Henriot


Henriot Brut Rosé|Brut Rosé

Earth

Earth


Mineral

Foods

Foods


Warm Pastry

Red Fruits

Red Fruits


Pomegranate Baked Strawberry

Reims

Reims

What to expect


"Henriot Rosé occupies a place midway between the extremes of elegance and depth on the grand rosé spectrum, with a pretty medium-salmon hue, alive with rose hip and red cherry poise, yet celebrating the succulent fruit presence of pinot noir and the fine-grained structure of well-gauged tannin presence. Fine chalk mineral texture and bright acidity define a long finish of well-integrated dosage."

Tyson Stelzer - The Champagne Guide 2018-2019

Technical details

60% pinot, mostly from the Montagne de Reims, particularly Mareuil-sur-Aÿ, Verzy, Verzenay, Avenay and Trépail; 40% chardonnay, from the Côte des Blancs, particularly Avize, Chouilly, Vertus and Épernay; 25% reserve wines; aged 2–3 years on lees; 8g/L dosage

On sale

$104.99

Club Price $98.80 (?)

Earth

Earth


Mineral

Foods

Foods


Warm Pastry

Red Fruits

Red Fruits


Pomegranate Baked Strawberry

What to expect


"Henriot Rosé occupies a place midway between the extremes of elegance and depth on the grand rosé spectrum, with a pretty medium-salmon hue, alive with rose hip and red cherry poise, yet celebrating the succulent fruit presence of pinot noir and the fine-grained structure of well-gauged tannin presence. Fine chalk mineral texture and bright acidity define a long finish of well-integrated dosage."

Tyson Stelzer - The Champagne Guide 2018-2019

Technical details

60% pinot, mostly from the Montagne de Reims, particularly Mareuil-sur-Aÿ, Verzy, Verzenay, Avenay and Trépail; 40% chardonnay, from the Côte des Blancs, particularly Avize, Chouilly, Vertus and Épernay; 25% reserve wines; aged 2–3 years on lees; 8g/L dosage

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 195. 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


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