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2008 Krug Brut

France Direct
Expected Arrival:
10 weeks from purchase date

Removed from a professional wine storage facility; Purchased direct from winery

France Direct
Expected Arrival:
10 weeks from purchase date

Removed from a professional wine storage facility; Purchased direct from winery

Ends Sunday, 7pm Pacific
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99Wine Spectator

...supernova of sensation with each sip...starting with the vivid streak of mouthwatering acidity that drives a rich panoply of ripe black currant, mandarin orange peel and grilled nut flavors, accented by hints of candied ginger, briny oyster shell, verbena and ground cardamom. This burns bright from start to finish, yet its fine integration and lovely, raw silk–like mousse pull it all together into a seamless, vibrant package.

98John Gilman

The bouquet remains beautifully precise and bottomless, offering up scents of apple, tart pear, lemon, a beautiful base of chalky minerality, patissière, dried flowers, blossoming smokiness, just a touch of caraway seed in the upper register. On the palate the wine is deep, full-bodied and structured, with a snappy girdle of acidity, a rock solid core, great mineral drive and grip, elegant mousse and a very, long, bright and seamlessly balanced finish of enormous potential complexity.

97Vinous / IWC

Bright and sculpted, with tremendous precision...dazzles from start to finish...magnificent beauty.

97Wine Enthusiast

...intense... Freshness works with the richness to give concentration, density...

94The Wine Advocate

Offering up aromas of citrus oil, freshly baked bread, orange zest, dried white flowers and a discreet hint of buttered toast...medium to full-bodied, racy and saline, with a pretty pinpoint mousse... Will it unfurl with time to reveal more mid-palate volume and authority...

18+ Jancis Robinson

Intense evolved nose...nuttiness and lots of lime flavour. Masses of acidity still but real depth too... This one should run and run. Extremely zesty.


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.