Vintage 2008

Vintage Brut, Champagne Henriot MG

Champagne Henriot
Product Code: HE1200SF

Tasting Notes

Golden colour with green tints. Fine and consistent bubbles. Great finesse and distinction on the nose with remarkable mixture of fresh, elegant floral notes and ripe aromas of great warmth. Ideal as an aperitif. Its strong personality would go well with more refined fish or seafood dishes. "Nose : expansive and forthright with smoky, grilled notes, supported by mineral and flint notes Mouth : solid structure, an undeniable presence and almost infinite length."

Profile

12
FRANCE
3
Cork
Champagne Henriot
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            [Notes1] => Golden colour with green tints.  Fine and consistent bubbles. Great finesse and distinction on the nose with remarkable mixture of fresh, elegant floral notes and ripe aromas of great warmth.  Ideal as an aperitif.  Its strong personality would go well with more refined fish or seafood dishes.


"Nose : expansive and forthright with smoky, grilled notes, supported by mineral and flint notes
Mouth : solid structure, an undeniable presence and almost infinite length."			
			
			
			

            [Notes2] => In order to maintain a consistent level of excellence across all of its house styles, the company strictly adheres to a set of very precise rules governing viticulture and the wine making process. The Brut Vintage is made from grapes sourced from 10 of Henriot`s Grand Cru and Premier Cru vineyards. The parcels are spread across Avenay (Les Panthenay), Chouilly, Epernay (Clos l’Abbé in particular) and Mareuil-sur-Aÿ. Here the vines are grown on soils where the chalk is purest and which gives the wines an intriguing and iodine minerality. These terroirs are planted with grape varieties: Chardonnay, Pinot Noir and Pinot Meunier and plant density is limited to 7,500–9,000 vines per hectare with only four vine training systems are allowed: Chablis, Guyot, Vallée de la Marne and Cordon de Royat. Annual yield limits are also strictly applied – a maximum of 13,000 kg/hectare – all of which has to be manually harvested.
            [Notes3] => 
            [Notes4] => 

CHAMPAGNE HENRIOT


The Henriot family has been in the area since the 16th Century and it was in 1808 that they began to sell what had been until then a very private Champagne. This was the birth of the House which is still today managed by those who bear its name.


From the choice of the grapes to the bottling, the Henriot family is completely involved in the making of the Champagne which is to correspond to their idea of perfection. For nearly two centuries and seven generations, the family has patiently kept its secrets, enriched by tradition and savoir-faire. It is above all at the time of blending, the highlight of Champagne’s tradition, that the House exercises its skill to enhance the character of the grapes which have been rigorously selected from the best vineyards, above all the Chardonnay, which is at the heart of the Henriot blends.


