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Joseph Krug was born in 1800 in Mainz, then a Germanic city in the Napoléon Empire. He grew up in the heart of the Moselle, confronted from an early age with a viticulture as fragmented as the one he would later experience when he settled in Champagne.
At the age of 24, he established himself as a merchant and traveling salesman, finally settling in Paris in 1834. Joseph then seized an opportunity: he entered Jacquesson, a House of Champagne founded in 1798.
He quickly became one of its partners.
At the age of 42 with the support of Hippolyte de Vivès, Joseph Krug founded the House of Krug & Company in 1843. House Krug in Reims was born.
House Krug uses the method of vinification under wood in small barrels of 205 liters made of French oak.
Every year since the founding of Maison Krug, a new Edition of Krug Grande Cuvée is created to offer the most generous expression of Champagne.
The 170th edition is crafted around the 2014 harvest. The blend is made up of 195 different wines from 12 different vintages, the oldest of which is the 1998 vintage and the most recent 2014.
The dynamic 2014 Pinots Noirs in this blend come from a large number of parcels scattered across the Champagne region. The fruity, full-bodied Chardonnays, meanwhile, were selected from parcels in Montagne de Reims, Sézannais and Côte des blancs. Particularly bright, the Meuniers from Rive gauche and Vallée de la Marne are sublimated by the magnificent fruity expression of the wines from the Leuvrigny parcels.
The Pinots Noirs, meanwhile, have been selected from Réserve wines from the southern parcels of Montagne de Reims, renowned for their structure, including in particular a 2005 Ambonnay. Chardonnays from Réserve from parcels of Avize and Mesnil-sur-Oger over many years take pride of place in this blend, while parcel-based Meuniers from Réserve, notably from 2013, bring freshness, intensity and chiseled structure.
The bottles have rested for around seven years in the cellar gaining in expression and elegance.
Visually, this Champagne is adorned with a pale gold color and moves with fine, lively bubbles, promises of incomparable pleasure.
Aromas of flowers, ripe, candied and dried citrus fruits, as well as marzipan and gingerbread stimulate the nose.
Notes of hazelnut, nougat, barley sugar, citrus fruits and jelly, almonds, brioche and honey explode on the palate.
This 170th edition is ideally suited to seafood dishes such as turbot with truffles, oysters or grilled shrimp. It will also be much appreciated with aged parmesan or a touch of sweetness with a tarte Tatin or a cheeSecake.
