Champagne PIPER-HEIDSIECK Vintage 2014 Bottle (0.75L) | Naked Bottle

Piper-Heidsieck Vintage 2014 is a refined and intense champagne, a stunning expression of a brilliant vintage. “Vintage 2014 expresses a perfect balance between spicy, warm aromas and remarkable freshness on the palate,” Emilien Boutillat, Cellar Master at Piper-Heidsieck.

For which moment ? : For a dinner, For an aperitif or a party

48,00 

Paiement en plusieurs fois avec Alma
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Description

Since 1785, Piper-Heidsieck has been revealing itself in the inventiveness of blending and combining exceptional wines. A quest for excellence and an open-mindedness that are reflected throughout the wines elaborated by its Cellar Master, Emilien Boutillat, the authentic guardian of the House’s style.

The Piper-Heidsieck Vintage 2014 cuvée, made from Pinot Noir and Chardonnay grapes, mostly from Grands Crus and Premiers Crus, is magnified by aging on lees for more than 5 years.

 

 

Tasting notes

A beautiful golden colour, crystal clear.

On the nose, its aroma is expressed on orange blossom, apricots, brioche and grilled almonds notes.

The palate also reveals fresh and suave aromas, with notes of tangerine, lime peel and licorice.

Food pairings

The Piper-Heidsieck vintage sublimates a refined cuisine with tasty and assertive flavors. Gastronomic recommendations by Benjamin Gilles, Cooking Chef of the Piper-Heidsieck house: crab cake, shell, crayfish, creamy celery, melon shavings, coppa brunoise. Additional inspirations: Creamy Chaource, Vitello Tonnato, Perfect egg and black radish shavings.

Ideal serving temperature : 10-12°C.

Technical sheet

Blend : Pinot Noir (55%), Chardonnay (45%).

Vinification : 19 crus of which 87% are Grands & Premiers crus. Ageing on lees : 5 years minimum. Ageing after disgorging: 12 months minimum. Dosage : Brut (7g/L). Alcoholic strength : 12% vol. Pressing : slow and qualitative pressing near the vineyards, juice splitting Disgorging : static clarification of the juice. Alcoholic fermentation : 100% thermo-regulated stainless steel tanks, use of selected yeasts. Malolactic fermentation : 100% carried out. Sustainable winemaking: limited use of oenological inputs (especially sulfites).

Ageing potential : 15 years or more.

Dosage : 7 g/litre

Characteristics2014

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