2003 Krug Brut Champagne
Light yellow. Powerful, complex bouquet evokes fresh peach, pear, floral honey, green almond and smoky minerals. Deep, palate-staining citrus and orchard fruit flavors show outstanding vivacity for a hot vintage, picking up ginger and talc notes with air. The strikingly long, sappy finish features zesty orange pith, smoky minerals and an echo of honeysuckle. I'd be in no rush to drink this one. (Josh Raynolds)
This offers fine detail and texture on the palate, carrying an expressive range of poached quince and black currant fruit, coffee liqueur, garam masala, spun honey and raw almond. Fresh and focused, this is a boon from the hot 2003 vintage, showing a sense of finesse on the subtle finish. Disgorged winter 2013.
Krug made less than 1/3 of the amount that they usually vintage in 2003, an amount that will only represent 5% of production. Grand Cuvee is 80-85%. The cepage is a surprising 46% Pinot Noir, 31% Meunier and 23% Chardonnay. I tasted Krug ID #113015, disgorged about a year ago in the winter 2012/ 2013 after 9 years of ageing on the lees and containing fruit from some of the cooler sites on the north facing slope of the Mountain of Reims. It has a golden color that was touched with green, and a warm, pie crust like nose that was more than a little bit malic. Aromatically, I it has lot going on, not a one note player the way that almost all the other 2003s I have tried have been. In the mouth it is rich with caramel apple and brioche flavors and a broad texture. The finish is super dry, and if I had to guess I would speculate that this is dosed in the extra brut range- 6g/liter or less. I think that our wine journalist friends are going to love it- watch for big scores in the Wine Spectator etc! This is impressive stuff. (Gary Westby, K&L Champagne Buyer)