Krug 2008
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TASTING NOTES:
An abundance of character
An intense, brilliant and golden hue.
An expressive nose, rich and ample with burnished aromas of honey, liquorice, menthol, orange peel and grapefruit.
Lively and harmonious but with great tension on the palate. Notes of quince, candied fruits and citrus, yellow kiwi, star fruit, honey, apple tart, butter cookies, orange peel, peony and fennel, with floral and menthol undertones.

Cellar Master, Krug

HOW TO ENJOY:
Krug Vintage 2008
- How to serve - In a white wine glass
- Service temperature - 9-12°C
- When to drink - Drink now through 2030
- Alcohol by volume - 12.0 % Vol.
- Storage advice - Store at 9-12°C
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - Brut

BLEND AND ORIGIN:
A classic year
2008 was cool, not too sunny and with reliable temperatures throughout.
This absence of extremes meant slow and steady grape maturation in the Krug vineyards, with fruit that was intense, elegant and beautifully structured.
Just over half of the final selected wines are pinot noir.
Meunier (25%) adds tension and citrus, while aromatic chardonnay (22%) imbues the blend with fruit.

FOOD PAIRING:
Delectable dishes from sea to earth
Try oyster tartare with a lobster emulsion, parmesan shortbread or pistachio chaource cheese in pastry sheets.
Rabbit terrine with sorrel, tagliatelle with mussels and basil, dishes prepared with aromatic herbs such as oregano and thyme or white fish in a lemon and pepper sauce pair well with this vintage.
Passion fruit lemon meringue.

FOOD PAIRING:
Delectable dishes from sea to earth
Try oyster tartare with a lobster emulsion, parmesan shortbread or pistachio chaource cheese in pastry sheets.
Rabbit terrine with sorrel, tagliatelle with mussels and basil, dishes prepared with aromatic herbs such as oregano and thyme or white fish in a lemon and pepper sauce pair well with this vintage.
Passion fruit lemon meringue.
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