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2014 Piper-Heidsieck Brut

Removed from a professional wine storage facility

5 available
Bid *
Ends Sunday, 7pm Pacific


94Wine Enthusiast

A perfectly mature Champagne, this is just ready to drink. Fresh fruits contrast with the mature toastiness.

93Wine Spectator

A seamless Champagne, finely textured and showing a creamy viscosity on the palate. This vibrant version winds a subtle, toasty thread of brioche and roasted almond through flavors of black currant, dried apricot and candied lemon peel. Mouthwatering and lightly chalky on the finish.

92Jeb Dunnuck

...aromas of yellow plum, pear, honey, and light toast...palate is fresh and approachable, with starberry and bread dough.

91+ The Wine Advocate

...aromas of pear, peach, almonds and smoky hints. Medium to full-bodied, supple and fruity with a delicate mousse, this is a structured, tension-filled but airborne Champagne with high acidity, the sign of a cool weather vintage.

16Jancis Robinson



Piper-Heidsieck was founded by Florens-Louis Heidsieck in 1785 in Reims, the heart of France’s Champagne region. The estate’s name was changed to include “Piper” in 1838 when two of the founder’s nephews, one with the last name of Piper, took over the company. In the 1980s the estate was purchased by the Remy Cointreau group and today it is owned by EPI, a private holding company of French luxury goods. About 420,000 cases are produced a year and the estate makes vintage and non-vintage crus.


France, Champagne

Champagne is a small, beautiful wine growing region northeast of Paris whose famous name is misused a million times a day. As wine enthusiasts and all French people are well aware, only sparkling wines produced in Champagne from grapes grown in Champagne can be called Champagne. Sparkling wines produced anywhere else, including in other parts of France, must be called something besides Champagne. Champagne producers are justifiably protective of their wines and the prestige associated with true Champagne. Though the region was growing grapes and making wines in ancient times, it began specializing in sparkling wine in the 17th century, when a Benedictine monk named Dom Pierre Pérignon formulated a set guidelines to improve the quality of the local sparkling wines. Despite legends to the contrary, Dom Pérignon did not “invent” sparkling wine, but his rules about aggressive pruning, small yields and multiple pressings of the grapes were widely adopted, and by the 18th and 19th centuries Champagne had become the wine of choice in fashionable courts and palaces throughout Europe. Today there are 75,000 acres of vineyards in Champagne growing Pinot Noir, Chardonnay and Pinot Meunier. Champagne’s official appellation system classifies villages as Grand Cru or Premier Cru, though there are also many excellent Champagnes that simply carry the regional appellation. Along with well-known international Champagne houses there are numerous so-called “producer Champagnes,” meaning wines made by families who, usually for several or more generations, have worked their own vineyards and produced Champagne only from their own grapes.