Charles Heidsieck 1995 Blanc des Millenaires
Charles Heidsieck 2006 Blanc des Millenaires
Charles Heidsieck 1981 la Collection Crayeres Magnum
Thanks to Daniel Thibault, Charles Heidsieck is now one of the finest Champagne houses. For many years, the Brut Reserve was the best standard cuvée. However, the costs of the enormous effort Thibault introduced are so high that they no longer use it in standard non-vintage cuvées. As a result, we have become very selective in our purchases.
Daniel had a unique vision: He saw Champagne as a great white wine. It should have the body and opulence of a great Burgundy chardonnay, but complemented by the minerality and freshness of Champagne. Daniel strove for the quintessence of richness and finesse. His creation, Blanc des Millenaires, realized this vision. Vintage Champagnes, and earlier, the Brut Reserve, are also characterized by this style.
Achieving this goal requires great patience. Heidsieck's lees age for an extremely long time. The Blanc des Millenaires sometimes spent 20 years on the lees before the aromas of ripe lemon, vanilla, and toasted bread developed. But the selection of base wines for the cuvée is also important. Daniel also uses wines from the best part of Vertus, which borders Le Mesnil, because he loves the citrus aromas of this terroir. The yeast composition also plays a role.
Daniel Thibault became chef de cellar in 1976, when Heidsieck still belonged to the Henriots. He received support from the Cointreau Group in 1985, when Charles Heidsieck was sold. Since 1994, his friend Regis Camus has been assisting him. Regis spends a lot of time in the vineyards, optimizing the work of the winemakers from whom the grapes are purchased. After Daniel's death in 2002, Regis continued his work. Cyril Brun was also able to continue the work, but eventually left the house because he did not support the more commercial style, which is reflected in the shortened lees ageing and the reduction in reserve wines.