Champagne Krug Vintage Brut 1.5 L 1988
Vintage from Champagne, France
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Established in 1843, Krug has specialized solely in prestige and exceptional champagne. Dedication to quality takes precedence over quantity of production. Krug is the only Champagne House still fermenting all of its champagnes the age-old way, in small oak casks.
Krug releases vintage wines in only truly great years. The release of Krug 1988 marks the first time in Krug's 158-year history that its vintage chronology has been reversed. The Krug family decided to present the tender, warm and mature 1989 vintage first, and hold its 1988 vintage in Krug's cellars to realize its full potential.
Today, after more than a decade of bottle aging, Krug 1988 explodes on the palate with tremendous depth and complexity. The first impression is intense, yet it develops in the glass with delicacy, revealing lightly spiced notes of dried figs and ripe quince. Underlined by a superb structure, this wine maintains a remarkable freshness for its long aging.
"A superb Champagne and still youthful. Honey, ginger, lemon confit, coffee and mineral aromas and flavors come to mind, all kept focused by a firm, tightly wound structure. The finish is where its pedigree shines through, lingering like warm gingerbread and coffee. Drink now through 2015. 5,000 cases made"
"Three recent bottles of Krug's 1988 Vintage have all been spectacular. Dried apricot, tobacco, orange peel and spice notes meld together in a Champagne of nearly indescribable finesse. Soft and inviting, yet back up by beams of lively minerality, the 1988 is in a great place right now. It should drink well for another decade-plus, but it would be a shame to miss the wine in its current state of pure beauty. "
Vinous / Antonio Galloni
"Ineffable yeast autolysis aromas (biscuit, meal, nuts) virtually resist characterization; reminded me of a great Chevalier-Montrachet. A wine of extraordinary depth of flavor, vinosity and class, thanks to penetrating but perfectly harmonious, lipsmacking acidity. Quite dry but with wonderfully ripe fruit. Very firm and youthful on the finish, but already displays explosive flavor. A great vintage for Krug."
International Wine Cellar
"Opulent hazelnut, brioche and apple strudel aromas on the nose with a faint whiff of chalk dust. The palate is restrained and notably taut for Krug with high acidity and tightly wound roasted nut, stone fruit and toasted croissant flavours. Fine, frisky bubbles and a long praline finish."
The Wine Advocate
"Incredibly sophisticated from the bouquet’s first full toast, apple, thyme, meal, orange, even meaty notes. The fine steady bead, mouthcoating, creamy feel and deep vanilla, apple and earth flavors comprise a very complete statement about age-worthy Champagne. It's mature, and shows subtleties youthful wines can not, but it's still lively, and displays a wealth of life and spirit through the tangy flavored but smoothly textured finish."
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Learn About Champagne Krug Map It
Since 1843, with unique single-mindedness and sense of purpose, the Krug family has proudly cultivated the markedly individual character of their exceptional champagne. Theirs is a living legend, a certain idea of excellence that has been quietly redefined through six generations without a break.
Krug's founder, Johann-Joseph Krug, was a maverick who turned his back on a...
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Champagne is both a region and a method. The wines come from the northernmost vineyards in France and the name conjures an image like no other can. An 18th Century Benedictine monk named Dom Perignon is said to be the first to blend both varietals and vintages, making good wines not only great, but also special and unique to their winemaker. Today, nearly 75% of Champagne...
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Vintage Champagne and Sparkling Wines
Vintage Champagne is made in particularly good years with optimum weather and the best grape selection.
Some houses, like Dom Perignon, only make vintage Champagne,
so they do not produce a wine every year and have no
What makes vintage Champagne better? Well, status for one - many vintage Champagnes are...
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