Krug Rosé 26ème Édition is composed around the 2014 harvest and draws on 28 wines from seven years. It is a structured, food-friendly rosé that follows the same patient blending as the rest of the Krug range.
About This Champagne
The 26ème Édition was built around 2014, a season that swung between hot dry spells and cool rain yet still gave a generous crop. Wines of that year make up 67% of the blend, with the rest from six earlier years reaching back to 2005. Cavil chose 2014 Chardonnay from the Côte des Blancs and the southern Montagne de Reims for citrus and cut, plus a Pinot Noir from Sacy with bright redcurrant fruit, while reserve Chardonnay from 2006 adds roundness. The red Pinot Noir, 11% of the blend, came from plots in Aÿ and Taissy. The final split is 44% Pinot Noir, 30% Chardonnay and 26% Meunier, and the wine spent around seven years in the cellars.
Tasting Profile
- Nose: Redcurrant and mulberry, peony and rose hip, with a peppery lift from the red Pinot Noir and a savoury, cured-meat note behind.
- Palate: Chiselled at first, citrus leading, then honey and dried fruit fill in the middle; the bubbles are very fine.
- Finish: Long and dry, with spice and a light grapefruit bitterness at the end.
Serving & Food
Open it about ten minutes before pouring and serve in a tulip or Burgundy glass at 10 to 12°C. Try it with Iberico ham, seared tuna with sesame, or a mild lamb curry, where the spice meets the wine's own. Ready to drink now, with plenty of life ahead.
How to Enjoy
Cooks and diners who want a pink Champagne with enough structure for a savoury menu.
Product Details
Producer: Krug
Origin: Champagne, France
Edition: Rosé 26ème Édition
Base Harvest: 2014
Composition: 44% Pinot Noir (including 11% traditionally macerated red Pinot Noir), 30% Chardonnay, 26% Meunier
Wines in Blend: 28 wines from 7 years (2005 to 2014)
Reserve Wines: 33% of the final blend
ABV: 12.5%
Volume: 750mL
About the Maison
At Krug the real work of each year begins after harvest, when the Tasting Committee goes through some 400 individual wines and writes around 5,000 tasting notes. That record lets cellar master Julie Cavil choose plot wines almost as a cook chooses ingredients, then fill any gaps from the reserve library kept in the Reims cellars. The house has worked like this since Joseph Krug set it up in 1843. For the rosé, the process ends with a red Pinot Noir made by traditional maceration, blended in to add colour and a peppery edge. Every Édition number marks another run of that recipe, each built on a different year.