在眾多的香檳品牌中，Krug不論在品質、知名度都是屬於最頂尖的，自1843年創立傳承至今第六代，一直被譽為頂級香檳酒廠。Krug香檳迷倒眾生的原因之一，就是耗時費工的釀造方法：堅持只使用第一道壓榨的原料葡萄汁，然後將其放入小型橡木桶內進行第一次發酵，發酵木桶會使用2~30年，完全不用新桶；所有釀造程序都是由技術純熟的酒廠人員以手工作業，包括繁複的搖瓶程序。Krug這個釀酒傳統從創立到現在依然堅守不變。
WA: 94 Drink: 2023-2043
Since I reviewed the Krug 2008 Brut last year, I have drunk the wine on five or six occasions, but I still struggle to understand it. This bottle, tasted at the cellars in Reims, was among the best I've encountered to date; but between the chiseled muscularity of the Clos du Mesnil and the complexity and plenitude of the 164ème Édition of Grande Cuvée, the vintage itself simply seems less compelling and complete. Offering up aromas of citrus oil, freshly baked bread, orange zest, dried white flowers and a discreet hint of buttered toast, it's medium to full-bodied, racy and saline, with a pretty pinpoint mousse and a tightly wound core. Will it unfurl with time to reveal more mid-palate volume and authority, or will it remain a comparatively lean, understated vintage for Krug? As ever, time will tell, and given the house's track record I certainly wouldn't be surprised to see the 2008 take flight with more time on cork.
