Needs 1 hour before the depth of the nose kicks in. Typical Krug nose of yeast, dark rye bread and burnt butter. Fresh attack, hidden power beneath the acidity, good weight on the midpalate. Small fizzy bubbles. Finish with an acidity string and some fatness.
KRUG Tasting (Zurich, Switzerland): Light golden in color. Nose shows baked apples and caramel notes. Very nice balance, long and quite rich. Drink now with no hurry. Drinks extremely well at the moment
From Magnum. The best of 03, 00 and 98. In the past not my favorite vintage but now getting very pleasant to drink with difficult layers. Still more on the fruity side with a good acidity,missing the deepness and concentration for really long aging but time will show, 94-95
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(Krug Champagne Vintage Brut) Light golden yellow color with abundant, speedy, tiny bubbles; very appealing, autolytic, hazelnut, baked pear, light dried mushroom nose; delicious, focused, layered, tart lime, lemon, ginger, mineral palate with penetrating, medium acidity; could use 3 years and should live for decades; long finish 96+ points
(Krug) This vintage is notable for being only the second ever, after the 1981, where the blend is dominated by Chardonnay. A fine clarity here on inspection, more vibrant and shimmering than the slightly richer, more matt 1996. A touch sulphurous on the nose today though, although underneath this there is a roasted element, intertwined closely with coffee beans, with a floral-citrus character laid on top. The palate is fresh, breathtakingly clean and pure, with finely delineated flavours of pithy citrus fruits and coffee. Deep and minerally, with a firm and structured finish, crisp yet broad, it has a long, incisive, fresh and pure finish. The 1996 is without a doubt the greater wine, but this is perhaps more approachable now, and surely it will drink sooner? Overall, excellent wine.
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