Henriot


Henriot Blanc de Blancs Brut|Blanc de Blancs|NV

Descriptors & Texture

Descriptors & Texture


Chardonnay Dominant

Winemaking

Winemaking


Aged 4 Years on Lees

Earth

Earth


Mineral

Citrus Fruit

Citrus Fruit


Citrus Pink Grapefruit

Tropical Fruit

Tropical Fruit


Mango Coconut

Nut

Nut


Almond

What to expect


Chef de Caves, Laurent Fresnet presented the Blanc de Blancs earlier this year (2017) in an industry tasting along with his range. This stood out along with the vintage Rosé as the pick of the bunch. The interesting point here is Laurent’s use of multiple vineyard regions and villages to create a true Blanc de Blancs of Champagne as a whole instead of just one area.

He sources from a mixture of grand and premier cru villages within Les Mesnil-Sur Oger, Chouilly, Avize, as well as other great villages like Vertus; Ville-Dommange and Trepail. His choice of language is interesting too and he describes each areas with distinct flavour profiles, characters even. In reference to above these provide “white peach and stone fruit characters” with Sezanne; Montgueux and Vitry, being further south and east respectively, “bring more of the pink grapefruit, exotic flowers, mango and coconut” to the party.

The Blanc de Blancs been aged between 4-5 years on lees, which integrates these villages well, provides mineral presence and an ever-so-soft creamy palate.

An exciting producer with an excellent range of wines.

$119.00

Club Price $113.05 (?)

Descriptors & Texture

Descriptors & Texture


Chardonnay Dominant

Winemaking

Winemaking


Aged 4 Years on Lees

Earth

Earth


Mineral

Citrus Fruit

Citrus Fruit


Citrus Pink Grapefruit

Tropical Fruit

Tropical Fruit


Mango Coconut

Nut

Nut


Almond

What to expect


Chef de Caves, Laurent Fresnet presented the Blanc de Blancs earlier this year (2017) in an industry tasting along with his range. This stood out along with the vintage Rosé as the pick of the bunch. The interesting point here is Laurent’s use of multiple vineyard regions and villages to create a true Blanc de Blancs of Champagne as a whole instead of just one area.

He sources from a mixture of grand and premier cru villages within Les Mesnil-Sur Oger, Chouilly, Avize, as well as other great villages like Vertus; Ville-Dommange and Trepail. His choice of language is interesting too and he describes each areas with distinct flavour profiles, characters even. In reference to above these provide “white peach and stone fruit characters” with Sezanne; Montgueux and Vitry, being further south and east respectively, “bring more of the pink grapefruit, exotic flowers, mango and coconut” to the party.

The Blanc de Blancs been aged between 4-5 years on lees, which integrates these villages well, provides mineral presence and an ever-so-soft creamy palate.

An exciting producer with an excellent range of wines.

About the House

About the House


Food suggestion

Champagne Henriot was founded in 1808 and Henriot has remained a family affair since then, which is increasingly rare in champagne. It’s important to look closely at one particular individual as his achievements define the house today. Joseph Henriot joined the family business in 1957. After his father’s untimely death in 1962, he took over the reins and became the energy and entrepreneurial spirit behind the rise and success of the house. Henriot have their eyes firmly set on what they describe as ‘craftsman luxury’. They aim to create high quality champagne to a dedicated following of Henriot Champagne lovers. They focus their energies on the chardonnay variety and apart from the Brut Souverain, they do not use pinot meunier anywhere else. 

Food suggestion


Seared scallops with mandarin segments for pure simplicity or perhaps freshly caught sole with slightly salted butter.