Maison Krug, a family heritage
The origins of Maison Krug lie with its founder, Johann-Joseph Krug. The son of a butcher, he was born in Mainz, Germany, in 1800, while the city was under the control of the French Empire. In 1824, he decided to leave Mainz and abandon his first name. After a brief stint in Paris, he moved to Champagne to work for the Jacquesson Champagne House for eight years.
Krug & Cie was founded by Joseph Krug in 1843, with his partner Hyppolite de Vivès. When he died in 1866, the business was taken over by his son, Paul... Thanks to Paul Krug, the company experienced a real commercial boom, which continued when Joseph Krug II, his eldest son, took over the business after Paul's death. From then on, the knowledge of the House of Krug was passed on from father to son, but also by integrating various members of the Krug family into this great family adventure. Some vintages have even been blended by three generations of Krugs, as witnessed by Olivier KrugThe 1966 vintage is a case in point.
Bought by the luxury goods group LVMH in 1999, the Krug family saw this acquisition as an opportunity to expand into a global distribution network and conquer new markets in countries such as Japan, India and Brazil... The Krug heritage lives on and is embodied in a new way today.
Creating the best champagne every year, regardless of the ups and downs, a Krug uniqueness
Alongside great houses such as Veuve Clicquot and Dom Pérignon, Maison Krug has asserted its singularity since it was founded by Joseph Krug.
When he left his job at a major champagne house, Joseph wanted to create a champagne with a singular taste, which he could reproduce year after year, despite the vagaries of the weather.
It's not about creating the best vintage, but the best champagne from the best wines from the best plots, all while retaining the same aromatic uniqueness. Joseph carefully selects his grapes from the best crus, but also from the best parcels, to create his famous "Grande Cuvée".
Success was slow in coming, however, and it was not until Joseph's son, Paul, took over that Maison Krug finally experienced a real commercial boost.
Wooden vinification, an emblematic Krug technique
Krug is the only major champagne house to ferment all its wines in small 205-liter oak barrels from the Argonne forest, a technique also known as vinification sous bois.
Re-used from year to year, these barrels are true bearers of the Maison Krug's history, and are maintained with particular care. Olivier Krug explains hereThe purpose of this technique is not to "wood up the champagnes", but to "gain in precision of aroma, to go further in finesse" thanks to the micro-oxygenation that wood allows.
An iconic house against the tide
In an increasingly competitive market, the House of Krug goes against the grain. Joseph Krug's original vision remains the very essence of the House, which refuses to follow trends.
Krug champagnes are marketed at maturity. Bottles are aged for a minimum of six years in the cellar, or even longer. The aim? To develop a true aromatic complexity for a champagne that not only seduces the senses, but also offers a true reflection on time and patience. Buying a Krug champagne is buying a piece of history.
Krug's flagship cuvées
La Grande Cuvée, Krug's flagship cuvée that illustrates its singularity
La Grande Cuvée is THE emblematic cuvée of the House of Krug, the one to discover if you want to grasp the full essence of the House. It was born of Joseph Krug's determination to create the best champagne possible every year, unaffected by the vagaries of the weather, and still accounts for the bulk of production today.
To achieve this, Maison Krug harvests each parcel separately and blends over 120 wines from ten different years to create a generous blend of aromas and flavors that would be impossible to create with the wines of a single year. Each "Grande Cuvée" bottle remains in the cellar for seven years to deliver its full potential.
Rosé and Millésimé, two other Krug treasures
The Champagne Rosé Krug is the brainchild of the fifth generation of the Krug family, and the work of Rémi and Henri Krug, for whom it was inconceivable to offer a rosé that did not express all the House's singularity. It took seven years of work before the first Rosé was offered for tasting in 1983! With its fruity, spicy notes, Krug Rosé sublimates even the tastiest dishes and is a true gastronomic discovery. Visit Krug Rosé 26th Edition can be enjoyed on its own, but also goes wonderfully with foie gras, lamb, game or spicy dishes.
Vintage wines are rarer at Krug and represent particularly memorable years, such as the Krug 2008 vintage. For Krug, it's not a question of doing more, but of doing better, with vintage champagnes of exceptional quality and complexity.
Les Clos, a rare expression of the Krug philosophy
Les Clos is one of Krug's rarest and most precious champagnes. These grand cuvées are based on the work of a single plot with a single harvest.
The Clos d'AmbonnayLe Clos d'Ambonnay, a parcel of just 0.68 hectares in the Montagne de Reims, was unearthed by Rémi and Henri Krug to pay tribute to Pinot Noir.
Le Clos du Mesnil pays homage to Chardonnay, harvested from a single 1.84-hectare plot in Mesnil-sur-Oger.
Did you know? Ever more innovative, since 2011 the House of Krug has made it possible to discover the unique attributes of each of its champagnes by entering the Krug iD (available on the back label of your bottle) on Krug.com or on the Krug app. A great way of keeping up with the times without betraying its heritage.
