2006 | Charles Heidsieck | Rose Millesime (Magnum)

The 2006 vintage is highly fragrant, with aromas of strawberry jam and candied fruit, mingled with perfumes of mild spices such as cinnamon, honey and cardamom. On the palate, the silky, voluptuous texture is reminiscent of fig tart and pastries. Spiced notes unfold with a warm, well-rounded finish, underlined by notes of tea and red berries.

Reviews:

• John Gilman: The color is quite a light salmon and the bouquet is flat out stunning, jumping from the glass in an exuberant blend of fraises du bois, white cherries, a complex base of chalky soil tones, brioche, a whisper of fresh nutmeg, dried rose petals and a bit of smokiness on the breeze in the upper register. On the palate the wine is pure, full-bodied, crisp and utterly refined, with a great core, elegant mousse, exemplary focus and grip and a very long, complex and vibrant finish.

• James Suckling: Some riper and extremely creamy red cherry and strawberry fruits on the nose, with vanillin and plenty of pastry, too. The palate has an assertive, fleshy and expressive texture. Poached strawberries and peaches hold long with a gently tart pink grapefruit kick.

Producer Information

Charles Heidsieck is a prestigious Champagne producer. Its house style is structured and creamy, with a high proportion of reserve wine used in the Brut NV. Charles Heidsieck uses the three main Champagne grapes; Pinot Noir, Chardonnay and Pinot Meunier, in the wines, and the grapes of which are now sourced from more than 200 growers throughout Champagne. The house began in 1851 when its eponymous founder – the original "Champagne Charlie" – went into business for himself. Rather than investing in vineyards, Heidsieck invested in underground chalk cellars based in the center of Reims. The cellars, which are still part of the house today, are 60 feet (18m) below ground and have a constant temperature and humidity – they have been used to age wines for nearly 150 years. The cellars were less than 330 feet (100m) away from the German front line during the First World War and managed to survive, even though 80 percent of Reims was destroyed. In 1852, Charles Heidsieck left France for America, a market that was so far untouched by Champagne. He found great success there and was seen as not only an ambassador for Champagne but for France as a whole. Today, Champagne Charles Heidsieck is a premium producer of sparkling wines. The house produces both classic brut and rosé non-vintage wines, both of which are aged for three years, around 20 months longer than is legally required for non-vintage champagnes. There are also a range of vintage expressions in the portfolio.

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