98 points. - Wine Spectator
96 points. - Wine Enthusiast
95 points. - Vinous
94 points. - Robert Parker's Wine Advocate
96 points. - Wine Enthusiast
95 points. - Vinous
94 points. - Robert Parker's Wine Advocate
Krug Collection 1995 presents a luminous pale-gold colour and an exceptionally complex aromatic profile.
The nose opens with enticing aromas of cocoa, orange marmalade and freshly baked biscuits, gradually revealing layers of toasted pastry, candied citrus, spice and mature richness.
On the palate, it is graceful yet intense. Notes of buttered madeleine and candied orange evolve towards bitter orange peel, while vibrant citrus and a subtle touch of lemon bring freshness, precision and lift to the remarkably persistent finish.
Richly mature but never heavy, this is a beautifully composed Champagne in which decades of evolution are balanced by unmistakable Krug energy.
It deserves a place at the table, where its combination of maturity, freshness and vinous depth can be fully appreciated. Particularly fine pairings include: Oysters with a richer, slightly creamy texture, sea-bream tartare with citrus dressing, turbot or sole with lemon beurre blanc, butter-poached lobster, truffle omelette or scrambled eggs with black truffle, roast Bresse chicken with morel cream sauce and aged Comté
For dessert, consider an orange crêpe Suzette, citrus upside-down tart or almond-based pastry—dishes that echo the Champagne’s candied-orange, biscuit and madeleine characters.
Serve at approximately 10°C to 12°C in a generous white-wine or Krug-style glass, allowing time for the Champagne to unfold.
The nose opens with enticing aromas of cocoa, orange marmalade and freshly baked biscuits, gradually revealing layers of toasted pastry, candied citrus, spice and mature richness.
On the palate, it is graceful yet intense. Notes of buttered madeleine and candied orange evolve towards bitter orange peel, while vibrant citrus and a subtle touch of lemon bring freshness, precision and lift to the remarkably persistent finish.
Richly mature but never heavy, this is a beautifully composed Champagne in which decades of evolution are balanced by unmistakable Krug energy.
It deserves a place at the table, where its combination of maturity, freshness and vinous depth can be fully appreciated. Particularly fine pairings include: Oysters with a richer, slightly creamy texture, sea-bream tartare with citrus dressing, turbot or sole with lemon beurre blanc, butter-poached lobster, truffle omelette or scrambled eggs with black truffle, roast Bresse chicken with morel cream sauce and aged Comté
For dessert, consider an orange crêpe Suzette, citrus upside-down tart or almond-based pastry—dishes that echo the Champagne’s candied-orange, biscuit and madeleine characters.
Serve at approximately 10°C to 12°C in a generous white-wine or Krug-style glass, allowing time for the Champagne to unfold.