2003 Champagne Krug, Clos Du Mesnil Blanc de Blancs

2003 Champagne Krug, Clos Du Mesnil Blanc de Blancs

Product: 20038118998
Prices start from £725.00 per case Buying options
2003 Champagne Krug, Clos Du Mesnil Blanc de Blancs

Description

Krug released the 2003 vintage of the incredibly rare Clos du Mesnil, with a real appeal to avid collectors. Clos du Mesnil comes from a single walled vineyard of Chardonnay vines in Mesnil-Sur-Oger. Krug produces one of the purest expressions of a 100% Chardonnay Champagne that you will ever have the pleasure of tasting. Only available through a strict allocation process due to the tiny quantities (only 8671 individually numbered bottles of 2003 available in the world), this is an incredibly rare Champagne.

2003 is a year that offered abundant warmth and produced generously styled Champagne. This has played perfectly in to the hands of the Krug house style and as such their wine is among the best of the vintage, with wonderful richness and depth. These are presented in a wooden case.
Few wine lovers would disagree with the sentiment that Krug sits firmly atop the Champagne tree. In 1843, Joseph Krug set out with a singular aim; to craft the finest expression of Champagne every year, irrespective of conditions. A cuvee he simply named, Numéro 1.
Chris Pollington, Fine Wine Account Manager

For me, Krug is more than a Champagne. It is a word that stands for artistry, tradition, craftsmanship, and moments of pure pleasure… All Krug's wines are small masterworks, and although Grande Cuvée may be lighter and fresher than its predecessor, Private Cuvée, after a few extra years in the cellar it outshines the competitors' vintage Champagnes… If the opportunity arises, never miss the chance to drink a Krug!
Richard Juhlin
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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Find out more.
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1 x 75cl bottle
BBX marketplace BBX 2 cases £725.00
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New To BBX
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Critics reviews

Antonio Galloni, Vinous94+
Jancis Robinson MW18.5/20
Wine Spectator 94/100
Antonio Galloni, Vinous94+
The 2003 Clos du Mesnil is insanely beautiful. Vivid, resonant and textured in the glass, the 2003 boasts magnificent depth and pure breed. Since I last tasted it a few months ago, the 2003 has begun to shut down, which is probably a great sign for its future and overall longevity. Hints of smoke, slate and dried pear gradually open up in the glass, but the 2003 mostly stands out for its exceptional finesse. 2017-2033’
Antonio Galloni, Vinous, Nov 2014

Krug has done a terrific job with their 2003 Vintage. Warm, richly oxidative Krug signatures wrap around the palate in a textured, inviting Champagne endowed with tons of pure class, something that is especially evident on the finish, which is as sexy as it gets. In this vintage, Chef de Caves Eric Lebel bumped up the percentage of Meunier to give the wine as much freshness as possible. One of the challenges with Krug Vintages is that the wines are never ready to drink when they are released, something that has been true for as long as I can remember. That won't be an issue with the 2003, which is absolutely gorgeous today. I tasted the 2003 twice about a month apart.

Those tastings suggest the 2003 won't be a long-lived Champagne by the standards of Krug, one of Champagne's most historic, iconic houses. I would choose to drink the 2003 ahead of any other Krug vintage back to the late 1980s. The 2003 is 46% Pinot Noir, 29% Chardonnay and 25% Pinot Meunier.
Antonio Galloni, Vinous, May 2014 Read more
Jancis Robinson MW18.5/20
Really impressive nose – very broad, creamy, and flinty, with a little bit of reductiveness combining with a smoky flavour and a lovely dairy yoghurt character. Dry and savoury, fabulous length and intensity on the palate. The reputation of this cuvée is deserved in the sense of the sheer quality of flavours and the massive depth on display. It doesn’t seem clumsy in the way that some 2003s do – but it isn’t doesn't have the defining acidity of, say, Salon 2002. In fact it is quite soft. The real attraction, though, is the range and power of the nose. 2015-2023.
Jancis Robinson MW, jancisrobinson.com, July 2014 Read more
Wine Spectator 94/100
Incredibly fresh and vibrant, this stunning Champagne weaves a tightly knit skein of ripe pear and tangy yellow plum fruit flavors together, with accents of rich pastry cream, toasted brioche, elderflower, ground cardamom and coffee liqueur. Shows a beautiful texture. A thread of salinity winds through to the lasting finish. Disgorged fall 2013. Drink now through 2029. 832 cases made.
Wine Spectator, Dec 2014 Read more

