{"id":245,"date":"2019-07-12T14:00:29","date_gmt":"2019-07-12T14:00:29","guid":{"rendered":"https:\/\/grape-to-glass.com\/?page_id=245"},"modified":"2026-02-11T11:57:19","modified_gmt":"2026-02-10T22:57:19","slug":"piper-heidsieck-champagne-vin-clair-2019","status":"publish","type":"page","link":"https:\/\/grape-to-glass.com\/index.php\/piper-heidsieck-champagne-vin-clair-2019\/","title":{"rendered":"Piper-Heidsieck – respecting the past, to move forward…"},"content":{"rendered":"\n\tIn July of 2019 – I had the pleasure to be invited to spend some quality time with \u00c9milien Boutillat – who in October 2018 became the new\u00a0\u2018Chef de Cave \/ Cellar Master\u2019<\/em>\u00a0at the Champagne House of Piper-Heidsieck. As \u00c9milien had only joined Piper-Heidsieck 9 months prior – and not long after my last visit & vin clair tasting with R\u00e9gis Camus and the team. It was important and perfect timing before the next harvest, for me to come back to meet with \u00c9milien and talk, taste through the past cuv\u00e9es.\nPiper-Heidsieck is the most awarded Champagne House of the century*, renowned for the quality of its wines, thanks to the inspiration and expertise of R\u00e9gis Camus. Whom \u00c9milien has replaced as\u00a0chef de cave<\/em> for the Piper-Heidsieck range.
\nIt must be noted that R\u00e9gis is still a key part of this family business – hard not to be – when you have been named \u2018Sparkling Winemaker of the Year\u2019<\/em>\u00a08 times since the beginning of the century. R\u00e9gis is in charge of Champagne Rare, the top cuv\u00e9e at the Champagne House – and which is now a brand on its own – *(that is another story, which will follow).<\/em>
\nSo after arriving in Reims at the winery and catching up with long-time friends – it was time mid-morning to disgorge a historical catalogue of Piper-Heidsieck Cuv\u00e9e Brut NV wines. Which were still resting on their lees *(i.e. with no dosage, no added sugar)<\/em>\u00a0– so as to look at vintage differences and cepage\u00a0(varietal mix)<\/em>\u00a0– along with the reserve wine percentage adjustments – all designed to achieve the characteristics and personality of this radiant non-vintage cuv\u00e9e. The tasting allowed for better understanding, but most importantly a respect for the past and only then can we know how to move forward with the Cuv\u00e9e Brut NV.\n\t\t\t\t\"Piper-Heidsieck-Vin-Clair-Image-02\"\n\tWe tasted 8 different cuv\u00e9e base wines – dating from the 1999 vintage through to the current release – which has a base wine cuv\u00e9e from 2016. Even though around the globe Piper-Heidsieck Cuv\u00e9e Brut NV is typically opened and enjoyed within 9-12 months after disgorgement – showcasing the youthfully personality of this cuv\u00e9e. Going back through the vintages we can see the style and signature that has made this cuv\u00e9e so much in demand and acclaimed around the world. *(above: chef de cave \u00c9milien Boutillat)<\/em>
\nThen after talking through and understanding the nuances of each season and blend – it was time to look at the new cuv\u00e9e for the 2019 assemblage (with a 2018 base)<\/em>\u00a0and the subtle details that make Piper-Heidsieck. I will be back next year to taste the progress of the bottle development – but I can say with confidence the future is exciting.
\nIt must be said that this is not the normal experience or tasting one has when you are invited to the Champagne House of Piper-Heidsieck. I am extremely honoured to have this relationship – this was an incredibly insightful experience & opportunity for us both, great to be able to share my knowledge with \u00c9milien – and after tasting the new\u00a0assemblage\u00a0– the future of the Piper-Heidsieck Cuv\u00e9e Brut NV is extremely vibrant & positive.
\nThe Piper-Heidsieck Cuv\u00e9e Brut NV is sourced from 100 crus – it is always interesting to taste wines from a single crus or plot because they express\u00a0that\u00a0unique place. This allows the winemaking team at Piper-Heidsieck to be able to build such great blends where the characteristics of a grape varietal and its place of origin are complemented and balanced with those of another, creating harmony. After vinification the blending process focuses on finding the right combinations to achieve the standards and the house style created by R\u00e9gis – and making something that is greater than the individual parts involved.\n\t\t\t\t\"Piper-Heidsieck-Vin-Clair-Image-03\"\n\tThis is the skill and focus of the chef de cave, while always looking for balance at each stage of tasting. The reserve wines used for crafting the Piper-Heidsieck Cuv\u00e9e Brut NV – without giving too much away, are relatively young & vibrant – with an average age of 4 years. This is to ensure the house style, which is characterised by freshness, elegance and finesse. So for \u00c9milien and the team, the challenge is how to best build the future for Piper-Heidsieck – while respecting the past.
\nNext on the schedule – we took some time to taste the Piper-Heidsieck\u00a0‘Essentiel’<\/em> range – tasting the current release alongside the next base wines, plus we looked at the age development of the same cuv\u00e9e in magnum. Which is so important to understand, as today so many top wine-bars, restaurants and hotels are serving Champagne from magnums, especially with large groups for consistency – and for the freshness that wine enthusiasts are looking for and enjoying from the larger 1500ml bottle.
\n
\nUntil we look at the wines again\u2026 – a huge thank you to my good friend Catherine Curie – *(Ambassador for Piper-Heidsieck & Champagne Rare)<\/em>\u00a0– for sorting out my schedule to make this happen – and to Emilien for his incredible dynamic, engaging personality and passion for wine and Piper-Heidsieck Champagne – until next time –\u00a0‘sip, savour & share the journey…’
\n<\/em>
\nPiper-Heidsieck Champagnes are available in New Zealand and around the world from quality wine retailers and restaurants.
\nVisit their website – Piper-Heidsieck Champagne<\/strong><\/a>\n

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