NV Brut WB 3,0 l Jeroboam Piper Heidsieck
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The NV Champagne Cuvée Brut is ripe and inviting, with toasty notes of espresso. The base is 2021, which was a small harvest, so this contains a high amount of reserve in the blend. Full-bodied, it’s structured and inviting – classic Piper, but with the amplitude of 25% Chardonnay and 40% reserve wine. The 9% non-malolactic wine was influenced by citrus notes in Pinot and black grapes, offering fresh citrus and crispness. Emilien Boutillat took over as Chef de Cave at Piper-Heidsieck for Régis Camus in 2018. A native of Champagne, Mr. Boutillat has a versatile background in winemaking, having worked for several wineries worldwide, including prestigious estates such as Château Margaux in Bordeaux and Peter Michael in Sonoma, California. He also spent time in Chile, Châteauneuf-du-Pape, and Franschhoek, South Africa, where he produced Cap Classique (sparkling wines).
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Stephan Reinhardt, Wine Advocate
Robert Parker
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A blend of 50% Pinot Noir, 30% Pinot Meunier and 20% Chardonnay, including 30% of reserve wines, Piper-Heidsieck’s NV Brut Cuvée was disgorged with eight grams per liter. From the very first whiff, there are surprisingly compelling scents of red berries, pear and peach, biscuits and autolyze scents. The palate is balanced, light to medium-bodied and elegantly fleshy with a fresh finish.
2018 marks the first vintage that Emilien Boutillat took over as Chef de Cave. The NV Champagne Red Label sees 8 grams per liter dosage and three years aging prior to release. It is balanced with crisp fruits of peach, pastry, and toast and is dry and inviting, with green apple and fresh chalky texture. A wonderful aperitif, drink it 2022-2030. Emilien Boutillat took over as Chef de Cave for Regis Camus in 2018. A native to Champagne, Mr. Boutillat has a versatile background in winemaking, having worked for several wineries across the globe, including at such prestigious estates as Chateau Margaux in Bordeaux and Peter Michael in Sonoma, California. He also spent time in Chile, Châteauneuf du Pape, and Franschhoek, South Africa, where he made Cap Classique (sparkling wines). There are several exciting new releases from the house, including the most recent, the second release of Hors-Serie from 1982. This is a reinterpretation of the previously released cuvée Sauvage, except disgorged 30 years later in 2022. Mr. Boutillat also selected to use wine from magnums of Piper-Heidsieck 1982 to top up the bottles of Hors-Serie after disgorgement, as the liqueur d’expedition. There were 2500 bottles produced, and the house is putting together 500 gift packs that will offer a side by side of the 1982 Brut Sauvage and the 1982 Hors-Serie. These two unique expressions are a treat to taste simultaneously, though they offer very different applications at the table.
A blend of 50% Pinot Noir, 30% Pinot Meunier and 20% Chardonnay, including 30% of reserve wines, Piper-Heidsieck’s NV Brut Cuvée was disgorged with eight grams per liter. From the very first whiff, there are surprisingly compelling scents of red berries, pear and peach, biscuits and autolyze scents. The palate is balanced, light to medium-bodied and elegantly fleshy with a fresh finish.
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