Henriot Champagne with Laurent Fresnet, Cellar Master.

Milwaukee, WI
Tasted Sunday, November 4, 2012 by nzinkgraf with 677 views

Introduction

3 years aging for the Brut and Rosé, 4/5 years for the Blanc de Blanc. Brut is 7-9 g/l of reserve wine and sugar mix. 1.5 Million bottles. 2012 vintage is 50% the quantity, but exceptional quality. Champagne is 17 GC villages, 41 1er Cru villages, 320 villages. The claim is 'many terroir, plus more aging, is better than mono terroir growers.' Henriot purchased Bouchard in '94, Fevre in '98, and Ponciago in 2007. Joseph is the 7th generation of this estate.

Flight 1 (4 Notes)

  • NV Henriot Champagne Brut Rosé

    France, Champagne

    A great way to start the morning. Cherry, strawberry pastry. Blackberry. Pinot from Montagne de Reims and Vertus (old vine). 12-16% red wine. 10% of their production. 1/3 chard, 2/3 Pinot. 75% 2007, 25% reserve wines. Strawberry juice on a drawn out finish.

    Post a Comment / Do you find this review helpful? Yes - No

  • NV Henriot Champagne Brut Souverain

    France, Champagne

    Powerful acid coming after the Rosé. Citrus, mineral, very steely, toasty. Again, pastry palate, sugar cookie!! This is -80% of their production. 50% Chardonnay, 50% Pinot Noir. 'Lots of energy'. 'Biscuit and chestnut'. This is 80% 2008 harvest, plus 20% of reserve wine.

    Post a Comment / Do you find this review helpful? Yes - No

  • NV Henriot Champagne Blanc de Blancs Brut

    France, Champagne

    Henriot was started 200 years ago in Cotes de Blancs. 10% of production, 2006 harvest here with 30% reserve wines. 50% Grand Cru Cotes de Blancs.
    Almond, salty, lemon cream again, but softer biscuit, sugar cookie.

    Post a Comment / Do you find this review helpful? Yes - No

  • 1998 Henriot Champagne Cuvée des Enchanteleurs Brut

    France, Champagne

    ’96 was higher maturity and acids, ’98 is smooth balance and ready to drink. 50%Chard, 50% Pinot. All Grand Cru. Barrels are 'les enchantais.' Not sure on the spelling. Les Enchanteleurs were the people that moved these large barrels around.
    Mature almandine. Brown leesy, bread crust. Ripe crust. Thoughts of dried grape. Again, salty almond. Mature almonds. Yeasty, salty, salty deliciousness.

    Post a Comment / Do you find this review helpful? Yes - No

×
×