Charles Heidsieck

Millésime 2012 | Magnum 150cl - Wooden case

Description

The 2012 vintage of Charles Heidsieck champagne is a classic from the house, combining depth, aromatic intensity, and salty freshness. Made exclusively from ten Grands and Premiers Crus, this cuvée expresses the character of a difficult year, transformed into one of the finest Champagne vintages. Presented in a magnum in its wooden case, this champagne is intended for both fine dining and extended aging.

The production of Charles Heidsieck's 2012 Vintage Champagne

Charles Heidsieck, a house founded in 1851, is renowned for its champagnes suitable for aging and their aromatic precision. The 2012 Vintage illustrates this expertise by magnifying grapes selected from ten Grands and Premiers Crus:

• Montagne de Reims: Verzy, Verzy, Ambonnay, Ludes, Tauxières, Avenay.
• Côte des Blancs: Oger, Chouilly, Cuis, Vertus.
• Marne Valley: Aÿ.

The blend combines:

• 60% Pinot Noir, for power, structure, and depth.
• 40% Chardonnay, for elegance, freshness, and precision.

Vinification

This champagne has been aged for over 6 years on lees in the house's historic chalk cellars. The dosage of 8 g/L makes it a balanced Brut, highlighting its richness and aromatic complexity without altering its freshness. This long maturation reveals a wine with good aging potential, capable of evolving harmoniously over a decade or more.

The 2012 vintage in Champagne

The year 2012 was marked by extreme weather conditions: hail, mildew, spring frost, torrential rains, and water stress. Yields were reduced by nearly 30%. But then a miracle occurred: the sunny summer allowed for slow and steady ripening, resulting in concentrated grapes, rich in sugars and with balanced acidity. The result: a "classic" vintage in the noble sense of the term, often compared to legendary years such as 1990 or 1996.

For Charles Heidsieck, 2012 is a vintage made for aging, already seductive in its intensity and promising a bright future.

Tasting notes

• Color

  The Charles Heidsieck 2012 vintage reveals a pale yellow-gold color, brilliant and animated by a fine, lively effervescence.

• Nose

  The initial nose is reserved, revealing toasted, smoky, and licorice notes that evoke the minerality of its terroir. With aeration, ripe and indulgent fruit aromas emerge: apricot, sloe, quince, fresh almond, with an exotic touch of blueberry.

• Palate

  The attack is mineral and taut, carried by a dazzling freshness. The mid-palate reveals flavors of quince, vine peach, and vanilla. The finish is firm and persistent, marked by a crisp structure and a gastronomic length.

The advantages of magnums

The magnum, with a capacity of 1.5 L, is equivalent to two standard 75 cl bottles. It can serve around 12 flutes. Beyond its conviviality, it is recognized as the ideal format for aging champagne: the ratio between volume and cork surface slows down the evolution of the wine, ensuring longer storage and increased complexity. Serving champagne in magnums is also synonymous with prestige and sharing, and is particularly appreciated on special occasions.

Serving suggestions

Appetizers

• Smoked eel
• Smoked scamorza cheese
• Parmesan puff pastries

Main dishes

• Grilled poultry with chicory sauce
• Lobster roasted in lightly salted butter
• Veal fillet with morel mushrooms

Desserts

• Mirabelle plum tart
• Poached peaches with vanilla
• Quince and almond crumble

Storage and serving tips

Storing this champagne

The magnum with case should be stored horizontally in a dark, cool place at a stable temperature of 10 to 12°C. The case protects the wine from light and makes it ideal for presentation on special occasions.

Aging potential

The 2012 Charles Heidsieck Vintage is made for aging. It can be enjoyed today, but its aging potential is estimated at 15 to 20 years in magnum, thanks to its balance between richness and acidity.

Serving suggestions

Serve this champagne between 9 and 11°C in large tulip glasses or white wine glasses to enjoy its full aromatic complexity. Serving it in a magnum adds a spectacular and convivial dimension to the tasting experience.