2003 Champagne

The wine has a typical Dom Perignon nose: slightly toasty, some liminess and maybe some very cool honey. It immediately exudes class – you know there is something intense to come – and there is also a hint of something Chassagne or Puligny-esque. And in the mouth it gets better – the mousse is very fine and the wine achieves a remarkable balance of intensity and delicacy. The core of fruit has a focussed power, though with silkiness all around – there really is an impression of floating – and this is definitely rather special, with a persistence of fruit that impresses all the way through. And, even at ten in the morning, it was incredibly moreish. This wine may well keep and develop for many years – indeed this may turn out to be one of the truly great DPs - but, even now, it begs to be drunk. Beautiful.
BBR Fine Wine, February 2012

Krug was established in 1843 and has since specialised in producing only prestige and specialised Champagnes. It 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.

This was a complicated vintage across Europe, so the quality of this wine is testament to Krug's fastidious selection of only the very best sites and grapes. Initially, it tasted of classic brioche notes, hints of honey and a touch of pear, too, though it was the wine’s sheer delicious volume that struck me most. Utterly gorgeous in weight, a delicious creamy mouthful, and while it is ready to go now it will be intriguing to watch how it ages; there’s freshness there to see it develop well into the 2020s.