BOth of these bottles were 2014 disgorgements and were text-book middle-weight champagnes. Having them after my trip to Drappier (a house known for their low use of sulphur) put the toastier aspects of the wines into sharp relief. They still stood up well in the wake of a long stint of drinking the excellent cuvees of Drappier.
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(NV Piper-Heidsieck Cuvée Brut) A sherbetty trace here, but it is slight, and overall this has an appealing nose of firm, lemony, herby fruit. Soft and gently composed on the palate, although it firms up in the middle, and shows a nice richness, a blend of oiled nuts and honey here. It has an attractive style and a very firm finish. This has good potential.
(NV Piper Heidsieck Cuvée Brut) A short and rather peremptory note, as I tasted - or rather nursed over a period of an hour or two - a glass of the latest non-vintage from Piper at a recent Champagne reception with none other than Diana Rigg. She was charming, as you might imagine. This entry-level cuvée wasn't bad either. Nicely delineated, very straightforward and honest. Fresh on the palate, gentle in terms of mousse and acidity, nicely balanced, altogether this is very good, and there is value here too.
(NV Piper-Heidsieck Cuvée Brut) Again, sulphur is the first aroma that greets the nose here, but underneath this there are some good mature notes, and some nuttiness. Has the percentage of mature wines blended in been increased at Piper in recent years? Very nicely composed. Creamy and balanced, with a gentle, attractive presence. Little notes of mushrooms. Nicely put together and better than many.
(NV Piper-Heidsieck Brut Champagne) Purchased Autumn 2002. A lemon-gold hue. Some rich fruit aromas on the nose, with a smoky, brioche edge. Creamily textured on the palate, with firm mousse and sharp acidity. Good fruit. Very fresh and a step up in quality for Piper-Heidsieck. Would benefit from six-twelve months in the cellar.
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