About this WINE

Krug

Krug

Krug was established in 1843 and has since specialised in producing only prestige and specialised champagnes. Krug is the only firm still producing all its champagne in small oak casks, an essential element for developing Krug's intense bouquet and complex flavours. Today, Henri, Rémi and Olivier Krug, who supervise every step of production, tasting and blending, represent the 5th and 6th generations.

With long periods of maturation (6-8 years), Krug champagne continues to age gracefully after release, developing an intensely rich, nutty flavour whilst remaining remarkably fresh.

Krug`s finest champagne is Clos du Mesnil, a 100%-Chardonnay based champagne that comes from a small walled vineyard at Le Mesnil-sur-Oger. It is one of the world`s greatest Blanc de Blanc champagnes.

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Champagne

Champagne

Our wine buyers leave no stone unturned in their quest to find the best Champagnes, and Berry Bros. & Rudd takes particular pride in its eclectic range of artisan Champagnes that represent a real sense of terroir, original winemaking, labour-intensive viticulture (often organic/biodynamic) and the uncompromising excellence of the end product.

Grand Marques Artisan Champagnes
 Ayala Perrier Jouët Alfred Gratien Lancelot-Pienne
 Billecart-Salmon, Pol Roger Bonnaire Lahaye
 Bollinger Pommery Cédric Bouchard R&L Legras
 Dom Perignon Louis Roederer Gaston Chiquet Marguet
 Krug Ruinart Guy Larmandier Paul Bara
 Lanson Salon Eric Rodez Pierre Péters
 Laurent-Perrier Taittinger Janisson Baradon René Geoffroy
 Moët & Chandon Veuve Clicquot Ponsardin Jacquesson Vergnon
    Larmandier-Bernier Vilmart & Cie


How Champagne is made 

In 1668, in the village of Hautvillers, the monk turned cellar master, Dom Pérignon, is said to have discovered how to make sparkling wine; while the same technique is used all over the world today, the region of Champagne continues to make some of the finest.

So what makes wine sparkle? Adding a solution of sugar and yeast to a white wine starts another fermentation in the bottle which results in the bubbles. Once the yeasts have done their job, a sediment known as ‘lees’ collects on the side of the bottle; contact with this deposit during maturation gives the wine its characteristic flavours of freshly-baked bread, toast and biscuit. Once this sediment is isolated (remuage) and removed (dégorgement), the Champagne is topped up with a sugar solution to make it dry or sweet

The Champagne Wine Region

Champagne is the most northerly wine region in France and is situated north-east of Paris. There are three main vineyard areas: Côte des Blancs, Vallée de la Marne and Montagne de Reims.
 
Ripeness of the grapes is often a problem, which is one reason why a blend of grape varieties is usually used: the white Chardonnay to give fruit and elegance, and two reds – Pinot Noir (particularly to provide a ‘backbone’) and Pinot Meunier.

In Champagne there are around 15,000 growers and 290 Champagne houses. Traditionally, growers have sold their grapes to the Champagne houses which account for 70 percent of production and 90 percent of exports. Recently, increasing numbers of growers are making growers’ Champagnes themselves, using their own grapes.
 
