Wine and spirits masterpieces to your doorstep
USA & Europe: Free delivery from 1000$/€. Our prices are all tax and duties included, there are no additional fees.
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 169th edition is crafted around the 2013 harvest. The blend is made up of 146 different wines from 11 different vintages, the oldest of which is the 2000 vintage and the most recent 2013.
The 2013 harvest brings together the ideal conditions to allow Maison Krug's oldest parcels to stand out. Full of intensity and length, the Chardonnays are exceptionally fresh and pure. The Pinots Noirs, powerful and long on the palate, develop their discreet fruity aromas, while the Meuniers impart structure, tension and vigor.
The bottles have rested for around seven years in the cellar gaining in expression and elegance.
To create this Edition, the Chef de Caves wanted to accentuate the roundness and elegance of the 2013 aromas with wines from different parcels and ten other years. Special attention to the vines and respect for the unique character of each parcel have revealed the full expressiveness of this Edition of Krug Grande Cuvée.
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 169th edition is ideal for seafood dishes such as turbot with truffles, oysters or grilled shrimp. It will also be much appreciated on aged Parmesan or a touch of sweetness with a Tarte Tatin or a CheeSecake.
