Champagne Krug 2006

Winery Background and History

Founded in 1843 by Johann-Joseph Krug in Reims, Champagne Krug has established itself as one of the most prestigious Champagne houses. The house is renowned for its commitment to craftsmanship, individuality, and the pursuit of excellence. Now under the ownership of LVMH, Krug continues to produce exceptional Champagnes that reflect the unique character of each vintage, maintaining its legacy of quality and distinction.

Producer and Winemaker

The 2006 vintage was crafted under the expertise of Cellar Master Eric Lebel, who served Krug until 2019. Lebel’s meticulous approach involved vinifying each plot separately in small oak casks, allowing for precise blending decisions. His dedication to expressing the individuality of each vineyard and vintage has been instrumental in maintaining Krug’s esteemed reputation.

Vineyards and Microclimate

Krug sources grapes from a diverse array of vineyards across the Champagne region, including Grand and Premier Cru sites. The 2006 vintage benefited from a warm and balanced growing season, resulting in grapes with exceptional ripeness and complexity. The varied terroirs contribute to the depth and character characteristic of Krug Champagnes.

Vinification & Aging Methods

Each plot’s grapes are fermented separately in small oak barrels, a distinctive practice at Krug. This method preserves the unique characteristics of each vineyard. The 2006 vintage underwent over a decade of aging on the lees, enhancing its complexity and finesse. The extended maturation period contributes to the Champagne’s remarkable depth and longevity.

Tasting Notes

Krug 2006, often referred to as “Capricious Indulgence,” presents a rich and expressive profile. On the nose, it offers aromas of dried fruits, toasted almonds, hazelnuts, maple syrup, and mandarin. The palate reveals notes of nougat, frangipane, tarte tatin, and sharp grapefruit, supported by a fine mousse and a mineral backbone. The finish is long and refined, showcasing the Champagne’s balance and precision. 

Food & Wine Pairing

This Champagne pairs beautifully with a variety of dishes. Seafood options like lobster, scallops, and oysters enhance its freshness, while poultry dishes such as roast chicken or turkey complement its richness. Creamy cheeses and dishes with earthy components, like mushroom risotto, also harmonize well with its profile.

Service Methods and Temperatures

Serve chilled at 10–12°C (50–54°F) in a tulip-shaped Champagne glass to concentrate the aromas and preserve the bubbles. No decanting is necessary. Allowing the wine to rest in the glass for a few minutes can help it open up and reveal its full bouquet.

Storage and Aging Potential

Stored under optimal conditions—cool, dark, and with stable humidity—Krug 2006 can age gracefully for 10 to 15 years. Over time, it will develop additional complexity, with notes of brioche, toasted nuts, and dried fruits emerging, adding to its depth and character.

Grape Varietals & Percentage Used

45% Pinot Noir, 35% Chardonnay, 20% Pinot Meunier

ABV (Alcohol by Volume)

12%

Scores

• Wine Enthusiast: 97

• Wine Spectator: 97

• Wine Advocate: 97

• Robert Parker: 97

• James Suckling: 96