2018 Piper Heidsieck Brut Vintage
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The 2018 Brut Vintage, a blend of 50% Chardonnay, 47% Pinot Noir and 3% Pinot Meunier, has a golden tint. Powdery smokiness on the nose suggests pliability and generosity. The frothy, light palate foams with plum exuberance and lovely depth of ripe fruit. Dosage is 7 grams per liter.
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James Suckling
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The first time I’ve tasted this wine from magnum and released later than the 750s, the 2018 Champagne Millesime Brut is a blend of 50% Chardonnay, 47% Pinot Noir, and 3% Meunier and boasts a bright silver/yellow color. Notes of black cherry, chocolate, and orange stand out, along with fresh citrus blossoms, while the red fruit shines a bit more on the palate right now, with a pillowing mousse. It’s medium-bodied, lifted, and elegant, making it a vintage that feels airy. 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).
Tasted from magnum, Piper-Heidsieck's 2018 Vintage opens with an aromatic medley of pear, freshly baked bread, orange zest and dried apricot mingling with white peach, wheat toast and a subtle trace of smoky reduction. Medium- to full-bodied, it is ample and textural, underpinned by ripe yet vibrant acidity and chalky structuring extract, culminating in a long, delicately toasty finish. Disgorged in January 2024, it carries a dosage of seven grams per liter.
Quince and linden, tarte tatin and gunpowder. Firm acidity on the palate with fine mousse, medium body and a chewy finish with tension. It will develop more complexity with time, but ready to drink.