Top Vintages
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Top Vintages
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Wine Spectator (98)
This harmonious Champagne offers luxurious texture and powerful, focused acidity, showing aromatic accents of spring blossom, crushed thyme and chai, with rich notes of lemon meringue, hazelnut, black currant and fresh porcini mushroom. The full package. Impressive. Drink now through 2028.Inc. GSTSG$5,114.85 -
Wine Spectator (97)
Rich and mouthwatering, this powerhouse Champagne is driven by vivacious acidity, with an expansive palate featuring flavors of glazed apricot, toasted brioche, candied kumquat and ginger, espresso crème, fleur de sel and cognac. The well-spiced finish is long and lingering. Disgorged summer 2013. Drink now through 2030. 949 cases made.Inc. GSTSG$562.35 -
Wine Spectator (97)
Rich and mouthwatering, this powerhouse Champagne is driven by vivacious acidity, with an expansive palate featuring flavors of glazed apricot, toasted brioche, candied kumquat and ginger, espresso crème, fleur de sel and cognac. The well-spiced finish is long and lingering. Disgorged summer 2013. Drink now through 2030. 949 cases made.Inc. GSTSG$3,049.30 -
James Suckling (100)
The much-anticipated 2002 has impeccable detail and depth with a lot of chalky, stony and flinty elements on the nose as well as a very fresh edge. The nose is very complex and wound up tight but presents itself as very integrated and compressed. There are aromas of lemon rind, lime juice and a lime custard all at once, complemented in turn by a super-restrained hazelnut-like edge. Undertones of brown mushrooms, chalky minerals and lemon leaf. The palate has a core of sizzlingly intense, concentrated chardonnay framed whitin a powerful phenolic structure that will underpin the future of this Champagne. Flawlessly fresh and as perfect as it gets. Give this time as it needs to settle: best from 2020 and then for another decade beyond.Inc. GSTSG$1,614.12 -
James Suckling (100)
The much-anticipated 2002 has impeccable detail and depth with a lot of chalky, stony and flinty elements on the nose as well as a very fresh edge. The nose is very complex and wound up tight but presents itself as very integrated and compressed. There are aromas of lemon rind, lime juice and a lime custard all at once, complemented in turn by a super-restrained hazelnut-like edge. Undertones of brown mushrooms, chalky minerals and lemon leaf. The palate has a core of sizzlingly intense, concentrated chardonnay framed whitin a powerful phenolic structure that will underpin the future of this Champagne. Flawlessly fresh and as perfect as it gets. Give this time as it needs to settle: best from 2020 and then for another decade beyond.Inc. GSTSG$664.81 -
James Suckling (100)
The much-anticipated 2002 has impeccable detail and depth with a lot of chalky, stony and flinty elements on the nose as well as a very fresh edge. The nose is very complex and wound up tight but presents itself as very integrated and compressed. There are aromas of lemon rind, lime juice and a lime custard all at once, complemented in turn by a super-restrained hazelnut-like edge. Undertones of brown mushrooms, chalky minerals and lemon leaf. The palate has a core of sizzlingly intense, concentrated chardonnay framed whitin a powerful phenolic structure that will underpin the future of this Champagne. Flawlessly fresh and as perfect as it gets. Give this time as it needs to settle: best from 2020 and then for another decade beyond.Inc. GSTSG$3,632.45 -
Jancis Robinson (19)
ID 113015. Disgorged winter 2012-13. 46% Pinot Noir, 29% Chardonnay, 25% Pinot Meunier. Named ‘Vivacious Radiance’ at Krug. A truly unique year with particularly challenging circumstances. The first harvest was on 23 August, the earliest since 1822. Pale gold. Pungent nose. Very tight. Hint of putty on the nose. Opens out on the palate. Masses to chew on. Real concentration. Perfect for drinking now. Dry but complete. Intellectual and great balance. Very impressive.Inc. GSTSG$3,256.40 -
Jancis Robinson (19)
