Krug Clos d'Ambonnay
2006
Krug Clos d’Ambonnay 2006 exalts the elegant intensity of one of the finest terroirs in the region, the Clos d’Ambonnay – and of a single grape variety, Pinot Noir, from a single year, 2006.
Born from the capricious climate of 2006, Krug Clos d’Ambonnay 2006 exhibits extraordinary finesse.
It is the sixth champagne from this unique plot of Pinot Noir. The first was created with the harvest of 1995.
Composition
A word from
The cellar master
The year 2006 at Krug’s Clos d’Ambonnay afforded rich, expressive and intense Pinot Noirs with great balance and freshness – joyful, sparkling and elegant.
Julie Cavil, Krug cellar master
The House of Krug chose to create Krug Clos d’Ambonnay 2006 because the year 2006, marked by the quality of the harvest, succeeded in offering ideal conditions for beautiful grapes, with the promise of revealing the full potential of this walled plot.
The year 2006 was considered a hot one in Champagne, with extreme highs and 23 days recorded over 30°C. It was a capricious climate that went from dry periods to intense rainfall - in August, 2 months of rain fell in only 2 weeks. Fortunately, the sun returned to complete the ripening period shining on a beautiful harvest. Grapes had a balance close to 2002 and 1989, which were also beautiful and generous years. The harvest of the Clos d’Ambonnay took place on 21 September 2006 and afforded grapes in excellent health with marvellous concentration. After over 15 years in Krug's cellars, Krug Clos d’Ambonnay 2006 reveals extraordinary finesse. As all Krug Champagnes, Krug Clos d’Ambonnay 2006 will continue to gain with the passage of time.
Time in cellar:
This individually numbered bottle spent at least 15 years in Krug's cellars further developing its depth and complexity.
After regular tasting and appraisal, it received its cork as Krug Clos d’Ambonnay 2006 in Autumn 2021.
FOOD PAIRINGS
Krug Clos d’Ambonnay 2006 may be enjoyed with flavoursome meat recipes such as filet mignon of veal in a cranberry emulsion or osso bucco with lemon.
It will also pair nicely with recipes from the ocean, including turbot or wild seabass with fennel, a simple seafood platter, grilled calamari or octopus, or mussels marinière style.
Hearty vegetable preparations like mushrooms with onion stuffing and onion rings with barbecue sauce will also enhance the tasting experience of this elegant Champagne.
TASTING NOTES
At first sight, a bright and luminous golden colour.
On the nose, aromas of candy apple, liqueur and hazelnut powder give way to generous bitter orange and dates with beautiful expression, impeccably balanced.
On the palate, an enticing structure reveals concentrated notes of almond powder, toasted flavours, praline, lemon zest and beautiful bitters, with an airy yet round expression. An inviting finish on redcurrant calls for another sip.
Serving Temperature
The Joseph Glass
The Influence of Time
The Krug Experience
