Krug Grande Cuvee 169th Edition

$209.99

Krug Grande Cuvée is born from the dream of one man, Joseph Krug, to craft the very best Champagne he could offer, every single year, regardless of annual variations in climate. Since 1843, the House of Krug has honored this vision with each new Edition of Krug Grande Cuvée: the most generous expression of Champagne.

The 169th Edition  is a blend of 146 wines from 11 different years, the youngest of which is from 2013, while the oldest dates back to 2000. Its final composition is 43% Pinot Noir, 35% Chardonnay and 22% Meunier.

A stay of around seven years in Krug’s cellars gives Krug Grande Cuvée 169th Edition its distinct expression and elegance.

THE STORY

Krug Grande Cuvée 169th Edition was composed around the harvest of 2013, a year that beautifully expressed the unique characters of some of the House’s iconic plots. The season began with a seemingly endless winter followed by a rainy and cool spring. Luckily, summer was hot and sunny, although also marked by hailstorms, which took their toll in the vineyards. The wines of the year were generous, expressive and full of flavors.

To create this Edition, the Cellar Master looked to accentuate the year’s fullness and beautiful aromatic elegance with different plots’ wines from almost every year of the first decade of the millennium. ▪ In all, reserve wines from the House’s extensive library made up 40% of the final blend, bringing the breadth and roundness so essential to each Edition of Krug Grande Cuvée.

TASTING NOTES

On the eye: A light golden color and fine, vivacious bubbles, holding a promise of pleasure.

On the nose: Aromas of flowers in bloom, ripe, dried and citrus fruits, as well as marzipan and gingerbread.

On the palate: Grilled notes and flavors of almond paste, quince, lemon, limoncello and dried fruit.

PAIRING

Krug Grande Cuvée 169th Edition lends itself to a wealth of culinary combinations, from the simplest to the most sophisticated, from an aged parmesan to turbot à la truffe.

It can be enjoyed as an aperitif with Jabugo ham and mature comté or served to accompany oysters, grilled shrimps, Indian or Moroccan food, as well as desserts such as carrot cake, tarte tatin and cheesecake.

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