# Brut Millésimé (2006)

- **Producer:** Charles Heidsieck
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €120
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, pear, stone fruit, lemon, grapefruit, biscuit, bread, toast, butter, vanilla, dried apricot, honey, almond, hazelnut, brioche

## About this wine

Charles Heidsieck is one of the most historic and respected Champagne houses, founded in 1851 by Charles-Camille Heidsieck, a visionary who was the first to export Champagne to the United States. The house is renowned for its exceptional cellars, a UNESCO World Heritage site, which are ancient Gallo-Roman chalk quarries offering ideal conditions for aging. The Brut Millésimé is a prestigious vintage cuvée, produced only in exceptional years when the grapes reach their peak potential. This particular vintage, 2006, is a testament to the house's commitment to quality and its ability to capture the essence of a specific harvest. The blend balances the richness of Pinot Noir with the finesse of Chardonnay, reflecting the terroir of the Champagne region.

## Interesting facts

- Charles Heidsieck's cellars are ancient Gallo-Roman chalk quarries, dating back to the 3rd century.
- The house was founded by Charles-Camille Heidsieck, a pioneer who traveled extensively, including to the USA, to promote Champagne.
- This vintage Champagne is aged for a minimum of 10 years on its lees in the cellars.
- The 2006 vintage in Champagne was characterized by a warm summer, leading to ripe fruit.

## Food pairing

This vintage Champagne, with its complex structure, fine mousse, and notes of brioche and ripe fruit, pairs beautifully with rich seafood and poultry dishes. The wine's acidity cuts through the richness of butter sauces and creamy textures, while its complexity complements the subtle sweetness of scallops and lobster. The yeasty, toasty notes from extended lees aging harmonize with truffle and aged cheese, creating a sophisticated gastronomic experience. It requires dishes that can stand up to its intensity without overwhelming its delicate nuances.

## Wine making process

The 2006 Charles Heidsieck Brut Millésimé is crafted using a blend of Chardonnay and Pinot Noir grapes, sourced from the finest crus of the Champagne region. The grapes are hand-harvested at optimal ripeness. Fermentation takes place in stainless steel tanks to preserve freshness and precision. The wine then undergoes a secondary fermentation and aging on its lees in the house's historic chalk cellars for an extended period of 10 years before disgorgement. This long aging process is crucial for developing the wine's intricate autolytic aromas and fine mousse. The dosage is Brut (6 g/L), added before final corking.