Joseph Krug founded the house after a spell working at Jacquesson in 1842. The house is soley focussed on quality, ruthless selecton of vines and parcels of wines. All wines are fermented in small, old barriques, little to no malolactic is used and all go through a very slow second fermentation. The youngest wines undergo between five and seven years lees contact and can be made up of up to fifteen different vintages. This is a prestige cuvee house of the highest quality.
Krug Vintage 1996
Light gold. Remarkably perfumed nose projects an exotic bouquet of deep, leesy yellow fruit, minerals, honeycomb, smoked meat and flowers, with Asian spices building expanding in the glass. Almost painfully concentrated, offering a surreal parade of orchard and pit fruits, smoked meat, toasted brioche and marrow braced by intensely salty, stunningly incisive minerality. Imagine a Frankenstein’s monster of Chablis Le Clos and Clos Ste. Hune-but one with perfect balance, of course-and you get an idea of what I found in my bottle. The energetic, stony character builds exponentially on the finish, which didn’t seem to, well, finish. The best analogy I can come up with for the intensity, focus and clarity of this Champagne is liquefied barbed wire. Utterly hallucinatory and one of the most amazing wines I’ve ever been fortunate enough to drink. At the risk of sounding completely out of touch with reality, this is value.
Score: 99 Stephen Tanzer, International Wine Cellar, November 2007