Henriot


Henriot Brut Millésime 1996 Jéroboam (3L) |Brut |1996

Henriot

Henriot Brut Millésime 1996 Jéroboam (3L)

Brut 1996

$1,200.00

This item comes from our private cellar. Please add 2 days to shipping.

This Jéroboam was aged on lees for a quarter of a century in Henriot cellars, in France. Disgorged in June 2019. All grapes were harvested from the best crus, exclusively from the year 1996, one of the best vintages in Champagne. Definitely in the top 5% wines in the world. The cuvée comes in luxury wooden gift box. 

The extra-ageing allows for notes of brioche, nutty toast and dried apricots. Developing mushrooms and walnuts after a few minutes, you might want to let it open for half-an-hour to allow for the complexity of the aroma to develop in contact with oxygen. Remember this wine hasn't seen the outside world in 23 years!

The Jéroboam format (3L) is perfect for a gift or special celebration. It's time to enjoy the good things in life. 

Technical details: 52% Pinot noir, 48% Chardonnay. Vintage 1996. Disgorged June 2019. 

 

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 and 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. 

Anything spectacular like Iranian caviar?

About The House

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 and 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

Anything spectacular like Iranian caviar?

Earth


Mineral

Foods


Biscuit Toasty Brioche

Stone Fruit


Apricot

Nut


Walnut