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1996 Krug Brut

1-bottle Lot, Cardboard Case

ITEM 7977193 - Removed from a temperature and humidity controlled wine storage unit

Bidder Quantity Amount Total
rocklo 1 $510 $510
kwayo9 1 $510 $510
2 $510
Item Sold Amount Date
I8003503 1 $645 Nov 21, 2021
I8003503 1 $595 Nov 21, 2021
I7977193 2 $510 Oct 17, 2021
I7969736 1 $510 Oct 10, 2021
I7927439 1 $540 Aug 22, 2021
I7902846 2 $540 Jul 25, 2021
Front Item Photo

1996 Krug Brut

RATINGS

99Wine Spectator

A powerful, majestic Champagne. Deep and compelling, with aromas of whole-grain toast, coconut and dried citrus that draw you in. Lean and racy on the palate...

99+ Vinous / IWC

Remarkably perfumed nose projects an exotic bouquet of deep, leesy yellow fruit, minerals, honeycomb, smoked meat and flowers, with Asian spices building expanding in the glass.

98The Wine Advocate

Explosive and creamy, with just the right balance of power, richness and freshness.

18Jancis Robinson

#10 of 2007Wine Spectator Top 100

PRODUCER

Krug

Located in Reims, the heart of France’s Champagne region, Krug was founded in 1843 by Johann-Joseph Krug, a German immigrant. Still operated by the Krug family, the house specializes in prestige cuvees in what is generally considered to be a traditional, elegant style. Krug Grand Cuvee, which accounts for about 75% of the house’s production, is generally made up of at least eight vintages and it is a blend of Pinot Noir, Pinot Meunier and Chardonnay. Krug Vintage Champagnes are admired for their ability to age and become more complex, and they are generally at least 10 years old before they are released. A Krug Vintage is typically 30-50% Pinot Noir, 18-28% Pinot Meunier and 30-40% Chardonnay. The house also makes a widely-admired Rose and Clos du Mesnil, which is 100% Chardonnay. The estate includes 49.4 acres of vineyard planted to Pinot Noir and Chardonnay. The vines on average are 15 years old. A total of about 100,000 bottles are produced each year.

REGION

France, Champagne

Champagne is a small, beautiful wine growing region northeast of Paris whose famous name is misused a million times a day. As wine enthusiasts and all French people are well aware, only sparkling wines produced in Champagne from grapes grown in Champagne can be called Champagne. Sparkling wines produced anywhere else, including in other parts of France, must be called something besides Champagne. Champagne producers are justifiably protective of their wines and the prestige associated with true Champagne. Though the region was growing grapes and making wines in ancient times, it began specializing in sparkling wine in the 17th century, when a Benedictine monk named Dom Pierre Pérignon formulated a set guidelines to improve the quality of the local sparkling wines. Despite legends to the contrary, Dom Pérignon did not “invent” sparkling wine, but his rules about aggressive pruning, small yields and multiple pressings of the grapes were widely adopted, and by the 18th and 19th centuries Champagne had become the wine of choice in fashionable courts and palaces throughout Europe. Today there are 75,000 acres of vineyards in Champagne growing Pinot Noir, Chardonnay and Pinot Meunier. Champagne’s official appellation system classifies villages as Grand Cru or Premier Cru, though there are also many excellent Champagnes that simply carry the regional appellation. Along with well-known international Champagne houses there are numerous so-called “producer Champagnes,” meaning wines made by families who, usually for several or more generations, have worked their own vineyards and produced Champagne only from their own grapes.

VINTAGE