Freddy R. Troya

9.5

Lovely wine! Very harmonious IGT from Tuscan hill south of Florence. The blend composition; Sangiovese, Merlot and Cab Sauv., which provides an interesting and unique complexity. Dark cherry, raisins, dates on the nose, pleasant acidity and perfectly balanced. Soft tannins and medium dry. Long but not overly lingering finish. Quick fact this wine is from Sting (the singer) vinyard. Great job! — 2 years ago

MaJ CappS

9.0

Wild berry pie

Raspberry jam, flinty prune and dried dark cherries. A sting of mole on the back end, with the tannins and acidity working perfectly.high alcohol, with little heat. Love it when a winery can work with its ripe, expressive fruit.
This does need time to open, and time to sit.
Thirsty Thursday. — 6 years ago

Sting Wu

8.9

Sting has the 2014 vintage on January 23 2020 — 6 years ago

DL

9.7

Very delicate smell, barely the sting of alcohol in the nostrils. Refreshing, light, grape taste without the sweetness. Very clean finish, like cleaner than I thought possible with wine. But I guess that's green wine. Had with Bess and Kimberly at last meal in lisbon — 7 years ago

Ely Cohn

9.0

I was surprised how much I enjoyed this new world style Pinot from the lauded Gap’s Crown Vineyard. Bright bold nose of ripe mineral laced strawberry, raspberry, and whipped cream. The palette is candied with cola and cherry Jolly Rancher. It’s big but balanced with a hidden sting of alcohol that does hurt too bad. — 8 years ago

Alex Manzano

9.6

Light tase to start with sting finish. Recommended reserve 2011 — 8 years ago

Matt Morrison

8.9

Good body, aromas of cranberry and licorice. Nice pepper spiciness, wine tastes mature. A little sting on the finish but very drinkable, would recommend and have it again. — 9 years ago

Kirsten Christiansen

9.5

Bought as a half bottle to pair with homemade crab cakes, asparagus, and pan-fried chips. Lovely pale yellow color, fresh citrus and grass aroma and taste (with a hint of my favorite: green bell pepper) with a moderate alcohol sting on the back end. — 2 years ago

Lyle Fass

Founder Fass Selections

9.2

Awesome nose. No fruit. Elegant. Almost neutral. Some mint. Really needs air but I know what’s coming and it’s not fruit. Palate is rich, ripe, elegant and mineral. Had a bee sting effect on the tongue from the honeyed richness and all that energy and acidity. So linear and intense. I love this. — 5 years ago

Benjamin Shirk

9.0

Costco, $12

Prunes, and spice on the nose with a little alcohol sting (makes sense it's 15% ABV). First sip hits you in the face with tart acidity, but the flavors are wonderful, bold fruit forward with a very nice complexity and tannins. Each sip is different, licorice sweetness, dark fruits with a prune like gameyness, but can't get over how tart it was! Not necessarily bad, it was quite refreshing in the summer heat, but a bit distracting. Still really enjoyed it for the price. — 6 years ago

Kristen Carlson-Bye

9.4

White blend from singer Sting and his wife... fresh, citeus — 7 years ago

Bruce Leboff

9.3

Perfect and well balanced. And enough alcohol to take the sting out of the polar vortex and warm the bones. — 7 years ago

