Together with her team of oenologists, cellar master Julie Cavil works every day to keep the dream of Krug’s founder alive. Back in 1843, Joseph Krug set out to produce the very best Champagne he could make, every single year, no matter the climate variations. Cavil spends her time locating characterful vineyards in small valleys across the Champagne region, meeting passionate winegrowers and cultivating the house’s unique savoir faire. She’s instrumental in the annual Single Ingredient program, in which Krug This story is from Kinfolk Issue Forty-Five Buy Now Related Stories Partnerships Issue 45 Nina Compton The New Orleans chef sings the virtues of simplicity. Partnerships Issue 45 Justin Cogley The California chef on the art of Champagne pairing. Partnerships Issue 45 Grape & Grain A novel guide to preparing and pairing rice. Partnerships Issue 44 Olivier Krug On the undersung art of Champagne pairing. Partnerships Issue 50 Object Matters New light on an old classic. Design Partnerships Through a Glass Lightly An experiment in transparency, in partnership with Marset.