The Champagne houses used to be organized into a Syndicat des Grandes Marques, which had 28 members, not all of them of equal quality. That has now been superseded by the Club des Grandes Marques, with 24 participants: Ayala, Billecart-Salmon, Bollinger, Canard- Duchêne, Deutz, Dom Pérignon, Heidsieck & Co. Monopole, Henriot, Krug, Lanson, Laurent-Perrier, Moët & Chandon, G.H. Mumm, Perrier Jouët, Joseph Perrier, Piper-Heidsieck, Pol Roger, Pommery, Ch. & A Prieur, Louis Roederer, Ruinart, Salon, Taittinger, Veuve Clicquot-Ponsardin.
 
Champagne Styles

Vintage Champagne
Made exclusively from grapes grown in a single year, this is produced only in the best years, and is released at about six years of age.
 
Non-Vintage Champagne
Most of the Champagne produced today is Non-Vintage, comprising the blended product of grapes from multiple vintages. Typically grapes from a single-year vintage will form the base of the blend, ranging from 15 percent to up to 40 percent.

Rosé Champagne
Typically light in colour, rosé Champagne is produced either by leaving the clear juice of black grapes to macerate on its skins for a brief time (known as saigneé), or by adding a small amount of Pinot Noir red wine to the sparkling wine cuvée. The saigneé method is more elaborate and costly, requiring highly-skilled winemaking, hence only a few houses still use it – among them Laurent Perrier and Louis Roederer.

Luxury (Prestige) Cuvée
Top of the range, this is vintage-dated. Famous examples include Louis Roederer's Cristal, Laurent-Perrier's Grand Siècle, Moët & Chandon's Dom Pérignon, Duval-Leroy's Cuvée Femme and Pol Roger's Cuvée Sir Winston Churchill.

Demi-Sec (Rich) Champagne
Demi-Sec or Rich is a medium-dry to medium-sweet style which occupies the other end of the spectrum from the standard dry "Brut" style. Brut Natural or Brut Zéro contains less than three grams of sugar per litre, Extra Brut has less than six grams of sugar per litre, and Brut less than 12 grams of sugar per litre. 

Recently Disgorged Champagne
R.D. (Recently Disgorged) style was introduced for the first time by Madame Bollinger in 1961, on the 1952 Bollinger Grande Année vintage. Late disgorgement allows the Champagne to retain its freshness, vivacity and fruity expression, despite the ageing.

Blanc de Blancs Champagne
Blanc de Blancs denotes a Champagne made exclusively from Chardonnay grapes.

Blanc de Noirs Champagne
Blanc de Noir Champagnes are made exclusively from black grapes, Pinot Noir (typically) and Pinot Meunier grapes. Bollinger's prestige cuvée Vieilles Vignes Françaises is the lead example.

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Champagne Blend

Champagne Blend

Which grapes are included in the blend, and their proportion, is one of the key factors determining the style of most Champagnes. Three grapes are used - Pinot Noir, Chardonnay and Pinot Meunier.

26% of vineyards in Champagne are planted with Chardonnay and it performs best on the Côtes des Blancs and on the chalk slopes south of Epernay. It is relatively simple to grow, although it buds early and thus is susceptible to spring frosts. It produces lighter, fresher wines than those from Burgundy and gives finesse, fruit and elegance to the final blend. It is the sole grape in Blancs de Blancs, which are some of the richest long-lived Champagnes produced.

Pinot Noir accounts for nearly 40% of the plantings in Champagne and lies at the heart of most blends - it gives Champagne its body, structure, strength and grip. It is planted across Champagne and particularly so in the southern Aube district.

The final component is Pinot Meunier and this constitutes nearly 35% of the plantings. Its durability and resistance to spring frosts make the Marne Valley, a notorious frost pocket, its natural home. It ripens well in poor years and produces a soft, fruity style of wine that is ideal for blending with the more assertive flavours of Pinot Noir. Producers allege that Pinot Meunier lacks ageing potential, but this does not deter Krug from including around 15% of it in their final blends.


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