ID 113015. Disgorged winter 2012-13. 46% Pinot Noir, 29% Chardonnay, 25% Pinot Meunier. Named ‘Vivacious Radiance’ at Krug. A truly unique year with particularly challenging circumstances. The first harvest was on 23 August, the earliest since 1822. Pale gold. Pungent nose. Very tight. Hint of putty on the nose. Opens out on the palate. Masses to chew on. Real concentration. Perfect for drinking now. Dry but complete. Intellectual and great balance. Very impressive.Inc. GSTSG$2,913.05 -
Vinous - Antonio Galloni (98)
The 2004 Vintage is a gorgeous Champagne that is just beginning to enter its first plateau of maturity. Dried flowers, brioche, mint, marzipan, tangerine peel and spice lend notable nuance throughout. A hint of reduction adds intrigue. As always, the 2004 is a linear, focused Champagne endowed with terrific energy. It is impeccably done. There's a bit more Chardonnay and Meunier than usual in this vintage, and that very much comes through in the wine's personality and overall feel. The blend is 37% Pinot Noir, 39% Chardonnay and 24% Meunier as opposed to the more classic 50%/35%/15% blend. Disgorged: Summer 2018. Krug ID: 318031.Inc. GSTSG$1,466.97 -
Vinous - Antonio Galloni (98)
The 2004 Vintage is a gorgeous Champagne that is just beginning to enter its first plateau of maturity. Dried flowers, brioche, mint, marzipan, tangerine peel and spice lend notable nuance throughout. A hint of reduction adds intrigue. As always, the 2004 is a linear, focused Champagne endowed with terrific energy. It is impeccably done. There's a bit more Chardonnay and Meunier than usual in this vintage, and that very much comes through in the wine's personality and overall feel. The blend is 37% Pinot Noir, 39% Chardonnay and 24% Meunier as opposed to the more classic 50%/35%/15% blend. Disgorged: Summer 2018. Krug ID: 318031.Inc. GSTSG$2,716.85 -
Vinous (97)
Krug 2006 Vintage is bright, tense and full of energy. Lemon confit, pastry, chamomile, dried flowers and tangerine oil all race out of the glass. The breadth of the Pinot comes through on the mid-palate and finish, as the 2006 gains power and resonance with a bit of aeration. Light tropical inflections, along with hints of almond and spice, open up later, adding further shades of nuance. Although it has just been released, the 2006 is unusually open and a real pleasure to taste today. In most vintages, Krug demands cellaring, but in the 2006 readers will find a Krug Vintage that is superb, even in the early going.Inc. GSTSG$510.39 -
Vinous (97)
Krug 2006 Vintage is bright, tense and full of energy. Lemon confit, pastry, chamomile, dried flowers and tangerine oil all race out of the glass. The breadth of the Pinot comes through on the mid-palate and finish, as the 2006 gains power and resonance with a bit of aeration. Light tropical inflections, along with hints of almond and spice, open up later, adding further shades of nuance. Although it has just been released, the 2006 is unusually open and a real pleasure to taste today. In most vintages, Krug demands cellaring, but in the 2006 readers will find a Krug Vintage that is superb, even in the early going.Inc. GSTSG$2,588.21 -
James Suckling (100)
This is very structured and framed with an almost red sensibility. Very phenolic. Full-bodied in a tightly wound ball with so much going on. Very pinot like. Mineral and stone. Shell and stone. Iodine. Vinous. The bubbles just fade into the finish of the wine, which goes on for minutes. Turns to toffee and salted caramel with time in the glass. One for the cellar. Great length. Blend of 53% pinot noir, 25% pinot meunier, 22% chardonnay. Disgorged in beginning of 2020. Drink or hold.Inc. GSTSG$677.16 -
James Suckling (100)
This is very structured and framed with an almost red sensibility. Very phenolic. Full-bodied in a tightly wound ball with so much going on. Very pinot like. Mineral and stone. Shell and stone. Iodine. Vinous. The bubbles just fade into the finish of the wine, which goes on for minutes. Turns to toffee and salted caramel with time in the glass. One for the cellar. Great length. Blend of 53% pinot noir, 25% pinot meunier, 22% chardonnay. Disgorged in beginning of 2020. Drink or hold.Inc. GSTSG$3,798.11 -
