Piper-Heidsieck Brut  Hors-Série 1982

Hors-Série 1982 (EN)

0,75L  Vins rares


Hors-Série 1982 is a reinterpretation of Piper-Heidsieck Brut Sauvage 1982, the mythical 1990s cuvée from our Maison.


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Expert opinion

Discover the note





The Structure

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.


The texture is round and structured, with great finesse and a long, refreshing finish.

This Cuvée Essentiel has a precise profile, and its aroma expresses itself on greedy notes of plum, brioche, grapefruit and quince compote, then evolves towards fragrances of honey and grilled almonds.


Discover the DNA of this wine


1982 was a providential year in terms of both quality and quantity. Clement weather encouraged harmonious flowering of the vines in spring. During the hot, dry summer, the grapes enjoyed optimal growth. Beneficial rainfall favored the final stage of ripening. After two years of poor harvests, the harvest, which began on September 17, 1982, was generous. The vintage, which promised to be spirited and promising, turned out to be historic in structure, elegance and finesse.

Champagne House Piper-Heidsieck

About this house

Born of a meeting, it is above all an eternal love story: the one that will forever unite a Champenoise, Agathe Pertois, and Florens-Louis Heidsieck. The spirited, ambitious young German wanted to create a cuvée worthy of a queen, which he did in 1785, placing his champagne at the feet of Marie-Antoinette.

Two centuries later, history continues and one of the most prestigious champagne brands continues to strengthen its legend. Committed to biodiversity, this ancient Champagne House has been VDC and HVE certified since 2015.

L'Accord Parfait

Between Champagne and its dish

Champagne Aperitif Plate


Ideal with shellfish, such as Brittany blue lobster, and fish such as turbot or monkfish caviar flavored with coriander.

Champagne dinner plate


This cuvée would also go very well with a pan-fried fillet of sole, a two-lemon sauce and Tonka beans.

Champagne cheese plate


It will sublimate a fresh goat cheese matured with rosemary and a fine touch of honey.

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 Essentiel Blanc de Blancs cuvée... 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."

From the same house

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