Krug Grande Cuvee 173 eme Edition Brut NV 750ml

95pts Vinous Media Based on 2017, Krug's NV Grande Cuvée 173ème Édition is superb. It is an especially rich, almost opulent Grande Cuvée that very much reflects the personality of the base year in its tropical flavor profile. Lemon confit, baked apple tart, passion fruit, tangerine oil and spice are all beautifully amplified. The Krug team, led at the time by Chef de Caves Eric Lebel and current Chef de Caves Julie Cavil, did an exceptional job here. Krug ID: 124003 Drinking Window 2025 – 2045 - By Antonio Galloni on April 2025 These six Champagnes comprise one of the most thrilling visits I have ever had at Krug. I say that having been critical of some past wines here. The 2002 Vintage was underwhelming, while the 2011 Vintage was solid but not more. This year’s releases are simply off the charts. Krug fans will note the addition of a new wine, the Clos d’Ambonnay Rosé, and a library release of the 1985 Clos de Mesnil. Unfortunately, these wines are sure to come with hefty price tags. The Grande Cuvée 173ème Édition offers plenty of Krug character at a price that is more accessible. 94pts Wine Advocate Krug’s recently unveiled NV Grande Cuvée 173ème Édition—accounting for approximately 80% of the house’s total production—performs well, particularly considering the challenges of the base vintage, 2017. That year saw considerable rot pressure in red varieties, making meticulous sorting essential; some lots deemed unfit for Krug’s standards were even diverted to distillation. The conceptual cornerstone of the Grande Cuvée is the use of the house’s vast library—drawing from some 500 options—to complement the base vintage and moderate the extremes of any given growing season. The 173ème Édition comprises 150 wines across 13 vintages, with the 2017 base making up 69% of the final assemblage. Disgorged in January 2024 with a dosage of 4.5 grams per liter, it opens with aromas of pear, golden apple, lemon curd and early white blossoms interlaced with a distant hint of nutmeg. On the palate, it is medium- to full-bodied, textural and charming, laden with tangy acidity and animated by a pillowy mousse, and it concludes with a long, saline finish. Compared with its immediate predecessor, the 173ème Édition is broader and more giving, while the 172ème Édition tauter and more incisive. As experienced Krug aficionados will recognize, the inclusion of reserve wines—which may have undergone malolactic fermentation—renders the Grande Cuvée more immediately approachable than the house’s vintage-dated Champagnes, offering a more generous drinking experience on release. As seasoned enthusiasts will know, following a brief period in tanks after the must is received, fermentation takes place in oak barrels. Currently, Krug maintains 4,300 barrels, each with a 205-liter capacity, distributed across eight barrel rooms. These barrels have an average age of 17 years. New barrels—sourced from Tonnellerie Taransaud and from Seguin Moreau—are conditioned with water and second-press juice fractions for the first three years before being used for wines destined for the final cuvées. After approximately three months in oak, the wines are racked—typically between December and February—into an extensive array of small stainless steel tanks, where élevage continues on the fine lees. The time spent in tank varies widely: wines selected for vintage-dated cuvées may spend as little as four months, while reserve wines can mature for up to 16 years, depending on their role in future blends. In the past, though, wines spent longer in barrel, as after fermentation, Krug’s vins clairs were racked and returned to oak until bottling. However, with Eric Lebel’s arrival, the practice shifted—base wines were no longer reintroduced to barrel but instead were moved to stainless steel for maturation. Sulfur dioxide is used sparingly—mainly during pressing and at disgorgement. Malolactic fermentation is generally avoided in vintage wines but tends to occur in reserve wines. This marks a key distinction: vintage-dated cuvées, unlike the Grande Cuvée and Rosé, typically forgo malolactic fermentation altogether, lending them more pronounced acid profiles and enhancing their lemon-inflected finishes. Krug has recently unveiled the 173rd Edition of its Grande Cuvée—which typically accounts for about 80% of the house’s total production—alongside the 29th Edition of its Rosé. The conceptual cornerstone of the Grande Cuvée is the use of the house’s vast library—drawing from some 500 options—to complement the base vintage. Following intensive tastings, Grande Cuvée typically incorporates between 150 and 200 individual wines from up to 16 different vintages. The 173rd Edition, for example, comprises 150 wines spanning 13 vintages as far back as 2001, with the base vintage—2017—constituting 69% of the final blend. To moderate the extremes of any given growing season, rich vintages are typically tempered by racier, more