BREAKFAST AT KRUG

Peter Shakeshaft KrugIt sounds like a film that should star Audrey Hepburn but in fact refers to the end of vintage lunch at Krug’s legendary Clos de Mesnil vineyard attended recently by one of Decanter’s best writers. In a recent article she paints a wonderful picture of the attention to detail that Krug bring to the process of creating some of the best (and most expensive) and most sought after champagne in the world. Despite being owned by a luxury goods house their vision and patience epitomise how truly magnificent champagne should be made.

For instance they now use 198 different base wines (up from 150 in 2011) from 250 different vineyard plots whilst the chef de cave uses 5,000 tasting notes to suggest 3 potential blends which must be approved unanimously by the tasting committee ! In 2010 they discarded 30,000 litres of blended wine which was deemed to be not of sufficient quality for Krug, and this during the financial crisis. They have only owned Clos de Mesnil since 1971 and only made the first vintage in 1979 but still the precise timing of when to pick is crucial because the blending process starts in the vineyard. Finally a brilliant quote from a former Krug winemaker “Details don’t just count. They are everything”. For full article click below.

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