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PRECISE - ACCOMPLISHED - BALANCED
Essentiel is a multi-vintage cuvée born from a blend of 3 grape varieties. Its balance and freshness, accompanied by a beautiful structure, make this Extra-Brut the very essence of the style of the House.
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.
Pale gold color. Piper-Heidsieck Vintage 2014 is a fine, bright and intense vintage.
The nose is fine with aromas of orange blossom, apricot, citrus, yellow fruit and toasted almond.
The palate is fresh and round, with notes of tangerine, lime and licorice, mineral, strong and intense with long persistence. The palate also reveals aromas of tangerine, lime zest and licorice.
Discover the DNA of this wine
Côte des Blancs,
Montagne de Reims and Sézannais
Piper-Heidsieck works with exceptional vintages mainly located in the Montagne de Reims and Côte des Bar areas, and maintains a privileged relationship with its winegrowing partners, most of whom are independent.
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.
Between Champagne and its dish
This champagne brings out the best in refined, flavorful cuisine. For starters, opt for scallops, lentils and smoked hay emulsion.
This Vintage 2014 champagne is ideal when paired with a filet of beef en croûte and foie gras sauce, or a Risotto with fresh truffles.
When it comes to cheese, opt for a 36-month Comté or a Brie with truffles to accompany this Vintage 2014 from the Champagne house Piper-Heidsieck.
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."