Wine Advocate 95 points - Krug’s 2000 Brut Vintage is just beginning to hit its stride. Hints of pastry, butter, toasted almonds, dried pears and apricots are all woven together beautifully in this distinctive, gorgeous Champagne. All the Krug signatures come to life beautifully in the glass. The 2000 is still quite young, especially if readers are looking for more tertiary complexity and nuance. At the same time. I don’t think the 2000 will ever be one of the most explosive wines made at this historic property, but it offers considerable medium-term appeal and plenty of personality. This is a great showing from Krug. Anticipated maturity: 2020-2040. (Nov 2012)
Wine Advocate 95 points - The Krug vintage 2000 Brut smells strikingly redolent of sea breeze, kelp, and piles of oyster and mussel shells, allied to lemon oil and toasted hazelnuts. On the palate, the aforementioned elements serve for compulsive salivation, while a lusciously juicy amalgam of lime, grapefruit and apple tinged with piquancy of their pips buoys the salty wave of mineral matter into a profoundly protracted finish that bursts with brightness and at the same time reveals mouthwateringly savory crab shell reduction and a hitherto largely hidden dark side of smoky Latakia tobacco, dark-roasted coffee, and toasted grains. Expect this to merit following for 12-15 years. (Nov 2013)
Wine Spectator 95 points - Very aromatic, with lots of rose water, pickled ginger, ground coffee and cardamom accents on the nose and finely textured palate. The flavors of ripe black cherry, grapefruit granita, piecrust, fleur de sel and spun honey are enlivened by well-honed acidity, creating a mouthwatering impression on the lightly chalky finish. Drink now through 2028.—A.N. (Sep 25 2013)
Krug only produces a Vintage when a crop has exceptional characteristics and sufficiently interesting features. To create exceptional vintages, the Krug family selects those wines that best express the ”voice” of the chosen year.
|Perfect accompianiments to rich creamy dishes like turbo in hollandaise and sea bass in white butter or poultry in cream sauces. Also great with thick creamy dessert. Almonds and vanilla are a bold match.
|Since 1843, six generations of the Krug family have cultivated the markedly individual character of their exceptional champagne, showing that same single-mindedness and sense of purpose with which the founder, Johann-Joseph Krug, set out alone in pursuit of his objective of creating a champagne with a taste all its own.