The House of Charles Heidsieck is reviving an old savoir-faire: making non-sparkling white wine.
Cellar master Cyril Brun came up with the idea during the 2016 harvest, when the house bought 350 Burgundy barrels, 3 to 4 years old, and it was during the 2017 harvest that the idea came to fruition. The quality of the Chardonnays, combined with the vinification in wood, promised great things.
Cyril Brun selected four terroirs: Vertus, Oger, Villers-Marmery and Montgueux. A choice based above all on the notion of pleasure, explains the cellar master.
Through these 4 bottles, each terroir asserts its personality. Vertus stands out for its minerality and smoothness. The wine reveals buttery, pastry notes, then turns to fruitier aromas as the minutes go by. The palate retains a lovely tension.
Oger will assert itself through warmer, richer notes. The wine is fleshy, but the minerality of the terroir is never far away, and we soon find a touch of acidity reminiscent of English sweets. A wonderfully balanced wine.
The terroir of the village of Villers-Marmery offers a different side to Chardonnay. The wine is precise and taut, with lovely floral notes and a touch of citrus. On the palate, the wine is full-bodied and expressive. A complete, balanced wine.
Finally, the village of Montgueux, nicknamed the Montrachet of Champagne, offers yet another perception. This is a more evolved, richer wine. The texture on the palate is full and ample, and some may even see a nod to neighboring Burgundy. It's an unctuous, generous wine, always supported by a beautiful tension.
A boxed set of 4 bottles to explore Champagne and all its nuances.
