COLOUR
White
TYPE
Sparkling
VINTAGE
2006
GRAPE
Chardonnay, Pinot Noir
PRODUCER
Charles Heidsieck
REGION
Champagne
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Charles Heidsieck is one of the most historic and respected Champagne houses, founded in 1851 by Charles-Camille Heidsieck, a visionary who was the first to export Champagne to the United States. The house is renowned for its exceptional cellars, a UNESCO World Heritage site, which are ancient Gallo-Roman chalk quarries offering ideal conditions for aging. The Brut Millésimé is a prestigious vintage cuvée, produced only in exceptional years when the grapes reach their peak potential. This particular vintage, 2006, is a testament to the house's commitment to quality and its ability to capture the essence of a specific harvest. The blend balances the richness of Pinot Noir with the finesse of Chardonnay, reflecting the terroir of the Champagne region.
ALCOHOL
12.0%
AVG. PRICE
€120
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
8-10°C
INTERESTING FACTS
Fact 01
Charles Heidsieck's cellars are ancient Gallo-Roman chalk quarries, dating back to the 3rd century.
Fact 02
The house was founded by Charles-Camille Heidsieck, a pioneer who traveled extensively, including to the USA, to promote Champagne.
Fact 03
This vintage Champagne is aged for a minimum of 10 years on its lees in the cellars.
Fact 04
The 2006 vintage in Champagne was characterized by a warm summer, leading to ripe fruit.
FOOD PAIRING
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WINE MAKING PROCESS
The 2006 Charles Heidsieck Brut Millésimé is crafted using a blend of Chardonnay and Pinot Noir grapes, sourced from the finest crus of the Champagne region. The grapes are hand-harvested at optimal ripeness. Fermentation takes place in stainless steel tanks to preserve freshness and precision. The wine then undergoes a secondary fermentation and aging on its lees in the house's historic chalk cellars for an extended period of 10 years before disgorgement. This long aging process is crucial for developing the wine's intricate autolytic aromas and fine mousse. The dosage is Brut (6 g/L), added before final corking.