acid-driven reserve wines, while leaner years are bolstered by richer reserves. This layered complexity and inclusion of reserve wines that may have undergone malolactic fermentation make Grande Cuvée more approachable upon release—broader and more generous in profile compared to Krug's vintage-dated Champagnes. The 29th Edition of Rosé, meanwhile, blends 29 wines from five distinct harvests, and like the Grande Cuvée, each component is selected by Krug’s tasting committee through blind tastings. Further details on both are provided in the accompanying tasting notes, though one point remains unequivocal: for years, these have been among Champagne’s most age-worthy wines, despite not necessarily being drawn from a single vintage. Reviewed by: Kristaps Karklins   Terroir Krug Grande Cuvée 173ème Édition is not a single-vintage expression, but rather a mosaic of Champagne’s most distinguished terroirs, woven together to create a wine that transcends any one growing season. The backbone of this edition is drawn from a core harvest year, complemented by an extraordinary library of reserve wines spanning multiple vintages. Together, they reflect the diverse soils and microclimates of the region’s most revered crus. Fruit is sourced from a wide array of villages across the Montagne de Reims, Vallée de la Marne, and Côte des Blancs, each contributing its unique character. Chalk-rich soils provide the hallmark mineral backbone and vibrant acidity that define Champagne, while varying exposures and elevations lend nuance, texture, and aromatic breadth. Through this intricate blending philosophy, Krug captures not simply terroir, but the dialogue between years, villages, and varieties. Winemaking Krug’s approach is uncompromising in its pursuit of depth and precision. Each vineyard parcel is vinified separately in small oak barrels, a defining practice that distinguishes the house. This barrel fermentation—rare in Champagne at this scale—adds subtle structure and textural complexity without imposing overt oak character. The 173ème Édition is composed of more than a hundred individual wines, with an exceptionally high proportion of reserve wines drawn from Krug’s extensive library. This reserve collection, some dating back over a decade, provides continuity and layered depth. Following blending, the wine undergoes extended aging on the lees in bottle, far beyond the minimum requirements, allowing texture and aromatic complexity to develop fully. Dosage is measured and precise, designed to enhance harmony while preserving tension. The result is a Champagne shaped by patience, meticulous selection, and an unwavering commitment to expression. Tasting Notes In the glass, the 173ème Édition displays a luminous golden hue with an extraordinarily fine, persistent mousse. The nose is expansive and layered, opening with aromas of ripe apple, pear, and citrus zest, followed by notes of toasted brioche, roasted hazelnut, and delicate honey. With time, hints of almond paste, dried flowers, and subtle spice unfold. On the palate, the wine is both powerful and exquisitely balanced. A vibrant entry of orchard fruit and citrus gives way to a creamy, richly textured mid-palate supported by bright acidity and a chalky mineral core. The interplay between freshness and depth is seamless. Layers of pastry, toasted nuts, and faint saline nuance emerge toward the finish, which is long, resonant, and impeccably structured. There is remarkable precision beneath the wine’s generosity—every element integrated, every detail deliberate. Food Pairings Krug Grande Cuvée is exceptionally versatile at the table, capable of elevating both refined and unexpected pairings. It shines alongside butter-poached lobster, roasted poultry, and truffle-accented dishes, where its richness and acidity create dynamic contrast. The wine’s structure also supports aged cheeses such as Comté or Parmesan, as well as dishes featuring mushrooms or root vegetables. For a more adventurous pairing, it complements lightly spiced cuisine or dishes incorporating umami elements, thanks to its layered complexity and mineral backbone. Serve chilled but not cold, ideally around 46–50°F, in a tulip-shaped glass to allow the aromatics to fully express themselves. Cellaring & Longevity While profoundly expressive upon release, the 173ème Édition possesses exceptional aging potential. Extended lees aging prior to release provides immediate complexity, yet the wine continues to evolve in bottle, gaining additional depth, savory nuance, and textural refinement over time. Properly cellared, it will drink beautifully for 15–20 years or more, developing notes of toasted brioche, dried fruit, and profound mineral resonance. Krug Grande Cuvée is not merely a non-vintage Champagne—it is a composition, re-created each year to express fullness and harmony beyond the constraints of a single harvest. It stands as one of Champagne’s most complete and enduring statements of craftsmanship.