“ORevery bottle of Krug contains a unique story and for the2013 vintage the story is so clear that it deserves a precise title: “Citrus fruit enhancement” – explained Olivier Krug, sixth generation of the family and since 2017 Ambassador of the Maison – The identity of this Champagne arises from a climatic trend marked by an initial vegetative delay and a late harvest, which ended only in the second half of October».
«The key moment was the collection itself, divided into two acts by an abrupt change in weather. This break is reflected in the glass: the wines born from the bunches harvested before the rain – especially the Chardonnays and Pinot Noirs from the southern slopes – proved to be “incredibly bright”, with “great polish” and strong citrus tones. The second part of the harvest, although with less energy, provided essential wines as “excellent blending partners”» he added.
«The result is a real aromatic “extract”.: during the tastings of the base wines, the verdict was unanimous and “everyone invariably said citrus fruits”. It is an opposite profile, for example, to the difficult-to-tame wealth of 2011; 2013 is a hymn to precision and freshness, demonstrating how two close vintages can be “extremely different”.
Krug Grande Cuvée. The maximum expression of the Maison’s Champagne. (Photo: JB)
Vintage 2013 Krug, how to match it
Presented in the new Langosteria Montenapoleonethis Champagne was paired with a fish menu with aromatic notes of lemon, tuned to the characteristics of the different Krug cuvées. The matching process curated by chef Domenico Magistri, brought the maison into dialogue with haute cuisine seafood dishes.
The menu created by chef Domenico Magistri, paired with the different Krug cuvées. (Photo: JB)
The opening: Krug Rosé 29ème Édition. This champagne opened the tasting by accompanying a selection of appetizers that play on freshness, sweetness of the sea and spicy vegetal notes:
–Scallop carpaccioricci e lime and Ricci di Galizia: the acidity of the lime and the flavor of the sea urchins dialogue with the structure of the Rosé.
-Polignano carrots with jalapeño sauce: a vegetal and spicy touch.
–Gazpacho and King Crab with yellow datterino.
The structure: Krug 2011. The second course featured the 2011 vintage paired with a Blue lobster seasoned with EVO oil, lemon and fermented chilli pepper.
The 2011 vintage, explained Olivier Krug, was particularly rich and it was necessary to “put a brake on it” and “control its power”. Thus, in the Chef’s reading, the fleshiness of the lobster and the complexity of the fermented chili pepper marry this controlled opulence.
The culmination: “Les Créations de 2013” Krug 2013 and Grande Cuvée 169ème Édition. The 2013 vintage was served in parallel with the Grande Cuvée recreated on the same vintage basis (the 169th edition).
The Risotto with scampi, caviar and lime created an aromatic bond with what Olivier Krug explicitly described as an “exaltation of citrus”, underlining that during the tastings of the base wines “everyone invariably said citrus”. The dish therefore recalls and amplifies the “incredibly bright” and citrusy dominant note that characterizes the wines of that year.
Krug Millesimato 2013 and 2011, what are the differences?
The main differences between the two vintages lie in the aromatic profile and in the management of the structure of the wine, so much so that Olivier Krug defines them as “extremely different” despite being more or less the same age.
Les Créations de 2013″ Krug 2013 and Grande Cuvée 169ème Édition. (Photo: JB)
As for the Aromatic profilethe 2013 vintage is unequivocally dominated by citrus notes, on the contrary, in 2011 it was “very difficult to find citrus notes and precision”.
Instead in the Wealth Managementwhile 2013 stands out for “incredibly bright” base wines and equipped with “great polish” (especially those harvested before the rains), for 2011 the situation was “completely different”. In that vintage, the winemaking objective was to “put the brakes” and “control the richness” of the wine, rather than enhance its natural freshness.
