Reviews 95 points Wine Advocate "The Krug vintage 2000 Brut smells strikingly redolent of sea breeze, kelp, and piles of oyster and mussel shells, allied to lemon oil and toasted hazelnuts. On the palate, the aforementioned elements serve for compulsive salivation, while a lusciously juicy amalgam of lime, grapefruit and apple tinged with piquancy of their pips buoys the salty wave of mineral matter into a profoundly protracted finish that bursts with brightness and at the same time reveals mouthwateringly savory crab shell reduction and a hitherto largely hidden dark side of smoky Latakia tobacco, dark-roasted coffee, and toasted grains. (DS)" 95 points John Gilman "The very youthful nose wafts from the glass in a blend of apple, white peach, a touch of caraway seed, lovely soil tones, a bit of smokiness and a topnote of salinity. On the palate the wine is pure, full-bodied and rock solid at the core, with broad shoulders, great focus and balance, very elegant mousse, and great backend mineral drive on the very, very long and seamless finish. (JG)"
Few champagne growers enjoy the worldwide reputation for quality as Krug—a regional stalwart based out of Reims since 1842. Despite Krug’s sale to Moët Hennessey in 1999, sixth generation grower Olivier Krug runs the estate, keeping very much in the family tradition. This celebrated champagne house boasts 20 hectares of premium vineyards planted to Chardonnay, Pinot Noir and Pinot Meunier, while also sourcing from trusted growers. In recent years, Krug has converted their holdings to mostly organic viticulture but resists certification for pragmatic reasons.
Krug remains one of the only champagne houses to exclusively produce premium wines, with Clos du Mesnil and Clos d’Ambonnay among their finest parcels. “Grande Cuvée,” a blend of all three regional varietals, comprises the dominant part of production, made from 120 base wines, representing 10 vintages as old as 15 years each. The cellar team, led by Éric Lebel, embraces neutral 205-L oak barrel vinifications by individual parcel (there are 250!), eschews malolactic fermentation to preserve mineral intensity, and embraces long cellar aging from five to 10 years before release. With standards such as these, it stands to reason that Krug creates some of the world’s most memorable champagnes.