A very complex nose here with ripe, deep lemon and grapefruit aromas on offer plus some restrained chalky elements, biscuit, some roasting herbs, hints of pepper, then a little tobacco too. Very complex and full of fresh characters. The palate has a wealth of different fruit flavors like lemon, peach, nectarine, and plums. The finesse in terms of structure, detail and precision is staggering; sherbet-like elegance with immense concentration and power. A great Grande Cuvée. Incredibly satisfying. Based on 2006.
Krug’s NV Brut Grande Cuvee ID 112001 -- disgorged already over the winter of 2011-2012 but then further aged before release -- reinforces the belief that, thankfully, even wine lovers of modest means who occasionally splurge on Krug Grande Cuvee will be rewarded with a wine that need not fear comparison with this house’s more limited and far more expensive bottlings, nor for that matter with any other wines of Champagne. The harmonious juxtaposition of creaminess and lees enrichment with bright, juicy citricity and of expansive richness with levity is stunning....Citrus zest notes segue seamlessly into the fine stream of CO2 without bitterness, while succulent white peach garlanded in lily-of-the-valley is laced with rich, subtly piquant nut oils and saliva-liberating salinity. Emerging suggestions of shitake and shrimp shell reduction compound the sense of capital-'U' umami in a vibrantly interactive and refreshing finish. A day after opening, this is even more vividly complex than it had been initially, with hints of fresh red raspberry lending an invigorating tang and sensation of berry seed-crunching that delivers strikingly harmonious counterpoint to both the luscious brightness of fruit and the nutty low-tones....The team at Krug has long taken pains to emphasize that the task of assembling their Grande Cuvee from a hundred or more lots reflecting reserves of widely varying ages is mind-bogglingly complex. So is the result. (DS)
Light gold. Nectarine, poached pear, toasted nuts, anise and buttered toast on the complex, mineral-tinged nose. Deeply concentrated but energetic and precise as well, offering sappy orchard and pit fruit flavors along with notes of brioche and marzipan. A bitter citrus pith note adds definition to the impressively long, smoky finish. Shows more power and heft than I've experienced from this bottling in recent years. (JR)
This mouthwatering Champagne shows a lovely sense of finesse, with firm acidity deftly married to a rich profile of crème de cassis, toasted brioche and lime blossom, accented by hints of café au lait, singed orange peel and exotic spice. Long and plush on the finish. (AN)
This was the current release of Grande Cuvée when I visited Champagne Krug back in mid-April of 2015 and it is a beautiful wine. The reserve wines here go back to 1990 and the wine was disgorged in the summer of 2013. The cépages on this release is forty-four percent Pinot Noir, thirty-five percent Chardonnay and twenty-one percent Pinot Meunier. The bouquet is young and beautifully refined, offering up scents of apple, pear, complex minerality, a touch of orange zest, gentle smokiness and a topnote of cardamom. On the palate the wine is deep, full- bodied, crisp and complex, with a lovely girdle of acidity, superb focus and grip, a deep core, very refined mousse and excellent length on the complex finish. This is certainly a fine glass of Champagne today, but its real apogee is probably still a decade down the road. (Drink between 2015-2045) 94+
A brisk and powerful release of Grande Cuvée, this has the masculine charm of a linebacker as it pummels the palate with lime and seashells, lemon and tangerine flavors. The wine’s intensity and richness has a mouthwatering effect in the finish, lasting in resonant layers of flavor—powerful, yet gracious in the end.
Mellow nose. Savoury and almost meat and two vegy. Very firm. Marked acidity. Throat-warming finish. Very fine peacock’s tail finish. Edgy and youthful and very good. A second taste suggests it falls away a little. And it’s a tad dry on the end. Could this be based on 2006? 19/20 points (JR)
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By: jeffrey jensen 7/28/2009
I'm no pro, but I cut my champagne teeth through 4 masters of food and wine in carmel, ca. this champagne, when cold, presents lots of citrus. Serve this wine at 53 deg and watch it grow as it reaches room temp. The last two sips from your glass will be true Krug.
Drink from 2009 to 2050