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Charles Heidsieck Champagne Charlie 1982 (EN) 1,5L Vins rares
Champagne Charlie is an open door to a man's history and a part of history. Of course, the legend of Champagne Charlie evokes the soul of an entrepreneur, gentleman and inventor who left behind a new way of thinking. Free and inspired, he touched those left behind enough so his descendants dedicate a cuvée to his name and nickname. Maison Charles Heidseick, in the spirit of Charlie, is inviting us all to celebrate time through emotion, friendship and lasting ideals. Time gives depth to happiness.
€2,299.00
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Expert opinion
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Presentation
Taste
Originality
Quality/Price
The Structure
Discover the structure of this Champagne
Freshness
Harmonious balance between the various components of acidity.
Roundness
Supple, easy-drinking champagne, the acidity doesn't clash with the palate.
Power
Generous champagne with great intensity.
Long on the palate
Champagne aromas linger on the palate.
Tasting
To the eye
A warm golden color with fine, energetic bubbles.
Nose
Opens with notes of candied citrus, roasted hazelnut and mocha, followed by minerality. Finally, more exotic notes of grapefruit and ginger add freshness.
Palate
The acidity of the vintage brings a surprising freshness to the palate. Notes of mint and eucalyptus are disconcerting on the palate. Notes of mocha and toasted bread arrive like a second curtain raiser. A zesty character reminiscent of blood orange finishes the whole nicely.
Composition
Discover the DNA of this wine
Terroirs
Nothing predestined 1981 to produce top-quality champagnes: first of all, the vines suffered the consequences of 1980's severe weather conditions. Spring frosts destroyed a quarter of the potential harvest. The decisive flowering period, meanwhile, went rather badly, resulting in a very small harvest at the end of September, averaging 4,300 kg/ha. Forty years later, they reveal their full potential in our champagnes, making 1981 a vintage both beautiful and rare.
About this house
In 1867, Charles Heidsieck acquired forty-seven chalk pits dating back to the 2nd century, more than eight kilometers of underground galleries dug right into the chalk rock, thirty meters below ground. Thanks to the constant temperature, time does its work here. They house several million bottles, which patiently rest to perfect their maturation for a minimum of four years... sometimes more than forty.
L'Accord Parfait
Between Champagne and its dish
Input
The aromatic richness and texture of this vintage champagne make it an ideal match for abalone in parsley sauce
Dishes
This 1982 cuvée Champagne Charlie is a perfect match for cheeses (aged Morbier, 18-month Salers, Saint-Nectaire, Stilton).
Chef's word
Arnaud Tabarec, restaurant chef at the prestigious Five Seas Hotel in Cannes, has chosen to combine the sweetness of mackerel with the enveloping character of the EssentielBlanc de Blancscuvée... He recommends a Maquereau cuit au sel, brûlé sur un galet niçois, bonito broth with parsley condiment and caviar from France
"This dish retraces my journey. Mackerel from Brittany, where I'm from, parsley purée from Burgundy, where I grew up, local Nice pebbles, heated in the oven and used as a baking tray, with a hint of iodine, not forgetting bonito from Asia, a region of the world I'm particularly fond of."
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