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Description
KRUG 2006
CAPRICIOUS INDULGENCE
At the House of Krug every Krug Vintage celebrates the distinct character of a particular year. A Krug Vintage is a blend of the most expressive wines from a single year enhanced by a stay of over ten years in the cellars. Every Krug Vintage is different: it is the music of the year captured by Krug.
Krug 2008 is the elegant and intense story of a cool and balanced year nicknamed “Classic Beauty†by the House's Tasting Committee members.
â–ª Krug 2006 reveals the surprising story of a capricious climate with extraordinary results. This Champagne caresses the palate while expanding until a long and elegant finish completes the experience.
â–ª As with all Krug Champagnes Krug 2006 will continue to gain with the passage of time.
▪ Due to the excellent and balanced cool climate of 2008 the grapes could take their time to mature in tranquillity ultimately exhibiting beautiful freshness upon harvest. Surprisingly despite these mild and constant conditions we observed great heterogeneity from plot to plot. The beauty of this contrast was the inspiration to blend complementary flavours and aromas from different plots including Aÿ Bouzy and Ambonnay.
â–ª As with all Krug Champagnes Krug 2008 will continue to gain with the passage of time.
â–ª The full story of every bottle is revealed via its Krug iD the six digits on the back label.
TASTING NOTES:â–ª At first sight an intense and brilliant golden hue. An expressive nose that is rich and ample with patinated aromas of honey liquorice menthol orange peel and grapefruit. Vivacious intense and harmonious with great tension on the palate expressing notes of quince candied fruits and citrus yellow kiwi star fruit honey apple tart butter cookies orange peel peony and fennel with floral and menthol undertones. It has a long balanced and precise finish with astounding structure.
FOOD & WINE PAIRING INSPIRATION:â–ª Krug 2008 is a beautiful match for oyster tartare with a lobster emulsion parmesan shortbread pistachio Chaource in pastry sheets rabbit terrine with sorrel tagliatelle with mussels and basil dishes prepared with aromatic herbs like oregano and thyme or whitefish in a lemon and pepper sauce as well as desserts that contrast vivacity and roundness such as passionfruit and lemon meringue.
