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Discover the note
Discover 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
Attractive gold color with green highlights, dotted with clean, dynamic bubbles.
The nose opens with intense notes of ripe fruit, toast and smoke. With swirling, the fruitiness takes on a fleshier dimension, with notes of apricot and vine peach. This aromatic concentration, linked to the few weeks of heatwave, evokes the summer sun.
On the palate
The attack is chiselled and taut. The creamy texture, crisp fruitiness and spicy notes (cinnamon, licorice, pepper) are characteristic of the house style.
Discover the DNA of this wine
THE YEAR 2013 IN CHAMPAGNE
A short heatwave, but with profound effects on the wines. Some are quick to compare this vintage with such anthology years as 1995 and 2003. Following a very cold winter and spring with no major frost impact, the short-lived heatwave temperatures in summer led to a phenolic ripening that, while late, was well above average. In fact, very autumnal conditions at the end of ripening postponed picking until mid-September and even early October in some areas, an exceptionally late date for contemporary Champagne. Some welcome rains during the harvest came just in time to balance out this intense ripening. The juices are therefore characterized by their fleshy, structured dimension.
About this house
The House of an elegant gentleman entrepreneur, determined to reinvent himself A taste for excellence, boldness andwitty elegance - this daring, very French harmony is the hallmark 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".
Between Champagne and its dish
Charles Heidsieck's 2012 vintage is the perfect accompaniment to smoked poultry breast, roast monkfish with Serrano sausage and oyster mushrooms
For dessert, accompany this vintage with a mille-feuilles with salted butter caramel and roasted hazelnut chips
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.