Charles Heidsieck Brut Reserve NV, 75 cl

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Charles Heidsieck Brut Reserve NV, 75 cl

Charles Heidsieck Brut Reserve NV, 75 cl

RRP: £99
Price: £9.9
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Curiosity: ask questions, challenge the answers, go deeper in understanding the impact of every action. This process is actually much more complicated than the production of their vintage Champagne, although this is still selected from 60 separate possible crus, achieving a majestic complexity. The vintage champagnes are aged for three to ten years before release, and can of course age comfortably for many years thereafter. The following year, he made the daring move of abandoning the Champagne-loving countries of Europe and testing the waters in the USA, where he was one of the first to introduce Champagne successfully. His vivacious personality earned him a great popularity and he famously became known as ‘Champagne Charlie’. After an eventful few years – during which time he was imprisoned in Louisiana on suspicion of being a spy during the Civil War, and was eventually freed by President Lincoln himself – he returned to settle in Champagne.

His showmanship and the quality of his wines earned him royal warrants from many of the royal and imperial families of the time. Champagne Charlie’ is not just an expression, it’s the name of a man who has been forgotten.” Stephen Leroux

Cyril Brun, chef de cave, Champagne Charles Heidsieck

In 1982, Joseph Henriot's (1936-2015) biographical adventure " Champagne Charlie" was published in France The non-vintage Champagne is made with painstaking attention to detail. 60% of the blend is wine vinified that year (using an equal split of the three main Champagne grapes; chardonnay, pinot noir and pinot meunier) and the remaining 40% is a blend of reserve wines – a mixture of chardonnay and pinot noir ranging from between five and 20 years old. There are over 400 to choose from – more than most other Champagne houses – and once the team has decided on the blend, the wine is aged for a minimum of 3 years. Cyril Brun has been chef de cave here since 2015 having spent 15 years at Veuve Clicquot. We’ve really put all our treasures into these new bottles. From a wine perspective, we like to think we’ve really pushed the boundaries. Wine connoisseurs might have been expecting us to produce a vintage wine because some previous ‘Charlie’ wines were vintages, but in increasing the reserve content the result is something very distinctive.” Weather: The 2012 weather has been hallmarked by many as very challenging but has created some stunning Champagne. Relatively low yields due to various weather conditions throughout the year. The winter months brought some frosts and hail which damaged the early stages of bud burst. Much of August was very wet and the year was saved as the sun came out in September and rescued the vintage. Most 2012 have a great balance with purity of fruit and chalky minerality and with the potential to rival the 2002 and 2008's.

Vineyards: 100% Grand & Premier Cru | Chardonnay: Ay, Oger, Vertus, Chouilly, Ludes, Cuis | Pinot Noir: Ambonnay, Tauxieres, Avenay The first glass will be iced green tea, but the second could be a crisp glass of Riesling or Sauvignon blancThis article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Typically, champagne houses use maybe 15 or 20 per cent reserve wines,” explains Leroux. “When you produce a wine every year from the new harvest the challenge [for a champagne brand] is to create something that has a consistent style and taste, so when you use reserve wines you can do that more easily. There’s only one or two champagne houses that can do that.

Daniel Thibault - 1975 to 2002 brought us Champagne Charlie with the 1979, followed by a 1981, 1982, 1983, and 1985 and the mis en cave labelling concept & introduced 40% reserve wines as being a new average! Much of what we see today with Collection Crayeres, the recent releases of old vintages of the 80's and 90's give us a glimpse into the genius of this man; champagnes that are gorgeous four to five decades after the harvest. Non Vintage Judges’ Selection – Sparkling (Traditional Method) · The TEXSOM International Wine Awards The company was prominent internationally when Charles-Camille managed it, as it was under five more generations, including being a market leader in the USA through Prohibition. But through the post-war period up until the late 1980s, the company slowly lost a lot of business,” says Leroux.Cyril Brun - April 2015 to April 2023 Cyril re-engineered & re-launched Champagne Charlie some 37 years after its initial launch and shifted the blend of Brut Reserve to using a touch of oak which allowed CH to continue with its growth plans. Charles-Camille took after his father, Charles-Henri, a champagne merchant who, in 1811, rode into Moscow on a white stallion ahead of Napoleon’s army ready to sell his sparkling wine to whichever side ended up winning the impending battle. The launch or relaunch of a new wine is exciting: it will happen in a few years with Champagne Charlie. Having spent the first three decades of life as a well-to-do man-about-town – specifically the champagne capital, Reims – in 1851 he launched his own business with big ambitions. The following year – the year he turned 30 – he became one of the first sparkling wine-makers to sell into the US, the bottles he landed there, after an arduous trans-Atlantic crossing by sail, helping to establish the country as the world’s biggest champagne market (as of 2021). Thierry Roset - 2012 to 2014 Recruited by Daniel Thibault in 1988 as his deputy and in 2003 after Daniel passed away he became a full time member of Regis's winemaking team leading to him creating the “new Charles style” from 2007. His last "big task" was to oversee the smooth transition in winemaking when ownership shifted from Remy Cointreau to the EPI Group.

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