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Charles Heidsieck's Rosé Réserve is a full-bodied, gourmet cuvée distinguished by over 36 months' cellar ageing. It is a champagne with a powdery pink color and coppery highlights. Its bubbles are fine and numerous.
The experts' opinion /
Discover the rating
the structure of this Champagne
Harmonious balance between the various components of acidity.
Supple, easy-drinking champagne, the acidity doesn't clash with the palate.
Generous champagne with great intensity.
Long on the palate
Champagne aromas linger on the palate.
To the eye
A sophisticated powdery pink hue, with luminous hints of rosehip. A fine, delicate effervescence, thanks to extended maturation beyond 48 months.
A tender, complex nose, with initial aromas reminiscent of homemade strawberry jam blended with the fruitiness of vine peach. Warm, melting notes of gingerbread.
Assertive, greedy and fleshy, the palate evokes strawberry, raspberry and blackberry sabayon, as well as the creaminess of whipped cream.
Discover the DNA of this wine
Montagne de Reims, Côte des Blancs, Vallée de la Marne
About this house
The brand of an elegant gentleman entrepreneur, determined to reinvent himself A taste for excellence, audacity and witty elegance: this daring, very French harmony is the trademark of Charles-Camille Heidsieck himself, the "aupanache" founder of his House. At the age of 29, Charles-Camille Heidsieck founded his own Champagne House. Pragmatic, he concentrated on the wine-making and maturing processes. In 1852, Charles Heidsieck left for America. The man knew how to make a place for himself in the very closed circle of American elites. Much appreciated, he even earned the nickname " Champagne Charlie".
The Perfect Pairing
Champagne and food
This cuvée Rosé Réserve is a perfect match for Bologna Mortadella; pork filet mignon; duck breast lacquered with honey and figs
It also goes very well with a brioche perdue with mango coulis
Chef JEAN-DENIS RIEUBLAND.
"Bringing the highest level of gastronomy to Royal Champagne, preserving French savoir-faire while infusing a contemporary touch, and constantly honoring the noblest products."
With their shared ambition for excellence, Meilleur Ouvrier de France chef Jean-Denis Rieubland and Maison Charles Heidsieck cellar master Cyril Brun had no trouble putting together magnificent food & champagne combinations in an exceptional signature menu. The finesse of the modern dishes combines perfectly with the bold spirit of the Champagne house, "l'Esprit Charles", embodied in every Charles Heidsieck cuvée.
From the same house
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