{"id":2395,"date":"2018-02-25T09:00:17","date_gmt":"2018-02-24T20:00:17","guid":{"rendered":"https:\/\/grape-to-glass.com\/?page_id=2395"},"modified":"2024-09-17T18:50:22","modified_gmt":"2024-09-17T06:50:22","slug":"charles-heidsieck-vintage-rose-06","status":"publish","type":"page","link":"https:\/\/grape-to-glass.com\/index.php\/charles-heidsieck-vintage-rose-06\/","title":{"rendered":"rich depth of character"},"content":{"rendered":"\n\t

Charles Heidsieck Ros\u00e9 Vintage 2006<\/h3>\nGrape Varietals:<\/strong> 63% Pinot Noir\u2019s & 37% Chardonnay
\nGrowing Region:<\/strong> Crus across Champagne – France
\nChef de Cave:<\/strong> Cyril Brun – *(May 2015 – March 2023)
\n5 Stars \u2605\u2605\u2605\u2605\u2605\n In 2006 the growing conditions across France and in Champagne were challenging to say the least. But it is during these extremes that gives chef-de-cave R\u00e9gis Camus the opportunity, when the vines respond as they did in 2006, the ingredients to craft something special. I was in France during that testing vintage and in 2016 was invited to Reims to taste this Vintage Ros\u00e9 with the newly appointed chef-de-cave Cyril Brun – *(who joined in May 2015).
\nAs I have heard from R\u00e9gis on several occasions and again during this tasting with Cyril – \u201cDiscovering it is not simple… the wine shows itself to those who understand it\u201d. So, please allow me to explain, so you too can discover and enjoy.
\nFor only the second time in the history of the House of Charles Heidsieck – the chef-de-cave decided to disgorge the 2006 Vintage Ros\u00e9 before the next vintage ros\u00e9 planned, which was the 2005. A decision justified by the consummate style of the 2006.
\nThe first Vintage Ros\u00e9 since 1999 – the fruit for this 2006 Vintage Ros\u00e9 was carefully selected from 15 of the 320 crus across Champagne – they include: Oger, Mesnil-sur-Oger, Cramant and Vertus for the Chardonnay; Avenay, Louvois, Tauxi\u00e8res Ambonnay and A\u00ff for the Pinot Noir. The aromatic harmony of the red wines from Bouzy, Ambonnay, Verzenay, Hautvillers and Les Riceys complete this vintage ros\u00e9 blend. The 2006 Vintage Ros\u00e9 Champagne was disgorged just before Christmas in 2014. \n\u2605 <\/strong>As you pour and the bubbles gracefully disperse, a beautiful pale pink glow will fill your glass with amber glints enhanced by a fine perlage and incomparable finesse. This 2006 Vintage Ros\u00e9 Champagne is invitingly perfumed, the confident aroma immediately announces a powerful, well-structured wine. The Pinots Noir components which were vinified into the still red wine, makes up 8% of the final blend, give the wine a vibrant note of homemade strawberry jam, candied fruits mingled with mild spices of cinnamon, cardamom and honey-nut praline.
\nOn your palate a sensory journey reveals an engaging sensation of vibrant red fruits. This ros\u00e9 is characterised by a silky texture reminiscent of creamy red fruit pastries. Then those spice notes perfectly entwined come into play. The finish is generous and round, marked by notes of blackberry tea, red cherries, dried cranberries and a hint of fresh figs. The lengthy finish underlines the great complexity, purity and finesse of this 2006 Vintage Ros\u00e9.\nThis Charles Heidsieck Ros\u00e9 Vintage 2006 has 12% Alc.\/vol. Chill gently and serve in a generously shaped flute or aromatic wine glass at 9\u00b0- 11\u00b0C. \n Vintage Ros\u00e9 with perfect balance, freshness and rich depth of character. <\/em>\n

<\/p>\nCELLARING POTENTIAL:
\n Drinking perfectly this season; and will age, hold well for another 6 – 8 years.
\n
\nFOOD PAIRING SUGGESTIONS:
\n Perfect wine pairing with crayfish or lobster, sushi & sashimi, grilled salmon, seared tuna, seafood paella, slow roasted stuffed red-peppers, and red fruit dessert pastries – enjoy<\/em>.\nAlways drink responsibly.<\/em>\n

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