Charles Heidsieck was born in 1822, into the then famous Champagne House of Piper-Heidsieck. He used both his winegrowing and business experience – and no little ambition and set up his own house in Reims in 1851, named not unsurprisingly after himself!
A year later, having found success in Europe, Charles took the bold decision to travel to the USA. He was one of the first to introduce Champagne successfully to this country and his vivacious, rather dandy personality, gained him notoriety and most importantly following – he famously became known as ‘Champagne Charlie’. He even ended up being imprisoned in Louisiana on suspicion of being a spy during the Civil War, but was eventually freed by President Lincoln himself and then returned to settle in Champagne.
Based in Reims, Charles Heidsieck own (or buy grapes from) 120 different vineyards. With such a wide scope in the region to select fruit, this Champagne House has unrivalled access to the best vineyards and collection of reserve wine in Champagne. It is the blending of different ‘terroirs’ and reserve wines which is the key to the character, quality and success of Charles Heidsieck.
In modern times it was Daniel Thibault’s obsessive focus on quality that came to define them as such a reputable house. Tragically, Daniel died in 2002 and was succeeded by his highly talented and equally focused assistant Régis Camus along with Chef de Cave Thierry Roset. The current Chef de Cave is Cyril Brun. Between them they have won the ‘Sparkling Winemaker of the Year’ at the International Wine Challenge an unrivaled 13 times. Charles Heidsieck famously age their wines for a minimum of 3 years – usually nearer to 4 – to achieve greater depth and complexity required for the house style.
41% Chardonnay, 41% Pinot Noir, 18% Meunier.
This blend consists of 40% reserve wines – held back from previous vintages – of up to 10 years of age, sourced from over 60 different vineyard sites. The specific mix of grape varieties is integral to the finished product, each varietal bringing in important elements: Chardonnay for its texture, floral notes and ageing ability; Pinot Noir for its power, vinosity and aromatics; and Pinot Meunier for its texture and red fruit character. The wine is aged for a minimum of 40 months on lees.
A Champagne style with rare richness, comparable to a white Burgundy. Consequently a great match for food. Ideal with shellfish and bisque soup and even standing up to veal, pheasant or guinea fowl. The slightly gentler bubbles accentuate the pleasure of this Champagne with food.
Suitable for vegans and vegetarians.
In the Press
Silver – Decanter World Wine Awards 2021
Silver – International Wine Challenge 2021
Gold – International Wine Challenge 2019
Non Vintage Champagne Trophy – International Wine Challenge 2018