• Country ranking ?

    1 291
  • Producer ranking ?

  • Decanting time

  • When to drink

    now to 2025
  • Food Pairing

    Grilled turbot, smoked salmon with fennel & fried scallop risotto

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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Charles Heidsieck Brut Reserve NV Now With a Dash of Oak

For the first time in more than 40 years the blend now contains 6% barrel fermented wine. Charles is believed to have converted to all Stainless steel in the 70’s. This latest release is based on the 2016 harvest, 54% from 2016 and 46% reserve wines. Some of these reserve wines are more than 20 years old and its these old reserves that only used in small amounts add much of the “Charles Character” we all know.

Why The Change?

During the last ten years, Charles Heidsieck sales have steadily grown, a result of the change of ownership when in 2011 Charles was acquired by the French entrepreneur Christopher Descours. He invested heavily in the brand, allowing Charles to buy more land, grapes and expand production and with this new impetus the sales in many markets around the globe started growing fast. When Cyril Brun took over as Chef de Cave in 2015 his early challenge was “how do you maintain growth while maintaining the Charles style.”

Cyril started experimenting with oak, a small amount of barrel fermented wine in a blend adds texture and has a similar effect in the finished champagne to that of older base wines. The main Charles recipe has not changed, 46% reserve wines, the only difference is the base year in the blend is younger than in the past and the “portion of oak” in the blend acts like a “component bridging“ from what used to be older to a younger base vintage. This is not the only change they’ve made with the latest release of the Brut Reserve NV. They are leading the transition to Mytik Diam cork closure in Champagne. This cork is made of 95% processed cork (the rest is acrylate and polyurethane). Diam technological corks do not have discs of natural cork glued to the top and bottom like technical corks but instead are made up of small pieces of granulated cork fused together. Diam treat their corks by extracting the volatile compounds of cork that can harm sparkling wine. Essentially, very hot and intensely pressurised carbon dioxide washes out all of the chemical impurities, including TCA. The cleaned cork is then mixed with microparticles that plug the minute air spaces between the fragments of cork and a binder to hold the cork together.

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The Story

IT IS WITH BRUT RÉSERVE that the House has expresses the quintessence of its style. Particularly recognisable, this cuvée is the fruit of a unique blend that can be summarised with one equation: 60/40/10.

COMPLEX, PROFOUND AND INDULGENT, the Charles Heidsieck Brut Réserve has taken its time and does not care who knows it. The House bottles each give important information on ageing with the specific the year the wine was placed to age in the chalk cellars as well as the year it was disgorged.


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Wine Information

Today, all the pieces in the Charles Heidsieck puzzle are finally finding their place. Rémy Cointreau acquired the house of Piper Heidsieck in 1990, and since then a merging of the two houses has taken place. The company is now P&C Heidsieck, with all vinification and cellaring taking place under the same roof by the same qualified hands.
And quite a winery it is. The companies left the crowded ancient cellars in the heart of Reims and moved to more spacious surroundings on the outskirts of the town in 2008. The new ultramodern design winery has all the latest winemaking equipment as well as fantastic touristic facilities.

However, nurturing two brands in one winery evidently poses some problems. At P&C Heidsieck differentiation is managed by separating the house styles and brand images. The flashy-red marketing driven brand Piper’s champagne is fresh, vibrant and easy to drink. The wines for the more restrained and classic Charles are rich and evolved, very much a crafted for the gastronomy.
When I visited the cellar at blending time, I was given an interesting tasting exercise. I sampled a dozen still wines from all three grape varieties and altering villages. My task was to decide whether the base wine should go to Charles of Piper depending on the style. The aspired styles for both houses became crystal-clear to me when I was picking structured wines for extended aging for Charles and lively fruit-forward samples for Piper.

The winemaking hands at P&C Heidsieck belong today to Régis Camus, who took over in 2002, when Daniel Thibault passed away unexpectedly. Fortunately, Camus had worked together with Thibault for years. Consequently, the change has not brought about drops in quality or alterations in style. Even though replacing someone as legendary as Thibault is not easy, Camus has shown his capabilities as a great blender especially via the steadily rising quality of Piper Heidsieck and the numerous trophies earned by Charles Heidsieck Brut Réserve and Brut Rosé.
The secret is out. If you have not yet encountered Charles Heidsieck, now is the time to get to know Charlie!

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Average Bottle Price


This data comes from the FINE Auction Index, a composite of average prices for wines sold at commercial auctions in 20 countries. The average prices from each year have been collected since 1990. This chart plots the index value of the average price of the wines.

Tasting note


Medium, Green-Yellow and Bright


Long, Lingering, Flavorful and Sharp


Toasty, Coffee, Creamy, Citrus, White fruits and Buttery


Intense, Complex, Ripe and Seductive




High in Acidity, Low alcohol content, Complex, Concentrated, Well-structured, Youthful, Medium-bodied, Refined, Fresh, Round and Dry


Impressive and Well-rounded

Written Notes

Bright yellow colour with discreet golden hue. Very refined yet expressive nose with fine Brioche, elegant fruit reminiscent of fresh apple and pear, greengage and lemon zest, hints of honeysuckle in the background. On the palate refined character with very good balance and length, fine minerality, hints of Brioche and fresh hazelnuts, good mousseux and creamy texture. 

