter and less showy than the 2000. Like the 2000, give this a decade and it should be great. Excellent. 92+
Krug Dinner (Yusho, Chicago): Deep color. Toasted almonds and apple notes with a saline overtone to start. Evolved to include crabapple, almond paste, toast and creme brûlée. Bold, with a fine bead and flavors of roasted nuts, caramel apple, citrus and creme brûlée. Impressively long finish.
Krug Dinner (Yusho - Chicago IL): This is a very rich, very powerful Krug. Slightly floral with ripe apple and intense spice. Apple and pear on palate with some toasty, bready character. Dense, nuanced finish. Great side-by-side with its 2000 counterpart; today I preferred the 2000.
Farewell to Blu Dinner (Blu, Shangri-La, Singapore): Quite an excellent wine. Unfortunately, this was a laggard in a flight that also featured a maturing 1995 and a great 1990 which was drinking at peak. Unsurprisingly, this was the youngest, least developed of the wines. In fact, it showed even more juvenile than the lovely aged example of the NV Grande Cuvee that rounded up the flight. That being said though, there was still a lot to like here. In fact, I thought it was a bit more opened than the last bottle we had, with a great nose of earth and white meat, red apples and lemon peel, and a little spicy twist before a wonderful stream of stony mineral scents set in. The palate was also a lot more open than when I last had it. It may have lacked some of the tensile energy and definition that I remembered from the last bottle, but there was an absolutely wonderful balance to this, with juicy, open flavours of apples and lemon and lemon rind and mineral, all wonderfully integrated with a gently tapering mousse. A perfectly complete wine in itself, if just lacking some of the complexity that more time in the bottle will give. It had a beautiful finish too, with both power and detail in its long glide of mineral and inflections of spice hints. Lovely stuff, just way too young. I would wait a good five years on this at least. Admittedly, not everyone on the table liked this as much as I did - it did stick out a bit from the rest given the larger amount of Chardonnay used in the 1998 blend - but stylistic preferences aside, this is a beautifully crafted wine.
Had this wine before but never as good as this time at the winery in Reims. Citrus fruit, apple and lots of creamy soy, can't wait to drink the next bottle with Japanese food (sushi/sashimi). Had it next to the 2000 and for me the 1998 is a completely different champagne you might not see again in a long time. I loved it but it's clearly a food wine.
Consistent with my previous note and my previous points given. This Champagne is just fabulous. The taste goes on forever. Such depth and complexity, with layer after layer opening up. It does not get any better than this!
Krug Vintage tasting (Stockholm): Appearance: Light golden colour. Nose: Rather smokey (but not as much as the 1995), ripe yellow fruit, discrete fudge notes, brioche, slightly flowery. Palate: Good concentration, yellow fruit – citrus and some apple – high acidity, smoke, mineral, spice, good length and aftertaste with citrus. Summary: Young, but somewhat accessible, 93+ p.
