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 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.

Part 1

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

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Part 2

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.

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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.

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.

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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.

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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.

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The Krug Experience