Charles Heidsieck - Brut Réserve
Charles Heidsieck Brut Réserve is produced from the three most common grape varieties in Champagne; Pinot noir, Chardonnay and Pinot meunier. Each cuvée and each grape varietyare vinified separately. 60 different cuvées are included in the final wine. The annual wine represents one third of the final composition in equal proportions between the grape varieties. The reserve wine represents 40% of the wine in equal proportions between Pinot noir and Chardonnay. The reserve wine has an average age of 10 years with cuvées that are between 5 and 15 years old in order to achieve finesse and aromatic complexity.
- Country : France
- Region : Champagne
- Grape variety : Pinot noir, Chardonnay, Pinot meunier
- Classification : AOP Champagne
- Awards : 92 / 100 Wine Spectator, 17.5 / 20 Jancis Robinson, 15.5 / 20 Bettane & Desseauve, 15.5 / 20 Revue du Vins de France, 15.5 / 20 Gault & Millau, Silvermedalj Decanter, 86 / 100 The wine advocate
- Color : Sparkling
- Alcohol degree : 12 %
- Storage potential : A couple of years
- Volume : 75 cl
Presentation of the vineyard
The story of Heidsiecks begins with Florence Louis, the son of a Lutheran pastor from Westphalia. He moves to Reims in the 1770s as a draper and this is where he first get in contact with wine. He is not a winemaker and does not come from Reims, but he has talent and works hard. In 1785 he founded Maison Heidsieck Cie, the origin of all Heidsiecks. Charles Heidsieck is created in 1851 by Charles-Camille, the nephew of Florence Louis. Charles-Camille buys 47 "crayères" originating from antiquity, where he stores his bottles before going to America as ambassador for his wine house. Charles Heidsieck belongs today, like Piper Heidsieck, to the EPI group.
A deep golden color. Small intense bubbles rising through a string up to the surface of the glass. The nose is complex, elegant and inviting: freshly baked bread, toast and ripe fruit, mainly mango, apricot and yellow plums, and dried pistachio and almonds. A fruity and round taste, slightly fleshy with hints of blue plums and cherries. A final with aromas of pralines and vanilla. A champagne to serve as an aperitif, pair with exotic dishes or with a turbot, cut butter and horseradish.