A quick Google found this
Krug Vintage Brut Champagne 2000
$514.39; 12% alcohol; cork; 97++ points
This could be the best drink of my life. Two weeks ago, it invaded me more than seduced. Just took over. Still it haunts me, freshly, as if the King had just now walked out of the room. Having pushed aside the long-stored mental records of many other magnificent wines, it sits glowering in my memory like a heavenly cloud. And not only the gastronomic part of my brain’s library: this liquor took over many other sections, spilling into the history shelves, the music sector, the colour charts. It dumbfounded the language files completely. I couldn’t talk.
When it was poured, its miasma was not content to merely spill across the table as other vinous rarities sometimes do. This thing occupied the building.
After half an hour of marveling at its bouquet, I murmured “It doesn’t even smell like wine.”
You know how Tasmanian Leatherwood honey has a dark perfumed richness about it, setting it well aside from all other honey? You should think like that of this wine: it immediately brought Leatherwood to mind, but it doesn’t really smell like that. It smells like a master has poached ripe Passe-Crassane pears in it and served them warm on a toasty brioche floating in perfect sabayon. This Normandy pear is a delicious, granular cross of a pear and a quince. So the bouquet is deeper, more autumnal and complex than simple crunchy pear. Then there’s that basement of alluring, mysterious spice: some scorched Curaçao orange peel, for example. Maybe mace, maybe nutmeg, maybe cinnamon, maybe allspice, maybe roast stringy bark. Which brings me back to the Leatherwood. And we already know it doesn’t really smell like that: all these insinuations and innuendos have been melted and forged into the one perfectly smooth golden ingot.
When eventually I remembered it was actually a drink I had in my hand, and I took a draught, I lost my voice again. It sure does taste like wine, but wine crossed with cinder toffee and burnished gold. It rang my receptors like a carillon.
Everything else is gonna be a letdown
