L’abus d’alcool est dangereux pour la santé. consommer avec modération
Krug decided to create a vintage for this particular year and named it “Vivacité Solaire” (Vivacious Radiance) to relate an unexpected story of a hot year that surprised Krug with fruit, freshness, balance, expressiveness, vivacity and finesse,
all at the same time.
This bottle left the cellars to receive its cork in winter 2012/2013. This is the last step after over 9 years of ageing in the cellars gaining finesse and elegance.
At the House of Krug, each vintage is created to reveal the expression of a year’s unique character; a year with a special story to tell, captured uniquely by Krug. There are as many stories as there are Krug Vintages. 2003 was indisputably, a year like none other in Champagne with premature blooming, serious frosts and extreme heat.
Called Vivacious Radiance, Krug 2003 is an adventure of sun-drenched luminosity, unexpected freshness, delicious intensity and astonishing finesse far from preconceived ideas about a year of extreme heat. The creation of Vivacious Radiance, the story of 2003 according to Eric Lebel, Krug’s Chef De Caves.
The year 2003 was truly unique with particularly challenging circumstances, an eventful year for Champagne. We had a dry winter and spring, an early bud break followed by two serious frosts which meant significant losses, especially of many Chardonnay grapes. Then August was a record-breaker with average temperatures of 28.5°C, ten degrees above the seasonal average! We had our first harvest on August 23rd, the earliest since 1822, but the extreme variations in ripeness throughout the plots meant we could not set harvest dates for each village, as is usually the case in the Champagne region.
Thus, the harvest continued in waves until early October. A year of three such extremes was unheard of in living memory… At the end of harvest we had small yields, healthy grapes, an expected over-ripeness but also an unexpected under-ripeness; the vines protected themselves from the intense heat by stopping their maturation. We discovered this because we respect the individual expression of every plot; nature’s beauty and strength at work in the fields. Nurturing this individuality meant we found surprisingly fresh, aromatic and balanced wines with very vivacious fruit.
Personally, I am delighted with the varied blend of Krug 2003 because it tells our story; it reflects the challenges we faced. It includes a higher quantity of wines from black grapes than usual and thus also a smaller amount of Chardonnay (29%); these were used discreetly because they gave plenty of aromatic richness.
Expression and vivacity comes from the wines of the parcels of Meunier (25%) from villages such as Sainte Gemme, Villevenard and Courmas. The Pinot Noirs (46%) with their lovely structure and body - from the south and north-facing slopes of the Montagne de Reims - add balance and freshness. After a decade gaining finesse in the cellars, Krug 2003 can be enjoyed now or for many more years to come. As with all Krug Champagnes, Krug 2003 has a very high ageing potential and will gain with time.
At first sight, a subtle yellow gold colour highlighting a reserved finesse.
On the nose: there are notes of citrus, plum, liquid honey and brioche.
On the palate: fresh summer fruits, surprising red grapefruit along with candied peel, roast chestnut and caramelized apple tart.
Storing & serving
The richness of your Krug Champagne is fully revealed between 9°C and 12°C (49°F - 54°F).
Serving your bottle too cold would refrain the aromas’expression.
Krug has created The Joseph, a unique crystal glass whose shape enables the bubbles to reach their optimal expression and allows the discovery of the incredible bouquet of aromas.
If you do not have The Joseph glass, you may prefer a white Burgundy glass to a flute, to enable the expression of Krug Champagne’s flavors and aromas.
As a Prestige Cuvée, Krug Champagnes age beautifully, the time revealing their richness and elegance.
Your Champagne should be stored in a wine cellar, or in a cool (between 10 to 15 °C - 50 to 59 °F) dry and away from light place, the exact conditions of Krug cellars.
Krug 2003 can be enjoyed with dishes involving quince and citrus fruits, such as veal, lamb and quince tagine, fine fish and/or shellfish with citrus-based sauces, oysters au gratin. Recipes with spices, cinnamon, curry are good options and for dessert; a nicely prepared bread pudding with redcurrant coulis or citrus gratin.
"This offers fine detail and tectire on the palaten carrying an expressive range of poached quince and black currant fruit, coffe liqueur, garam masala, spun honey and raw almond. Fresh and focused, this is a boon from the hot 2003 vintage, showing a sense of finesse on the subtle finish." – AN
Wine Spectator 2015
Absolute perfection: impressive finesse of texture associated with a richness and a complexity of dazzling fruits, an endless persistence. Within Krug legend!
Bettane & Desseauve 2015
Music pairing by The Dø
Singers and musicians
The Dø is a French indie pop duo founded in Paris in 2005. The band is composed of Olivia Merilahti (singer and musician) and Dan Levy (multi-instrumentalist).
As Krug Lovers, Olivia Merilahti et Dan Levy came in Reims to visit the House of Krug. They were welcomed by Eric Lebel and they tasted Krug Champagnes.
Following this visit, they have selected a piece of music to pair with each Krug Champagne.
They have selected for Krug 2003 : «Good Times» by Aretha Franklin
L’abus d’alcool est dangereux pour la santé. A consommer avec modération
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