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1988 Krug Brut

Light capsule condition issue; light label condition issue

Removed from a temperature and humidity controlled wine storage unit; Obtained as a gift; Consignor is second owner

Ends Sunday, 7pm Pacific
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98Wine Spectator

Honey, ginger, lemon confit, coffee and mineral aromas and flavors come to mind, all kept focused by a firm, tightly wound structure.

19.5Jancis Robinson

Opening out on the nose now...between blossom and mushrooms. Very Chardonnay. Rapier-like, marked acidity and very crystalline. Very persistent...No longer available as this wine is now being aged for release as part of the Krug Collection.

97Vinous / IWC

Dried apricot, tobacco, orange peel and spice notes meld together in a Champagne of nearly indescribable finesse.

96+ Stephen Tanzer

...A wine of extraordinary depth of flavor, vinosity and class, thanks to penetrating but perfectly harmonious, lipsmacking acidity. Quite dry but with wonderfully ripe fruit. Very firm and youthful on the finish, ...

95The Wine Advocate

Opulent hazelnut, brioche and apple strudel aromas..whiff of chalk dust...restrained and notably taut...tightly wound roasted nut, stone fruit and toasted croissant flavours. Fine, frisky bubbles and a long praline finish. Drink now – 2020.

WineBid Tasting Team

18kt gold color...Aromas of lemon, poached pears, profound nuttiness and notes of nutmeg, toffee and honey... firm citrus, green apple tones, chalk and fabulous acidity... finishes for a mouthwatering 2+ minutes—delicious! (Oct. 2013)


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.