PIPER-HEIDSIECK BRUT Magnum

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• The distinctive and very classy red label introduced in 1997 completed the rebirth of this famous name following the masterful re-blending of the cuvée under former Chef de Cave Daniel Thibault.
  
  Voted ‘Sparkling Winemaker of the Year’ an unprecedented five times by the International Wine Challenge. 85% Pinot grapes give the wine its now stylish, full-bodied character, while having the hallmark freshness that is a feature of all Piper-Heidsieck wines. The quality of this cuvée was recognised in recently when it was awarded a Gold Medal at the Decanter World Wine Awards and Gold and the ‘Non-vintage Trophy’ at the International Wine Challenge.
  
  Elegant, with rich base notes of toasted brioche and smoke adding depth, this integrates finely honed acidity, detailed texture and flavors of black cherry puree, apple tarte Tatin, kumquat and grated ginger. Provides a creamy, mineral-tinged finish.
  
  Grape: Pinot Noir-Pinot Meunier-Chardonnay
  Decanter World Wine Awards 2013 - Silver Medal (NV)
  
  Salads & Vegetables: This wine will work very well with olives, asparagus, cucumber and most notably a salmon Caesar salad.
  Fish & Seafood: Works best with lobster, crab and oysters but is also a great match with prawns and smoked salmon - you could even try it with sushi.
  Pasta & Other Sauces: An earthy mushroom sauce or a buttery lemony sauce would complement this wine nicely.
  Meats: Light meats would work well with this wine but you could also pair it with veal or duck.
  Herbs & Spices: Mint is great with this wine - you can even pop a leaf in your glass to add another dimension - but it also works well with basil and coriander.
  Spicy Foods: Strongly spiced foods will be more than this wine can handle so stick to the lighter flavours of Japanese cuisine.
  Cheeses: Hard cheeses such as Parmesan and Gouda are well suited but goat's cheese will work equally well. 

  750ml - EC$ 400.00