2012 - Wines for my ROM (Au Jardin @ Botanic Garden): Color: Bright yellow, ligiht Nose: Intense and quite complex, still tight and shy. Palate: Lots of pure yellow fruits, apple and citrus with complex mineral, medium - long lingering finished. Quite approachable but will need at least another 5-7yrs to hit the right drinking window. 92-93+
My Birthday Celebration (Kingyo, Marina Square): Excellent. This was a rather unusual vintage Krug - more focused on Chardonnay than usual, less powerful (probably a result of both the vintage and the cepage), and more about elegance and grace than presence or weight. However, if one can put aside expectations of what a vintage Krug "should" taste like, this really was a first class Champagne. It had a lovely nose, still rather young and shy, but already showing very attractive aromas of brioche and cream, a little whiff of kelp and lots of apple flesh aromas, and then just a slight nutty, yeasty scent at the edges. The palate was tight and rather unyielding on first pour, showing nothing much beyond bright, lemony, limey flavours that were very reminscent of a freshly disgorged bottle of the Grande Cuvee NV. In fact, even though the wine caressed the mouth beautifully with its super fine mousse, the acidity so zippy, almost to the point of tartness, that it shot through the mousse in a flash. Only with time and air did the wine really begin to show its quality, with some quietly persistent notes of sweet apple emerging to take the fore, matched by a march of citrussy grapefruit notes at the rear. The acidity had melded a bit better with the rest of the body by this point, making for an ultra-fine, super-clean and beautifully pure expression of Chardonnay fruit. The finish was very impressive too, stretching away in a lithe, elegant show of minerailty - almost linear and laser-like in the way in underpinned the fruit and pulled away at the back-palate. Lovelu stuff. While this was not as powerful as say the 1996, 1995 or 1990, it certainly had lots of depth or substance. What struck me most, however, was how elegant and refined it always seemed in spite of the depth of the wine. This was as feminine a vintage Krug as I have had in ages. Still painfully young (it only started showing well past the first hour), but there is so much to like here. One to try again in 8-10 years I would say.
This krug vintage champagne has more chardonnay in the blend, and this unusual move certainly created a memorable wine. Great bubbly - this has displayed great elegance, finesse, focus, precision and complexity. Very rounded & pure, it is hard to resist especially with its underlying density and complexity together with the feather-like pleasant softness dancing on the tongue with the finely integrated acidity. This wine might lack of the power for a typical krug, but is drinking now and approaching its peak now, and I believe it can last at least few more years, or even longer depending on preferences.
HDH auction tasting at Tru (Chicago, IL): Slight shade of bronze. Apple, brioche, and baked notes on the nose. Not as easily identifiable as Krug. Lacks the Krug power that other vintages have that brings you to your knees; this is not a numbingly concentrated bottle of champagne.
Dark golden yellow in color with very little beading. This had really excellent flavors but was missing acidity and effervesence. Big nose of citrus which later in the night turned to green apple. Really loved this.
Popped and poured, followed over the next 6 hours. Light straw in colour. On the nose, lemon rind, yeast, toast, spice, minerals and with a bit of time, some fresh apple flesh. On the palate, very mineral driven, with lemon, a hint of apple, and bitter walnut skin. Big structure here, with piercing acidity, and a bit of grip on the lengthy finish, that lingers in the mouth with that bitterness.
Krug Tasting @ Wijnhandel Peeters. (Rotterdam, Netherlands): For the House of Krug, a focus on Chardonnay for Krug’s 1998 vintage was an obvious choice due to the outstanding personality of Chardonnay grapes of that year. This vintage is known as our Hommage au Chardonnay as it is only the second Krug vintage, after 1981, where Chardonnay dominates. It has an extremely high ageing potential ... Deep light golden colour. Very expressive aromas of bread, hazelnuts, dried fruit, orange, and spices. Flavours of citrus fruits, orange, spices and gingerbread, with a soft, creamy texture. Very long complex finish with lots of concentration.
drank it together with GC and 2000 at Krug, nose stronger than the 2000, crisp acidity, Brioche, nut, almond, citrus, glaced citrus, with unbelievable long finish, perfect with food, it is only Krug with '81 more CH than PN, 20 years storing possibility
Jag måste säga att jag blir allt mer imponerad av detta vinet. Det utvecklas väldigt postivt och den chardonnaydominerade cuvéen blir allt mer integrerad och öppen. Jästigt fin ton som innehålller brioche , en hel del citrus , mandel och lite kryddor. Tar plats i munnen, bra balans. Lite ”fet” smak som säkert kommer från den smöriga ekade (postivt ekade) chardonnayinnehållet. Håller väldigt länge i glaset. Gott, gott vin. Se fram mot en trevligt 10-årig resa.