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It was in 1880 when Marie Marguet married Paul Henriot and brought with her some of the best Chardonnay plots on the Côte des Blancs that the future was determined. Today Champagne Henriot still holds these plots, an exceptionally high proportion of Premier and Grand Crus. Chardonnay is the essence in their blend. The elegant mineral streak that runs through the wines is a direct translation in the glass of these holdings that are so important to the house. 36 months on lees for the NV and 5 to 6 years on the lees for vintage means that Henriot’s style is generous, with brioche tones floating on the infamous chalky core. This year sees changes in Henriot with the appointment of a new winemaker Alice Tétienne. Alice previously worked at Krug, working both in the vineyards and in the winery. She holds a Master in Vine and Terroir, seeking to understand the influence of the raw material and terroir into bottle. This move by Champagne Henriot to select a winemaker so intensely involved in the quality coming from the vineyards is exciting and can be seen as a new juncture for the house. [Notes2] => Champagne [Notes3] => Champagne [Notes4] => The henriot family has been in the area since the 16th century and it was in 1808 that they began to sell what had been until then a very private champagne. this was the birth of the house which is still today managed by those who bear its name.from the choice of the grapes to the bottling, the henriot family is completely involved in the making of the champagne which is to correspond to their idea of perfection. for nearly two centuries and seven generations, the family has patiently kept its secrets, enriched by tradition and savoir-faire. it is above all at the time of blending, the highlight of champagne’s tradition, that the house exercises its skill to enhance the character of the grapes which have been rigorously selected from the best vineyards, above all the chardonnay, which is at the heart of the henriot blends.the grapes from each variety, each vineyard and even each plot are vinified separately and ensure an exceptionally vast range of wines to reproduce this inimitable style every year. the cellar master and members of the family will exercise their skill to produce a delicate, subtle mixture to obtain the perfect blend which, several years later, will give birth to the unique champagne henriot cuvées, famed for their elegance, refinement and exquisite lightness. 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The elegant mineral streak that runs through the wines is a direct translation in the glass of these holdings that are so important to the house. 36 months on lees for the NV and 5 to 6 years on the lees for vintage means that Henriot’s style is generous, with brioche tones floating on the infamous chalky core. This year sees changes in Henriot with the appointment of a new winemaker Alice Tétienne. Alice previously worked at Krug, working both in the vineyards and in the winery. She holds a Master in Vine and Terroir, seeking to understand the influence of the raw material and terroir into bottle. This move by Champagne Henriot to select a winemaker so intensely involved in the quality coming from the vineyards is exciting and can be seen as a new juncture for the house. [Notes2] => Champagne [Notes3] => Champagne [Notes4] => The henriot family has been in the area since the 16th century and it was in 1808 that they began to sell what had been until then a very private champagne. this was the birth of the house which is still today managed by those who bear its name.from the choice of the grapes to the bottling, the henriot family is completely involved in the making of the champagne which is to correspond to their idea of perfection. for nearly two centuries and seven generations, the family has patiently kept its secrets, enriched by tradition and savoir-faire. it is above all at the time of blending, the highlight of champagne’s tradition, that the house exercises its skill to enhance the character of the grapes which have been rigorously selected from the best vineyards, above all the chardonnay, which is at the heart of the henriot blends.the grapes from each variety, each vineyard and even each plot are vinified separately and ensure an exceptionally vast range of wines to reproduce this inimitable style every year. the cellar master and members of the family will exercise their skill to produce a delicate, subtle mixture to obtain the perfect blend which, several years later, will give birth to the unique champagne henriot cuvées, famed for their elegance, refinement and exquisite lightness. 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The elegant mineral streak that runs through the wines is a direct translation in the glass of these holdings that are so important to the house. 36 months on lees for the NV and 5 to 6 years on the lees for vintage means that Henriot’s style is generous, with brioche tones floating on the infamous chalky core. This year sees changes in Henriot with the appointment of a new winemaker Alice Tétienne. Alice previously worked at Krug, working both in the vineyards and in the winery. She holds a Master in Vine and Terroir, seeking to understand the influence of the raw material and terroir into bottle. This move by Champagne Henriot to select a winemaker so intensely involved in the quality coming from the vineyards is exciting and can be seen as a new juncture for the house. [Notes2] => Champagne [Notes3] => Champagne [Notes4] => The henriot family has been in the area since the 16th century and it was in 1808 that they began to sell what had been until then a very private champagne. this was the birth of the house which is still today managed by those who bear its name.from the choice of the grapes to the bottling, the henriot family is completely involved in the making of the champagne which is to correspond to their idea of perfection. for nearly two centuries and seven generations, the family has patiently kept its secrets, enriched by tradition and savoir-faire. it is above all at the time of blending, the highlight of champagne’s tradition, that the house exercises its skill to enhance the character of the grapes which have been rigorously selected from the best vineyards, above all the chardonnay, which is at the heart of the henriot blends.the grapes from each variety, each vineyard and even each plot are vinified separately and ensure an exceptionally vast range of wines to reproduce this inimitable style every year. the cellar master and members of the family will exercise their skill to produce a delicate, subtle mixture to obtain the perfect blend which, several years later, will give birth to the unique champagne henriot cuvées, famed for their elegance, refinement and exquisite lightness. 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The elegant mineral streak that runs through the wines is a direct translation in the glass of these holdings that are so important to the house. 36 months on lees for the NV and 5 to 6 years on the lees for vintage means that Henriot’s style is generous, with brioche tones floating on the infamous chalky core. This year sees changes in Henriot with the appointment of a new winemaker Alice Tétienne. Alice previously worked at Krug, working both in the vineyards and in the winery. She holds a Master in Vine and Terroir, seeking to understand the influence of the raw material and terroir into bottle. This move by Champagne Henriot to select a winemaker so intensely involved in the quality coming from the vineyards is exciting and can be seen as a new juncture for the house. [Notes2] => Champagne [Notes3] => Champagne [Notes4] => The henriot family has been in the area since the 16th century and it was in 1808 that they began to sell what had been until then a very private champagne. this was the birth of the house which is still today managed by those who bear its name.from the choice of the grapes to the bottling, the henriot family is completely involved in the making of the champagne which is to correspond to their idea of perfection. for nearly two centuries and seven generations, the family has patiently kept its secrets, enriched by tradition and savoir-faire. it is above all at the time of blending, the highlight of champagne’s tradition, that the house exercises its skill to enhance the character of the grapes which have been rigorously selected from the best vineyards, above all the chardonnay, which is at the heart of the henriot blends.the grapes from each variety, each vineyard and even each plot are vinified separately and ensure an exceptionally vast range of wines to reproduce this inimitable style every year. the cellar master and members of the family will exercise their skill to produce a delicate, subtle mixture to obtain the perfect blend which, several years later, will give birth to the unique champagne henriot cuvées, famed for their elegance, refinement and exquisite lightness. 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HVE

