About Me


Gavin Hubble - (BSc & Post Grad. Business Marketing) - I started working in the wine industry over 23 years ago in New Zealand. Working in; wine retail, sales, wine production, label & packaging design, marketing, wine buying, consulting and wine education. I am responsible for the Brand Health of 60+ wine brands distributed here in New Zealand. Wine Brands from New Zealand, Australia, France, Italy, Spain, Portugal, Chile and Argentina. I work closely with the Trade Industry - (Retail Stores & Restaurants) introducing, educating and positioning exciting and unique brands to wine enthusiasts all over the world.

Sunday, December 30, 2012

Charles Heidsieck Brut Reserve NV

Grape Varieties: 34% Pinot Noir, 33% Chardonnay, 33% Pinot Meunier
 
Growing Region: Reims, France
 
Chief Winemaker: Regis Camus
 
TROPHY - Decanter World Wine Awards 2012
 
TASTING NOTE:
Charles Heidsieck is one of the great names of Champagne and produces some of the finest of all Champagne. Even though Thierry Roset is now the new Chef de Cave, and is working closely with Regis Camus - this particular cuvee was crafted by Regis and his relentless pursuit of quality. The base wines are made from a selection of the best vineyards of the region. Charles Heidsieck benefit from the largest collection of reserve wines in Champagne - building an exceptional relationship with the most experienced growers across the entire region, and can draw on a rich palette of crus - from 60 specific sites across the Champagne appellation.
After the first fermentation in stainless steel, each tank undergoes malolactic fermentation to soften the natural acidity. This unique blend is made up of an astounding 40% reserve wines (the maximum permitted) with an average age of 10 years. The blend is then bottled, selected yeast added to begin the second fermentation, then placed in the cellar at a temperature of about 10°C. In order to achieve the depth and complexity required by the house style, Charles Heidsieck age their Non-Vintage champagne for three years before disgorging, then kept another three to six months before they are ready to be enjoyed.
As you pour, your flute will fill with a luminous pale gold hue and a fine and graceful bead. On the nose a hint of crisp pastry, notes of cocoa, praline and fresh almonds, a delicious sensation of richness, voluptuousness and with hazelnut cream characters. Fresh notes of aromatic herbs just picked - such as dill or tarragon enhance the pastry impression. Experience a fully developed wine that is remarkably smooth and generous on the palate. Three years of maturation have given body and substance. As the wine opens up, it is full and intense with notes of warm bread blending harmoniously with subtle notes of ginger and coriander that linger on the finish. Dosage is 11.2g/l - chill and serve at 8-10°C.
 
CELLARING POTENTIAL:
Drinking perfectly well this summer; and over the next 4-5 years.
 
SUGGESTED FOOD MATCHES:
Perfect wine match with hors d'oeuvres, fish and white meat dishes and fresh cheese cake, enjoy.
 
Respected by “those in the know”.
 
      
 

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