Wow! This has really developed to a classic Krug vintage with all the Krug components. This is hard to beat even if it still has more to show. I will give my next bottle 1-2 more years and then I think it will show even more. I might try to buy a few more of this actually. It is a top wine!!
nose; lemon zest, minerals, saddle leather, and cream. palate; spices, buttered toast, almonds, and citrus. high acidity. very nice bubbles. while quite nice now, this needs cellar time. give it another 5-10 years of rest. KRUG makes a merry christmas!
Börjar mogna. Brödig, röda äpplen med socker. Syran är lite mer framträdande än jag kommer ihåg den. Krug parfymen finns där Vinet har blivit mer sammansatt och komplexl de senaste åren och jag blir mer övertygad om att 98an faktiskt kommer att växa en hel del med åren. Bra eftersmak som alltid med Krug.
Krug Masterclass at Decanter Fine Wine Experience (London): Bright yellow, very fine and small bubbles. Nose of yellow apples, ripe peach, ripe citrus fruit, noticeable breadiness and some nuttiness, flowery note with white flowers, some vanilla and some mineral. Yellow and red apples on the palate, peach, ripe citrus (lemon and grapefruit), noticeable acidity, spice. Long aftertaste with grapefruits, apples and freshness. Somewhat young, but reasonably ready to drink unless you prefer more developed notes. Already nuanced and complex, could perhaps improve some. 93-94 p.
Slightly more developed, nutty and complex in the nose compared to 2000, more mixed yellow fruits and an impression of more ripe fruit. Not quite as high in acidity as 2000. From the general vintage character and varietal composition, you’d actually expected the difference to be the other way around on both accounts, so it could be the relative youth of the 2000 playing a trick on us.
Decanter Krug Masterclass (Landmark Hotel London): Quite large bubbles. Shy nose with yeasty notes and quince. Palate shows some maturity. Flavours include toast, yeast, ripe citrus and honey. Oxidative notes are prominent but very balanced. Acidity is high. Somewhat untypical, lacks the freshness and harmony of the other vintages which were tasted that day. Still a profound Champagne.
Krug/Dom Perignon Wine Dinner (Chef’s Table, One Harbour Road, Grand Hyatt Hotel, Hong Kong): Now we're talking....... Medium gold colour. Languid but persistent beads of pinprick bubbles even though served in a wine glass. Nose is more and constantly evolving than either the Dom Perignon 2002 or the Krug Grande Cuvee NV which preceded it.....typical brioche, warm white toasted bread, distinctive nuttiness and some oak. Palate has great weight and poise....very harmonious and outstandingly well made but still very young, primary and unevolved. Paired brilliantly with the Cantonese stir-fried Wagyu beef and mushrooms but really deserves 3-5 years more cellaring to show its true depths and complexity. Really good indeed. It developed beautifully with 1-2 hours in the glass but kept its young characteristics.
My first 1998 Krug. The nose had a deep nut and honey smell to it. I am actually relatively surprised how rich, mature and ready to drink this 1998 is. This is one of the only vintage Krug's that has a higher proportion of chard to pinot, however, it still has that heavy and powerful Krug style that reveals good acidity, nuts, honey, bread, lemons and grass. Its hard to tell how much this will improve given how rich and powerful the flavors already are. Maybe my bottle may have been a little more forward than most. Very good Krug, however, not as good as a bottle of 1989 Krug vintage I had a couple years ago.
Hard to give this one a score....simply too young, way too young and hence very acidic. Much more acidic than other young Krug. Nevertheless, it does feel promising, showing good potentials of a complex champagne. Will not open another bottle for at least 5 years
Loads of flavor. Lots of citrus/acid + rich yeast. Even a hint marzipan. Rich/bold. Still very young, almost painfully young. Great to drink now, but it's going to continue to be good for a long time. At Sage for birthday, with LC, Fanny, Ester, Paul and Lauren.
fun table talk about this v. the 96. i clearly was in the 96 camp because it had so much power and grace. this 98 was all bundled up in a high neck dress that was too demure. probably more of a vintage thing than the extra 2 years of bottle age. nevertheless, a nice, dare i say more affordable vintage krug.
