Krug has always lived up to its reputation as the first and still unique Champagne House to create only prestige champagnes every year since its foundation in 1843.
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Each year a group of world-class gourmets is chosen by Krug to create unique recipes based on a single ingredient. The first group took on the potato, followed by egg, mushroom, fish and pepper. Most recently the saga continued in India, with the onion.
From a library of reserve wines created from the grapes of individual plots, each year the House of Krug recreates a new blend in order to offer the fullest expression of champagne – a tradition continued today with Krug Grande Cuvée.
Heritage
The Founder's notebook: words to live by
Since the maison was founded in 1843, five generations have upheld Joseph Krug’s blueprint for crafting champagnes of unwavering quality year after year. His method was meticulously recorded into a dark-cherry-coloured notebook, which visitors to the maison can see.
Winemaking
Revealing the influence of time
Assemblage (blending) and time are paramount for Cellar Master Eric Lebel. To reach its full expression, every bottle rests in the cellar for longer than is usual: at least seven years for each edition of Krug Grande Cuvée and more than 10 for Krug Vintage.
A quest for singularity
Assured in the knowledge that terroir can produce magical results, Krug nurtures 420 individual wines from 250 plots of vines, with the grapes from each vinified separately in oak barrels or individual tanks. Of these, the most remarkable are arguably those used to create Krug Clos du Mesnil and Clos d’Ambonnay.
