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Product Details
An incredible assemblage of 191 wines from 13 different years, Krug Grande Cuvée 167ème Édition is composed around the 2011 harvest, when the grapes were structured and beautifully balanced. Blending so many different wines from different years lends a fullness of flavours and aromas that would be impossible to express with the wines of a single year. As the maison describes it, it is a complete orchestra playing together in harmony.
For Cellar Master Eric Lebel, “Every Édition is different, formed of a unique blend of wines, yet they all bear a family resemblance, an expression and elegance that are distinctly Krug. -
How to enjoy
- The perfect serve - Enjoy in a Joseph glass or white wine glass to fully explore the depth of aroma and flavour
- Service temperature - 9-12ºC
- When to drink - Drink now through 2025+
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Closure - Cork
- Health warning - Contains sulphites
- Alcohol by volume - 12.0%
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Blend and Origin
This champagne comprises 191 wines from 13 different years, composed around the harvest of 2011. Atypical weather that year led to early flowering, but the grapes were healthy and well-structured. A blend of pinot noir (47%), chardonnay (36%) and meunier (17%) – and 42% reserve wines – this champagne was cellared for around seven years to develop elegance and complexity.
Additional delivery charges may apply. This product can only be purchased by persons over 18 years of age.
An Édition with distinctive elegance
More to try
Food pairing:
One for elegant, rich dishes
Starter
Strong-flavoured Jabugo ham and mature Comté cheese are an excellent match with this complex champagne.
Main
For an indulgent pairing, serve roast turbot fillets with spring vegetables and black truffle.
Dessert
Complement the champagne’s fullness with a classic tarte tatin, carrot cake or cheesecake.
Food pairing:
One for elegant, rich dishes
Starter
Strong-flavoured Jabugo ham and mature Comté cheese are an excellent match with this complex champagne.
Main
For an indulgent pairing, serve roast turbot fillets with spring vegetables and black truffle.
Dessert
Complement the champagne’s fullness with a classic tarte tatin, carrot cake or cheesecake.
