- Victim of his success
The Krug Champagne House considers that each Vintage expresses the unique character of a particular year. A Krug Millésime brings together the most expressive wines of the same year, enhanced by aging for more than ten years in the cellar.
Each Krug Millésime is different: it is the Music of the Year, transposed into the Krug universe. The House has given the nickname “Capricious Gourmandise” to Krug 2006, a gourmet story full of roundness and elegance.
At first sight, the luminous golden color of Krug 2006 evokes a beautiful roundness.
On the nose, one perceives very expressive aromas of yellow fruit, dried fruit, roasted almonds, hazelnut, maple syrup, meringue and mandarin liqueur.
It seduces the palate with its generosity, depth, freshness, aromatic persistence and long finish. Notes of nougat, frangipane, viennoiserie, tarte Tatin, citrus fruits galore accompany a beautiful finish of pink grapefruit peel with intense aromas.
The blending of a new vintage of Krug meets the desire to tell the story of the year.
2006 was considered a hot and unpredictable year in Champagne, the weather was capricious, alternating very dry periods and heavy rains (the equivalent of two months of rainfall in only two weeks, in August).
The sun shone during the harvest. The grapes developed a nice balance, similar to that of 2002 and 1989
The House was founded in 1843 by Joseph Krug, a non-conformist visionary with an uncompromising philosophy. His dream was to create the best possible Champagne every year, regardless of the annual climatic variations.
With a traditional approach to Champagne making, Joseph Krug decided to go beyond the notion of vintage to create the most generous expression of Champagne each year. He thus founded a House where all Champagnes would be of the same level of distinction
Chef Arnaud Lallement testifies
"This Grande Cuvée tells me thehistory of Champagne for one hundred and fifty years. It is a meal wine that triumphs from the aperitif to the dessert. As it opens, its aromas evolve. The freshness and vivacity of the beginning give way to notes of candied citrus, toasted, toasted nuances, which will enjoy the company of a capon stuffed with foie gras and mushrooms or that of a duck with ponzu (citrus and soy reduction)."