James Suckling (98)
It shows reserved character but with a lot of energy and tension. Concentrated citrus fruit, candied lemons and mandarin peel with hints of savory herbs and spices. Notes of brioche and caraway seeds. Full-bodied, complex and nervy on the palate. It has fine, silky bubbles yet it’s structured and firm with a lot of power. It builds up on the finish with freshness and vibrancy. Drink or hold.Inc. GSTSG$571.43 -
James Suckling (98)
It shows reserved character but with a lot of energy and tension. Concentrated citrus fruit, candied lemons and mandarin peel with hints of savory herbs and spices. Notes of brioche and caraway seeds. Full-bodied, complex and nervy on the palate. It has fine, silky bubbles yet it’s structured and firm with a lot of power. It builds up on the finish with freshness and vibrancy. Drink or hold.Inc. GSTSG$2,610.01 -
Vinous (98)
Thrown in as a ringer, the 1995 Clos d’Ambonnay is a real treat to taste next to the 1996. In particular, tasting both vintages together shows that that 1995 is the more complete of these two first releases of Krug’s single-vineyard Champagne from Ambonnay. Finely-cut fruit, expressive aromatics and exceptional textural finesse are the signatures. This is another fabulous showing from the 1995 Clos d’Ambonnay.Inc. GSTSG$5,861.93 -
(1x75cl) 1996Vinous (97+)
The three 1996 Blanc de Noirs Krug’s Clos d’Ambonnay, Bollinger’s Vielles Vignes Françaises and Billecart-Salmon’s Le Clos Saint-Hilaire were all extraordinary. Needless to say, it was an incredible privilege to taste the wines side by side. In particular, the Clos d’Ambonnay seems to be headed for the stratosphere, although it is a very unusual Blanc de Noirs in that it actually tastes like what Clos du Mesnil would taste like if it were made from red grapes, which is to say the style is decidedly focused and mineral-driven.Inc. GSTSG$4,853.68 -
(6x75cl) 1996Vinous (97+)
The three 1996 Blanc de Noirs Krug’s Clos d’Ambonnay, Bollinger’s Vielles Vignes Françaises and Billecart-Salmon’s Le Clos Saint-Hilaire were all extraordinary. Needless to say, it was an incredible privilege to taste the wines side by side. In particular, the Clos d’Ambonnay seems to be headed for the stratosphere, although it is a very unusual Blanc de Noirs in that it actually tastes like what Clos du Mesnil would taste like if it were made from red grapes, which is to say the style is decidedly focused and mineral-driven.Inc. GSTSG$29,574.45 -
Jancis Robinson (19.5)
This is only the third release of this luxury wine. Really quite a dark coppery gold. Very big and bold on the nose. Heady, mushroomy, almost beery! Lovely fine, tiny bead. Like Clos du Mesnil, this has a bone-dry finish and is very forcibly real wine rather than evanescent champagne. Real vinosity; very different in build from other Krug wines.Inc. GSTSG$4,472.54 -
Vinous (92+)
I must admit, Krug's 2000 Clos d'Ambonnay remains a mystery. The first bottle I tasted, in March, at Krug, was utterly spectacular. Rich, creamy and ample on the palate, the 2000 was captivating from start to finish. Two thousand is the first vintage made entirely by current Chef de Caves Eric Lebel. My impression at the time was that Lebel had given his Ambonnay softer, gentler contours than the 1995, 1996 and 1998, all which were much more austere when first released. But then I tasted the 2000 several times in the US, where it has so far been less impressive. I am hoping issues with shipping for a handful of samples will turn out to be the root cause, and that the 'real' Ambonnay will be closer to what I tasted at Krug in March. If that turns out to be the case the 2000 will be due for a major upgrade.Inc. GSTSG$4,791.91 -
Decanter (100)
