Krug Vintage 2013 (750ml)

"The 2013 Krug is 41% Pinot Noir, 38% Chardonnay and 21% Meunier, aged for a dozen years on its lees before disgorgement with a dosage of 5g/l. The result is one of the best vintage Krugs we can remember in recent history. A pale straw colour in the glass, the nose is already explosive and distinctive, immediately identifiably Krug in style with roasted almonds, struck flint, wood smoke and preserved lemon fruit. The palate has a rich, creamy mousse that adds body and depth to an intense core of citrus-led fruit - it feels ripe but all in zesty, tangy notes. Layers of roasted almonds, chestnuts, and smoky, briney fruit all come together. This is a complete, moreish Krug and thanks to a streak of racy acidity it is as fresh as it is persistent. Impeccably balanced, pure and long, this is an outstanding wine even in the context of a producer with such high standards. It is already delicious to drink, but this is a wine with the power, balance and length to age gracefully for decades."

The 2013 Vintage is a wild, exotic beauty. Apricot, passion fruit, lemon confit, marzipan, baked apple tart and a kiss of French oak are all amplified in a dramatic, vivid Champagne that captures all the pedigree of this great vintage. The 2013 is wonderfully complex and dynamic from the very first taste. Time in the glass brings out layers of dimension and captivating nuance. This is a fabulous effort. Krug ID: 124011.

Originating from an October harvest, Krug’s 2013 Brut has turned out very well, delivering—against the backdrop of the slow, late-ripening season and another high-acid test, qualities rendered all the more evident by the house’s methods—the requisite aromatic plenitude and textural properties. Disgorged in early 2024 with a dosage of five grams per liter, the wine emerges from the glass with a deep bouquet of lemon oil, fresh apricot and quince mingled with nashi pear and brioche crust, complemented by a top note of lightly burnt buttered toast. On the palate, it is medium- to full-bodied, chiseled and racy-fresh, structured around a spine of incisive acidity and chalky extract, concluding with a long, citrus-driven, saline-tinged finish.