Charles Heidsieck

Millésimé Brut Champagne Blend

9.3197 ratings
9.456 pro ratings
Montagne de Reims, Champagne, France
Champagne Blend
Squash & Root Vegetables, Meaty & Oily Fish, Shellfish, Crab & Lobster, Cake & Cream, Soft Cheese, Hard Cheese, Salads & Greens, Salami & Prosciutto, Pork, Fish, Chicken, Duck, Onion, Shallot, Garlic, Nuts & Seeds, Fruit & Berries, Beans & Peas, Exotic Spices, Turkey, Pungent Cheese, Shellfish, Oyster
Top Notes For
Conrad Green

Nice minerality. Quite high toned acid. Pretty fruit if a bit shrill. From mag

Nice minerality. Quite high toned acid. Pretty fruit if a bit shrill. From mag

Jul 8th, 2023
Conrad Green

Lime gold in color. Great acidity. Citrus and a warm toasty note. Very good balance

Lime gold in color. Great acidity. Citrus and a warm toasty note. Very good balance

May 8th, 2023
Eric Crane

Sommelier & Educator Empire Wine Distributors

9.7

Wow. Butterscotch and crushed hazelnuts.

Wow. Butterscotch and crushed hazelnuts.

Jan 1st, 2022
Shay A
9.5

This came from a special release called La Collection Crayeres Mis En Caves, where Charles Heidsieck released old non vintage champagnes dating back to 1990 and all the way through 2001, alongside a somewhat late disgorged release of their 2000 vintage (this bottle). I opened a bottle of the 2001 MEC (which is a base vintage of 2000) a few weeks ago and it was corked. Thankfully I got a spectacular experience with this 2000!

I was able to enjoy this next to a ‘96 Krug, 15 Henri Giraud and a few other great champagnes. Richly colored in the glass, almost gold like. Distinct aromatics of pencil shavings/sawmill dust, toffee, espresso, and lemon scone. Lots of depth and richness on the palate as expected, but it’s amazingly fresh. Nougat, more lemon pastry notes and plenty of creamy mousse at the finish. In fact, there were a lot of similarities to the ‘96 Krug, but less ginger and slightly less finesse driven. Absolutely delightful!

This came from a special release called La Collection Crayeres Mis En Caves, where Charles Heidsieck released old non vintage champagnes dating back to 1990 and all the way through 2001, alongside a somewhat late disgorged release of their 2000 vintage (this bottle). I opened a bottle of the 2001 MEC (which is a base vintage of 2000) a few weeks ago and it was corked. Thankfully I got a spectacular experience with this 2000!

I was able to enjoy this next to a ‘96 Krug, 15 Henri Giraud and a few other great champagnes. Richly colored in the glass, almost gold like. Distinct aromatics of pencil shavings/sawmill dust, toffee, espresso, and lemon scone. Lots of depth and richness on the palate as expected, but it’s amazingly fresh. Nougat, more lemon pastry notes and plenty of creamy mousse at the finish. In fact, there were a lot of similarities to the ‘96 Krug, but less ginger and slightly less finesse driven. Absolutely delightful!

Oct 30th, 2021
Cameron Parry

Strawberries and cream... texture for days.

Strawberries and cream... texture for days.

Nov 8th, 2020
Isaac Pirolo

Waiting until the game is over felt daunting.

Waiting until the game is over felt daunting.

Nov 2nd, 2017
Vanessa

Vanessa had this 3 months ago

Vanessa had this 3 months ago

1 person found it helpfulFeb 3rd, 2024
Emily Kresie-Harrington

2012 vintage. Full-bodied with chalk, stewed apple, cherry, honeycomb, poached pear, yellow flowers. Long finish and vinous. Storm is starting to roll in, wishing a good-bye and good riddance to 2021!

2012 vintage. Full-bodied with chalk, stewed apple, cherry, honeycomb, poached pear, yellow flowers. Long finish and vinous. Storm is starting to roll in, wishing a good-bye and good riddance to 2021!

1 person found it helpfulJan 1st, 2022
Jim Lindsay

Nice

Nice

Dec 8th, 2016
Jeremy Shanker

Sommelier at RN74

9.4

Magnum. Perfect combo of the youthful, lemon peel and yellow pear notes with those layers of nougaty deliciousness that come with age!

Magnum. Perfect combo of the youthful, lemon peel and yellow pear notes with those layers of nougaty deliciousness that come with age!

May 25th, 2016