The bouquet has a magnificent classicism to it, comprising notes of yellow fruits, spices including white pepper, flowers and a mineral edge. With aeration, scents of menthol emerge from the glass. The palate is upright in character, but elegant and crystalline, with a long, structured finish of chalky density. A Champagne having both thrust, tension and aerial lightness in which finesse and power are allies. A masterpiece. Krug Chef de Cave Julie Cavil said 2002 was 'the last classic year in Champagne, one without extreme elements and with optimal ripeness obtained step by step'.100% Pinot Noir from 0.68ha located in the village of Ambonnay. Dosage: 4g/l.Inc. GSTSG$4,352.64 -
Vinous (99)
The 1979 Krug Clos du Mesnil is one of my all-time favorites. It boasts mind-blowing intensity in its dazzling layers of mineral-infused fruit. At times the 1979 comes across as intensely pointed and focused, but it changes constantly in the glass, showing elements of richness and creaminess as well. There is fabulous depth and purity in the 1979, not to mention an insanely beautiful, palate-staining finish. The 1979 was picked on October 9th, one of the latest harvests on record for the Clos.Inc. GSTSG$9,263.09 -
Vintage Tastings (95)
Robert called it a 'lemon bomb' and found it fresher and 'more minerally, but too immature.' It was much too young and very linear as a result, a touch oaky yet indubitably great, but way too young. It was interesting how the Bollinger was so much more mature than the Krug, although that could come down to storage as wellInc. GSTSG$4,096.49 -
(1x75cl) 1990Vintage Tastings (98)
The real refresher wines were the trio of bubblies that came next, although the first one set a very high bar. Since people were now filing in from the first event, I decided to set the table with a magnum of 1990 Krug Clos du Mesnil, and what a magnum it was. I was surprised how open it was; I expected it to be laser-like and tighter than a nun's knees, but it was wonderfully gamy, yeasty and pungently delicious in its nose. Don't get me wrong; it was a baby and very young with seismic levels of acidity and decades of potential behind it, but it was just very open and delicious as well. Its flavors were marinated white meats, combined with golden fruits including one or two raisins, and it had a chewy, wine-like complexity with a finish of a rocketship launching. The party had officially begunInc. GSTSG$4,036.18 -
(1x150cl) 1995Wine Spectator (97)
A barrel-fermented style. Shows a slight oxidative character, with whole-grain toast, ginger, exotic citrus and honey notes. Big and dry, with a firm structure and a tactile sensation on the finish. A Champagne for food.Inc. GSTSG$7,091.37 -
(1x75cl) 1995Wine Spectator (97)
A barrel-fermented style. Shows a slight oxidative character, with whole-grain toast, ginger, exotic citrus and honey notes. Big and dry, with a firm structure and a tactile sensation on the finish. A Champagne for food.Inc. GSTSG$2,826.28 -
Vinous (100)
Krug's 1996 Clos du Mesnil remains one of the greatest Champagnes I have ever tasted. Deep, powerful and explosive, the 1996 possesses tremendous energy. The first signs of aromatic maturity are just starting to appear, but the 1996 remains driven by a range of citrus and mineral-drenched flavors. Readers lucky enough own the 1996 can look forward to many years of pure drinking pleasure. The 1996 is simply sublime.Inc. GSTSG$3,883.58 -
(1x75cl) 1998Vinous (97+)
The 1998 Blanc de Blancs Clos du Mesnil has developed beautifully since I last tasted it. What a wine. For the first few years of its life, the 1998 seemed to lack personality, then, suddenly, seemingly out of nowhere, it blossomed. Today, the 1998 is rich, powerful and explosive, none of which was a few years ago. Layers of textured fruit, pastry, spices and crushed rocks jump from the glass. Still an infant, the 1998 promises to drink well for two to three decades. This is without question the best bottle of the 1998 I have ever tasted. Time to do another complete vertical?Inc. GSTSG$2,493.83 -
(1x150cl) 2000Decanter (97)
At first, this exhibited alluring tropical passion fruit notes. But five years ago, it was transformed into a more honed and classical Clos du Mesnil. Now, it is even more beautiful, having developed buttery, almost fudge-scented notes which complement the stunning acidity.Inc. GSTSG$6,672.44
