Today on The Friday Bubble, the new release of Charles Heidsieck Cuvee Champagne Charlie BV19 NV.
Daniel Thibault joined CH in 1976 brought in by Joseph Henriot who purchased the company in 1976, Daniel was quick to work on a plan to create Champagne Charlie as a tribute to founder and introduce a “prestige cuvee” into the Charles Heidsieck portfolio. With a long experience shaping the Charles’ signature wine style, Thibault followed his instinct to undertake what would be one of the most resounding successes in his winemaking career – the creation of the five editions of Champagne Charlie – 1979, 1981, 1982, 1983 and 1985 to this day the champagnes if stored well are in remarkable condition.
Champagne Charlie was reborn in 2022 with Champagne Charlie BV16 , paying homage to the original spirit of the cuvee, so this is the second revival using one of the Maison’s most valuable treasures, a 1996 Chardonnay reserve wine from the Grand Cru village of Cramant. This release of the cuvee marks a blend of 66% Chardonnay and 34% Pinot Noir with a base vintage of 2019 making up 45% of the blend. The other of 55% is reserve wines, one of the Maison’s most valuable treasures: a 1996 Chardonnay reserve wine from the Grand Cru village of Cramant and a 2009 Chardonnay reserve wine from the Grand Cru village of Avize. The releases are very limited quantities and a perfect chance to buy and enjoy champagne with age in its very best condition; just 8000 bottles have been released.
Click here to watch us taste the first release with Essi Avellan.
19/20 Nick Baker July 2025
“This is the second release of the newly revived Champagne Charlie Cuvee with 45% from 2019, the Chardonnay from Vertus and Pinot Noir from Bouzy, this shows the elegance of the year, fairly warm, but with cooler night time temperatures promoting ripe fruit character with underlying freshness. With 66% chardonnay it’s more on the smoky reductive side and delicious yellow fruits, lots of grapefruit, lemon, lime and charred pineapple and a distinct bitter orange core. The palate is where you notice the 55% reserves, there is more of that rich texture coming forward. A very elegant fine bubble and light fluffy texture is very appealing, concentration yet super lightness. ”
