Piper Heidsieck


Piper Heidsieck RARE '02|Vintage|2002

Descriptors & Texture

Descriptors & Texture


Creamy

Earth

Earth


Mineral Salty

Foods

Foods


Toast Butter

Orchard Fruit

Orchard Fruit


Pear

Tropical Fruit

Tropical Fruit


Yellow Fruit

Reims

Reims

What to expect


"This is indeed rare, the eighth vintage since 1976, and it keeps on coming, still current in the market six years after release. And, my goodness, it continues to radiate more than its quota of sheer joy! It still glows in elegantly medium-straw hues, impressively bright for 15 years of age. Its enticing gunflint reduction notes still lead out, carrying with them a wonderfully complex yet compact and elegant array of succulent yellow stone fruits, now beginning to show the complexity of glacé pear, with rising notes of wood smoke and buttered toast. Bottles opened in Champagne still uphold primary citrus vitality.

Lees age has built seamless, creamy, silky integration, having finally attained its lofty pinnacle, which it will hold for some years yet. Its chalk minerality is fine, salty and pronounced, uniting the finesse of the Côte des Blancs with the firmer definition of the Montagne. It epitomises the gentle, textural minerality, the buttery allure of long age, and the harmonious personality and magnificent persistence of chardonnay in this epic vintage. The place of calm satisfaction to which it has evolved is all-encompassing.

There is harmony here, and peace, like the gentle misty haze before dawn. A place that makes you slow down, and begs you to stay.

Tyson Stelzer - The Champagne Guide 2018-2019

Technical details

70% chardonnay from Avize, Vertus, Verzy and Villers-Marmery; 30% pinot noir from Aÿ; 11g/L dosage

$349.99

Club Price $331.55 (?)

Descriptors & Texture

Descriptors & Texture


Creamy

Earth

Earth


Mineral Salty

Foods

Foods


Toast Butter

Orchard Fruit

Orchard Fruit


Pear

Tropical Fruit

Tropical Fruit


Yellow Fruit

What to expect


"This is indeed rare, the eighth vintage since 1976, and it keeps on coming, still current in the market six years after release. And, my goodness, it continues to radiate more than its quota of sheer joy! It still glows in elegantly medium-straw hues, impressively bright for 15 years of age. Its enticing gunflint reduction notes still lead out, carrying with them a wonderfully complex yet compact and elegant array of succulent yellow stone fruits, now beginning to show the complexity of glacé pear, with rising notes of wood smoke and buttered toast. Bottles opened in Champagne still uphold primary citrus vitality.

Lees age has built seamless, creamy, silky integration, having finally attained its lofty pinnacle, which it will hold for some years yet. Its chalk minerality is fine, salty and pronounced, uniting the finesse of the Côte des Blancs with the firmer definition of the Montagne. It epitomises the gentle, textural minerality, the buttery allure of long age, and the harmonious personality and magnificent persistence of chardonnay in this epic vintage. The place of calm satisfaction to which it has evolved is all-encompassing.

There is harmony here, and peace, like the gentle misty haze before dawn. A place that makes you slow down, and begs you to stay.

Tyson Stelzer - The Champagne Guide 2018-2019

Technical details

70% chardonnay from Avize, Vertus, Verzy and Villers-Marmery; 30% pinot noir from Aÿ; 11g/L dosage

About the House 

About the House 


Food Suggestion

Created in 1785 by Florens-Louis Heidsieck who aimed to create a wine worthy of a Queen, Piper-Heidsieck is one of France’s oldest champagne houses. With a grand history, the house has been synonymous with excellence, boldness, and grandeur for 230 years. One of the world’s most awarded champagnes, Piper-Heidsieck benefits from the expertise of celebrated winemaker, Régis Camus, who has been named 'Sparkling Winemaker of the Year' 8 times over the past 10 years.

Food Suggestion


When it comes to this level of quality, sophistication and pure champagne joy, pair this with some excellent quality Caviar like Oscietra or Beluga. That salinity and mineral expression can only be heightened with Caviar.