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Wine Spectator (98)
This harmonious Champagne offers luxurious texture and powerful, focused acidity, showing aromatic accents of spring blossom, crushed thyme and chai, with rich notes of lemon meringue, hazelnut, black currant and fresh porcini mushroom. The full package. Impressive. Drink now through 2028.In BondSG$4,645.00 -
Wine Spectator (97)
Rich and mouthwatering, this powerhouse Champagne is driven by vivacious acidity, with an expansive palate featuring flavors of glazed apricot, toasted brioche, candied kumquat and ginger, espresso crème, fleur de sel and cognac. The well-spiced finish is long and lingering. Disgorged summer 2013. Drink now through 2030. 949 cases made.In BondSG$508.00 -
Wine Spectator (97)
Rich and mouthwatering, this powerhouse Champagne is driven by vivacious acidity, with an expansive palate featuring flavors of glazed apricot, toasted brioche, candied kumquat and ginger, espresso crème, fleur de sel and cognac. The well-spiced finish is long and lingering. Disgorged summer 2013. Drink now through 2030. 949 cases made.In BondSG$2,750.00 -
James Suckling (100)
The much-anticipated 2002 has impeccable detail and depth with a lot of chalky, stony and flinty elements on the nose as well as a very fresh edge. The nose is very complex and wound up tight but presents itself as very integrated and compressed. There are aromas of lemon rind, lime juice and a lime custard all at once, complemented in turn by a super-restrained hazelnut-like edge. Undertones of brown mushrooms, chalky minerals and lemon leaf. The palate has a core of sizzlingly intense, concentrated chardonnay framed whitin a powerful phenolic structure that will underpin the future of this Champagne. Flawlessly fresh and as perfect as it gets. Give this time as it needs to settle: best from 2020 and then for another decade beyond.In BondSG$1,465.00 -
James Suckling (100)
The much-anticipated 2002 has impeccable detail and depth with a lot of chalky, stony and flinty elements on the nose as well as a very fresh edge. The nose is very complex and wound up tight but presents itself as very integrated and compressed. There are aromas of lemon rind, lime juice and a lime custard all at once, complemented in turn by a super-restrained hazelnut-like edge. Undertones of brown mushrooms, chalky minerals and lemon leaf. The palate has a core of sizzlingly intense, concentrated chardonnay framed whitin a powerful phenolic structure that will underpin the future of this Champagne. Flawlessly fresh and as perfect as it gets. Give this time as it needs to settle: best from 2020 and then for another decade beyond.In BondSG$602.00 -
James Suckling (100)
The much-anticipated 2002 has impeccable detail and depth with a lot of chalky, stony and flinty elements on the nose as well as a very fresh edge. The nose is very complex and wound up tight but presents itself as very integrated and compressed. There are aromas of lemon rind, lime juice and a lime custard all at once, complemented in turn by a super-restrained hazelnut-like edge. Undertones of brown mushrooms, chalky minerals and lemon leaf. The palate has a core of sizzlingly intense, concentrated chardonnay framed whitin a powerful phenolic structure that will underpin the future of this Champagne. Flawlessly fresh and as perfect as it gets. Give this time as it needs to settle: best from 2020 and then for another decade beyond.In BondSG$3,285.00 -
Jancis Robinson (19)
ID 113015. Disgorged winter 2012-13. 46% Pinot Noir, 29% Chardonnay, 25% Pinot Meunier. Named ‘Vivacious Radiance’ at Krug. A truly unique year with particularly challenging circumstances. The first harvest was on 23 August, the earliest since 1822. Pale gold. Pungent nose. Very tight. Hint of putty on the nose. Opens out on the palate. Masses to chew on. Real concentration. Perfect for drinking now. Dry but complete. Intellectual and great balance. Very impressive.In BondSG$2,940.00 -
Jancis Robinson (19)
