Large Bottle
Wooden case with jeroboam - 3L

Krug Grande Cuvée – 160ème Édition

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Details
Each Grande Cuvée is the result of an art that prioritises patience and detail over all else. Deemed a champagne of the “ultimate generosity,” this jeroboam makes for a grand celebration.
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.
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KRUG JULIE CAVIL

TASTING NOTES:
FRESH, DEEP AND VIVACIOUS

Appearance

The deep golden colour and fine, vivacious bubbles hint at fullness and elegance.

Aroma

On the nose there are notes of flowers in bloom, ripe and dried fruit, marzipan, gingerbread and citrus fruits.

Taste

An exceptional freshness in the mouth reveals flavours of hazelnut, nougat, barley sugar, jellied and citrus fruits, almonds, brioche and honey.

KRUG JULIE CAVIL SMALL
Julie Cavil

Cellar Master, Krug

HOW TO ENJOY CHAMPAGNE BLANC

HOW TO ENJOY:
Krug Grande Cuvée

  • The perfect serve - Enjoy in a Joseph glass or White wine glass to fully explore the depth of aroma and flavour.
     
  • Service temperature - 9-12°C
     
  • Alcohol by volume - 12 % Vol.
     
  • Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
     
  • Health warning - Contains sulphites
     
  • Closure - Cork
     
  • Dosage - Brut
     
BLEND & ORIGIN CHAMPAGNE

BLEND AND ORIGIN:
Krug Grande Cuvée

A carefully crafted blend of reserve wines (over 120 from more than 10 different years) brings out the complexity of Krug Grand Cuvée.
 

A very balanced, skilled and precise blend of pinot noir, chardonnay and meunier, this champagne spends at least six years in the Krug cellars gaining the depth, harmony, finesse and elegance for which Krug is so well known.

FOOD PAIRING KRUG

FOOD PAIRING:
GENEROSITY REQUIRES DELICATE BUT RICHLY FLAVOURED DISHES

A champagne of such complexity demands the simple smoky warmth of roasted chestnuts or creamy artichoke soup.

The exquisite pairing of black truffles with turbot is one that will not be forgotten.

The explosion of generous flavors will be echoed by a strong aged Parmesan that crumbles and melts in the mouth.

FOOD PAIRING KRUG

FOOD PAIRING:
GENEROSITY REQUIRES DELICATE BUT RICHLY FLAVOURED DISHES

A champagne of such complexity demands the simple smoky warmth of roasted chestnuts or creamy artichoke soup.

The exquisite pairing of black truffles with turbot is one that will not be forgotten.

The explosion of generous flavors will be echoed by a strong aged Parmesan that crumbles and melts in the mouth.