Virginia Thomas

9.6

Atlantic Beach Country Club member guest with Alex and Leslie Calder — 7 years ago

Virginia Thomas

9.2

Leslie Thomas birthday dinner at Antico! — 8 years ago

Matt Sterr

9.2

Big caramel. A nice orange 🍊 note on the finish. — 8 years ago

JKT

9.1

Latham 4/15/17 all family. Floral notes and complexity in red to dark berries with palate more on fruit but still with notes of earth and forest. Hints of mint on long finish? Acker at $25. Opened another at MRs 4/22/17. End of evening and popular. — 8 years ago

Lewis Chester

9.6

Paradis Imperial cognac. At Moet Hennessy boutique apartment in Paris. Medium golden hue. On the nose, pencil shavings and old wood, white pepper, savoury. Some vanilla essence and raisin. Nutty. Very complex. On the palate, calm and integrated alcohol, huge elegance and refinement, not too fruity, big concentration and extremely long finish. Superb. — 9 years ago

Eric

9.6

Yum! Thank you Leslie! I forget how much I love Pol Roger! — 9 years ago

Todd Parsons

9.5

Loved finishing off our holiday vacation with Leslie Rudds creation. Wows every time — 10 years ago

Adam Crane

9.4

Thanks @Leslie Johnson! Roasted meat, menacing dark red fruit, coffee. Hints of a Northern Rhone personality. — 10 years ago

Hennessy Blackmon

10

Great for any weather — 10 years ago

Sandra Armstrong

9.7

Leslie and Brandon — 12 years ago

Jordan Katz

9.2

Vanilla. Great Pinot. — 12 years ago

Stephanie Perry

9.5

Larry, Stacy, Laura Lea, Leslie and John — 13 years ago

Billy L.

9.6

Memorial Day Weekend Wines
PNP
RP 96 Points
In honor of Owner Leslie Rudd’s passing in early May.
Fabulous! Deep dark fruit concentration with everything in it’s place! Enjoy! Cheers!
🍇🍷👏🏻👍🏻
— 7 years ago

Andy Tam

8.9

Wedding wine for Kelvin. Big bold light leather with lots of graphite. Probably terrible with Chinese food but it has to stand up to the Royal Salute 21yr and Hennessy XO at the table — 8 years ago

Pam Kershaw

9.2

Rick, Leslie and I love this. — 8 years ago

Ben Boyer

9.1

Leslie loved it. — 9 years ago

Rafael Landestoy

9.8

Wow! Hadn't had this before but it blew my mind. Gorgeously smooth and complex — 9 years ago

with Ilida

Pavlos Y

9.5

Light and excellent for evening drink.
good with sushi and fish — 9 years ago

Matt Sterr

9.8

Hennessy Richard. 40 - 200 year old eaux du vie in the blend. Amber-Brown in the glass. Super soft on the palate with a big caramel note. No detectable alcohol flavors. Nice nutmeg and spice on the finish. Impeccable. — 10 years ago

Julia Weinberg

9.1

A perfect reminder that the point of wine is to bring us together. Thank you to the ever gracious @Leslie Hartley-Sbrocco for hosting, and Riccardo Illy for providing the delicious reason to do so. — 10 years ago

with Leslie and Jordan

Jeff Burrows

9.5

our friend Leslie created the label artwork, fun story with this bottle. Wonderful, by the way. — 11 years ago

Gilles de Chambure

Master Sommelier & Educator

9.2

first planting in 2007 of zin in uruguay or south america? superb a womens wine making team owned by leslie fellows and her uncle from the usa fell in love with uruguay — 12 years ago

Karen Hansen

10

The best cognac I ever drank... — 13 years ago

Rob

8.9

Nice, but not quite a Hennessy vsop — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