About this product +

Producer >

For over 210 years the Henriot family has remained independent, producing World Class Champagne increasingly recognised by wine lovers as a benchmark of quality.  It was in 1880 when Marie Marguet married Paul Henriot and brought with her some of the best Chardonnay plots on the Côte des Blancs that the future was determined. Today Champagne Henriot still holds these plots, an exceptionally high proportion of Premier and Grand Crus. Chardonnay is the essence in their blend. The elegant mineral streak that runs through the wines is a direct translation in the glass of these holdings that are so important to the house. 36 months on lees for the NV and 5 to 6 years on the lees for vintage means that Henriot’s style is generous, with brioche tones floating on the infamous chalky core. This year sees changes in Henriot with the appointment of a new winemaker Alice Tétienne. Alice previously worked at Krug, working both in the vineyards and in the winery. She holds a Master in Vine and Terroir, seeking to understand the influence of the raw material and terroir into bottle. This move by Champagne Henriot to select a winemaker so intensely involved in the quality coming from the vineyards is exciting and can be seen as a new juncture for the house. 

Viticulture >

In order to maintain a consistent level of excellence across all of its house styles, the company strictly adheres to a set of very precise rules governing viticulture and the wine making process. The Brut Vintage is made from grapes sourced from 10 of Henriot`s Grand Cru and Premier Cru vineyards. The parcels are spread across Avenay (Les Panthenay), Chouilly, Epernay (Clos l’Abbé in particular) and Mareuil-sur-Aÿ. Here the vines are grown on soils where the chalk is purest and which gives the wines an intriguing and iodine minerality. These terroirs are planted with grape varieties: Chardonnay, Pinot Noir and Pinot Meunier and plant density is limited to 7,500–9,000 vines per hectare with only four vine training systems are allowed: Chablis, Guyot, Vallée de la Marne and Cordon de Royat. Annual yield limits are also strictly applied – a maximum of 13,000 kg/hectare – all of which has to be manually harvested.

Winemaking >

The wine spends 8 years on the lees.

Awards +

"Decanter (Michael Edwards) : 96/100
Robert Parker (William Kelley) : 91/100
Wine Enthusiast : 95/100
Wine Spectator (Alison Napjus) : 92/100"

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