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What To Expect
About The House
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- Latest release from a 10/10 producer
- Sublime Blanc de blancs for the discerning lover of champagne
- Pair with Oysters, Japanese Sashimi with Ginger, Yuzu and fresh flavours
Charles Heidsieck was one of the very first Champagne Houses to demonstrate its passion for Chardonnay by producing a Blanc de Blancs in its 1949 vintage. There is also evidence that the Maison had produced some mono-crus from the Côte des Blancs as early as 1906...
Through this cuvée, relaunched in 2018, two of the House’s areas of expertise come together: the production of great white wines and the art of blending a large selection of wines from different years and terroirs.
The considerable challenge is to make opposites coexist: the tautness and the freshness of young chardonnays on the one hand, and the silky “Charles” character on the other.
To the eye: pale, crystalline gold with the typical glints of chardonnay varietal.
On the nose: the aromas of mature chardonnay can be recognised initially: white peach, candied citrus with notes of lime, honeysuckle and fresh hazelnut, giving way to subtle hints of tangerine and lemon.
On the palate: freshness and tautness mark this typically Charles generosity: the attack is pure and forthright, not aggressive but almost unconventionally suave for a blanc de blancs. So often characterised as being sharp rather than creamy. The harmonious finish offers surprising minerality and salinity.
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.
100% chardonnay, half Oger and Vertus, half Villers-Marmery, Trépail, Vaudemange, Montgueux; 25% reserve wines averaging 5 years or age; fermented in stainless steel vats, cru by cru; 10g/L dosage; technological cork; 60,000 bottles.
with Oysters, Japanese Sashimi with Ginger, Yuzu and fresh flavours