Charles Heidsieck Brut Reserve
At just 29 years of age, Charles-Camille Heidsieck decided to create his eponymous House in 1851. Despite being an heir – the Heidsiecks were one of the most respected families in the champagne world – he decided to forge his own path and establish his own dynasty, eager to embark on his own entrepreneurial journey.
Since then, he has continued to inspire his heirs, to show them the way, to fascinate them. On the occasion of the bicentenary of Charles-Camille Heidsieck's birth, the House has therefore decided to adorn its Brut Réserve cuvée and make it a refined and elegant Collector's Edition, a temple to its founder.
Colour: A deep golden robe marked by a delicate, orchestrated, and persistent effervescence, the result of a slow and long maturing process in chalk cellars.
Nose: The 50% reserve wines give an elegant nose: freshly baked brioche, roasted notes, and ripe, sun-kissed fruits - mango, apricot, mirabelle plum - as well as dried fruit, pistachio, and almond.
Plalte: The texture evokes the crunch of a layer of nougatine on a melting cream, with fleshy fruits, plums, and cherries. The smoothness is provided by the selection of reserve wines. The finish reveals amber and vanilla notes as well as a touch of praline.
Oger: (Grand Cru Chardonnay from the Côte des Blancs) gives it its fleshy and generous notes.
Ambonnay: (Grand Cru Pinot Noir from the Montagne de Reims) is synonymous with power, structure, and fruity notes.
Verneuil: (Meunier from the Vallée de la Marne), ensures its balance and smooth texture.
Blending: 40% Pinot Noir, 40% Chardonnay and 20% Meunier.
Vinification: Cru by cru, varietal by varietal, in stainless steel vats. 5 to 10% of wine vinified in old Burgundy oak barrels.
一件深金色的袍子，帶有精緻、協調和持久的氣泡，這是在白堊地窖中經過緩慢長時間的成熟過程後得出的結果。
50%的儲藏酒賦予了優雅的香氣：新鮮出爐的法式麵包、烤香調和成熟的、被陽光照耀的水果——芒果、杏和黃李子——以及干果、開心果和杏仁。
質感令人想起脆脆的牛軋糖和融化的奶油，還有肉質的水果、李子和櫻桃。儲藏酒的選擇帶來了柔順的口感。收尾味道散發出琥珀和香草的氣息，還有一點夾心巧克力的味道。
Oger:（來自布朗地區的頂級夏多內）賦予了它肉質和慷慨的特點。
Ambonnay:（來自香檳區蒙塔涅-德-兰斯的頂級黑品諾）是力量、結構和果香的代表。
Verneuil:（來自馬恩河谷的莫涅）確保了它的平衡和柔和的質地。
混釀比例為40%黑品諾、40%夏多內和20%莫涅。
釀造方法：逐個地坊區釀造、逐個品種在不銹鋼桶中釀造。5%至10%的葡萄酒在舊的勃艮第橡木桶中釀造。