Krug

Krug

Grande Cuvée Brut Reims Champagne Blend

I believe this release was about 25 + years ago since this label is very old . This just confirms that most of the Krug Grande Cuvées get consumed to young . A stunning bottle with lots of secondaries with ripe apple , grilled nuts , caramel,brioche with a nice vain of minerality. Very impressive and it just saturates the pallet with lots of try extract . — 15 days ago

Shay, Ira and 3 others liked this

Krug

Vintage Brut Champagne Blend 2008

Precise and delicious. Bright flavors with great minerality. Surprisingly open and drinkable right now — 12 days ago

Paul WoollsMatt Lichtenberg
with Paul and Matt
Juan, Byron and 11 others liked this

Krug

Brut Champagne Blend 2002

Another night, another insane Krug. Tessa’s palate has certainly been calibrated for this because the blind was instantly untangled by her - this is Krug… 02’ perhaps? Boom! Thanks for sharing this, Toni. Typical Krug opulence, yet so energetic. Just starting to mature, it combined ripeness, great structure, and phenolic grip, with deep mineral drive and acidity. Just hitting it’s stride, but I reckon it still has a long way to go. Love it! — 25 days ago

Josh, Nicolas and 12 others liked this
Severn Goodwin

Severn Goodwin Influencer Badge Premium Badge

Damn 🤤

Krug

Grande Cuveé 166ÈME Édition Brut Champagne Blend

2010 base. All the Krug signatures but toned down. If one never had Krug before they would be happy but knowing what Krug can be, this came up a drop short. — 10 days ago

Shengli, Aravind and 36 others liked this

Krug

Grande Cuveé 164ÈME Édition Brut Champagne Blend

Soft and lush. Settled. And gorgeous. Delicate acidity. I’m a lovely place — 6 days ago

Bex Green
with Bex
Shay, Vanessa and 7 others liked this

Krug

Grande Cuveé 170ÈME Édition Brut Champagne Blend

Halfsies- 170eme, 2014 base. — a day ago

Joe, Severn and 5 others liked this

Charles Krug

Napa Valley Cabernet Sauvignon 2018

$27 Big nose. Notes of blackberry, black currant, boysenberry, eucalyptus, and baking spice. Medium body. Dry. Before decanting, high acid, high tannins, and medium alcohol with a sour finish. Notes of blackberry, baking spice and cherry on the palate. After decanting for about 2 hours this wine opened up significantly. The acid and tannins mellowed out and I really began to enjoy it. This wine became medium alcohol, medium acid and medium plus tannins. In other words, decant and enjoy. — 2 months ago

Krug

Grande Cuvee 169ÈME Édition Brut Champagne Blend

Toasty & luxurious. Fabulous pairing with wagyu beef & mushroom risotto. — 2 days ago

Alsu ShakirovaGeoff Franz
with Alsu and Geoff
Geoff, Ira and 8 others liked this
Joshua Fisher

Joshua Fisher Influencer Badge

Where is my invite??

Krug

Grande Cuveé 168ÈME Édition Brut Champagne Blend

Nice light gold color. Great nose. Notes of sautéed apricots, stone, brioche and a little spice. Lots of power. Savored it all night through all the Le Bernadin courses. Last sip was the best. — 18 days ago

Ira, Jan and 14 others liked this
Alan Weinberg

Alan Weinberg

Let sip always best. Don’t know if it’s because it’s had air or if my palate changes or just a buzz . . .

Krug

Grande Cuvée Brut Champagne Blend

MJ’s cellar is awe-inspiring. Once again, an absolutely pristine old wine from his cold, cold cellar - a 1980’s Krug Grande Cuvée! A first for me and gosh it blew me away. Still so fresh and energetic, yet rich and concentrated, all intensified by time. Complex aromas of orange peel, dried apricot, dehydrated apples, lemon oil, marzipan, and a touch of sherry. Full-bodied, textured, and deep on the palate, with mellow honeyed notes mind-bogglingly juxtaposed against zesty citrus notes; some cream and sweet spices, high acidity, and heaps of salinity. Gosh was this good. — a month ago

Jan, Nicolas and 19 others liked this
Jay Kline

Jay Kline Influencer Badge Premium Badge

Lowering the temp (assuming humidity is still high) should only slow the aging process.
Aaron Tan

Aaron Tan Influencer Badge Premium Badge

@Jay Kline Agreed. Can be a bad thing too if you want to see the wines develop especially if one has mostly newer wines. Considering how deep and old some cellars in Europe can be, I can see why they’d want it so cold. Often they don’t get to choose how cold they are too, being natural cellars. Haha. @Norman Gennaro I keep mine at about the same. I think how the wine travelled and where it came from probably has a bigger impact these days.
Jay Kline

Jay Kline Influencer Badge Premium Badge

@Aaron Tan 💯. My cellar is passive and I’ve had to learn its limitations (and strengths) through years of experience cellaring wine within it.