KRUG Champagne Vintage 2004

KRUG Champagne Vintage 2004

THE YEAR 2004

Krug 2004 promises delectable pairing with sea urchin, salmon tartar or caviar. It also pairs very well with artichoke and a lightly spiced creamy mayonnaise sauce, delicate white fish in lemon sauce and olive oil or sole meunière as well as Thai cuisine with ginger and lemongrass. Fresh goat’s cheese and candied citrus underline the Champagne’s beautiful freshness, while a lemon meringue tart makes for a perfectly paired dessert.
After a chill start to the growing season, the beautiful weather from midSeptember to early October ensured that 2004 was a generous year following the challenging extremes and small yields of 2003.

• Nature’s elation afforded a breadth of choice and the harvested grapes were in very good condition.
• For Krug, the year 2004 gave birth to highly expressive, bright, undeniably elegant and discreet wines with a shining structure.

TASTING NOTES 2004

At first sight, the beautiful light golden colour promises radiant freshness.

•  The nose begins with an expressive bouquet of ginger, candied citrus and quince, followed by richer notes evoking lemon meringue tart, plum and mirabelle.
• On the palate, a very balanced Champagne with light notes of brioche and honey giving way to an array of fresh citrus, including oranges, lemons and mandarins, enhanced by a very elegant finish.

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