Henriot

Henriot '08|Vintage|2008

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Earth

Earth

Mineral

Foods

Foods

Warm Pastry

Stone Fruit

Stone Fruit

Nectarine Red Cherry Plum

Nut

Nut

Pistachio

Reims

Reims

What to expect

At a recent in-store tasting located at the Emperor HQ, we were joined by the dashing Export Manager - Victor Pepin. We showed this to all of our invited guests and it was one of the highlights of the night.

Baked notes of pastry, red cherry, plum followed by some nectarine, rich pistachio and some subtle herbal complexity. The bead - very fine. The palate, delicate and refined. The impression - stunning. Coming from an excellent year such as '08 from champagne's most consistent and awarded winemakers, this represent a fine example. Drink now or cellar for 10-15 years.

A harmony of Grand & Premier Cru villages used to make this with approximately 50 / 50 Pinot Noir Chardonnay. It also marks 200 years since Henriot began in 1808.

Notes on vintage 2008: The year began with a mild winter followed by a cool, dry autumn. A rainy period grape varieties. The good weather arrived just before the harvest, which accelerated the maturing process whilst maintaining high acidity. All of these elements are indicators of a great vintage.

On sale

$189.99

Club Price $179.55 (?)

Send to friend

Earth

Earth

Mineral

Foods

Foods

Warm Pastry

Stone Fruit

Stone Fruit

Nectarine Red Cherry Plum

Nut

Nut

Pistachio

What to expect

At a recent in-store tasting located at the Emperor HQ, we were joined by the dashing Export Manager - Victor Pepin. We showed this to all of our invited guests and it was one of the highlights of the night.

Baked notes of pastry, red cherry, plum followed by some nectarine, rich pistachio and some subtle herbal complexity. The bead - very fine. The palate, delicate and refined. The impression - stunning. Coming from an excellent year such as '08 from champagne's most consistent and awarded winemakers, this represent a fine example. Drink now or cellar for 10-15 years.

A harmony of Grand & Premier Cru villages used to make this with approximately 50 / 50 Pinot Noir Chardonnay. It also marks 200 years since Henriot began in 1808.

Notes on vintage 2008: The year began with a mild winter followed by a cool, dry autumn. A rainy period grape varieties. The good weather arrived just before the harvest, which accelerated the maturing process whilst maintaining high acidity. All of these elements are indicators of a great vintage.

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

A fine, crumbly piece of aged parmesan cheese...