Piper-Heidsieck

Essentiel Blanc de Noirs Bottle (0.75L) | Naked Bottle

Piper-Heidsieck Essentiel Blanc de Noirs is a dazzling, precise and crisp champagne. It unites Pinot Noir, the House’s historic grape variety, with Meunier in a delicate blend. The diversity of the terroirs from which the 10 selected crus are grown enhances the complexity of the black grape varieties in a fruity, elegant champagne. The blend of Pinot Noir and Meunier, grapes with black skins and white flesh, traditionally produces champagne wines with an assertive personality. Essentiel Blanc de Noirs is the first 100% VDC score, totally composed and interpreted by Émilien Boutillat, the House’s Chef de Caves since 2018. Its delicacy and freshness surprise while sublimating the texture and fruit of this blend.

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Since 1785, the House of Piper-Heidsieck has been revealing itself in the inventive blending and union of exceptional wines. This quest for excellence and open-mindedness is reflected in the entire range developed by its Chef de Caves, Emilien Boutillat, the guarantor of the House’s style. Certified B Corp since 2022, the House is resolutely committed to a fair and sustainable future.

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Cellaring: 2020.
Ageing on lees: 36 months minimum.
Disgorgement date: March 2023.
Ageing after disgorging: 6 months minimum.
Dosage: Extra-Brut (5g/L).
Alcohol content: 12% vol.

To the eye

A beautiful golden color.

On the nose

Essentiel Blanc de Noirs offers an organoleptic profile of great delicacy, dominated by freshness. The nose is marked by yellow fruits, evolving to red and black fruits, smoky notes and spicy hints of honey and paprika.

In the mouth

The palate is crisp and greedy, marked by citrus fruit and evolving on raspberry and myrtle leaves. The finish is elegant and taut, providing a delicate balance.

Food & champagne pairings

Its aromatic purity makes it an ideal champagne to accompany a meal. It goes perfectly with dishes combining land and sea. It is equally at home with fish and cold meats.
Finger food inspiration: Toast with fresh goat's cheese mousse and black radish.
Gastronomic recommendation: Fillet of sea bass with citrus fruits, Espelette pepper vegetables, creamy squid ink sauce.
Other Inspirations : Assiette de charcuterie fine Corse et pickles; Asperges vertes et blanches, jaune d'oeuf bio, émulsion aux agrumes; Nage de fraises et framboises aux épices douces.

Ideal operating temperature

8 to 10°C.

Potential of keeping

15 years or older.

Assembly :
80% Pinot Noir, 20% Meunier.

Vinification :
Terroir: 10 crus from the Montagne de Reims, the Marne Valley and the Côte des Bar.
Wine typicity: 100% of plots certified VDC.
Reserve wines: 0%.
Malolactic fermentation: 100% complete.

Dosage :
5 g/liter