Average rating 4.9/5 stars across all Google and external reviews
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Bought directly from Charles Heidsieck's UK agent Liberty Wines, the bottles are stored in bond at London City Bond Eton Park, in ideal conditions at a constant 13°C. For same-day deliveries, small quantities are kept in our office cellar, where the temperature is maintained between 11–13°C. We source all our bottles directly from the Maison or their official UK office, eliminating the risk of poor storage. This is crucial, as champagne quality is highly sensitive to heat: temperatures above 18°C accelerate maturity significantly, which compromises quality.
We have this same champagne in stock in another base vintage here.
Of the three Champagne houses named Heidsieck - all originating from families once related - Charles is the smallest and arguably, the best. Established in 1851 by the nephew of Piper-Heidsieck's owner, Charles Heidsieck himself was the original 'Champagne Charlie'. In 2011 both Charles Heidsieck and Piper-Heidsieck were bought by EPI Group headed by Christopher Descours, he has provided significant finance for both Houses allowing them to grow their vineyard holdings, grape purchasing and production. Today, production occurs alongside sister company Piper-Heidsieck in an ultra-modern functional wine-making facility on the southern outskirts of Reims. The Charles Heidsieck Cellars are a Unesco World Heritage site and comprise more than eight kilometres of chalk tunnels interlinking forty seven subterranean cathedrals called Crayères, reaching 30 metres high and believed to have been dug out in the 3rd century.
Charles Heidsieck Rose NV is created from 80% of the year's wines, composed of equal portions of Meunier, Chardonnay and Pinot Noir, while the 20% of reserve wines are made up of 50% Pinot Noir and 50% Chardonnay. Each are vinified cru by cru, varietal by varietal, in stainless steel vats. To ensure the ideal balance of freshness and elegance on one hand and structure and complexity on the other, the Cellar Master bides by a House principle, intentionally selecting reserve wines that are younger than those of the Brut Reserve. The red reserve wines, from leading Pinot Noir terroirs, date from up to 5 years before the last harvest. Just 5% of red wine is added to bring the colour and a tiny hint of red wine fruit character.
We are currently selling Charles Heidsieck Brut Réserve NV based on 2018 harvest, 80% of the blend is from 2018 and 20% are reserve wines, older wines held back for blending into future non-vintage blends. 2018 was a strong year in champagne with well balanced fruit forward wines and a hint of the delicious spicy red fruit from the addition of 5% red wine for the that fruit and hint of colour.
Weather: The 2018 year started cold particularly February with some snowfall. By April the sunshine emerged leading to flowering at the end of May, some 10 days ahead of the 10 year average. Summer was hot and mostly dry with harvest starting on 20th August and lasted some 4 weeks. The lower night time temperatures during summer helped preserve the grapes natural acidity. In general all grapes performed well, with lots of forward fruit and most champagne will have ok acidity, not racy, not soft. Becoming a new benchmark for the Champagne region in terms of the heat, drought and sunshine levels!
Technical Information:
Vineyards: 100% Grand & Premier Cru | 60 Crus | Chardonnay: Oger | Pinot Noir: Ambonnay | Meunier: Verneuil
Grape Varieties: 36% Chardonnay, 36% Pinot Noir, 28% Meunier
Reserve Wine: 20%
Red Wine: 5% - grapes from Ambonnay & Les Riceys Base Vintage: 2018
Disgorged: 2022
Lees Ageing: 2 years
Dosage: 10 g/l
Cork: Mytik Diam Technological
Drink: Now to 2030
Tasting Note: A powdery pink with luminous glints of rose. A subtle, yet complex nose reveals initial fragrances of strawberries mixed with peaches and warm notes of gingerbread. A deep mouthfeel bursting with raspberry and blackberry. A superb NV Rose!
Of the three Champagne houses named Heidsieck - all originating from families once related - Charles is the smallest and arguably, the best. Established in 1851 by the nephew of Piper-Heidsieck's owner, Charles Heidsieck himself was the original 'Champagne Charlie'. He gained the nickname during his travels around America in the mid-19th Century - a country whose introduction to Champagne is credited to Charles. In 1976 the hugely under-forming Charles business was bought by Joseph Henriot of Champagne Henriot, the same year he installed his chef de cave, Daniel Thibault who within three years had created Champagne Charlie with in inaugural 1979 vintage, followed by 1981, 1982, 1983, and 1985. For nine years Charles Heidseick thrived again, however, in 1985 Rémy Cointreau, purchased Charles and during the next 25 years the focus was shifted away from prestige cuvee champagne because Krug was also in the same ownership. It took until 2011 before Charles was again loved, when Charles Heidsieck and Piper-Heidsieck were bought by Christopher Descours of EPI Group. His vision saw investment for growth in vineyard holdings, grape purchasing and production. After decades of decline the brands are again growing with quality now back at the top of their agenda. Today, the wines are made alongside sister company Piper-Heidsieck in an ultra-modern wine-making facility on the outskirts of Reims.
