Skip to content Skip to navigation

Krug Champagne Vintage 2003 Magnum 150cL

Shipping To:

Call us — 0800 5892 681

Contact Hours

Monday to Saturday 8am-10pm

DE You are on our German site. Receive complimentary personalisation on all personalisable products until May 28th
You are on our German site. Receive complimentary personalisation on all personalisable products until May 28th

Krug Vintage 2003

Magnum - 1.5 L

Krug Vintage 2003

Magnum - 1.5 L
Loading

 

Complimentary personalisation until May 28th
 
  • 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.