Krug 2003 Vintage Champagne is the latest Krug vintage release and like any Krug is crafted to be exceptional and different and created to reveal the expression of a year’s specific character. Characterised by its heat, the 2003 vintage began with early flowering followed by a substantial frost in April, which affected the Chardonnay crop. The incredibly hot summer that followed led the house to begin the harvest on 23 August – making it the earliest harvest since 1822.

Krug’s chef de cave, Eric Lebel, describes the 2003 vintage, which is “half the size” of a classic Krug vintage, as being “very straight and direct with tremendous balance.” In terms of the flavour profile, Lebel described the 2003 vintage as boasting “a backbone of citrus fruits with notes of white flowers, almonds, nougat and honey balanced by hints of grapefruit on the finish.”

A blend of 46% Pinot Noir, 29% Chardonnay and 25% Pinot Meunier, Lebel explained at the London launch that the high percentage of Pinot Meunier brought “surprising freshness and vivacity” to the blend, comparing it in nature to the house’s 1979 and 1998 vintages.

In terms of the wine’s ageability, Krug believes it will go on comfortably “for a hundred years”.

“There’s a stigma surrounding the 2003 vintage of it being overripe and lacking in finesse because of what happened in Bordeaux. For that reason, a lot of Champagne houses skipped the vintage, or released it very quickly. With Krug 2003, I think we’ve delivered the opposite of what people expect from the vintage, as it offers a lot of freshness and finesse,” Oliver Krug said.

Krug decided to create a vintage for this particular year and named it “Vivacité Solaire” (Vivacious Radiance) to relate an unexpected story of a hot year that surprised Krug with fruit, freshness, balance, expressiveness, vivacity and finesse, all at the same time. Krug 2003 is only possible thanks to the unique, detailed approach of the House of Krug to creating Champagnes. As with all Krug Champagnes, Krug 2003 will continue to gain with the passage of time.

At first sight, a subtle yellow gold colour highlighting a reserved finesse. On the nose; there are notes of citrus, plum, liquid honey and brioche. On the palate; fresh summer fruits, surprising red grapefruit along with candied peel, roast chestnut and caramelized apple tart.

Krug 2003 can be enjoyed with dishes involving quince and citrus fruits, such as veal, lamb and quince tagine, fine fish and/or shellfish with citrus-based sauces, oysters au gratin. Recipes with spices, cinnamon, curry are good options and for dessert; a nicely prepared bread pudding with redcurrant coulis or citrus gratin.