A champagne house’s non-vintage expression is said to be the style that it stands or falls on. Piper-Heidsieck’s house quality is at an all-time high. Shedding their 'heavy on the history' approach, Piper a few years ago embraced a more current line via their youthful chef de cave, Emilien Boutillat, 2021's IWC Sparkling Winemaker of the Year, and an enthusiastic proponent of diligent sustainability and responsible production. This has manifested in a noticeable uplift in the standard and consistency of their gold medal and trophy-adorned non-vintage cuvée, firmly instilling it as a reliably high-quality and competitively priced option in the non-vintage champagne market.
So, what is the difference then between Piper-Heidsieck’s Cuvée Brut NV and their Essentiel Cuvée Réserve NV? In a nutshell, the Cuvée Essentiel is exactly the same base as Piper-Heidsieck Brut NV, with one further year on lees aging and less dosage. Piper-Heidsieck Brut NV has 8-10 g/L dosage, whereas the drier in style Essentiel has around 5g/L.
The Essentiel is a project that was started in 2008, born of a customer interest in lower dosage wines and a drier style of champagne. Aging on lees occurs once the second fermentation has occurred in the bottle; the reaction with the dead yeast cells is known as autolysis. Characters such as brioche and toast are autolytic characters. These become more pronounced in the wine the longer it has in contact with the lees.
While technically, every bottle of the Cuvée Brut Non-Vintage could transform into the Essentiel, there is a selection process for the latter involving parts of the cellar where the conditions create uniquely different wines. These are elected to stay in the cellar for longer, receiving the lower dosage and thereby becoming the Essentiel. Piper’s new initiative arrived at a time when Grower champagnes, with their associated transparency, were gaining popularity. Consequently, in these information-hungry times, one can find on the Essentiel’s back label, as on many of the Grower champagnes, all the relevant details of what’s inside the bottle.
The oldest of the three Heidsieck champagne houses, Piper-Heidsieck has established itself as one of the most consistent and reliable of the champagne brands. Full of exuberant charm and drinking particularly well, it is one of the best-priced for this level of quality.
VINTAGE | NV
VOLUME | 750ml
FOOD MATCH | Seafood
WAS $89.99
NOW $74.99
Available online
Available in store
DELIVERY
Click and Collect, Delivered to you, Shop in Store
STORES WITH STOCK
The big houses have not been as forthcoming as the Growers in detailing how their cuvee are crafted and communicating with their customers. Cuvee Essentiel sets to change that for Piper Heidsieck. Cuvee Essentiel is exactly the same base as Piper-Heidsieck Brut NV. With one further year on lees ageing and less dosage. Piper-Heidsieck Brut NV has 8-10 g/l dosage where as Essentiel has 5g/l. The current release of Essentiel is based on the 2015 harvest and contains 16% reserve wines. Bottled 2016 and disgorged 2020, this gives four years on lees.
VINTAGE | NV
VOLUME | 750ml
WAS $119.99
NOW $99.99
Available online
Available in store
DELIVERY
Click and Collect, Delivered to you, Shop in Store
STORES WITH STOCK
PIPER HEIDSIECK
The oldest of the three Heidsieck champagne houses, Piper-Heidsieck was founded in 1785 by Florens-Louis Heidsieck. Ambitious to make his mark, Florens-Louis created a cuvée which he presented in person to Queen Marie-Antoinette; a patronage that one assumes was, at a certain point, abruptly severed. Upon his death, Florens-Louis’ nephew Christian Heidsieck went into partnership with Henri-Guillaume Piper, an energetic entrepreneur who did much to champion champagne throughout the world. Christian died suddenly, with his widow marrying Henri- Guillaume and the company becoming known as Piper-Heidsieck.
Piper-Heidsieck is today owned by the French Descours family, who adore the wines. The rejuvenation of Piper Heidsieck was begun by Daniel Thibault, who passed on in 2002, ahead of his time. The current Chef de Cave, Regis Camus, worked with Daniel and has continued to direct Piper’s impressive evolution. At four million bottles Piper-Heidsieck is one of the top ten producers in terms of volume. The house quality is at an all time high, with more potentially to come. Their prestige cuvée, Rare, was first launched in 1976, and since then the wine has lived up to its name, with the 2006 vintage just the ninth to be released. A hidden gem in the range is the Piper-Heidsieck Vintage – just out and derived from 20 Grand and Premier Cru vineyards, the superbly opulent and elegant 2012 will cellar comfortably for another ten years.
LOCATION
Champagne, France
VARIETIES PLANTED
Pinot Noir, Pinot Meunier, Chardonnay