Charles Heidsieck
Summary
Charles Heidsieck, founded in 1851 in Reims, produces traditional Champagne from premier and grand cru vineyards across the region's key growing areas, with production centered in their Reims facility and its network of Roman chalk cellars. The house distinguishes itself through extensive aging protocols, including a minimum three-year aging for non-vintage wines and 40% reserve wines in their flagship Brut Réserve blend, while maintaining systematic malolactic fermentation and exclusive use of first-press juice.
Heritage & Leadership
Charles Heidsieck was established in 1851 by Charles-Camille Heidsieck, who at age 31 founded the champagne house in Reims. The house developed significant presence in the American market during the 1850s, with Charles-Camille personally traveling to the United States to promote his wines. The company remained family-owned until 1985 when it was acquired by Rémy Cointreau. In 2011, the EPI Group (owned by the Descours family) purchased Charles Heidsieck. Current Chef de Cave Cyril Brun, who joined in 2015, directs winemaking operations after spending 15 years at Veuve Clicquot.
Vineyards & Wines
Charles Heidsieck's production is centered in Reims, with wines aged in a network of 37 ancient chalk cellars (crayères) carved into Roman-era chalk quarries. These cellars maintain a constant temperature of 11°C and 90% humidity. The house sources grapes from multiple Grand Cru and Premier Cru vineyards across Champagne's key growing regions. The non-vintage Brut Réserve typically contains 40% reserve wines, with an average age of 10 years. The base wines include equal proportions of Chardonnay, Pinot Noir, and Pinot Meunier.
Philosophy & Practice
The house maintains strict aging protocols, with non-vintage wines aged for a minimum of 3 years, significantly exceeding the regional requirement of 12 months. Prestige cuvées age between 10-15 years before release. Charles Heidsieck employs a perpetual reserve system, storing reserve wines in stainless steel tanks. The winemaking process includes separate vinification by cru and variety, with malolactic fermentation conducted systematically. First fermentation occurs in stainless steel tanks at controlled temperatures between 16-18°C. The house utilizes gentle pneumatic pressing and only first-press juice for production.