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On the nose: Notes of grapefruit, roasted pineapple enlivened with the vivacity of toasted and mineral notes. After several seconds, aromas of fresh fruits (apricots, vineyard peaches) briefly appear to give way to persistent notes of pastry.
On the palate: The texture is truly the soul of Charlie, where we find that paradox of juvenile freshness and fleshiness, with a silkiness befitting of a more mature wine. This ‘dry fleshiness’ is enhanced with a highly nuanced effervescence, composed of extremely harmonious bubbles. The finish reveals candied citrus and exotic passionfruit notes.
Gentleman and entrepreneur in the audacious 19th century, Charles Heidsieck was heir to a Champagne fortune, a rebel with an extraordinary thirst for adventure. At age 29, he founded a Champagne House in his image: authentic, distinguished and which stands out among all others. In keeping with this spirit, his grandson Charles-Marcel created a Blanc de Blancs, consolidating the style of a House that manifests itself across all varietals.
What makes Charles Heidsieck such an excellent house? Well there are many avenue we can discuss, however, let's will focus on their unashamed pursuit of quality through long cellar ageing, a back catalogue of reserve wines in Solera and a multitude of vineyard sites to select across. They produce some 800,000 bottles a year, which is small on the grand scheme of champagne production. The Chef de Cave is Cyril Brun who has done a sterling job of crafting some extraordinary wines with finesse, power and maturity.
According to our friend and colleague Tyson Stelzer, "The new Charles Heidsieck is built on deep, autumnal complexity, juxtaposed with vibrant energy and astonishing poise. Its cuvées have never looked finer." Tyson Stelzer - The Champagne Guide 2018-2019
Let's not forget they own 1 of the 5 UNESCO World Heritage listed Gallo-Roman cellars that are impressive as they are a prominent part of history.
Close to 80% matured réserve wines and 20% wines from 2016. 48% Pinot Noir and 52% Chardonnay. Aged 25 years on lees. First release in 37 years.
Pair with Beluga Caviar, Truffle Brie, Aged Comte or vintage parmesan.