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Krug Champagne Vintage 2003 Magnum 150cL

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Krug Vintage 2003

Magnum - 1.5 L

Krug Vintage 2003

Magnum - 1.5 L
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  • Product Details

     

    The 2003 vintage is characterized by liveliness and finesse and is the expression of a difficult growing season, which included the hottest summer in 53 years. This magnum is perfect for those who want to share something remarkable.  

    While 2003 was a year of extremes, this vintage is considered a testament to the skill of Cellar Master Eric Lebel, who selected the best grapes for the assemblage – or blend.
  • 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 2030+
    • 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%
  • Blend and Origin

    Krug Vintage 2003

    This assemblage is made up of a smaller amount of chardonnay (29%), providing aromatic richness, and a higher than usual quantity of black grapes. From the south- and north-facing slopes of Montagne de Reims, pinot noir (46%) adds freshness, while vivacity comes from the meunier (25%) grown in the Champagne villages of Sainte-Gemme, Villevenard and Courmas.


Food pairing:
This elegant vintage complements gentle flavours

Starter

Delicate fish such as sole or turbot, or shellfish with citrus-based sauces, are a good match.

Main

A veal or lamb and quince tagine is an ideal main, allowing the citrus to cut through the richness of the meat.

Dessert

A bread pudding with redcurrant coulis or an orange and grapefruit gratin would work beautifully with this vintage.

Food pairing:
This elegant vintage complements gentle flavours

Starter

Delicate fish such as sole or turbot, or shellfish with citrus-based sauces, are a good match.

Main

A veal or lamb and quince tagine is an ideal main, allowing the citrus to cut through the richness of the meat.

Dessert

A bread pudding with redcurrant coulis or an orange and grapefruit gratin would work beautifully with this vintage.