Krug really is one of the Kings of Champagne.

The House of Krug prefers not to label this champagne as Non Vintage, but rather calls the Krug Grande Cuvee Brut Multi Vintage as it's created from up to 20 different vintages of wine.

One of the unique methods that Krug adheres to is fermenting their wines in small barrels 205 litre barrels without any malolactic fermentation.  The champagne is unfiltered and each of the crus are vinified separately.

This creates a creamy, toasty and a brilliant fresh palate that is undeniably Krug's trademark.

Krug Grande Cuvee Brut is an incredible Champagne and one that you really must taste at least once in your life!

Krug Grande Cuvée is the archetype of Krug’s philosophy of craftsmanship and savoir faire: A blend of around 120 wines from ten or more different vintages, some of which may reach 15 years of age.

Blending so many vintages gives Krug Grande Cuvée its unique fullness of flavours and aromas, its incredible generosity and its absolute elegance - something impossible to express with the wines of just a single year.

Its exceptional finesse is the result of a stay of at least another six years in the cellars.

Over twenty years are needed to craft each bottle of Krug Grande Cuvée: the first prestige cuvee re-created each year, beyond the very notion of vintage.

Tasting Notes:

As you taste it, notes of toasted bread, hazelnut, nougat, barley sugar and jellied fruits may take you by surprise. You may even taste hints of apples still on the tree, flowers in bloom, ripe and dried fruit, almonds, marzipan, gingerbread, sweet spices and even brioche and honey.

You may also notice its exceptional freshness in the mouth, with rich and tangy flavours of lemon and grapefruit enhanced by the subtlety of its fine and elegant bubbles.

Krug Grande Cuvée can age beautifully.

Food Matching:

Krug Grande Cuvée’s fullness is such that everyone can find something in it to stir their emotions.

Its generosity also means that it lends itself to a plethora of culinary combinations, from the simplest to the most sophisticated, from an extra mature parmesan to a dish of turbot à la truffe.