Charles Heidsieck champagnes have a rich history of being served at various infamous events; it was the chosen Champagne of the European royalty in the late 1800s; a photograph from Robert Falcon Scott's fated expedition to Antarctica shows the party drinking Charles Heidsieck at their Christmas dinner; in 1977 the house produced a special vintage for the Silver Jubilee of Queen Elizabeth II and in 1981 a 'Royal Wedding Cuvée' was served to celebrate the marriage of Prince Charles and Princess Diana.
Cellar Master: Emilien Erard
Winery Location: Reims | Champagne, France
Champagne Region: Montagne de Reims
Annual Production (bottles): 1,800,000
Chef de Cave History at Champagne Charles Heidsieck:
Emilien Erard - 1st July 2025 to current
Emilien Erard is an accomplished oenologist with a deep-rooted passion for Champagne. A key figure within the EPI group since 2018, he joined as head of tank room in the joint Charles & Piper winery. In 2022, he was appointed to manage the wineries own vineyards and Vineyard Relations Manager to over see their many grape growers. Emilien’s career also includes significant experience at Champagne Ayala and Palmer & Co
Elise Losfelt - March 2023 to June 2025
Arriving in March 2023, Elise Losfelt had joined the house of Charles Heidsieck in Reims after more than ten years at Moet and Chandon, alongside Benoît Gouez. Her appointment marked an important milestone in the history of Charles Heidsieck, following the departure of Cyril Brun, who she worked alongside on the 2022 wines to ensure a smooth transition in the house style. After the tragic loss of her husband in 2024 Elise has decided to move back closer to her family in the south of France and joins the family winery in Montpellier in summer 2025.
Cyril Brun - April 2015 to April 2023
Cyril re-engineered & re-launched Champagne Charlie some 37 years after its initial launch and shifted the blend of Brut Reserve to using a touch of oak which allowed CH to continue with its growth plans. In 2023 Cyril moved to Trentino in Italy taking over as chef de cave at Ferrari Trento
Thierry Roset - 2011 to 2014
Recruited by Daniel Thibault in 1988 as his deputy and in 2003 after Daniel passed away he became a full time member of Regis's winemaking team leading to him creating the “new Charles style” from 2007. His last "big task" was to oversee the smooth transition in winemaking when ownership shifted from Remy Cointreau to the EPI Group. Previously he had also worked for both Moet & Chandon and Louis Roederer. He died suddenly on 5th October 2014.
Regis Camus - Chef de Cave 2002 to 2011
Regis began at Charles Heidsieck in 1995 where he was assistant to Daniel Thibault and won 8-times "Sparkling Winemaker of the Year" 2004, 2007-2013 International Wine Challenge. After Daniel died in 2002 Regis was promoted to manage all the winemaking team for all three brands; Piper, Rare and Charles. From 2013 Regis focussed his time on Champagne Piper-Heidsieck and Rare.
Daniel Thibault - 1975 to 2002
Daniel came to Charles Heidseick when Joseph Henriot of Champagne Henriot purchased it in 1976. He was chef de cave at Henriot until Joseph brought him across to Charles Heidsieck shortly after buying the Maison. He set hard to work because within three years he had created Champagne Charlie with the inaugural 1979 vintage followed by 1981, 1982, 1983, and 1985. He also created the Blanc de Millenaires Blanc de Blanc prestige cuvee with the first release of 1983. By mid 1980's he created the "mis en cave" labelling concept & introduced 40% reserve wines as being "a new average!" Much of what we see today with Collection Crayeres, the recent releases of old vintages of the 80's and 90's give us a glimpse into the genius of this man; champagnes that are gorgeous four to five decades after the harvest. Daniel passed away from cancer in 2002.
Expert Reviews
17.5/20
Jancis Robinson MW
“36% Chardonnay, 36% Pinot Noir, 28% Pinot Meunier. Base 2012. Nick Baker didn’t have any cheaper NV rosé champagnes! Tasted blind. Pale salmon pink. Dried-apricot aroma like a fine Condrieu! Nice bead and great balance of fruit and acidity. Hint of saltiness. Gorgeous!”
93/100
Stuart Pigott
“Enticing nose of nectarines, citrus, red berries and summer flowers. Creamy and elegant on the generous palate with some red wine character forming the core. Long, very layered finish with just a hint of tannin adding emphasis. 90% of the cuvee is the same as the Brut Reserve with the rest made up of 5% pinot noir and 5% pinot meunier.”
