Krug vintage vertical
Herve's, Brisbane
Tasted Sunday, June 1, 2025 by crazywineguy with 1,518 views
Introduction
A massive vertical of Krug put on by Tyson Stelzer, all sourced from a single impeccable cellar that is coming to market. A long lunch format with chef Shannon Kellam where the food was truly sublime and worthy of the Krug.
2004 Krug Champagne Vintage Brut 94 Points
France, Champagne
Paired with lightly poached king prawn. A lighter Krug, more perfumed, one can feel the cdhardonnay here. Very smooth, acid kick on back palate. Typical house style of power, presence, weight and solidity. A highlight.
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2002 Krug Champagne Vintage Brut 95 Points
France, Champagne
Paired with lightly poached king prawns. Here one can taste the oak maturation smoothness, so different to other oak experiences in that it is both strong and delicate atthe same time, so fine ie agranular. Interesting phenolics that provide intrigue. Medium to full bodied. Very long finish. Zippy acid. House style very strong here. Isuspect this will be very long lived indeed.
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2000 Krug Champagne Vintage Brut 95 Points
France, Champagne
Paired with Tasmanian rock lobster in yuzu butter. Definite creaminess, my fav character in champagne. Perfumed back palate with incredible finish. Really beautiful.
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1998 Krug Champagne Vintage Brut 95 Points
France, Champagne
Paired with Tasmanian rock lobster in yuzu butter. From magnum and yes superior in that format. Really impressive pearle, vigourous mousse. Such energy to the wine. Tickling, chalky minerality. This is an OMG wine and would seem to have an indefinate future in the magnum format. Can it get any better? I have no idea!
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1996 Krug Champagne Vintage Brut 91 Points
France, Champagne
Coral trout fillet. This bottle was 750ml format. Quite orange in appearance and that theme continued with an orange marmalade, essence of burnt Seville Orange rind note. One taster described it as a dry dessert wine and I could see what he was trying to say. Outpointed by the other Krug's this day. Drink up?
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1995 Krug Champagne Vintage Brut 95 Points
France, Champagne
Coral trout fillet. En Magnum and all the better for it. Much younger colour than the 1996 in 750ml format. This is acid, freshness, electric in the mouth. It is aged character but fresh still in presentation, paradoxical I know. Hint of burnt Seville oranges. Hint of a light sherry note. For me an aperitif wine more so than a food wine. Remarkable for it's age.
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1990 Krug Champagne Vintage Brut 94 Points
France, Champagne
Milk fed veal fillet roastedwith foie grois. En Magnum. A mature wine. Classic house style and structure. Showed better than the 1989, ? due to magnum presentation. All of these Krugs are magnificent and awe inspiring.
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1989 Krug Champagne Vintage Brut 93 Points
France, Champagne
Paired with milk fed veal fillet roasted in foie grois. 750ml format. Mature, classic house style. Mousse was reduced but still present.
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1988 Krug Champagne Vintage Brut 95 Points
France, Champagne
Served with 36 month aged Comte cheese. Still so alive at 37 years of age, remarkable. Krug hallmarks of fruit intensity and quality, ripeness, dryness here with the aged example and a orange tang note on back palate. But minerality still cuts through this wine from front to back and in a seamless fashion. Honestly the dedication to perfection here takes my breath away.
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