with Allan and David

Somm David T

Independent Sommelier/Wine Educator

9.5

There are certain occasions that call for Krug Rosé. So, HBTM! The bottle was corked in the summer of 2014. It’s a blend of 45 reserve wines with the oldest being from 2007 and the youngest 2002. This is why I think Champagne Makers are some of the most talented people making wine. They are constantly blending up to 100 plus wines to bring that bottle to bottle and year to year branded flavor of consistency. On the nose; red & pink spring flowers, cherries, strawberries, watermelon, black cherry, black raspberries, notes of blood orange citrus, baked bread, soft volcanic mineral and elegant chalkiness. The palate is always ridiculously delicate. Micro bubbles, silky rich texture with beautiful soft acidity. The palate fruits are similar to the nose; rich & ripe cherries, strawberries watermelon, black cherry, black raspberries, notes of blood orange citrus with hints of marmalade. Red & pink spring flowers, baguette crust, soft powdery minerals that give the palate a slight sting and super powdery chalkiness done just right. The finish is beautifully rich, textured, revealing itself in layers and lasts minutes. Photos of; Founder Joseph Krug, House of Krug, Winemaker Eric Lebel, Krug’s Clos du Mesnil, a small plot of 1.85 hectares of Chardonnay...one of the world’s greatest vineyards and their salon tasting room. Producer history & notes...Krug was founded by Joseph Krug in 1853. They are based in Reims, the main city in France’s Champagne region. It is one of the famous Champagne houses that formed part of the Grande Marques. Today the house is majority owned by the multinational conglomerate LVMH, which owns Moët Hennessy, Louis Vuitton S.A. and who’s wine producer portfolio includes other well known wine brands such as; Moët & Chandon, Veuve Clicquot, Château d'Yquem, Ruinart & Cheval Blanc, Dom Perignon and many others. Despite LVMH's majority ownership, the family is still actively involved in all the key decisions of the house but does not manage the day-to-day operations. Joseph Krug was born Johann-Joseph Krug, a butcher’s son, in Mainz, on the Rhine in 1800 when the city was part of the Napoleonic Empire. Having dispensed with the name Johann, he left Mainz in 1824 and in 1834 moved on to Paris. Germans were in demand in France as accountants and bookkeepers. So, Joseph joined Champagne Jacquesson in Châlons-sur-Marne. He spent eight years with Jacquesson. His work took him beyond accountancy. He went around Europe testing the market and assessing criticism from wine sellers and customers. He learned about composition and taste so that by 1840 he already seemed to have been blending Champagne for at least one other house. In 1841, he married Emma-Anne Jaunay. The daughter of a French hotelier based in London’s Leicester Square. The following year their son Paul Krug was born. In 1842 he moved to Reims and following a year later, Krug et Cie was founded with his partner, Hyppolite de Vivès. Joseph was fluent in French, English and German and even spoke some Russian, putting the company in position to exploit key overseas markets. Joseph died in 1866 and was succeeded by his son Paul Krug, who had been trained by his father to takeover. Joseph under the supervision of Paul, Krug was established as a Grande Marque. By the 1880s the prestige of Krug was acknowledged in the United Kingdom and became the primary overseas market for Champagne. In 1866, the House moved into Rue Coquebert, in Reims as it remains. After Paul’s death in 1910, he was succeeded by his son, Joseph Krug II. However, during World War I Joseph II was taken prisoner and his wife Jeanne played a key role in the House at a time when the Western Front divided the region between the Allies and the Germans. After the war, Joseph II’s slow recovery led to his nephew Jean Seydoux becoming joint manager in 1924. In that decade, the Krug 1926 and 1928 vintages were created, which have been considered by critics to be amongst the greatest Champagnes. Lawyer and wine writer Maurice Healey declared “Krug” the king of all Champagnes. Further, “that the 1928 Krug was the best wine made in the present century.” By the mid-1930s, Paul Krug II, the son of Joseph II, was active in the business and would become head of the House from 1959 to 1977. His father died in 1967, by which time he was, according to Patrick Forbes, “one of the most popular and respected figures in the Champagne district.” In 1962 Henri Krug, the son of Paul II, joined the management, as did his brother Remi three years later. Their arrival was followed by a series of innovations, including extensions in the range of Champagnes. In 1979, for the first time, a graduate winemaker joined the House. In January 1999, the House became part of LVMH and by 2007, the brothers, while remaining on the tasting committee, had stepped down from day-to-day responsibilities. In 2009 Olivier Krug, the son of Henri, became House Director. At harvest, Krug grapes are pressed close to their plots with the first juice kept for 24 hours in a vat prepared for the fermentation stage. The pressing from each plot is vinified separately. A pressing contains 4,000 kilos of grapes and yields 20.5 hectolitres of first juice (cuvée), which is poured into twelve oak casks chosen at random. Once fermentation is complete, the eleventh and twelfth casks are used to top up the other ten casks in order to protect the new wines from oxidation. For fifteen days, each cask is topped up with wine from the same plot. Krug uses small 205 liter oak casks tailor-made from trees that are more than two centuries old in the forests of Hautes Futaies in Central France. The average age of Krug oak casks is 20 years. They are retired after approximately 40 years of use. The wines remain in the casks for several weeks. During this period, clarification occurs naturally from the cool temperature of the cellar given the coming winter, as does a micro-oxygenation process from the use of natural containers, making the wine more resistant to oxygen over time. Finally, between December and January, the wine is drawn off into small stainless-steel vats. From here, depending on the decisions of Krug’s tasting committee, the wines will either contribute to that year’s assemblage or be stored in steel vats in the House’s library of 150 reserve wines to be used in the blend of a future Krug Grande Cuvée and or Krug Rosé. — 8 years ago

Ben O'Connor

9.5

Delicious earthy, Oakey finish to an otherwise rich taste. Excellent demonstration of how Shiraz can be full of flavour without the sting. — 3 years ago

Lindsay Corrigan

9.0

Opens with nose of fresh churned butter & lemon. Upon first taste, surprised by its sting of citrus leaning towards grapefruit & cleanse of sustained limestone minerality. At this point, I checked the label again to insure its said Chardonnay as Sav Blanc & Viognier was there. It opens up becoming more floral, orange zest but maintains minerality cleanse. Medium body, little oak delicious-“Chablis”! Paired with pan seared chicken breast creamed sundried tomato sauce & gnocchi💥 — 3 years ago

Aaron Rankin

9.3

Mother’s choice on her day. This comes out hot. Hour and a half decant and the nose is more akin to whiskey than wine. Overt oak and the sting of alcohol. This is a young, young bad boy. The decant smoothed the tannins but the oak, alcohol, and unfocused extravagance will only mellow and integrate with time. — 6 years ago

M. Christopher Roebuck

9.3

Rich crimson with clear-pink-oranging rim. It's turning the corner. Deep muddled red fruits on the nose. On tasting, I find a nutty green light olive (I wish I could better describe this note as I get it a lot and it's a muddled thing with olives and a wood or nut). Over the 1.5 hour decant, this note has subsided a bit. Nice full bodied sphere in the mouth, with medium plus tannins that linger--with the nuttiness that is perhaps pecan. Enough sting and dryness to suggest that this bottle should be rested in the deep dark corners of your mind.

93+ points — 7 years ago

Jordan Wardlaw

8.9

One of the sweetest Kabinett in recent memory. Great producer, honest wine. The acidity just didn’t sting the palate and bring the electricity that I was expecting. — 8 years ago

Fauxakim

9.1

Perfectly ripe blueberries & blackberries & raspberries and some sting from high alcohol level. The aftertaste is like a snuggly hug. — 8 years ago

Severn G

9.2

On the Lawn for Sting tonight!
Awesome green-straw color. WOTN, well integrated, beautiful grape seed, stem notes, just what I look for in a 1er Cru level P-F, the fact this isn't, even better! — 9 years ago