|Grapes||Pinot Meunier, Pinot Noir, Chardonnay|
A sensational wine in this legendary vintage - in fact one of the greatest champagnes we have ever experienced. L&S (Sep 2008)
Currently out of stock in our warehouse.
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|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
Or, check the related products below for different vintages or wines of a similar style. You can also send an email to: firstname.lastname@example.org.
The 1996 Vintage is magnificent. A towering, explosive Champagne, the 1996 delivers the house’s signature breadth in a full-bodied, structured Champagne with enough pure density and acidity to age well for decades. Warm nutty and spiced overtones add nuance on the finish. The 1996 is just beginning to enter the early part of its mature stage, where it is sure to remain for several decades. Krug's Vintage is one of the truly epic wines of the year. Drinking range: 2014 - 2026 Rating: 98-98 Antonio Galloni, www.vinous.com(Jun 2017)
The 1996 vintage explodes from the glass with heady aromas that lead to a richly textured expression of fruit. There is a superb depth and richness, as endless layers of candied apricots, quince, pears, spices and toasted nuts continue to emerge from the glass. Later on, notes of almonds and lemon peel make an appearance, adding further complexity. This powerful, remarkably complete Champagne offers tremendous balance and the potential to develop in bottle for two decades, if not longer. Those fortunate enough to own this wine should be thrilled! Rating: 97-97 Robert Parker, The Wine Advocate, www.RobertParker.com(Dec 2008)
Just tasted this new release and am thoroughly impressed (June 28, 2007) The 1995 seemed rather austere and surly when I tasted it earlier this year and one might have expected the combination of Krug reticence and the record high acidity of the 1996 vintage to produce something extremely difficult to appreciate at this relatively early stage. But not a bit of it, this is one of the most expressive champagnes to have come my way recently. It is notably deep gold and on the nose I found notes in the truffles/mushrooms spectrum, confirmed with a main course of turbot with truffled leeks , crayfish, tiny broad beans, white onion risotto and an hollandaise lightly flavoured with capers served by the Dorchester's Henry Brosi (yes, I am celebrating finishing the forthcoming sixth edition of the World Atlas of Wine). But on the palate that 1996 acidity rides to the fore and shows that there is still enormous life and vivacity in this wine with its enormous density and many layers. Bone dry, this should have a glorious future although it's difficult to imagine where that quite evolved nose nose will go. Olivier Krug told me that he and their chef de cave Eric Lebel have a little bet on the relative evolution of the 1996 and 1995. Lebel thinks the 1996 will do a sort of switchback whereas the 1995 will continue to bloom in a linear fashion whereas OK thinks the reverse. I certainly look forward to seeing the 1995 come out of its shell a little more.Jancis Robinson MW OBE - www.JancisRobinson.com(Jul 2007)
A powerful, majestic Champagne. Deep and compelling, with aromas of whole-grain toast, coconut and dried citrus that draw you in. Lean and racy on the palate, with a creaminess that's yet to be integrated. A classic '96, with ripe, exotic aromas and a steely structure. Still a baby, with the long, resonant finish confirming its potential. Best from 2009 through 2040. 10,000 cases made Rating: 99-99 The Wine Spectator, www.winespectator.com(Jul 2007)
The grandest of the Grande Marques. Johann-Joseph Krug, who was born in Mainz, founded Champagne Krug in 1843, having previously worked at Jacquesson and marrying Adolphe Jacquesson's sister-in-law. The Company is still controlled by the Krug family - Olivier Krug being the current incumbent - although ownership was sold to LVMH in 1999. Krug are the only House to barrel ferment all their wines - in "de-seasoned" 205 litre casks of Argonne oak. The rich Krug style also comes from prolonged lees ageing and the very high proportion of reserve wines in the blend.
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