November Champagne at Renaissance Wines (Renaissance Premium Wines and Cigars, Orenco Station, Oregon): This strikes me on the nose like a full apple pie, served with coffee and cream on the side. Soft bubbles last for a long time on the palate. Austere apples and full acidity show early and run out on the palate to deliver some good drying sensations. A zing of lime shows on the mid palate, keeping the mouth watering from here on out. This is full, intense, and kind of dark which seems to be a part of Krug's style. The flavors are big, and I think this could benefit from a bit of time to allow things to integrate even more. 91+
This is big, full, robust, delicious champagne. Presents with rich biscuit and yeast with nutty, caramel overtones. This is still a baby and will develop so well for so many years, I may have to leave some to the children. The rewards for this wine will be so much greater down the line.
2010 Masters of Wine Champagne Tasting (San Francisco, CA): Light golden color. Rich and full Krug nose: biscuits, oak, and almond aromas leap from the glass. A very full bodied palate: apple, toasty oak. Incredible! Very long finish. Essentially, in my mind, a stronger and more concentrated varsity version of the non-vintage. Simply an incredible wine the terrific potential for development well into the long-term, and although this will never quite rise to the near flawless caliber of ’95 and ’96 Krug vintages, this is still an exquisite Champagne with much to admire.
greenish gold with bread/yeast and white fruit like peach on the nose. Quite dry at the start and through the middle but ended with an amazing fruity finish that tasted of tropical fruits, lime and citrus
Rich orange notes. A clear chardonnay influence and more than a passing resemblance to '98 CdM, but more orange tones and a honeyed, weighty feel. Fine structure and surprisingly drinkable and round. Solid Krug.
We drank Krug Grande Cuvee NV first. Upon pouring into the glass, its strong and complex perfume immediately blast out! This Krug NV is really very good. It has excellent complexity and excellent concentration. It has very strong autolytic flavour as well as floral and nutty flavours. We really enjoyed this bottle very much.
After Krug Grande Cuvee NV, it's time for Krug 1998. While we are very excited about the explosive flavour of Grande Cuvee NV, Krug 1998 showed even stronger and more explosive flavour. Comparing them side by side, the Krug Grande Cuvee NV smell was really over-shadowed by Krug 1998.
Comparing the two, I found Krug 1998 has better purity and less autolytic flavour than Krug Grande Cuvee NV. Both showing very good floral and nutty flavour. Krug 1998 showed very strong and marked lemon aftertaste.
In term of quality, I think Krug 1998 is of better quality than Grande Cuvee NV. However, I think Krug 1998 is still very young and will improve quite a lot with more ageing. At this time, I would rather drink Krug Grande Cuvee NV and keep Krug 1998 for more ageing.
Tasted side by side with Clos du Mesnil 1998 Lot of mineral character on the nose to balance the brioche and nuts fragrance. The mouth isfresh, but fruits are rounder, softer and minerality are less sharp than in the clos du mesnil. The wine will age beautifully.
I found the style very close of Krug house style of very strong intensity. Its nose is very pronounced and has flavours of bread, apple, mushroom, honey and mineral. Got very good acidity and very complex. Aftertaste is long and pleasant. I think it will benefit a lot from longer cellaring.
way too young to drink. It was a year where there was more Chardonnay than Pinot in the blend, and it definitely showed. The nose was lighter than the Grande Cuvée - not as toasty. It was more round, ripe with a bit of oxidation and Anjou pears. The wine was pretty sharp on the palate with a yeasty attack.
Please notice that this is a quite personal note. I'm no expert neither fan of champagne wine. Nose: A very clear green Willimas pear odor jump out of the glass followed some secondary smells of fudge and rotten grapes Taste: Very clear pear again with grapefruit and clementine but nicely rounded due to the extremely fine bubbles which gives it a smooth creamy texture.