Features
Name:
Brut Réserve without case
Terrain:
calcareous and rich in gypsum, largely composed of calcite grains
Winery
Charles-Camille Heidsieck was born in 1822. This happy event took place 37 years after his great-uncle founded the Champagne Heidsieck et Cie House.
Little Charles grew up among'grapes, loved by his mother, Emilie Henriot, and his sisters, in a family governed by the traditions of Reims and Prussian rigor.
Educated, he stands out for his integrity and elegance.
Becoming twenty-nine, Charles took his destiny into his own hands and founded a Maison in his own image. His boldness, adventures and the fame of his wines would make him a legend of his time.
His distinctive aesthetic choices made the Maison unique and renowned among all, or as they used to say: Typiquement Charles.
Charles was the cornerstone of a distinguished lineage.
His ambitions served to guide his descendants throughout the centuries.
In 2011, the Descours family took over the Maison with the'goal of securing its international reputation.
Description
It is with BRUT RÉSERVE that the Maison has expressed the quintessence of its style. To be even more qualitative, the juices are exclusively first-pressed and the wine benefits from a slow and long maturation of 3 to 4 years, well beyond the norms of the region. Particularly recognizable, this cuvée is the fruit of a unique blend
Organoleptic characteristics:
Brut Réserve boasts a deep golden hue. Delicate, lively and persistent bubbles are the result of long, slow aging in chalk cellars.
Thanks to the 40% of reserve wines, the blend offers a complex, elegant and voluptuous nose with a touch of freshly baked brioche, rich toasty notes and sun-kissed fruit - mango, apricot and mirabelle plum - accented by dried fruit, pistachio and almond .
The texture is reminiscent of a crunchy layer of nougat on a velvety cream pastry, filled with plump red plums and ripe cherries.
Storage time:
0-4 years old
Vinification
First alcoholic fermentation in steel tanks and malolactic fermentation completely carried out, then refermentation in bottle according to the champenoise method
Acknowledgements
Robert Parker 92/100
James Suckling 92/100
Wine Spectator 91/100
Decanter 92/100
