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: 95 Drink Date: 2013 - 2028
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. Krug – part of the Louis-Vuitton-Moet-Hennessy luxury goods empire since 1999 – continues to release wines fully worthy of their house’s exalted reputation that reflect inter alia the effects of micro-vinification in barrel and an (in the best sense) laissez-faire and leisurely attitude toward elevage and bottle-aging. (Although – for what little this may be worth – count me among those who find the metalicized labels that now adorn their bottles glitzy, and as such slightly incongruous with their contents). Director Olivier Krug represents his family’s sixth generation, assisted by veteran cellarmaster Eric Lebel and oenologist Julie Cavil. Most Champagne lovers will realize that each bottle from Krug nowadays comes with an identification number enabling the consumer to research its approximate disgorgement date – and sometimes other details specific to the bottle in question – via the house’s web site; but in keeping with the convention established for my reports, I have only referenced this number for the purpose of disambiguating non-vintage cuvees