ID 113015. Disgorged winter 2012-13. 46% Pinot Noir, 29% Chardonnay, 25% Pinot Meunier. Named ‘Vivacious Radiance’ at Krug. A truly unique year with particularly challenging circumstances. The first harvest was on 23 August, the earliest since 1822. Pale gold. Pungent nose. Very tight. Hint of putty on the nose. Opens out on the palate. Masses to chew on. Real concentration. Perfect for drinking now. Dry but complete. Intellectual and great balance. Very impressive.In BondSG$2,625.00 -
Vinous - Antonio Galloni (98)
The 2004 Vintage is a gorgeous Champagne that is just beginning to enter its first plateau of maturity. Dried flowers, brioche, mint, marzipan, tangerine peel and spice lend notable nuance throughout. A hint of reduction adds intrigue. As always, the 2004 is a linear, focused Champagne endowed with terrific energy. It is impeccably done. There's a bit more Chardonnay and Meunier than usual in this vintage, and that very much comes through in the wine's personality and overall feel. The blend is 37% Pinot Noir, 39% Chardonnay and 24% Meunier as opposed to the more classic 50%/35%/15% blend. Disgorged: Summer 2018. Krug ID: 318031.In BondSG$1,330.00 -
Vinous - Antonio Galloni (98)
The 2004 Vintage is a gorgeous Champagne that is just beginning to enter its first plateau of maturity. Dried flowers, brioche, mint, marzipan, tangerine peel and spice lend notable nuance throughout. A hint of reduction adds intrigue. As always, the 2004 is a linear, focused Champagne endowed with terrific energy. It is impeccably done. There's a bit more Chardonnay and Meunier than usual in this vintage, and that very much comes through in the wine's personality and overall feel. The blend is 37% Pinot Noir, 39% Chardonnay and 24% Meunier as opposed to the more classic 50%/35%/15% blend. Disgorged: Summer 2018. Krug ID: 318031.In BondSG$2,445.00 -
Vinous (97)
Krug 2006 Vintage is bright, tense and full of energy. Lemon confit, pastry, chamomile, dried flowers and tangerine oil all race out of the glass. The breadth of the Pinot comes through on the mid-palate and finish, as the 2006 gains power and resonance with a bit of aeration. Light tropical inflections, along with hints of almond and spice, open up later, adding further shades of nuance. Although it has just been released, the 2006 is unusually open and a real pleasure to taste today. In most vintages, Krug demands cellaring, but in the 2006 readers will find a Krug Vintage that is superb, even in the early going.In BondSG$460.00 -
Vinous (97)
Krug 2006 Vintage is bright, tense and full of energy. Lemon confit, pastry, chamomile, dried flowers and tangerine oil all race out of the glass. The breadth of the Pinot comes through on the mid-palate and finish, as the 2006 gains power and resonance with a bit of aeration. Light tropical inflections, along with hints of almond and spice, open up later, adding further shades of nuance. Although it has just been released, the 2006 is unusually open and a real pleasure to taste today. In most vintages, Krug demands cellaring, but in the 2006 readers will find a Krug Vintage that is superb, even in the early going.In BondSG$2,325.00 -
James Suckling (100)
This is very structured and framed with an almost red sensibility. Very phenolic. Full-bodied in a tightly wound ball with so much going on. Very pinot like. Mineral and stone. Shell and stone. Iodine. Vinous. The bubbles just fade into the finish of the wine, which goes on for minutes. Turns to toffee and salted caramel with time in the glass. One for the cellar. Great length. Blend of 53% pinot noir, 25% pinot meunier, 22% chardonnay. Disgorged in beginning of 2020. Drink or hold.In BondSG$613.00 -
James Suckling (100)
This is very structured and framed with an almost red sensibility. Very phenolic. Full-bodied in a tightly wound ball with so much going on. Very pinot like. Mineral and stone. Shell and stone. Iodine. Vinous. The bubbles just fade into the finish of the wine, which goes on for minutes. Turns to toffee and salted caramel with time in the glass. One for the cellar. Great length. Blend of 53% pinot noir, 25% pinot meunier, 22% chardonnay. Disgorged in beginning of 2020. Drink or hold.In BondSG$3,435.00 -