17/20
Jancis Robinson MW
“A blend of 36% Chardonnay, 36% Pinot Noir and 28% Pinot Meunier is based on fruit bought regularly from the same growers in Riceys, Ambonnay and Aÿ. After the first fermentation in stainless steel, each tank undergoes malolactic conversion. After blending with a base of 20% red and white reserve wines, 5–6% of still red Pinot Noir is added. The non-vintage is aged for three years before disgorgement, after which residual sugar is a relatively high 11.2 g/l. They have experimented with lower dosage levels but apparently it just doesn't do the trick. Pale orangey bronze that positively glows in the glass. Shades of Lucozade? Beautifully integrated nose with many a nuance. Now this is a romantic pink champagne! Creamy texture, seductive fruit that finishes very clean and dry – as in not sweet (despite all that dosage!). Delicate, stereotypically 'feminine', but not wimpy. With an admirable undertow that goes on and on on the palate. A wine that would mend a sore throat? Drink 2020 – 2024”
92/100
Essi Avellan MW
“Vinified in stainless steel vats in the Charles fashion, this wine sees a 5-6% red-wine component, to give it its pale peachy colour and red-berry charm. This Mis en Cave 2019 was released particularly young, and even though it is delightfully succulent and pristinely fruity, it is lacking some hallmark qualities of the cuvée. The fruitiness is flawlessly pure and joyful, with wild strawberries and ripe peaches, but missing the toasty 'wow'. On the palate, the fruitiness is equally impressive, but some of that age-mellowed sumptuousness is still not there. Finely crafted and harmonious, but it needs time. Disgorged 2022; dosage 6.28g/l”
90/100
Antonio Galloni
“The NV Rosé Réserve is an attractive, aperitif-styled Rosé to drink now and over the next handful of years, while the flavors remain bright. This release is based on 2012. Now with two years on the cork, the Rosé Réserve offers lovely complexity in its slightly burnished dried cherry, crushed flower and spice nuances. Disgorged in 2017.”
92/100
Yohan Castaing
“Aromas of strawberries, white peach, baked bread, red berries and gingerbread introduce the NV Rosé Réserve, a medium to full-bodied, enrobing and round Champagne with a satiny attack, a fleshy and vinous mid-palate framed by lively acids and a mouthwatering, strawberries-inflected finish. This is a blend of 40% Pinot Noir (including 5% as red wine sourced from Les Riceys), 35% Chardonnay and 25% Pinot Meunier with a dosage of eight grams per liter.”
93/100
William Kelley
“The new release of Heidsick's NV Rosé Réserve is based on the 2012 vintage, with the usual 20% of reserve wines and some 6% still red wine from Les Riceys in the Aube. Already exhibiting considerable complexity, it wafts from the glass with scents of orange rind, red plums, gingerbread and red berries. On the palate, the wine is medium to full-bodied, satiny textured and fleshy, with lively acids and an attractively vinous profile. It was disgorged a few months ago with 11 grams per liter dosage.”
92 → 95/100
Essi Avellan MW
“Pale peachy colour with onionskin hues. Lovely autolytic, toasty yet flirtingly fruity nose. Very clean and fresh, beautifully crafted. Balanced and charming with juicy, succulent nature. Long and invigorating but a little tight for the timebeing.”
92/100
Claire Nesbitt
“A slew of red-berry, candied-orange and leaf-tea aromas welcomes you to this well-structured rosé Champagne. Bright acidity that’s quite pronounced at the slightly vegetal finish, but this also provides some tension. ”
Ever wondered what makes a good vintage and which years were the best in Champagne? This is the Champagne Vintage Guide, their overall ratings according to Essi Avellan MW and the best releases of the Vintage year.
Charles Heidsieck Champagne is celebrating the art of outdoor dining and its exquisite Blanc de Blancs champagne with an exclusive luxury picnic hamper
"The wines in 2018 were good overall. Some were exceptional... some over-mature." Charles Heidsieck Chef de Cave, Cyril Brun, was slightly more cautious than other winemakers regarding the potential of 2018. We tasted a range of vins clairs and reserve wines with the always engaging winemaker at the cellars in Reims.
A 'Champagne Charlie' in another life himself, wine journalist David Kermode attended our Charles Heidsieck Dinner and Tasting at Frederick's last week to sample a range of new and old vintages from this reformed house. Read his report for The Buyer here.
This week, Director of Charles Heidsieck Stephen Leroux hosted our Charles Heidsieck Dinner and Tasting at Frederick's, Islington. With an expertly paired champagne/food menu and a rare magnum of Brut Millésime 1983 to taste, it was a night to remember.
We met with Charles Heidsieck Cellar Master Cyril Brun at the newly renovated tasting facility in Reims. An incredible tasting included a Blanc des Millénaires vertical and a preview of the new 'Collection Crayères', dating back to 1981.
