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Krug Vintage Brut 1.5 L 1988

Vintage Sparkling Wine from Champagne, France
  • WS98
  • W&S96
  • RP95
  • WE93
0% ABV
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Winemaker Notes

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.

Critical Acclaim

All Vintages
WS 98
Wine Spectator
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
W&S 96
Wine & Spirits
RP 95
Robert Parker's Wine Advocate
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.
WE 93
Wine Enthusiast
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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Krug
Krug, , France - Other regions
Krug
Since 1843, six generations of the Krug Family have been creating the finest and rarest Champagnes. Behind every precious drop of Krug stands the dream of a visionary. One man who, long before others, understood that the essence of Champagne is pleasure. So, over 170 years ago, Joseph Krug broke with convention to follow his vision: to create the most generous expression of Champagne every year, regardless of climatic unpredictability. Thanks to an uncompromising craftsmanship, a unique individual plot by plot approach from harvesting to blending, an unparalleled library of 150 reserve wines, and an exceptional cellar aging, Krug is the benchmark when it comes to the best champagnes in the world.

Krug Grande Cuvée is the flagship of the House and the archetype of Krug’s philosophy of craftsmanship and savoir-faire: a blend of more than 120 wines from ten or more different years. Its exceptional finesse is the result of a stay of at least another six years in the cellars. Over twenty years are needed to craft each bottle of Krug Grande Cuvee.

Every year since the foundation of the House in 1843, one creation, one blend, one bottling and thus one new Edition of Krug Grande Cuvée has come to life. The number of the Edition is now featured on the front label, and this year we celebrate the 164th Edition.

Marlborough

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

STEKRUGMAG_1988 Item# 28470

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