James Suckling (98)
It shows reserved character but with a lot of energy and tension. Concentrated citrus fruit, candied lemons and mandarin peel with hints of savory herbs and spices. Notes of brioche and caraway seeds. Full-bodied, complex and nervy on the palate. It has fine, silky bubbles yet it’s structured and firm with a lot of power. It builds up on the finish with freshness and vibrancy. Drink or hold.In BondSG$516.00 -
James Suckling (98)
It shows reserved character but with a lot of energy and tension. Concentrated citrus fruit, candied lemons and mandarin peel with hints of savory herbs and spices. Notes of brioche and caraway seeds. Full-bodied, complex and nervy on the palate. It has fine, silky bubbles yet it’s structured and firm with a lot of power. It builds up on the finish with freshness and vibrancy. Drink or hold.In BondSG$2,345.00 -
Vinous (98)
Thrown in as a ringer, the 1995 Clos d’Ambonnay is a real treat to taste next to the 1996. In particular, tasting both vintages together shows that that 1995 is the more complete of these two first releases of Krug’s single-vineyard Champagne from Ambonnay. Finely-cut fruit, expressive aromatics and exceptional textural finesse are the signatures. This is another fabulous showing from the 1995 Clos d’Ambonnay.In BondSG$5,370.00 -
(1x75cl) 1996
Vinous (97+)
The three 1996 Blanc de Noirs Krug’s Clos d’Ambonnay, Bollinger’s Vielles Vignes Françaises and Billecart-Salmon’s Le Clos Saint-Hilaire were all extraordinary. Needless to say, it was an incredible privilege to taste the wines side by side. In particular, the Clos d’Ambonnay seems to be headed for the stratosphere, although it is a very unusual Blanc de Noirs in that it actually tastes like what Clos du Mesnil would taste like if it were made from red grapes, which is to say the style is decidedly focused and mineral-driven.In BondSG$4,445.00 -
(6x75cl) 1996
Vinous (97+)
The three 1996 Blanc de Noirs Krug’s Clos d’Ambonnay, Bollinger’s Vielles Vignes Françaises and Billecart-Salmon’s Le Clos Saint-Hilaire were all extraordinary. Needless to say, it was an incredible privilege to taste the wines side by side. In particular, the Clos d’Ambonnay seems to be headed for the stratosphere, although it is a very unusual Blanc de Noirs in that it actually tastes like what Clos du Mesnil would taste like if it were made from red grapes, which is to say the style is decidedly focused and mineral-driven.In BondSG$27,085.00 -
Jancis Robinson (19.5)
This is only the third release of this luxury wine. Really quite a dark coppery gold. Very big and bold on the nose. Heady, mushroomy, almost beery! Lovely fine, tiny bead. Like Clos du Mesnil, this has a bone-dry finish and is very forcibly real wine rather than evanescent champagne. Real vinosity; very different in build from other Krug wines.In BondSG$4,095.00 -
Vinous (92+)
I must admit, Krug's 2000 Clos d'Ambonnay remains a mystery. The first bottle I tasted, in March, at Krug, was utterly spectacular. Rich, creamy and ample on the palate, the 2000 was captivating from start to finish. Two thousand is the first vintage made entirely by current Chef de Caves Eric Lebel. My impression at the time was that Lebel had given his Ambonnay softer, gentler contours than the 1995, 1996 and 1998, all which were much more austere when first released. But then I tasted the 2000 several times in the US, where it has so far been less impressive. I am hoping issues with shipping for a handful of samples will turn out to be the root cause, and that the 'real' Ambonnay will be closer to what I tasted at Krug in March. If that turns out to be the case the 2000 will be due for a major upgrade.In BondSG$4,388.00 -
Decanter (100)
The bouquet has a magnificent classicism to it, comprising notes of yellow fruits, spices including white pepper, flowers and a mineral edge. With aeration, scents of menthol emerge from the glass. The palate is upright in character, but elegant and crystalline, with a long, structured finish of chalky density. A Champagne having both thrust, tension and aerial lightness in which finesse and power are allies. A masterpiece. Krug Chef de Cave Julie Cavil said 2002 was 'the last classic year in Champagne, one without extreme elements and with optimal ripeness obtained step by step'.100% Pinot Noir from 0.68ha located in the village of Ambonnay. Dosage: 4g/l.In BondSG$3,985.00 -
