Grape Varietals: 34% Pinot Noir, 33% Chardonnay, 33% Pinot Meunier
Growing Region: Reims, France
Chef de Cave: Régis Camus

Charles Heidsieck is one of the great names of Champagne and produces some of the finest of all Champagne. Even though Thierry Roset is now the new Chef de Cave, and is working closely with Régis Camus - this particular cuvee was crafted by Régis and his relentless pursuit of quality. The base wines used to craft this most complex cuvee, are made from a selection of the best vineyards of the region.

 

Charles Heidsieck benefit from the largest collection of reserve wines in Champagne - building an exceptional relationship with the most experienced growers across the entire region. Allowing them to be able to draw on a rich palette of crus - from 60 specific sites across the Champagne appellation. After the first fermentation in stainless steel, each tank undergoes malolactic fermentation to soften the natural acidity. This unique blend is made up of an astounding 40% reserve wines (the maximum permitted) with an average age of 10 years.
The blend is then bottled, selected yeast added to begin the second fermentation, then placed in the cellar at a temperature of about 10°C. In order to achieve the depth and complexity required by the house style, Charles Heidsieck age their Non-Vintage champagne for 3 years before disgorging, then kept another 3 to 6 months before they are ready to be enjoyed.
As you pour, your flute will fill with a luminous pale gold hue and a fine and graceful bead. On the nose a hint of crisp pastry, notes of cocoa, praline and fresh almonds, a delicious sensation of richness, voluptuousness and with hazelnut cream characters. Fresh notes of aromatic herbs just picked - such as dill or tarragon enhance the pastry impression. Experience a fully developed wine that is remarkably smooth and generous on the palate. Three years of maturation have given body and substance. As the wine opens up, it is full and intense with notes of warm bread blending harmoniously with subtle notes of ginger and coriander that linger on the finish. Dosage is 11.2g/l - chill and serve at 8-10°C.

Respected by 'those in the know'.

CELLARING POTENTIAL:
Drinking perfectly well this season; and over the next 4-5 years.
 
SUGGESTED FOOD MATCHES:
Perfect wine pairing with hors d'oeuvres, seasoned whole fish, along with white meat dishes and even freshly made cheese cake with a thick biscuit base, enjoy.