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.
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.
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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(Krug) Day Two of the Tasting of the Year began quietly with a 1976 Krug, following an oxidized 1962 I believe. The nose on the Krug was lightly toasty with golden fruit, wafer, sugar and light petillance. The palate was creamy and tasty but on the mature side for a 1976. There were some comments about 1976 starting to turn the corner for Champagne (93).
(Krug) There was also Champagne. I don’t think there is a proper meal that can go without it. We started with a 1976 Krug. Its nose was wafery with a light brulee glaze along with and nice wheat and a light toast. The palate was leaner than expected, possessing light cola and ginger ale flavors. Of course, any reference to New York’s finest collectors without a reference to Big Boy would constitute an incomplete grade, and he commented how 1976 isn’t even close to 1979 despite a few high profile wines having similar ratings. Its vanilla components came out with some foccacia, but it was merely very good, and excellence is usually the minimum that Krug will tolerate (92).
(Krug) It was Krug’s turn, beginning with the 1976 Krug. It was similar to the ’73 DP in its stony and minerally personality, but ‘heavier’ per Bruce and ‘a little dusty.’ It had the signature Krug vanilla cream on top of everything. Its palate was big and rich, heavy being a good way to put it. The ’76 was full, long and in charge with lots of straw and hay flavors. Its power really impressed (96).
(Krug) The Krug had a great, toasty nose with bready and caramel overtones, great seltzer, and a rich and creamy profile. Dalia noted 'strawberry flavors' and was 100% correct. There were also caramel flavors, nice grit, and the bubbly was long and balanced, perhaps on a plateau but still with some ascension to it. It was in a really good spot; its acidity was long and fine, and it was rich, meaty, toasty and full of white meat and oil flavors. Rudy gave it '5 stars'
(Krug) birth year of the Doctor. It had a nutty nose with great bread, caramel and white chocolate aromas and was amazingly fresh and toasty. The palate was racy and vivacious, full of zesty bubbles and acidity. There were mineral flavors and kiss of citrus rind that expanded on its rocky finish. This outstanding Champagne also got earthier in its nose
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