Vinous (99)
The 1979 Krug Clos du Mesnil is one of my all-time favorites. It boasts mind-blowing intensity in its dazzling layers of mineral-infused fruit. At times the 1979 comes across as intensely pointed and focused, but it changes constantly in the glass, showing elements of richness and creaminess as well. There is fabulous depth and purity in the 1979, not to mention an insanely beautiful, palate-staining finish. The 1979 was picked on October 9th, one of the latest harvests on record for the Clos.In BondSG$8,490.00 -
Vintage Tastings (95)
Robert called it a 'lemon bomb' and found it fresher and 'more minerally, but too immature.' It was much too young and very linear as a result, a touch oaky yet indubitably great, but way too young. It was interesting how the Bollinger was so much more mature than the Krug, although that could come down to storage as wellIn BondSG$3,750.00 -
(1x75cl) 1990
Vintage Tastings (98)
The real refresher wines were the trio of bubblies that came next, although the first one set a very high bar. Since people were now filing in from the first event, I decided to set the table with a magnum of 1990 Krug Clos du Mesnil, and what a magnum it was. I was surprised how open it was; I expected it to be laser-like and tighter than a nun's knees, but it was wonderfully gamy, yeasty and pungently delicious in its nose. Don't get me wrong; it was a baby and very young with seismic levels of acidity and decades of potential behind it, but it was just very open and delicious as well. Its flavors were marinated white meats, combined with golden fruits including one or two raisins, and it had a chewy, wine-like complexity with a finish of a rocketship launching. The party had officially begunIn BondSG$3,695.00 -
(1x150cl) 1995
Wine Spectator (97)
A barrel-fermented style. Shows a slight oxidative character, with whole-grain toast, ginger, exotic citrus and honey notes. Big and dry, with a firm structure and a tactile sensation on the finish. A Champagne for food.In BondSG$6,490.00 -
(1x75cl) 1995
Wine Spectator (97)
A barrel-fermented style. Shows a slight oxidative character, with whole-grain toast, ginger, exotic citrus and honey notes. Big and dry, with a firm structure and a tactile sensation on the finish. A Champagne for food.In BondSG$2,585.00 -
Vinous (100)
Krug's 1996 Clos du Mesnil remains one of the greatest Champagnes I have ever tasted. Deep, powerful and explosive, the 1996 possesses tremendous energy. The first signs of aromatic maturity are just starting to appear, but the 1996 remains driven by a range of citrus and mineral-drenched flavors. Readers lucky enough own the 1996 can look forward to many years of pure drinking pleasure. The 1996 is simply sublime.In BondSG$3,555.00 -
(1x75cl) 1998
Vinous (97+)
The 1998 Blanc de Blancs Clos du Mesnil has developed beautifully since I last tasted it. What a wine. For the first few years of its life, the 1998 seemed to lack personality, then, suddenly, seemingly out of nowhere, it blossomed. Today, the 1998 is rich, powerful and explosive, none of which was a few years ago. Layers of textured fruit, pastry, spices and crushed rocks jump from the glass. Still an infant, the 1998 promises to drink well for two to three decades. This is without question the best bottle of the 1998 I have ever tasted. Time to do another complete vertical?In BondSG$2,280.00 -
(1x150cl) 2000
Decanter (97)
At first, this exhibited alluring tropical passion fruit notes. But five years ago, it was transformed into a more honed and classical Clos du Mesnil. Now, it is even more beautiful, having developed buttery, almost fudge-scented notes which complement the stunning acidity.In BondSG$6,105.00
A selection of some of our favourite vintages of Champagne.
