5 Krug's

1996 Krug Vintage;
Straw yellow, elegant bubbles. Biscquits, toast, minerals, oxidized apples and apple stones, chalk and some wet plaster. Very fresh and elegant mousse, comes in waves through the mouth, complex, extremely long finish. Keep another ten years or more. 97


1995 Krug Vintage;
Straw yellow, elegant bubbles, more closed, citrus, fresh and less toast, some apples, minerals, plaster, a somehow leaner 96, with less of everything, flavours, complexity, but maybe not elegance. But, the 96 is truly hard to beat, long finish. 95


1990 Krug Vintage;
Light golden and small bubbles. Oxidized apples, quite developed, lots of secondary aromas, very elegant, complex and balanced, great mousse, fresh acidity, minerals, some toast, plaster, very long finish. 94


1988 Krug Vintage;
Pale golden colour, a bit lighter than the 90, elegant and small bubbles. Fantastic nose, flint, minerals, slight og oxidized apples, yeast, extremely complex and elegant, great balance. Fresh and playfull acidity, beautifull mousse, extremely long finish. For my palate at peak and drink the next 5 to maybe 10 years, but I am not the biggest fan of older Champagnes (or white Burgundies), too often to much butter and nutty aromas, but there are exceptions. This, perfection at 98.


1985 Krug Vintage;
Pale golden, a bit fewer bubbles than 88, but might be the glass. Much lighter nose, minerals, some apples, great acidity, elegant mousse and body, complex and balanced. Very long finish, but the shortest of the five. 93