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.