Description

Lead Time 7-10 days

HORS-SÉRIE 1971 is remarkable for the singularity of each bottle. The blend
is the same for the 2021 bottles produced: the freshness, so emblematic of
the Piper-Heidsieck style, remains present. Nevertheless, during the 50 years
of cellar ageing, the wine has evolved differently. Each bottle boasts its own
personality and will offer a distinctive tasting experience; hence the reason
for numbering each individual bottle.

HORS-SÉRIE 1971 affirms itself to be an exceptional vintage. The complementarity of the impressions
on the nose and palate is astonishing. It unveils a continuum of aromas and flavours that reflect
the time that passed between 1971 and today. It represents a journey of years that we follow with relish.

TO THE EYE: DEEP GOLD
HORS-SÉRIE 1971 offers a discrete
effervescence in a coppery golden robe.
AROMAS: SPICED AND POWERFUL
The initial nose is direct, opulent and spiced, with
a powerful aromatic palette. The journey begins
with a stroll through the undergrowth, which
rapidly turns into the extravaganza of a spice
market.
Notes of liquorice and cloves give way to coffee
and dark chocolate. Followed by black and dried
fruits such as black currant, plum, damson, figs
and dates, yielding to nuances of the Orient and
dried flowers.
HORS-SÉRIE 1971 continues to evolve
magnificently in the glass. Its balance marries
the perfect touch of gingerbread, candied
tropical fruit with the slight bitterness of dark
chocolate.

TEXTURE: STRIKINGLY FRESH AND TAUT
The full harmonies develop on the palate, with
a spectacular freshness for a fifty-year-old
champagne. Its long finish coats the palate with
a velvet touch. A perfect alliance of vinosity and
lushness, its tautness reveals a contemporary
style with vibrant accents of citrus.
The finish highlights the vintage’s subtle
effervescence as it rekindles that unique
freshness.
SERVING TEMPERATURE
Between 8°- 10°C
CELLARING POTENTIAL
when the perfect moment appears.
FOOD/WINE PAIRING
Comté aged 18 months, fresh grated ginger, cumin
Lamb tagine
Curried monk fish