Charles Heidsieck Brut Millesime 2008

Description

Charles Heidsieck Brut Millesime

Charles Heidsieck Brut Millesime is golden in appearance, on the nose the aromas are autumnal and warm with notes of praline and lightly toasted hazelnuts. The palate is rich, as would be expected from a warm and generous vintage, with intense notes of dried apricots, dates and figs. Full bodied and layered, and lasting on the finish.

Charles Heidsieck is one of the most admired Champagne houses thanks to the unrivalled and consistently high quality of its wines. The current range is one of the most awarded collections of wines in the world. The intricacies of the champagnes’ complex make-up have been perfected over the years by one of the most celebrated winemaking teams in Champagne – between three winemakers they have been awarded ‘Sparkling Winemaker of the Year’ at the International Wine Challenge fifteen times. This winemaking legacy, paired with the house’s flamboyant history since its foundation in 1851 by the man who would become known as ‘Champagne Charlie’, makes it a unique offering from Champagne: a house with great, hand-crafted wines, heritage and proven quality.

This millésime was composed of 11 crus, including the vineyards that form the corner stones of the house style – Oger, Avize, Vertus and Cramant for Chardonnay, and Pinot Noir from Mailly and Ambonnay.

The 2008 vintage was well-balanced with a mild winter followed by some periods of rain at the beginning of spring. During flowering a bitterly cold period in the middle of June threatened the vines, however this fortunately had no impact on the quality of the fruit. Ideal weather during the harvest ensured the grapes were very healthy. Following a series of unusual years, the 2008 harvest returned to the norm of the Champagne region.

After the first fermentation in stainless-steel vats, the wines were racked to separate the lees and then underwent malolactic fermentation to soften the natural acidity and improve texture. After blending the two varieties, the cuvée was bottled and yeast added for second fermentation. The bottles were placed in the cellars in spring 2009, and remained ageing on lees for ten years. After disgorgement and dosage of 8g/l, the wine was aged for a further six months before release.

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Charles Heidsieck Brut Millesime – Hay Wines

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