Krug


Krug Rosé Edition No. 24 |Rosé |Base 2012

Krug

Krug Rosé Edition No. 24

Rosé Base 2012

$625.00

- Iconic house making some of the world's most recognised champagne

- The Rosé is rare and only made in the best years. This is the 24th Edition from the 2012 harvest 

- For food & music pairings, head to the Krug site here

As this is so rare and we have such limited quantities of it, we have provided tasting note from the Cellar master herself - Julie Cavil and one or two reviews.

At first sight, its subtle pale pink colour holds a promise of elegance. On the nose, aromas of rose-hip, cured ham, mulberries, redcurrant, peony, pepper and pink grapefruit.  On the palate, delicate flavours of honey, citrus and dried fruit with a long finish, enhanced by its fine bubbles complete the experience.

"The silky texture of this vivid Rosé Champagne draped the palate, offering an aromatic panoply of flavours, from pure raspberry and white peach fruit to ground cumin and anise, violet, graphite, spun honey and toasted almond. Delivers a long, mouthwatering finish." Wine Spectator 95/100

Technical details: A blend of 22 wines from seven different years, the youngest from the tumultuous 2012 vintage and the oldest from 2006, this champagne's final composition is 40% pinot noir, 32% meunier and 28% chardonnay.

It was completed with 11% pinot noir to add colour, vivacity and structure, and seven years in Krug's cellars helps to reveal its unique expression and elegance.

The grand daddy of champagne - Krug - has well and truly earned its place as the ‘King of Champagne’ and along with this grand title, is a grand price tag. This house is part of the Louis Vuitton Moët Hennessy conglomerate but is very much left alone to create the magic it does in the vineyard and cellar but with all the marketing polish that LVMH can add. The team at Krug are fastidious, using only the best fruit parcels in their blends and vintages, with all wines being fermented in small oak barrels – a practice which is practically obsolete in Champagne. Fermentation in oak barrel and extended ageing of the wines in the cellar after secondary fermentation provides a richness and complexity that is second to none. If you like your champagne big, bold and beautiful – this is the Maison for you. Treat yourself with this champagne but don’t open a bottle with more than one person in tow, you won't want to share this!

Krug suggest putting this in place of red wine which says a lot. Rich, full-flavoured meats such as lamb, pork and venison are an unexpected yet delicious choices. Or try umami-rich Peking duck or mildly spicy dishes, such as a prawn curry. 

About the house 

The grand daddy of champagne - Krug - has well and truly earned its place as the ‘King of Champagne’ and along with this grand title, is a grand price tag. This house is part of the Louis Vuitton Moët Hennessy conglomerate but is very much left alone to create the magic it does in the vineyard and cellar but with all the marketing polish that LVMH can add. The team at Krug are fastidious, using only the best fruit parcels in their blends and vintages, with all wines being fermented in small oak barrels – a practice which is practically obsolete in Champagne. Fermentation in oak barrel and extended ageing of the wines in the cellar after secondary fermentation provides a richness and complexity that is second to none. If you like your champagne big, bold and beautiful – this is the Maison for you. Treat yourself with this champagne but don’t open a bottle with more than one person in tow, you won't want to share this!

Food pairing

Krug suggest putting this in place of red wine which says a lot. Rich, full-flavoured meats such as lamb, pork and venison are an unexpected yet delicious choices. Or try umami-rich Peking duck or mildly spicy dishes, such as a prawn curry. 

Winemaking


Barrel-maturation

Earth


Mineral

Foods


Honey

Stone Fruit


White Peach

Red Fruits


Raspberry Mulberry

Herbs & Spices


Spice

Florals


Rosehip