To the eye, a bright and luminous golden colour of ripe wheat.
On the nose, aromas of citrus fruits, white pepper and spices, slightly grilled nuts and brioche.
In the mouth, it is precise, pure and fresh with tension, vivacity and great balance. Notes of peach, orange, citrus fruit and liquorice are all enhanced by a very long finish.
There are 13278 bottles (75 cl) and 500 magnums (1,5l) each individually numbered.
Fish, shellfish and meat all pair perfectly with krug clos du mesnil 2002.
Create your own gastronomic adventure by pairing it with a lemon chicken tagine, a classic sole meunière or a scallop carpaccio with vanilla and kumquat.
Your Champagne should be stored in a wine cellar, or in a cool (between 10 to 15 °C – 50 to 59 °F) dry and away from light place, the exact conditions of Krug cellars.
The 2002 Clos du Mesnil is brilliant right out of the gate. Vibrant, focused and crystalline, the 2002 hits all the right notes. Lemon peel, grapefruit, slate and white flowers give the 2002 its high-toned personality. The ripeness of the vintage has softened some of the typically angular young Clos du Mesnil contours. Best of all the 2002 is a rare Clos du Mesnil that drinks well right out of the gate, even if it will surely be more complex with more time in bottle. The 2002 has been absolutely stellar on both occasions I have tasted it so far. The 2002 was vinified by Nicolas Audebert, who is now making the wines at Rauzan-Ségla and Canon.
— Antonio Galloni
96/100 (August 2016)
I have not had the pleasure to enjoy a Clos Du Mesnil by Krug before so this was a truly epic and special ocassion. Of all the 2002s that I have tried this was really is in a league of its own, Vibrant, clean, smooth, pearl bubbles, freshness, citrus, orange, mango, with a beautiful smooth finesse and sweet candy like lingering taste. Aromas of spice, Asian herbs, and dry roasted nuts. A truly beautiful Wine that will only get better with age and will no doubt be enjoyed best in the next 10/20 years of further cellaring. Having enjoyed the bottle in one of my favourite seafood restaurant it was paired with a beautiful seafood platter of red prawns, rock lobster, followed by the main course of Grilled Monk fish, boiled potatoes and vegetables. As for dessert it was enjoyed with apple pie and Vanilla Ice cream.
100/100 (October 2016)