In the cellar
Krug Clos d'Ambonnay
The intensity of a single plot of Pinot Noir, from a single year.
Maison Krug’s unique craftsmanship has revealed a rare champagne from a remarkable terroir, the Clos d’Ambonnay.
Located in the heart of Ambonnay, one of the most distinguished villages for Pinot Noir in Champagne, this tiny walled plot of 0.68 hectares (1.68 acres) has been an essential cru for Krug for generations.
Krug Clos d’Ambonnay was born from the fifth generation of the Krug family, Rémi and Henri Krug’s quest to pay tribute to the Pinot Noir grapes of Ambonnay, a terroir dear to the Maison, while remaining loyal founder Joseph Krug’s plot-by-plot approach to winemaking.
Their search lasted seven years, until they discovered the Clos d’Ambonnay in 1991, a tiny vineyard surrounded by protective walls since 1766. Purchased in 1994, they crafted the first Krug Clos d’Ambonnay champagne in 1995, revealed 12 years later in 2007.
Krug Clos d’Ambonnay is a rare gem epitomising the attention to detail, uncompromising quality and appreciation for unique terroirs inherited from Joseph Krug.

Krug Clos d’Ambonnay 2000 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, 2000.
Born from the gentle circumstances of 2000, Krug Clos d’Ambonnay 2000 exhibits exquisite grace, depth and beautiful structure.
It is the fourth champagne from this unique plot of Pinot Noir. The first was created with the harvest of 1995.
Born from the gentle circumstances of 2000, Krug Clos d’Ambonnay 2000 exhibits exquisite grace, depth and beautiful structure.
It is the fourth champagne from this unique plot of Pinot Noir. The first was created with the harvest of 1995.
Part 1
A word from
The cellar master

Krug Clos d’Ambonnay 2000 is a generous and aromatically intense champagne with delightful balance.
Julie Cavil, Krug cellar master
Part 2

FOOD PAIRING
Krug Clos d’Ambonnay 2000 created a beautiful food marriage with meat such as spiced lamb tajine and can also be enjoyed with recipes associating sweet and sour: a sweet potato mash with a dash of grated nutmeg, or any creative combination with candied citrus fruits.

TASTING NOTES
A particularly luminous straw-gold colour which shimmers with brightness.
On the nose, aromas of brioche, caramel and spices.
On the palate, a very fresh taste with intense flavours of tarte tatin, caramel and pastry cream, with a long and slightly lemony finish.
Note:
Serving Temperature
The House of Krug recommends that its Champagnes be served between 9°C and 12°C, as colder temperatures limit the expression of their flavours and aromas.
Note:
The Joseph Glass
In 2011, we partnered with renowned crystalware maker, Riedel, to design a glass that would reveal the fullness of flavours and aromas of Krug champagnes.
Note:
The Influence of Time
All Krug champagnes gain in complexity and patina with the passage of time. We recommend storing them at the same temperature as you intend to serve them, between 9°C and 12°C.

RATINGS
"Gorgeous fresh colour with hints of emerald and buttercup yellow, and minuscule bubbles across the glass. The palate has some serious luxury with the mousse creamy across the tongue, but there is cocoa and buttery Brazil nut flesh, the weight filling the mid-palate before a precision to the acidity that scythes through something like the 1996, the little toast notes filling underneath. A baby, but the components need some time to knit together."
Rating: 98/100
Decanter - 2020

RATINGS
"Deep gold. Very deep-flavoured – chestnuts? – on the nose. Extremely persistent. Massive dimension; the bubbles almost seemed to struggle to escape. Still remarkably fresh with masses of aromatic development. Big, bold and bright."
Rating: 19/20
Jancis Robinson - 2020
The Krug Experience
Where to Enjoy Krug
Part 3