Krug Clos du Mesnil 2006 Krug Clos du Mesnil 2006 Krug Clos du Mesnil 2006
Rare Exceptional
Wooden case with bottle - 75 cL

Krug Clos du Mesnil 2006

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Details
From Krug's single walled parcel of vines in Le Mesnil-sur-Oger, prized for its chardonnay, the 2006 vintage demonstrates the full potential of this exceptional grape and plot.
A true rarity, Krug Clos du Mesnil is a pure and crisp blanc de blancs champagne. After 12 years in the Krug cellars it has become strikingly precise and will no doubt continue to age gracefully.
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KRUG JULIE CAVIL

TASTING NOTES:
Luminous, generous and round

Appearance

Golden like ripe wheat.

Aroma

Delicate notes of citrus, barley sugar and dried fruits on the nose.

Taste

On the palate it is generous and round with notes of madeleines and brioche followed by tarte tatin and lemon meringue.

KRUG JULIE CAVIL SMALL
Julie Cavil

Cellar Master

HOW TO ENJOY CHAMPAGNE BLANC

HOW TO ENJOY:
Krug Clos du Mesnil 2006

  • Service temperature - 9-12°C
     
  • Alcohol by volume - 12.5% Vol.
     
  • Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
     
  • Health warning - Contains sulphites
     
  • Closure - Cork
     
BLEND & ORIGIN CHAMPAGNE

BLEND AND ORIGIN:
Krug Clos du Mesnil 2006

The house of Krug does not release a vintage from Clos du Mesnil every year.
 

For this to happen, conditions have to be just right to reveal the full potential of this walled plot.
 

Though the weather was not initially favourable, generous sunshine during the ripening period allowed the grapes to reach their pinnacle, and a vintage was declared.

FOOD PAIRING KRUG

FOOD PAIRING:
Perfect with fish or seafood

Main

Krug Clos du Mesnil pairs perfectly with fish and seafood. Try flounder in a saffron sauce, seared scallops or tuna carpaccio. A delicately flavoured French veal ragout would also work well.

FOOD PAIRING KRUG

FOOD PAIRING:
Perfect with fish or seafood

Main

Krug Clos du Mesnil pairs perfectly with fish and seafood. Try flounder in a saffron sauce, seared scallops or tuna carpaccio. A delicately flavoured French veal ragout would also work well.