There are certain occasions that call for Krug Rosé. So, HBTM! The bottle was corked in the summer of 2014. It’s a blend of 45 reserve wines with the oldest being from 2007 and the youngest 2002. This is why I think Champagne Makers are some of the most talented people making wine. They are constantly blending up to 100 plus wines to bring that bottle to bottle and year to year branded flavor of consistency. On the nose; red & pink spring flowers, cherries, strawberries, watermelon, black cherry, black raspberries, notes of blood orange citrus, baked bread, soft volcanic mineral and elegant chalkiness. The palate is always ridiculously delicate. Micro bubbles, silky rich texture with beautiful soft acidity. The palate fruits are similar to the nose; rich & ripe cherries, strawberries watermelon, black cherry, black raspberries, notes of blood orange citrus with hints of marmalade. Red & pink spring flowers, baguette crust, soft powdery minerals that give the palate a slight sting and super powdery chalkiness done just right. The finish is beautifully rich, textured, revealing itself in layers and lasts minutes. Photos of; Founder Joseph Krug, House of Krug, Winemaker Eric Lebel, Krug’s Clos du Mesnil, a small plot of 1.85 hectares of Chardonnay...one of the world’s greatest vineyards and their salon tasting room. Producer history & notes...Krug was founded by Joseph Krug in 1853. They are based in Reims, the main city in France’s Champagne region. It is one of the famous Champagne houses that formed part of the Grande Marques. Today the house is majority owned by the multinational conglomerate LVMH, which owns Moët Hennessy, Louis Vuitton S.A. and who’s wine producer portfolio includes other well known wine brands such as; Moët & Chandon, Veuve Clicquot, Château d'Yquem, Ruinart & Cheval Blanc, Dom Perignon and many others. Despite LVMH's majority ownership, the family is still actively involved in all the key decisions of the house but does not manage the day-to-day operations. Joseph Krug was born Johann-Joseph Krug, a butcher’s son, in Mainz, on the Rhine in 1800 when the city was part of the Napoleonic Empire. Having dispensed with the name Johann, he left Mainz in 1824 and in 1834 moved on to Paris. Germans were in demand in France as accountants and bookkeepers. So, Joseph joined Champagne Jacquesson in Châlons-sur-Marne. He spent eight years with Jacquesson. His work took him beyond accountancy. He went around Europe testing the market and assessing criticism from wine sellers and customers. He learned about composition and taste so that by 1840 he already seemed to have been blending Champagne for at least one other house. In 1841, he married Emma-Anne Jaunay. The daughter of a French hotelier based in London’s Leicester Square. The following year their son Paul Krug was born. In 1842 he moved to Reims and following a year later, Krug et Cie was founded with his partner, Hyppolite de Vivès. Joseph was fluent in French, English and German and even spoke some Russian, putting the company in position to exploit key overseas markets. Joseph died in 1866 and was succeeded by his son Paul Krug, who had been trained by his father to takeover. Joseph under the supervision of Paul, Krug was established as a Grande Marque. By the 1880s the prestige of Krug was acknowledged in the United Kingdom and became the primary overseas market for Champagne. In 1866, the House moved into Rue Coquebert, in Reims as it remains. After Paul’s death in 1910, he was succeeded by his son, Joseph Krug II. However, during World War I Joseph II was taken prisoner and his wife Jeanne played a key role in the House at a time when the Western Front divided the region between the Allies and the Germans. After the war, Joseph II’s slow recovery led to his nephew Jean Seydoux becoming joint manager in 1924. In that decade, the Krug 1926 and 1928 vintages were created, which have been considered by critics to be amongst the greatest Champagnes. Lawyer and wine writer Maurice Healey declared “Krug” the king of all Champagnes. Further, “that the 1928 Krug was the best wine made in the present century.” By the mid-1930s, Paul Krug II, the son of Joseph II, was active in the business and would become head of the House from 1959 to 1977. His father died in 1967, by which time he was, according to Patrick Forbes, “one of the most popular and respected figures in the Champagne district.” In 1962 Henri Krug, the son of Paul II, joined the management, as did his brother Remi three years later. Their arrival was followed by a series of innovations, including extensions in the range of Champagnes. In 1979, for the first time, a graduate winemaker joined the House. In January 1999, the House became part of LVMH and by 2007, the brothers, while remaining on the tasting committee, had stepped down from day-to-day responsibilities. In 2009 Olivier Krug, the son of Henri, became House Director. At harvest, Krug grapes are pressed close to their plots with the first juice kept for 24 hours in a vat prepared for the fermentation stage. The pressing from each plot is vinified separately. A pressing contains 4,000 kilos of grapes and yields 20.5 hectolitres of first juice (cuvée), which is poured into twelve oak casks chosen at random. Once fermentation is complete, the eleventh and twelfth casks are used to top up the other ten casks in order to protect the new wines from oxidation. For fifteen days, each cask is topped up with wine from the same plot. Krug uses small 205 liter oak casks tailor-made from trees that are more than two centuries old in the forests of Hautes Futaies in Central France. The average age of Krug oak casks is 20 years. They are retired after approximately 40 years of use. The wines remain in the casks for several weeks. During this period, clarification occurs naturally from the cool temperature of the cellar given the coming winter, as does a micro-oxygenation process from the use of natural containers, making the wine more resistant to oxygen over time. Finally, between December and January, the wine is drawn off into small stainless-steel vats. From here, depending on the decisions of Krug’s tasting committee, the wines will either contribute to that year’s assemblage or be stored in steel vats in the House’s library of 150 reserve wines to be used in the blend of a future Krug Grande Cuvée and or Krug Rosé. — 7 years ago

Caleb Schiff

9.0

Thanks Leslie and Stacy! — 10 years ago

Paul Luce

9.0

1967 Produttori - ethereal cherry, liqueur of raspberry. Leslie Mike & Jack enjoyed with an herbed lamb chop and carrot soup — 10 years ago

Debbie Onnen

9.6

With Kevin & Leslie from Foster & Dobbs — 11 years ago

John Wight

Sommelier/Wine Director Luce Restaurant

10

Hennessy Richard!!!!! — 12 years ago

Yafa Neer

9.6

With my fav Gary, Leslie & avi — 12 years ago