Champagne Krug
Grande Cuvée
Champagne
2015
Vintage
Varietal
Chardonnay
Where it is, October 2026
At Peak: inside the peak window (2025-2051), within the full drinking arc.
This bottle is in its peak window through 2051, with a drinking horizon to 2056.
The ‘15 Grande Cuvée.
Champagne Krug Grande Cuvée 2015 is a Chardonnay from Champagne, France.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Champagne Chardonnay should open with lemon, ripe pear and white flowers, followed by a fuller note of baked apple. The 2015 Grande Cuvée is expected to feel creamy yet buoyant, fine bubbles and bright acidity giving the palate both texture and lift. Peak maturity is listed through 2051 with a horizon to 2056; the finish should gather citrus, orchard fruit and quiet nuttiness in a long, measured close.
The 2015 vintage
Champagne Krug's 2015 Grande Cuvée is a Chardonnay from Champagne, France.
About Champagne Krug
Champagne Krug's Grande Cuvée is a Chardonnay from Champagne, France.
From the cellar: pair with
Butter-poached lobster with lemon herb butter
The pairing is scaled to the wine's full body.
Seared scallops with truffle risotto
The wine's fresh acidity keeps the pairing lively.
Roasted duck breast with cherry reduction
The pairing also suits the wine's full body.
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Frequently Asked
What is Champagne Krug Grande Cuvée 2015?
Champagne Krug Grande Cuvée 2015 is a Chardonnay from Champagne, France.
When should Champagne Krug Grande Cuvée 2015 be opened?
The canonical CAI full drinking arc is 2023-2056. Within that arc, the peak window is 2025-2051. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Champagne Krug Grande Cuvée 2015?
Pair this wine with Butter-poached lobster with lemon herb butter; Seared scallops with truffle risotto; or Roasted duck breast with cherry reduction.