Vintage = The weather

The weather in Champagne in 2008 was one of the coolest and least sunny years in nearly half a century. It was a classic northern climate, one not seen much since. Precipitation was normal, the summer was dry, and the temperature was constant throughout the growing season. This resulted in slow and stable grape ripening which made them intense, elegant and beautifully structured. At harvest, great complexity was observed with a full spectrum of flavors and aromas - perfect grapes.

For Krug, the year 2008 resulted in a great Krug Champagne that exhibits both power and elegance with a structured and intense mouthfeel that is very characteristic of KRUG Vintage in the greatest vintages.

In the final blend, 53% Pinot Noir was used, which primarily originates from parcels in the Montagne de Reims Sud, including Aÿ, Mareuil, Bouzy and Ambonnay. In addition, 25% Pinot Meunier brings freshness and citrus, while aromatic Chardonnay, which makes up 22% fills the blend with fruit. The extraordinary profile of Krug 2008 comes after 12 years in the cellars, which have brought harmony and finesse to Champagne.

Technical info

Grapes from these areas: Premier & Grand Cru | Pinot Noir: Ambonnay, Aÿ, Bouzy, Mareuil-sur-Aÿ | Chardonnay: Avize, Le Mesnil-sur-Oger, Oger, Trépail, Villers-Marmery | Pinot Meunier: Coulommes-la-Montagne, Saint Gemme, Villevenard

Grape composition: 53% Pinot Noir, 22% Chardonnay, 25% Meunier
Storage: 10.5 years
Disgorged: Fall 2019
Dosage: 4.5 g/l

Drinking age: Now to +2035

The experience

At first glance, you experience an intense and brilliant golden hue.

The bouquet is rich and has rich notes of honey, licorice, menthol, orange peel and grapefruit.

The palate is lively, intense and harmonious with great fullness on the palate expressing notes of quince, candied fruit and citrus, yellow kiwi, star fruit, honey, apple pie, butterscotch, orange peel, peony and fennel, with floral and menthol undertones. It has a long, balanced and precise finish with an amazing structure.

Food Pairing

Krug 2008 is a beautiful match for oyster tartare with lobster emulsion, Parmesan shortbread, tagliatelle with mussels and basil, dishes prepared with aromatic herbs such as oregano and thyme or white fish in lemon and pepper sauce, as well as desserts such as passion fruit and lemon meringue.

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