Charles Heidsieck

Charles Heidsieck Millésime 2006 Rosé |Rosé |2006

Charles Heidsieck

Charles Heidsieck Millésime 2006 Rosé

Rosé 2006

$189.00

- Super slick champagne house carving out extremely high quality champagne

- The 2006 vintage was one to note, the Rosé is luscious, dark-fruited and enticing

- Pair with Seared Pigeon breast and berry coulis or Duck breast and roasted vegetables

Have you ever had a champagne that made you swoon?

It certainly feels that this has the potential to hypnotise or completely steal your attention. This has real sex appeal.

Revealing layer upon layer of musky forest berries, raspberry, blackberry and mulberry. coupled with cooking spice.

Add the unmistakable notes of pastry and it almost feels like your nose is underneath a freshly baked cherry pie. Seduction is the key word here.

Technical Notes

63% pinot noir and 37% chardonnay, including 8% pinot noir red wine; a blend from 15 villages including Oger, Le Mesnil-sur-Oger, Cramant and Vertus for chardonnay; Avenay, Louvois, Tauxières, Ambonnay and Aÿ for pinot noir; and Bouzy, Ambonnay, Les Riceys, Verzenay and Hautvillers for pinot noir red wine 

Watch the exclusive winemaker interview trailer below or full version here

Club Price $179.55 (?) ?

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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.

"Released prior to the 2005 – which was deemed too tannic and opulent to be unleashed just yet – this is a rosé blended from red wine, half from the Côte des Bar (for smooth, fleshy fruitiness), and half from the Montagne de Reims (for minerality, smoky, spicy complexity and edgy, angular tannins).

The first surprise of this cuvée, on my first sneak preview prior to its release in early 2015, was its captivating delicacy for both the house and the vintage. The second surprise, following two more years on lees, is its freeze-frame evolution and elegant freshness.

Its medium salmon copper–hue is undeviating, as are its refined rose petal fragrance and wild strawberry, cherry and pink grapefruit flavours, melting seamlessly into a vortex of brioche, pink pepper and ginger, effortlessly capturing a complex array of diverse rosé personalities with seamless finesse, at once vivacious, lively, contemplative and complex.

Texture is marvellous, at once creamy and vibrant, all the while projecting pronounced yet seamless chalk minerality as the defining theme.  A delightful champagne for long conversations on cool nights." 

Tyson Stelzer - The Champagne Guide 2018-2019 

About the house

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.

Journalist Review

"Released prior to the 2005 – which was deemed too tannic and opulent to be unleashed just yet – this is a rosé blended from red wine, half from the Côte des Bar (for smooth, fleshy fruitiness), and half from the Montagne de Reims (for minerality, smoky, spicy complexity and edgy, angular tannins).

The first surprise of this cuvée, on my first sneak preview prior to its release in early 2015, was its captivating delicacy for both the house and the vintage. The second surprise, following two more years on lees, is its freeze-frame evolution and elegant freshness.

Its medium salmon copper–hue is undeviating, as are its refined rose petal fragrance and wild strawberry, cherry and pink grapefruit flavours, melting seamlessly into a vortex of brioche, pink pepper and ginger, effortlessly capturing a complex array of diverse rosé personalities with seamless finesse, at once vivacious, lively, contemplative and complex.

Texture is marvellous, at once creamy and vibrant, all the while projecting pronounced yet seamless chalk minerality as the defining theme.  A delightful champagne for long conversations on cool nights." 

Tyson Stelzer - The Champagne Guide 2018-2019 

Earth

Mineral Chalk

Foods

Brioche

Stone Fruit

Black Cherry Cherry

Citrus Fruit

Pink Grapefruit

Red Fruits

Raspberry Blackberry Mulberry

Herbs & Spices

Spice