The name Charles Heidsieck stands for one of the most colourful figures in the history of champagne, as Charles Heidsieck, known as Champagne Charlie in the USA, was one of the most important ambassadors of French sparkling wine worldwide from the mid-19th century.
Born in Westphalia, he founded his house in 1851 and was one of the first to sell his wines in the USA. He triggered a real Champagne boom there with his suave European bon vivant style and supplied both the northern and southern states with his products, sometimes by stealth. He was similarly successful in Europe, especially in England and Belgium, and left behind one of the most important champagne brands of the time at the beginning of the 20th century.
The fact that wine critic Tom Stevenson recently re-evaluated his list of the best champagne houses in favour of Charles Heidsieck is just one of many awards that the house has received in recent years for its outstanding work. Fine Champagne Magazine has also paid tribute to the house, placing Heidsieck's champagnes in first place in four categories.
The wine magazine Vinum named Charles Heidsieck Champagne Producer of the Year 2015. Over the past two decades - and no fewer than twelve times in these 20 years - the cellar masters at Charles Heidsieck have been honoured with the prestigious title of "Best Sparkling Wine Producer of the Year" at the London International Wine Challenge. It is thanks to the current owners, the Descours family, and the brilliant cellar masters Thierry Roset, Cyril Brun and the current cellar master Elise Losfelt, who have managed to create an incomparable style based on the best grapes and a lot of time in the cellar.
Réserve champagne
In addition to the iconic „Blanc de Millénaires“, it is the Réserve champagnes that are particularly popular. The „Rosé Réserve“ is a blend of Pinot Noir, Pinot Meunier, Chardonnay and 20% Réserve wines with an average age of five years. The „Brut Réserve“ is a blend of no less than 60 réserve wines from the Pinot Noir, Pinot Meunier and Chardonnay grape varieties. The grapes from each parcel are pressed separately for each grape variety, with only the juice from the first pressing being used. After tirage, the champagnes mature for at least four years, but usually longer, in the impressive chalk cellars 30 metres below the surface.
© Images: Champagne Charles Heidsieck, Leo Ginailhac
