10€ discount with the code "BIENVENUE" (for a purchase of 80€ or more)
The Brut Réserve Charles Heidsieck is a fine, elegant, mineral champagne, but with great complexity and gourmandise. It's a cuvée that's equally at home at the table or as an aperitif.
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
A deep, golden color marked by a fine, orchestrated, persistent effervescence, the fruit of slow, long maturation in pigeonholes.
On the nose
The 50% reserve wines give an elegant nose of freshly baked brioche, roasted notes and ripe, sun-kissed fruit - mango, apricot, mirabelle plum - as well as dried fruit, pistachio and almond.
On the palate
The texture evokes the crunch of a layer of nougatine on a melting cream, with fleshy fruits such as plums and cherries. Creaminess is provided by a selection of reserve wines. The finish reveals amber and vanilla notes and a touch of praline.
Discover the DNA of this wine
THREE FOUNDING CRUS, ESSENTIAL TO THE CHARLES SIGNATURE
VERNEUIL: (Meunier de la Vallée de la Marne), ensures its balance and smooth texture.
BLENDING: 40% Pinot Noir, 40% Chardonnay and 20% Meunier.
VINIFICATION: Cru by cru, grape by grape, in stainless-steel vats; 5-10% undergrowth, vinified in old Burgundy oak barrels.
About this house
The Champagne House of an elegant gentleman entrepreneur, determined to reinvent himself A taste for excellence, audacity and witty 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 Brut Réserve cuvée is a perfect match for spicy lamb fillet, smoked salmon tartar, monkfish with porcini mushrooms and chanterelle mushrooms
It also goes very well with a mirabelle plum muffin
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.