{"id":2099,"date":"2019-11-18T09:00:49","date_gmt":"2019-11-17T20:00:49","guid":{"rendered":"https:\/\/grape-to-glass.com\/?page_id=2099"},"modified":"2022-11-19T17:43:05","modified_gmt":"2022-11-19T04:43:05","slug":"piper-heidsieck-essentiel-extra-brut-nv","status":"publish","type":"page","link":"https:\/\/grape-to-glass.com\/index.php\/piper-heidsieck-essentiel-extra-brut-nv\/","title":{"rendered":"…’Essentiel\u2019 Extra Brut NV"},"content":{"rendered":"\n\t

Piper-Heidsieck Cuv\u00e9e \u2018Essentiel\u2019 Extra Brut NV<\/h3>\nGrape Varietals:<\/strong> *50% Pinot Noir, 30% Pinot Meunier & 20% Chardonnay
\nGrowing Region:<\/strong> Reims – France
\nChef de Cave:<\/strong> R\u00e9gis Camus
\n5 Stars \u2605\u2605\u2605\u2605\u2605\nThe Cuv\u00e9e \u2018Essentiel\u2019 project started in 2008 – I caught up with R\u00e9gis in June the following year to do a vin-clair tasting. Where Camus explained the base wines that were crafted due to a market demand for something with less dosage, and in an extra brut style. R\u00e9gis has said on many occasions – this is a flagship wine for the Champagne House – with more age and less sweetness: what you have is the essence of the base wines and the house style.
\nTalking with R\u00e9gis in July of this year – \u201cI am proud of this Cuv\u00e9e ‘Essential\u2019 – it symbolises the essence of our Champagnes. The extended age and lower dosage in this wine is a pure expression of the Piper-Heidsieck style: a crisp, structured and ardent wine.\u201d
\nThis wine shows how far Piper-Heidsieck has come since the arrival of Regis in 1994. It illustrates their confidence in the bare bones that go into the base wine. As R\u00e9gis explains – \u201cIt is not something new, but something slightly more bare, slightly more authentic and therefore all the more compelling\u201d.
\nFor those who appreciate fresh, defined notes – \u2018Essentiel\u2019 is expressive of the \u2018zeitgeist\u2019. Today the majority of Champagne enthusiasts are wanting something simple, fresh, with an uncomplicated structure, character, and without over-powering intensity – voila. Essentiel is exactly the same base wine as the Piper-Heidsieck Brut NV, but with a further 12-18 months of lees ageing, and less dosage. The normal Brut NV has between 8-10g\/L dosage whereas \u2018Essentiel\u2019 has 5-6g\/L. The current release of \u2018Essentiel\u2019 is based mainly on the 2012 harvest and contains 15-20% reserve wines. Bottled in early 2013 to begin secondary fermentation and was disgorged in June 2017 – so just over 4 years on lees.
\nIt must be noted that not every bottle of Piper-Heidsieck Brut NV can become ‘Essentiel\u2019 – as this is a selection R\u00e9gis will make depending upon where in the cellar the bottles are stored – there are a few corners where things are just right, i.e. humidity and temperature. The style of Piper is renowned for freshness. Structure from Pinot Noir which makes up 50-55% of the blend, a citrus core provided by Chardonnay and lifted fruit notes from the Pinot Meunier and composed from up to 100 villages. \n\u2022 A wine with charm. Bright and inviting in the glass, with a well-defined aromatic purity showcasing citrus, white flesh pip-fruits, crisp-crunchy gold and green apples and blanched almonds. This \u2018Extra-Brut\u2019 style is vigorously ardent, crisp and firm but at the same time delicate across the palate. The lower dosage makes for a more food-friendly cuv\u00e9e that maintains the principles of the Champagne House in an elegant and refined way. The palate is vibrantly confident, showcasing those defined pip-fruit flavours plus highlighting a citrus core, morning crisp apples, cashew nuts and a salty dry breeze to finish.\n This Piper-Heidsieck Cuv\u00e9e ‘Essentiel\u2019 Extra Brut NV has 12% Alc.\/vol. Chill gently and serve in a generously curved flute or an aromatic wine glass at 8\u00b0- 10\u00b0C. \nA sophisticated wine to be enjoyed consciously and deliberately with a smile.<\/em>\n

<\/p>\n\nCELLARING POTENTIAL:
\nDrinking perfectly this season; plus will bring joy to your taste buds for another 5 – 6 years.
\n
\nFOOD PAIRING SUGGESTIONS:
\nPerfect wine pairing with oysters, scallops, crayfish, lobster, gravlax salad, seafood paella, Moroccan prawn & lemon couscous, also Lemon Meringue Pie and citrus sorbet – enjoy<\/em>.\n\t\t\t\t\"Regis-Image-01\"\n\t\t\t\t\n\t\t\t\t\"PDF-Icon-03\"\n\t\t\t\t<\/a>\n\t\t

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