Charles Heidsieck : Champagne Charlie Collection Crayères 1985

A fine vintage champagne from the Oenothèque of the Charles Heidsieck House

The producer

An essential reference for great Champagne wines, the Charles Heidsieck House maintains a prestigious heritage with two thousand year old chalk pits. The pioneering Charles Heidsieck began to distinguish itself from the end of the 1980s through showcasing its multi-vintage Brut champagne’s exceptional capacity for aromatic evolution. In 1987, Charles Heidsieck was the first Champagne house to indicate its “cellaring” year to follow the evolution of the wine over time.

The vineyard

The Charles Heidsieck Champagne House owns a vineyard of around 60 hectares in Marne and Aube. This vineyard has received sustainable viticulture and High Environmental Value certifications. In addition to its own vineyard and through following the Champagne model, Charles Heidsieck supplements its vineyard with long-term supply contracts with rigorously selected wine-growers and cooperatives.

The wine

Marking the 5th edition of the Collection called ‘’Crayères", Charles Heidsieck is once again opening the doors to its OEnothèque and is highlighting a unique champagne: The 1985 Champagne Charlie.

A tribute to the founder of this illustrious house, Champagne Charlie comes from an exceptional vintage, which gave rise to fine, well-balanced and sophisticated wines that reflect the exacting standards of the greatest champagnes. This champagne, bottled in 1986 and disgorged in 2020, is exclusively available in a Jeroboam bottle.

The blend

Chardonnay (55%)
Pinot Noir (45%)

Champagne Charlie Collection Crayeres 1985: Characteristics and tasting tips

The tasting

Colour
The colour reveals a beautiful golden hue and a fine effervescence.

Nose
The nose opens with notes of liquorice, tobacco and roasted hazelnuts. With aeration, the bouquet becomes more complex with notes of malt and smoke supported by a sweet salinity.

Palate
A lively and fresh attack precedes a palate with pastry-like aromas (Paris-Brest, caramelised butter) mixed with subtly acidic notes.