Krug Grande Cuvée NV (Gift Box)

Winery Background and History

Founded in 1843 by Johann‑Joseph Krug in Reims, Champagne Krug remains family-led despite ownership by LVMH. The house is renowned for its artisanal blending philosophy, prioritizing consistency, complexity, and elegance through meticulous selection of base and reserve wines. Krug Grande Cuvée exemplifies this approach, blending over a hundred wines from multiple vintages to capture the depth of the house style.

Producer and Wine Maker

Krug’s winemaking team is led by Cellar Master Eric Lebel and overseen by sixth-generation family member Olivier Krug. They collaborate with a tasting committee including Julie Cavil, Raphaele Leon‑Grillon, and Laurent Halbin. The team rigorously tastes hundreds of samples to craft each unique Grande Cuvée blend each year.

Vineyards and Micro Climate

Krug owns approximately 30% of its grapes—around 20 hectares in top crus like Ambonnay, Aÿ, Le Mesnil, and Trépail. The rest comes from long-term contracts with over 70 growers across 250 select plots. The region offers chalky soils and a cool maritime climate, supporting balanced ripening and freshness in Pinot Noir, Chardonnay, and Meunier.

Vinification & Aging Methods

Each parcel is vinified separately in old 205‑L oak casks, later transferred to stainless steel. Reserve wines are aged in Krug’s extensive library for decades. Blending can involve up to 150 wines from 10–15 vintages. The base wine and reserve blend undergo secondary fermentation and age on lees for at least six years pre-release.

Tasting notes

Bright golden hue with lively mousse. Aromas of white flowers, brioche, lemon zest, ginger spice, almond, and pie crust. The palate is richly textured with flavors of grilled nuts, salted butter, white peach, and yellow plum, ending with vibrant citrus and sea-salty finish, underpinned by elegant minerality.

Food & Wine Pairing

Pairs superbly with oysters, shellfish, sushi, foie gras, roasted chicken, creamy cheeses, and lightly spiced dishes. Its richness and depth complement seafood and richer textures, while high acidity cuts through fatty flavors.

Service Methods and Temperatures

Serve at 9–11 °C in a large tulip-shaped Champagne glass to preserve aromas and encourage mousse. Chill slowly from fridge or ice bucket before service. No decanting necessary; gentle swirl and tasting straight from the bottle highlights its complex layers.

Storage and Aging Potential

Drinks beautifully young yet ages gracefully for 20+ years under proper conditions (10–12 °C, stable humidity, away from light). Over time, develops tertiary notes like toasted nuts, dried fruits, honey, and sandalwood while maintaining freshness.

Grape Varietals & percentage used

≈45 % Pinot Noir, ≈37 % Chardonnay, ≈18 % Pinot Meunier

ABV (Alcohol by Volume)

≈12 % ABV

Scores

• James Suckling: 99

• Wine Enthusiast: 97

• Wine Spectator: 96

• Robert Parker (Wine Advocate): 95