Champagne Kru


How resounding sounds, right? KRUG! It doesn’t even have a champagne name. It seems coarse, alien to the world of wine and, of course, unrelated to the glamor of Champagne, and yet it is an oenological icon, nestled in the heart of Reims, exuding elegance in each of its fine bubbles.

The world of champagne is infinite, chameleonic, acidic, vertical and addictive, in which a good number of viticulturists juggle and magic with the bubbles to lead us to the illusion, on some occasions, that a sparkling wine can seem like a still wine. There are many excellent illusionists, however very few go beyond that fine line that separates pleasure from feeling.

It was in 1843 when Joseph Krug founded the “Maison Krug”, with the sole objective of making top quality wines. Today it is the only “grand maison” that, since its creation, produces “cuvées de prestige”, all of which are exquisite. Joseph Krug knew that the highest quality of a wine is achieved by paying attention to the characteristics of each vineyard, according to their essence.

Currently, Krug only owns around twenty hectares, which represent approximately thirty percent of its production, divided between Ay, Ambonnay, Mesnil and Trépail. The rest is obtained by buying grapes from small producers who must respect certain quality premises.

The first edition of Krug Grande Cuvée dates back to 1845, since then a new edition has been produced every year. Each of these editions has been numbered from its inception to the present, the last being 170 (2014), since, after its production, the bottles must rest in the cellars of the winery for a minimum of seven years.

The last time I drank a bottle of Krug was at the beginning of May, on the famous “Día de la Urta”. He was preceded by a fantastic Reflet D’Antan, by Bereche et Fils, an oxidative champagne that blew us away and made us doubt that anyone else could overshadow it. After this came the 164 edition of Krug Grande Cuvée. For a brief space of time there was silence. The Krug opened up like a peacock displaying all its plumage to show its beauty. If there was a word with which to define that champagne it would be harmony. The perfect blend of each and every one of the nuances that, in my opinion, a champagne should have. The crossing of the line that separates pleasure from feeling.

Leave a Reply

Your email address will not be published. Required fields are marked *