Cuvee Brut Golden Ice Cream Edition (750 ml)

When Émilien Boutillat took the chef de cave role at Piper-Heidsieck in 2018 — at 31, the youngest to lead a major Champagne house — he doubled down on a deliberate house transgression: blocking malolactic fermentation (in part) at a time when most grandes maisons lean into creamy MLF softness. The result is a Brut NV that trades autolytic richness for taut, fruit-driven energy. Fruit is drawn from 100+ crus across Montagne de Reims, Vallée de la Marne, Côte des Blancs, and Côte des Bar, all rooted in Champagne's classic chalk subsoil — a geology that drives the chalky minerality threading through the mousse. Each cru and each variety is vinified separately in stainless-steel tanks (200+ individual vats, no oak contact), preserving cru-level typicity before blind-tasting-led assemblage. The blend runs approximately 50–55% Pinot Noir, 30% Pinot Meunier, 15–20% Chardonnay, with a minimum 25% reserve wines anchoring house-style consistency; dosage sits at 8 g/L and lees aging at a minimum 24 months. What no peer does at this scale: the house holds 200+ separate tank lots for assemblage, then submits every blend decision to blind tasting. Wine Spectator awarded the current Boutillat-era Brut NV 92 points — 'vivacious, black cherry, toast point, white peach purée, salted almond, creamy and mouthwatering on the spiced finish' — and recommends drinking on release. The Golden Ice Cream Edition dresses this same cuvée in a limited collector livery.