Charles Heidsieck Champagne Charlie 1985
Vintage Sparkling Wine from Champagne, France
A beautiful, sustained golden tint. A bouquet of dried flowers, then more powerful notes of candied fruit and dried apricots. Notes of almonds, hazelnuts and rich fruit on the palate. This is a warm wine, quite powerful but well balanced, which has matured well over the years.
Wine Enthusiast - "Medium-bodied with a silky mouthfeel, there’s a distinct meatiness, or nuttiness, dominating the palate, plus candied apricot and peach flavors. The wine finishes medium-long with mushroom notes. Chalk and biscuit aromas are wide and deep. Still a vibrant wine; 55% Chardonnay, 45% Pinot Noir, with consistent bead. Lovely, and at its peak. "
Wine & Spirits - "The scent of freshly turned chalk soil forms the core of this wine, as if smelling fossils of oyster shells. It feels powerful and dynamic, fully mature but still holding a lively edge of youth that makes the superrich flavors a little wild. A satisfying older Champagne to enjoy with plump, wood-roasted oysters or braised veal."
Wine Spectator - "A rich, sumptuous bubbly, subtle in flavor and seemlngly losing some steam. Yet remains bright, evoking coffee, candied citrus and hazelnut flavors, with a fine, crisp finish. Drink now. 5,000 cases made."
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Charles Heidsieck Winery
From the very start, the wines of Charles Heidsieck managed to seduce the royal courts of Europe. Today, the House’s wines are awarded the highest accolades by professional juries across the world. The quantity of medals and trophies regularly earned by Charles Heidsieck is simply extraordinary. The winemaking team has been awarded the “Winemaker of the Year” trophy nine times by the UK International Wine Challenge.
Régis Camus joined Charles Heidsieck in 1994 and has been the head winemaker of the House since 2002. This meticulous and passionate professional likes to keep an eye on everything: the state of the vineyards, the selection of the grapes, their pressing and their vinification, cru by cru, in individual vats. His mission is to perpetuate the Charles Heidsieck style, reflecting the richness of the Champagne region. View all Charles Heidsieck Wines
About ChampagneView a map of Champagne wineries Champagne is both a region and a method. The wines come from the northernmost vineyards in France and the name conjures an image like no other can. An 18th Century Benedictine monk named Dom Perignon is said to be the first to blend both varietals and vintages, making good wines not only great, but also special and unique to their winemaker. Today, nearly 75% of Champagne produced is non-vintage and made up by a blend of several years' harvests.
All Champagnes must be made by a strictly controlled process called "Méthode Champenoise." The grapes are pressed and fermented for the first time. The blending phase follows and the wine is bottled and temporarily capped. Then comes the second fermentation, a blend of sugar and yeast is added and, this time, the carbon dioxide is kept inside the bottle. This process leaves a great deal of sediment that is extracted through a process of "racking" or "riddling." The bottles are progressively turned upside down until all the sediment is collected in the neck. The necks are then frozen and the sediment is "disgorged." After this phase, the winemaker may decide to add sugar to sweeten the wine. Finally the wine is corked. Some wines move through this process in a couple of months, while others are aged after the riddling phase to build greater complexity and depth.
Champagnes range from dry, "Brut," to slightly sweet, "Demi-Sec." Pinot Noir and Chardonnay grapes are used in Champagne blends, but "Blancs de Noirs" is made entirely of Pinot Noir and "Blancs de Blanc" is made from only Chardonnay grapes. The high acidity achieved by the northern location is crucial to the balance and structure of these wines.
Not every year is a "vintage" declared. In years when it is not, the wines are blended with the produce from other years to create the non-vintage blend, the house style that remains constant from year to year. But in a great vintage year, champagne houses will bottle by itself the unblended year's produce, and use other portions as "reserve" wines to supplement and enrich the non-vintage blend. A vintage champagne can age quite gracefully, and gain complexity just like any other great still wine.
Mild cheeses like gruyere and shellfish pair nicely with Champagne. Also, oysters and Champagne is a popular combination. A full-flavored vintage Champagne can go with almost any meal.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
Customer ReviewsSign In to Add Your Review4.54.5 out of 5 stars
3 ratings, 1 with reviewCabFrancGuy - Franklin, TN39/8/2012Bergsund - Belvedere Tiburon, CA53/23/2011mxpbuy - Los Angeles, CA511/21/2007This Champagne has green apples on the nose and a hint of straw. On the palate the green apples are well blended and balanced with a hint of lemon and other citrus, some straw and pinch of nutmeg. The wine also has a touch of creaminess to it. Wonderfully fine bead that is still going strong. The color is not that dark and has a long way to go before it turns golden with age. This wine should keep in its current top form for at least another 3 to 4 years.