  • 91p

Defined bubble stream. Light gold, in color. Cherry, red plum, citrus, apricot, nougat, almond, vanilla, cream, pastry, citrus peel, mineral. Rich, fresh, focused, brioche, on a lasting finish.

  • 92p

Light, green yellow colour. Fresh and complex nose with layers of green apples, touch of toastiness and brioche. Dry, crisp, and rich palate. Very citrussy long finish. Bit tight and reserved still. Benefits for 3-5 years ageing. Decant for 15 minutes if served now. JL 92p (Oct 2021)

  • 92p

From amongst the 60 crus selected to create this iconic wine, three form the stylistic pillars of the Brut Réserve: Oger (Chardonnay grand cru from the Côte des Blancs) gives it fleshy, generous notes; Ambonnay (Pinot Noir grand cru from the Montagne de Reims) synonymous with strength, structure and fruitiness; and finally Verneuil (Meunier from the Marne Valley), ensures balance and unctuous texture. EXCEPTIONAL MATURATION. The Cellar Master adds an essential principle to the “Charles style”: the dimension of Time - his “fourth grape variety” - that is taken far beyond the 15-month norm of the region.

A shimmering golden hue. Delicate, vivacious and long-lasting bubbles are the result of a long and slow maturing process in chalk crayères. With 40% of reserve wines, the blend offers a complex, voluptuous nose with notes of freshly baked brioche and the richness of toasted nuts and sun-drenched fruits - mango, apricot and greengage plum- along with a touch of dried fruits, pistachio and almond. The meticulous selection of crus ensures the delicious and sophisticated harmony of this champagne. The texture is reminiscent of a crisp layer of nougat on a velvety cream pastry filled with plump, red plums and ripe cherries. The reserve wines, some dating back more than 15 years, give the wine lushness. The depth of the two-thousand year old chalk cellars where the wine matures helps the cuvée develop a touch of praline along with confectionary notes and vanilla.

Base 2008. Made of ⅓ Chardonnay, ⅓ Pinot Meunier and ⅓ Pinot Noir with 40% reserve wines. Light golden color with tiny bubbles and nice mousse in the glas. Seductive nose of duck liver paté, crumble dough, redcurrant, ripe pear, figs, the smell of a walk in the forest, sea shells, sunflowers and green leaves. After a longer while in the glass you get that lovely vieux vin character of apple-fig syrup and warm woody spices. Keep in mind that this champagne has not seen any wood. It has a silky, smooth but refreshing mouthfeel. On the palate you get fresh blueberries, candied citrus, smoky tones with goose fat, caramel and lemon oil. On the mid palate you get toasty Chardonnay tones, dried fig and roasted almonds. You get the impression that you’re drinking a vintage Charles. The finish is very long with caramel, praliné, citrus and a lovely complex minerality. This is more than a luxury appetizer. Give it time to fully express itself. One of the best Charles Brut Reserve so far. (tasted June 2016)

  • 91p

Deep lemony colour. Fragrant and complex nose of vanilla, toasty and sweet fruitiness. Elegant palate with with toasty complexity and delicious pure fruit. Long linear and fine.

  • 91p
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Reims, Champagne

Drinking temperature


Other wines from this producer

Blanc de Blancs

Blanc de Millenaires Vinothèque

Blanc des Millénaires

Brut Millésimé

Champagne Charlie

Champagne Charlie Vinothèque

La Collection Crayères Millésime Brut

Rosé Millésime

Rosé Réserve

Rosé vintage


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Wine Moments

Here you can see wine moments from tastingbook users. or to see wine moments from your world.

 Edward Cuvée, Pro (Finland)  tasted  Brut Réserve NV (10's)  ( Charles Heidsieck )

"first part of the worlds best champagne 2013 selection."

9y 9m ago

 Edward Cuvée, Pro (Finland)  tasted  Brut Réserve NV (10's)  ( Charles Heidsieck )

"first part of the worlds best champagne 2013 selection."

9y 9m ago

 Edward Cuvée, Pro (Finland)  tasted  Brut Réserve NV (10's)  ( Charles Heidsieck )

"Sir Winston 96 :( Clos de Goisses 02 :)"

9y 11m ago

 Edward Cuvée, Pro (Finland)  tasted  Brut Réserve NV (10's)  ( Charles Heidsieck )

"Sir Winston 96 :( Clos de Goisses 02 :)"

9y 11m ago

 Edward Cuvée, Pro (Finland)  tasted  Brut Réserve NV (10's)  ( Charles Heidsieck )

"Krug 82 was superb in it's bubbles. 90 needs another five to eight years and it will reach even 98-99p."

10y 10d ago

 Edward Cuvée, Pro (Finland)  tasted  Brut Réserve NV (10's)  ( Charles Heidsieck )

"weekends wines. Comtes rosé 2000 superb and Mouton 78 fabulous "

10y 2m ago

 Edward Cuvée, Pro (Finland)  tasted  Brut Réserve NV (10's)  ( Charles Heidsieck )

"Good food and good company :)"

10y 3m ago

 Edward Cuvée, Pro (Finland)  tasted  Brut Réserve NV (10's)  ( Charles Heidsieck )

"Good champagne with a good dinner :P"

10y 3m ago

 Emma Kaukoranta, Pro (Finland)  tasted  Brut Réserve NV (10's)  ( Charles Heidsieck )

"Omnom... Holiday wines :)"

10y 9m ago

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