Complex, profound and indulgent, the Charles Heidsieck Brut Réserve has been given the gift of time, as one discovers upon tasting it. The House specifies on each bottle the year of cellaring and of disgorgement to advise connoisseurs on
the cellar aging process. The rare, thousand-year-old Crayères, purchased by Charles Heidsieck in 1867, inspired the large base and narrow neck of the new silhouette for the non-vintage wine bottles. This unique shape increases the volume of wine in contact with the lees, thereby enhancing its aromatic range and the complexity of the Brut Réserve.
The Brut Reserve the very quintessence of the Charles Heidsieck style. Easily recognizable, this wine is the fruit of a unique blend that can be summarized in one equation:
60: the number of hand-selected crus for a blend that is precise, crisp and tailor-made. Wines produced in the harvest year, a third for each variety (Meunier, Chardonnay and Pinot Noir), are vinified cru by cru, variety by variety, in stainless steel vats.
40: a high proportion of 40% reserve wines, equally divided between Chardonnay and Pinot Noir, ensure the fine complexity and voluptuousness of the Brut Réserve.
10: the reserve wines average age, extraordinary for Champagne. Sourced from the best crus produced in the greatest years, the wines placed in reserve are kept for between 5 and 15 years in stainless steel tanks if not more. This maturing time is essential for their refinement and for the development of their aromatic range.
Three founding crus, essential to the Charles signature.
From amongst the 60 crus selected to create this iconic wine, three form the stylistic pillars of the Brut Réserve: Oger (Chardonnay grand cru from the Côte des Blancs) gives it fleshy, generous notes; Ambonnay (Pinot Noir grand cru from the
Montagne de Reims) synonymous with strength, structure, and fruitiness; and finally, Verneuil (Meunier from the Marne Valley), ensures balance and unctuous texture.
The Cellar Master adds an essential principle to the Charles style: the dimension of Time - his "fourth grape variety" - that is taken far beyond the 15-month norm of the region.
A deep golden hue.
Delicate vivacious and long-lasting bubbles are the result of a long and slow maturing process in chalk crayères (chalk cellars) that are part of the historical sites of the UNESCO’s world heritage list.
With 40% of reserve wines, the blend offers a complex, voluptuous nose with notes of freshly baked brioche and the richness of toasted notes and sun-drenched fruits - mango, apricot and greengage plum- along with a
touch of dried fruits, pistachio, and almond. The meticulous selection of crus ensures the delicious and sophisticated harmony of this champagne.
The texture is reminiscent of a crisp layer of nougatine on a velvety cream pastry filled with plump, red plums and ripe cherries. The reserve wines, some dating back more than 15 years, give the wine lushness. The depth
of the two-thousand-year-old chalk cellars where the wine matures offer a touch of praline along with glazed notes and vanilla.
Champagne & Sparkling Wines
The secret to Champagne bubbles comes from the addition of a special mixture of sugar and wine called the ‘liqueur d’expedition’. This is what makes the bubbles. Sparkling wines have bubbles and high acidity and range from white, rosé to red in colour. Sparkling wines have been long associated as a celebratory beverage, but actually match with a wide variety of foods.
Ice Cold (38-48 °F / 5-9 °C)
French Fries, Chili, Oysters, Salads, Fish Tacos, Salty Foods
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