Charles Heidsieck Champagne

I was fortunate to attend the launch of the Charles Heidsieck range in Australia. Recently under new ownership this champagne house is determined to restamp its mark on the champagne drinking public.
Starting from the Brut reserve which combines 60% of current year wine with 40% older vintages (average age of 10 years). A great starting point with touches of brioche, apricot and vanilla.
All the "Charles" champagnes are warm and creamy, which I find refreshing compared to some of the ultra acidic champagnes.
Then onto the Rose' Riserva and vintage 1999. Very popular and delightful drinking.
The pick for me, although unfortunately the most expensive, was the Blanc des Millenaires 1995. Sensational. Creamy, yeast made from 100% chardonnay. A luminous gold colour, floral with dried flowers, a touch of spice, white pepper, almonds and ginger.
If you like champagne (and who doesn't) then "Charles" is well worth seeking out.
Original Post
I'm confused.

The sale was in 2011. Are you saying the wines you tasted were influenced by the 2011 sale?

Thank you for your post and comments, and put me in the camp of hoping the new owners do not screw up the wines or the pricing of Charles Heidsieck wines.
quote:
Originally posted by nose:
Blanc des Millenaires 1995.

A teriffic bottle of Champagne

If you like champagne (and who doesn't)

I'm amazed how many people I run across who say that they don't like Champagne. Typically when I ask them the last one they tried, they either can't remember or mention something insipid (often not even Champagne). I usually make it a point to attempt a conversion at this point. Been successful many times. Cool

PH

quote:
Originally posted by PurpleHaze:
quote:
Originally posted by nose:
Blanc des Millenaires 1995.

A teriffic bottle of Champagne

If you like champagne (and who doesn't)

I'm amazed how many so called wine people I run across who say that they don't like Champagne. Typically when I ask them the last one they tried, they either can't remember or mention something insipid (often not even Champagne). I usually make it a point to attempt a conversion at this point. Been successful many times. Cool

PH

quote:
Originally posted by Winetex:
Funny how that happens. Cool


We need to hook you. I keep telling Vino Bevo when we have dinner that we must reach out to you and D.

I told VB you are the Pied Piper of Austin wine+dining. I will make it a point on my next visit.

Be well.

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