Charles Heidsieck Réserve Half Bottle 375ml

- Class leading non-vintage Brut - Over 60 wines go into making this with 5-6 years average aging - Excellent with richer foods and really pimps out a party If you are beginning your champagne journey or you simply want to experience an excellent example of a Brut champagne, try this. Fresh grapefruit and yellow peach with some banana bread and spice. This is all about decadence and layers of flavour and complexity. Expect rich, ample flavours that leads to a round and generous palate with juicy acidity that lead to a moreish experience. Technical Notes Being an equal one-third of each variety and a blend of around 60 different vineyard parcels, this has 60% base wine from 2012 aged between 4-6 years and 40% reserve wines which is a 50-50 mix of pinot noir & chardonnay where the average age is 7-10 years. Dosage is slightly higher than most houses at just over 11 g/L. Watch the exclusive winemaker interview trailer below or full version here About the house What makes Charles Heidsieck such an excellent house? Well there are many avenue we can discuss, however, let's will focus on their unashamed pursuit of quality through long cellar ageing, a back catalogue of reserve wines in Solera and a multitude of vineyard sites to select across. They produce some 800,000 bottles a year, which is small on the grand scheme of champagne production. The Chef de Cave is Cyril Brun who has done a sterling job of crafting some extraordinary wines with finesse, power and maturity. According to our friend and colleague Tyson Stelzer, "The new Charles Heidsieck is built on deep, autumnal complexity, juxtaposed with vibrant energy and astonishing poise. Its cuvées have never looked finer." Tyson Stelzer - The Champagne Guide 2018-2019 Let's not forget they own 1 of the 5 UNESCO World Heritage listed Gallo-Roman cellars that are impressive as they are a prominent part of history. Food suggestion Charles Heidsieck has a strong suggestion of stone fruits, peach, apricot and such. A while ago the team came across a dish made by a reputable Melbourne chef, which is roast pork belly with quince aioli. This pairing would tie beautifully with the brut reserve.